Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut sambal with mature tempeh (sambal jenggot). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. The primary reason for recommending Sambal Tempe is because of the fact that there is very low fat and absolutely high in protein apart from adding adequate carbs. Cooking it either once in a week or once in a while will add to the maintenance of good health. See recipes for Spicy Coconut Shrimp too.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut sambal with mature tempeh (sambal jenggot) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Take 1⁄2 pc coconut (a bit old), shredded lengthwise
- Prepare 2 tbsp tempeh Semangit (mature tempeh)
- Get 3 cloves garlic
- Get 4 red chili
- Get 5 cayenne peppers
- Make ready 1 piece kencur (knuckle-sized)
- Take 2 tbsp brown sugar
- Prepare 1 tsp shrimp paste, roasted
- Take 1 tsp salt
It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp). It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp). Bulked up with more ground spices, the sambal is sautéed slowly in oil much in the same way that a Thai curry paste is toasted (or "cracked") in coconut oil.
Steps to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Puree cayenne peppers, garlic, kencur, brown sugar, shrimp paste and salt.
- Add the tempeh and coconut, stir to mix.
- Put into a plastic bag or wrap with banana leaf, then steamed until cooked.
- Serve the sambal together with vegetable and other dishes.
- NOTE : Tempe semangit or matured tempeh.
It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp). Bulked up with more ground spices, the sambal is sautéed slowly in oil much in the same way that a Thai curry paste is toasted (or "cracked") in coconut oil. Coconut Sambal or Pol Sambol is very famous traditional Sri Lankan recipe and famous in Kerala which is often served in every meal. This dish is quite common in Indonesia. In some areas they add some 'krecek/ krupuk rambak (rambak crackers made from thick skin of cow or.
So that’s going to wrap it up for this exceptional food coconut sambal with mature tempeh (sambal jenggot) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
