Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 medium-sized eggplant, cut into small cubes
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, minced
- 3 red chilies, minced
- 1 teaspoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/2 cup of roasted peanuts, ground
- 1/2 cup of water
- Salt to taste
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the tofu cubes and eggplant cubes, and fry until golden brown. Remove from the pan and set aside.
2. In the same pan, add the minced garlic, shallots, and red chilies. Fry until fragrant.
3. Add the shrimp paste, tamarind paste, and palm sugar. Stir until the sugar has dissolved.
4. Add the ground roasted peanuts and water. Stir until well combined.
5. Use a mortar and pestle to grind the mixture into a smooth paste. Alternatively, you can use a blender or food processor.
6. Return the paste to the pan and add the fried tofu and eggplant. Stir until well coated with the paste.
7. Add salt to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 16g
- Protein: 12g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken.
- Eggplant can be substituted with zucchini or bell peppers.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced green beans or carrots for extra crunch.
- Use different types of chilies for varying levels of spiciness.
- Add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Use a non-stick pan to prevent the tofu and eggplant from sticking.
- Make sure to fry the tofu and eggplant until golden brown for maximum flavor and texture.
- Adjust the amount of water depending on how thick or thin you want the sauce to be.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the Sambal Kacang with Tofu and Eggplant in a bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies and chopped cilantro.
Pairings:
- Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried noodles
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more ground peanuts.
Food safety advice:
- Make sure to cook the tofu and eggplant thoroughly to prevent any foodborne illnesses.
Food history:
- Sambal Kacang is a traditional Indonesian dish that is typically served with rice or as a condiment for grilled meats.
Flavor profiles:
- Spicy, sweet, and savory.
Serving suggestions:
- Serve the Sambal Kacang with Tofu and Eggplant as a main dish with steamed rice and a side of pickled vegetables.
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Region: Indonesian