Sambal Goreng Godok
(Fried Sambal With Beef, Vegetables And Shrimp)
“When I learned this recipe from my mother-in-law, I gave my grandmother & mum to taste, they loved it (they're picky eaters so its a huge deal). Now it’s a staple for me to cook at least 3x the serving for them every Eid. Good with Rice or Bread.”
Amalina Senan
Finance Manager
Singapore
What pairs best with this recipe?
Eid, party with friends, just a hearty meal.
What were some of your 2024 obsessions?
I am obsessed watching funny videos on TikTok, food and travelling in 2024.
SLICING INGREDIENTS:
3 Large Onions
5 Red Chili
5 Green Chili
GROUND INGREDIENTS (Blend with a few dash of water to turn into paste):
3 Large Onions
2 Handful Shallots
1 Handful of Garlic
1 Handful of Dried Chili
Ginger the size of a thumb
5 Lemongrass stalks
Galangal the size of a thumb
MAIN INGREDIENTS:
1kg Beef Lung, (boiled, diced and fried)
1kg of Beef Meat, (boiled, diced and fried)
1.5 kg of Shrimp (Deshelled and semi-fried, keep the head for frying)
500g Bean Curd Tofu (diced and fried)
500g Fermented Soy Bean [Tempeh] (diced and fried)
10-15 Long Beans [String Beans] (Sliced into 1 1/2" long pieces, washed and patted dry)
1-1/2 thumb of Belacan (fermented shrimp)
2 Handfuls of Tamarind Pulp (squeezed with 3 bowls of water and throw the seeds) = Tamarind juice
1L Coconut Milk (thick)
Salt and Sugar to Taste
About 1 Cup of Soy sauce
DIRECTIONS:
Boil the beef lungs and beef meat separately and drain them for frying.
Fry the main ingredients individually and put aside.
Heat the oil, fry the sliced onions until fragrant and wilted, add the shrimp head. Once the shrimp head has cooked, put all the ground ingredients in, fry until the oil surfaces.
Add tamarind juice, Belacan, sugar, salt, soy sauce to taste.
Add the beef lungs, meat, shrimp, bean curd, tempeh, long beans, red and green chili. Mix well.
Then, add coconut milk, mix well and leave it to simmer.
