Sambal Goreng Jawa
5 Serving
Watch The Cooking Video
| 10 nos | Prawn (medium size, removed head) |
| (Marinate with a bit of AJI-NO-MOTO® and AJI-SHIO® Flavoured Pepper) | |
| 2 tsp | AJI-NO-MOTO® |
| 1 cup | Tamarind Juice |
| ½ cup | Water |
| Sufficient | Salt |
| Sufficient | Cooking Oil (for saute) |
Blended Ingredient(A):
| 5 nos | Shallot |
| 2 nos | Red Onion |
| 3 pips | Garlic |
| 3 cm | Ginger |
Ingredient for Cut Cube and Deep Fry (B):
| 3 pcs | Hard Tofu |
| 4 pcs | Tempe |
| 3 nos | Potato |
Ingredient (C):
| 2 cups | Long Bean (cut 2cm) |
| 1 pcs | Dried Bean Curd (soaked and cut 2cm) |
| ½ cup | Suhun (soaked) |
| 2 cups | Cabbage (sliced) |
| 2 nos | Red Chili (sliced) |
| 2 nos | Green Chili (sliced) |
- Heat up oil and sauté ingredient A.
- Add in prawn and cook until colour change.
- Add in tamarind juice and bring to boil.
- Add in ingredient B and C and continue cooking. Add in some water if necessary.
- Add in AJI-NO-MOTO® and salt to taste.
You may add in some chili paste to make it spicy
AJI-NO-MOTO® Recipes
