Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coconut sambal with mature tempeh (sambal jenggot). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I’ve loved my whole life. They are nice and they look wonderful.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. It is said that thi. more Dapoer-Indonesia @ us INDONESIA Coconut Sambal or Pol Sambol is very famous traditional Sri Lankan recipe and famous in Kerala which is often served in every meal. See recipes for Spicy Coconut Shrimp too. Cooking it either once in a week or once in a while will add to the maintenance of good health.
To begin with this particular recipe, we have to prepare a few components. You can cook coconut sambal with mature tempeh (sambal jenggot) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Prepare 1⁄2 pc coconut (a bit old), shredded lengthwise
- Get 2 tbsp tempeh Semangit (mature tempeh)
- Prepare 3 cloves garlic
- Get 4 red chili
- Take 5 cayenne peppers
- Prepare 1 piece kencur (knuckle-sized)
- Get 2 tbsp brown sugar
- Get 1 tsp shrimp paste, roasted
- Get 1 tsp salt
Then season with sea salt, brown sugar and sweet soy sauce. 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 milk and water are added, after which the entire broth is simmered along with tofu and your choice of protein (chicken, seafood, and so forth.) Literally means "fried sambal". 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).
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