Sambal Serundeng

Recipe by
Total Time:
15 minutes
Serves: 6-8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Dry-Roast Recipe
Difficulty: Medium

This is a superb Indonesian dressing for curries.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 2 lemon grass stalks
  • 50 gms. fermented soya bean cake
  • 2 tbsp. vegetable or groundnut (peanut) oil
  • 5 shallots, finely sliced
  • 4 garlic cloves, finely sliced
  • 3 fresh red chillies, seeded and thinly sliced
  • 175 gms. fresh coconut, grated or 100 gms. desiccated coconut
  • 1 tsp. salt
  • ½ tsp. sugar

How to Make Sambal Serundeng

  • Trim the lemon grass stalks and slice the 3 inch at the root end into very thin rounds.
  • Cut the tempeh (fermented soya bean cake) into small dice, and fry it in the oil in a wok or heavy pan until light brown.
  • Crust it coarsely.
  • Heat another wok without oil and dry fry the lemon grass, shallots, garlic and chillies until just sizzled.
  • Add the coconut, and stir fry until at the ingredients are golden brown in colour.
  • Add the crushed tempeh, salt and sugar and fry stirring until well mixed.
  • Remove from the heat and leave to cool before storing in an airtight container.
  • Keep the serundeng in the refrigerator and eat within a week.

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