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By Sri Owen
Published 1994
Like rendang, this has become a national dish, and in fact is well known all over South-East Asia. I include it in all my books. Sambal goreng is really a kind of all-purpose recipe, or more accurately a general name for a whole class of dishes in which you can cook many kinds of meat. With chicken, it becomes sambal goreng ayam. If you use hard-boiled eggs as well, it becomes sambal goreng ayam dan telur. With prawns/shrimp, it is sambal goreng udang, and