Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 2 tablespoons of vegetable oil
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 5 red bird's eye chilies, thinly sliced
- 2 green bird's eye chilies, thinly sliced
- 2 stalks of lemongrass, bruised and thinly sliced
- 2 kaffir lime leaves, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of lime juice
- 1/4 cup of water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil in a wok over medium-high heat.
2. Add the shallots, garlic, and chilies. Stir-fry until fragrant, about 2 minutes.
3. Add the lemongrass and kaffir lime leaves. Stir-fry for another minute.
4. Add the tofu and stir-fry until lightly browned, about 3 minutes.
5. Add the salt, sugar, lime juice, and water. Stir well.
6. Using a mortar and pestle, pound the mixture until it becomes a paste.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 145
Fat per serving: 8g
Carbohydrates per serving: 12g
Protein per serving: 7g
Substitutions for ingredients:
- Firm tofu can be substituted with chicken, shrimp, or beef.
- Red and green bird's eye chilies can be substituted with other types of chili peppers.
Variations:
- Add vegetables such as bell peppers, green beans, or carrots.
- Use different types of protein such as chicken, shrimp, or beef.
Tips and tricks:
- Be careful when handling chili peppers as they can be very spicy.
- Use a mortar and pestle to pound the mixture to achieve the desired texture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate with steamed rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Steamed rice
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
If the mixture is too spicy, add more sugar to balance the heat.
Food safety advice:
Make sure to cook the tofu thoroughly to avoid any risk of foodborne illness.
Food history:
Sambal Rica-Rica is a spicy Indonesian condiment that originated from the Manado region in North Sulawesi.
Flavor profiles:
Spicy, tangy, and savory
Serving suggestions:
Serve as a condiment with grilled or fried meats.
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Region: Indonesian