Hey everyone, it’s me, Dave, 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. For mine, 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 well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. 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):
- Prepare 1/2 pc coconut (a bit old), shredded lengthwise
- Prepare 2 tbsp tempeh Semangit (mature tempeh)
- Take 3 cloves garlic
- Prepare 4 red chili
- Take 5 cayenne peppers
- Make ready 1 piece kencur (knuckle-sized)
- Take 2 tbsp brown sugar
- Get 1 tsp shrimp paste, roasted
- Prepare 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’s going to wrap it up with this special food coconut sambal with mature tempeh (sambal jenggot) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
