Hello everybody, it’s John, welcome to my recipe site. Today, we’re going 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 tasty. 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. 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.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice 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 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 cook that.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Get 1/2 pc coconut (a bit old), shredded lengthwise
- Prepare 2 tbsp tempeh Semangit (mature tempeh)
- Get 3 cloves garlic
- Prepare 4 red chili
- Get 5 cayenne peppers
- Make ready 1 piece kencur (knuckle-sized)
- Get 2 tbsp brown sugar
- Make ready 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.
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 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 is going to wrap it up for this exceptional food coconut sambal with mature tempeh (sambal jenggot) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
