Sambal means chilli relish and goreng means fried. Across Indonesia and Malaysia, the term identifies a whole class of dishes using a similar technique and whatever ingredients the cook has to hand. Broadly speaking they're mostly curries, ranging from very wet and saucy to the drier type called sambal goreng kering. They all start with a spice paste. Beef, chicken, seafood, vegetables or tofu all make a fine sambal goreng and, given the intensity of flavour, rice or roti is a good idea to have alongside. If more chilli is needed, simply add some sambal.
Labels: sambal goreng recipe