Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, coconut sambal with mature tempeh (sambal jenggot). One of my favorites food recipes. This time, I will make it a 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. Cooking it either once in a week or once in a while will add to the maintenance of good health. More about Tempe (or Tempeh) Tempeh is originally a product form the Indonesian island. Ingredients: from top left - Lemongrass tempeh, curry potatoes, cucumber slices, roasted peanuts served with creamy coconut milk rice, and sambal (the red patch on top of rice) What is Nasi Lemak Nasi Lemak is a Malay word and is one of the first few words that my kids learned to say.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook coconut sambal with mature tempeh (sambal jenggot) using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Take 1⁄2 pc coconut (a bit old), shredded lengthwise
- Take 2 tbsp tempeh Semangit (mature tempeh)
- Take 3 cloves garlic
- Make ready 4 red chili
- Make ready 5 cayenne peppers
- Get 1 piece kencur (knuckle-sized)
- Prepare 2 tbsp brown sugar
- Get 1 tsp shrimp paste, roasted
- Take 1 tsp salt
After fragrance, put inside potatoes and tempeh, stir them until well combined. 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).
Instructions 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 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. 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).
So that’s going to wrap this up with this special food coconut sambal with mature tempeh (sambal jenggot) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
