SAMBAL GORENG PENGANTIN ANTIQUE

Ingredients A ( add more to whatever you like and less of for whichever organs you dislike ok?)
2 kg paru*
1 kg hati*
1 kg tetelan* (* washed throughly and boiled in an old rice cooker for 2 hrs till tender. Cool and cut into cubes and flash fry in batches in hot oil for 1-2 mins. To flash fry is to fry at very high cooking oil temperature for 1-2 mins. The sambal goreng will last longer and have a better texture when you do this. Set aside. Keep some of the stock.

Ingredients B
500gm prawns ( I put 1kg)
7 large onions sliced thinly
12 shallots sliced thinly
20 cloves garlic sliced
7 stalks lemongrass sliced
5 red chillies and 5 green chillies, de-seeded and sliced
50 dried chillies, snipped into small pieces, washed, boiled and blended into a paste
2 thumbs good quality belacan (break into small pieces)
500 ml coconut milk
4-5 heaped tbsp tamarind pulp mixed well with 400 ml water
Water
Sugar to taste ( best results is for you to use the orange sugar you eat with apom)
Salt to taste
100gm fried shallots
Cooking oil

Let's begin.....

Step 1: Heat oil in a large wok. Add onions, shallots, garlic, chillies and lemongrass and fry till fragrant and the onions are soft and have started to caramelise. Add belacan and fry for 5 more minutes.

Step 2: Add the chilli paste and fry till oil separates from the sambal goreng paste. Add a bit of water if it is too dry.When the sambal starts to crisp, add prawns and stir well. It is important that your sambal is 'garing' or your sambal goreng will go bad easily and taste of raw chilli paste. Keep on stirring till the sambal darkens.

Step 3: Slowly pour in half of the tamarind juice. Stir well and add all of the meat. Mix thoroughly and add half of the coconut milk. Let it simmer for 5 minutes before adding sugar and salt to taste. Add one whole packet of fried shallots. Add more tamarind juice and coconut milk depending on your preference. Stir consistently. Remember that the sambal goreng should be moist for that syiok factor.
Serve with lontong, rice, ketupat, lepat or even bread.....

This dish can be frozen and be thawed in batches. I can freeze it for up to 1-2 mths and it still stays good.