Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut sambal with mature tempeh (sambal jenggot). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I have loved my entire life. They’re nice and they look fantastic.
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 recipe, we must first prepare a few ingredients. You can have 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
- Get 2 tbsp tempeh Semangit (mature tempeh)
- Make ready 3 cloves garlic
- Make ready 4 red chili
- Prepare 5 cayenne peppers
- Take 1 piece kencur (knuckle-sized)
- Make ready 2 tbsp brown sugar
- Make ready 1 tsp shrimp paste, roasted
- Make ready 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).
So that’s going to wrap this up with this exceptional food coconut sambal with mature tempeh (sambal jenggot) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
