Main Dish

Sambal Lodeh Sweet U.S. Blue Purple Potato with Sabayon Sauce By Chef Bob

  • Ready Time: 35min
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  • Prep Time: 15min
    Cook Time: 20min
  • Potato Type: Purple
    Cuisine: Asian
  • Serves: 4
    Prep Method: Stir Fry
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Recipe by: Chef Bob

Learn how to prepare Sambal Lodeh Sweet U.S. Blue Purple Potato with Sabayon Sauce with simple steps! - Presented by Chef Bob


  • 600 gm U.S. Blue Purple Potato - Slices

Ingredient A : Sambal Lodeh

  • 200ml Red Onion (Slices)
  • 100gm Garlic (Slices)
  • 200ml Fresh Chili (Blend)
  • 100ml Dried Shrimp (Blend)
  • 50ml Tumeric Powder
  • 30gm Bird Eye Chili (Smashed)
  • Salt To taste
  • 3gm Sugar

  • 50gm Fresh cockles Meat
  • 30gm Glass Noodle (Soak it)
  • 100gm Dried Bean curd Skin (Soak till soft)
  • 500ml Coconut Milk
  • 300gm Tamarind Sauce
  • 100gm Long Beans
  • 150gm Fermented bean (Tempe) Slice
  • 100gm Dried Chili Boiled and Blend
  • 3pcs Dried Tamarind
  • 100gm Galangal
  • 150gm Sugar
  • Salt To taste
  • 2No Hard Beancurd (Cut cube)

Ingredients B : Coconut Sabayon Sauce

  • 300ml Extra Virgin Coconut Oil
  • 2No Egg Yolk
  • 100ml Lemon Juice
  • 30gm Sugar

Prep Time: 15min | Cook Time: 20min


1. Slice the U.S. Blue Purple Potato and deep fry till it is crispy. Set a side
2. Take all the ingredients listed under Sambal Lodeh (Ingredient A) and sautéed them in a hot pan till you get a good aroma and it is half cooked.
3. Add the hard beancurd, and the rest of the vegetables that has been cut accordingly in the recipe.
4. Add coconut milk and lastly tamarind sauce.
5. Portion it in small plates and add the coconut sabayon sauce on top.


1. In a bowl using double bath method, add egg yolk, sugar and coconut oil and start whisking it till the sauce become smooth.
2. Slowly add lemon juice and keep whisking it till it becomes a smooth foam.


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