Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut sambal with mature tempeh (sambal jenggot). It is 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 simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I have loved my whole life. They are fine 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. 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.
To begin with this recipe, we must first prepare a few components. You can have 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):
- Make ready 1/2 pc coconut (a bit old), shredded lengthwise
- Take 2 tbsp tempeh Semangit (mature tempeh)
- Prepare 3 cloves garlic
- Make ready 4 red chili
- Get 5 cayenne peppers
- Prepare 1 piece kencur (knuckle-sized)
- Get 2 tbsp brown sugar
- Take 1 tsp shrimp paste, roasted
- Make ready 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).
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 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 is going to wrap it up for this special food coconut sambal with mature tempeh (sambal jenggot) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
