Sambal Goreng Kentang (Spicy Potato Stir-fry)

Today, I am sharing another classic Indonesian dish called Sambal Goreng Kentang. It is basically Spicy Potato Stir-fry, a vegetarian dish. For meat lover, you can always add any of your favorite protein. Though it is named Sambal Goreng Kentang or Spicy Potato Stir-fry, you can opt-out the chili, substitute it with red seedless paprika, and it will still be as delicious and enjoyable dish to have – even the kids love it. Sambal Goreng Kentang is an upgraded version of the regular potato stir-fry because each bite of it is an explosion of umami flavors – sweet, spicy, savory.

Since it is very easy to make and the dish itself has lots of flavors, Sambal Goreng is one of the staples simple dishes that most Indonesian household will make at least once a week. There are many variations to Sambal Goreng, but most will have potatoes in it. You can add shrimp, quail egg, eggplant or even chicken gizzard – whatever that you can think of. That’s how versatile and customizable Sambal Goreng is.

Usually, you enjoy this Sambal Goreng Kentang with fluffy steamed rice and maybe with your other favorite dishes. However, in my household, sometimes we use it as a sandwich filling or wrap it with tortilla wrap. If you have other ways of enjoying this, let me know in the comment section below, will you? Let’s get cooking!

Tool I used:

• Nonstick skillet – Versatile sauté or frying pan that’s compatible to any cooktops including your induction stove.
• Bamboo cutting board – Slick looking, easy to clean, very durable and versatile as it can double up its function to be a cheese board or charcuterie tray.
• Blender – I love this blender as it is not too bulky, great for making smoothie, blend some spices, and easy to clean. Also, believe it or not, this blender can also crush ice!

Tip: If you like it spicy, you can add several red chilies into the blended spice, depending on your spice level. Also, if you use coconut cream, the Sambal Goreng Kentang will be creamier compared to using coconut milk. If it is too thick, you can always add water to thin it out, but don’t forget to adjust the seasoning accordingly.

Ingredient:

• 2 medium-sized potato – cut into small cubes
• 100 gr tempeh – cut into small cubes
• 100 gr firm tofu – cut into small cubes
• 3 bay leaves
• 3 lime leaves
• ½ inch galangal – crushed or smashed it to release its aroma (can substitute with 1 teaspoon galangal powder)
• ½ tablespoon sugar (need more if you find it too spicy when you add too many chilies)
• Salt and pepper to taste
• Vegetable oil to fry

Blended spice:

• 4 cloves garlic
• 2 medium-sized shallot – cut into smaller pieces
• 2 scallions – cut into half chopped the bottom half and saved the other for later
• 1 red paprika – removed the seeds and sliced
• 1 red tomato – chopped
• 200 ml coconut cream or coconut milk
• Some red chilies (optional)

Direction:

• In a blender, put all the ingredient under blended spice. Blend all of them until all are very smooth. Set it aside. Note: if you like it spicy, you can add several red chilies in the blender.
• Pre-heat the vegetable oil in a non-stick skillet under medium-high heat. Once heated, reduce the heat to low-medium heat and add cut potato, tofu, and tempeh. Let them cook until the color is a bit brownish or about 3-5 minutes.
• Once they are cooked, remove some oil from the skillet into a separate heat-proof container. Leave about 1 tablespoon of oil in the skillet along with the fried potato, tofu, and tempeh.
• Then, reduce the heat into low heat or simmer. Add the blended spice, bay leaves, lime leaves, galangal, salt, sugar, and pepper. Let it cook for about 4-5 minutes or until it is bubbly. Adjust seasoning if needed.
• Enjoy with a bowl of fluffy steamed rice and your other favorite dishes!