Sambal Goreng Pengantin

This dish is normally served during malay weddings and got its name "Pengantin" which literally means wedding couple.  It has a unique taste which comes from the various spices needed to make this dish.  It is a bit time consuming but the results are worthwhile!

Ingredients (serves 6 persons):
1 block tofu (or 2 pcs), to be cubed and fried
1 block tempeh (4 pcs), to be cubed and fried
300 g chicken liver, to be cooked with water for a while in order that the liver can be cut into cubes
300 g prawns, to be cooked shortly in boiling water and shelled
a pinch fresh tamarind to be mixed with a little water and strained (save juice)
1 tsp shrimp paste (belacan) to be mixed with a little water and strained (save juice)
2 tins (à 400 g) coconut milk
salt and sugar to taste

Stir-fry Ingredients:
20 stalks dried chillies, to be finely cut by using a scissor
3 tbsp (heaped) garlic, to be finely sliced
3 tbsp (heaped) galangal, to be finely sliced and cut into sticks
3 tbsp (heaped) ginger, to be finely sliced and cut into sticks
4 pcs lemon grass, to be finely sliced
2 big onions, to be quartered and finely sliced

Method:
Heat oil in a wok and add the stir-fry ingredients.  Cook until fragrant.  Then, add in shrimp paste "juice" and stir-fry until fragrant.  Add in fried tahu, fried tempeh, tamarind juice and coconut milk. Check seasoning and cook further until oil starts to ooze out.  Add in beef liver and prawns.

Serve with any kind of rice.

Bon Appetit!