Sambal Goreng Snow Peas

I love crunchy snow peas: it’s summer on a plate ;-). This sambal goreng snow peas can be made as spicy as you like it. Because trassi (shrimp paste) goes through the herb mix, this dish is not vegetarian.

You can leave trassi out and just use sambal oelek.

This sambal goreng snow peas is a perfect side dish. Delicious with a sweet meat dish or Indonesian poached eggs.


Sambal Goreng Snow Peas #43 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 73.

Ingredients

1/4 kg of snow peas
3 tablespoons of chopped onions
1 clove of garlic
1 teaspoon of sambal terasi (or 1 teaspoon sambal oelek and 1/2 a teaspoon terasi)
1 teaspoon of galangal
1 teaspoon Javanese sugar
1 lemongrass stalk
1 salam leaf (Asian bay leaf)
1/8 block santen (coconut cream)
2 tablespoons of oil
some salt

Remove the snow peas and wash them. Leave the snow peas like they are. Large onces can be cut diagonally. Make this sambal goreng as sambal goreng cabbage. The snow peas should remain crispy.

This is what recipe #40 ‘sambal goreng cabbage’ says about the preparation:

Slice the cabbage very finely. Rub onions, garlic, sambal and galangal with the sugar and salt to a paste. When you use sambal oelek, add terasi to the mortar. Sauté the herb paste in the oil until the onions are yellow. Then add the cabbage and sauté until tender. Then add the block of santen, the stalk of lemongrass and the salam leaf. If it is too dry add a little water. Let the dish simmer until the oil comes out of the santen, about 5 to 6 minutes. The cabbage should not be fully cooked. Remove the lemongrass and salam leaf before serving.


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I love the idea that you can turn any vegetable into a sambal goreng dish. Just use these ingredients and you’re there already.

The sereh (lemon grass) ensures the freshness. The salam gives depth in flavor. The shrimp paste makes a tasty broth. I love sambal gorengs. My amount of ingredients are just a bit more because I bought over 250 grams of snow peas today.

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I rub everything together. Also my sambal oelek and piece of trassi. I do not rub it too finely, because crunchy onions go well with crunchy snow peas.

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I sauté the bumbu in the wok in two tablespoons of oil. Then the cleaned raw snow peas can go in.

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When the snow peas are all covered in the bumbu the salam leaf and lemongrass there. I always pour a cup of water with my sambal goreng. The veggies get ready more quickly and I get a nice sauce. I let it simmer for about 5 minutes with the lid on the pan. Then my sambal goreng snow peas is done.

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Check during simmer time if the snow peas are not getting too soft. Please note that they will get more tender waiting in the pan when the heat is turned off. We eat our sambal goreng snow peas with white rice and Devilish steaks (beef with mustard). That recipe will be online soon. Selamat makan!

Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

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