Sambol Goreng Food

BAMI GORENG

Steps:

• For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
• For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
• Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.

SAMBOL GORENG

Steps:

• In lg skillet, saute chicken livers in peanut oil on high heat until light brown, stirring constantly.
• Remove the livers.
• Reduce heat, add garlic, ginger and shallots.
• Add beans and cook 3 minutes.
• Add remaining ingredients; cover and cook on low for 10 minutes.
• Return livers and cook 4 minutes more.

SAMBAL GORENG TELOR

Steps:

• Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil.
• Reduce heat, simmer until tomatoes are dissolved. Add 10 cc water and bring to boil again while stirring. Reduce haet and let simmer for a while.
• Add lime juice and salt to taste. Halve hard boiled eggs, put in warm dish and add sauce. Serve with nasi putih (white rice).