Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut sambal with mature tempeh (sambal jenggot). One of my favorites. This time, I am going to 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. The primary reason for recommending Sambal Tempe is because of the fact that there is very low fat and absolutely high in protein apart from adding adequate carbs. Cooking it either once in a week or once in a while will add to the maintenance of good health. See recipes for Spicy Coconut Shrimp too.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something that I have loved my entire life.
To begin with this particular 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):
- Make ready 1/2 pc coconut (a bit old), shredded lengthwise
- Prepare 2 tbsp tempeh Semangit (mature tempeh)
- Get 3 cloves garlic
- Make ready 4 red chili
- Prepare 5 cayenne peppers
- Take 1 piece kencur (knuckle-sized)
- Take 2 tbsp brown sugar
- Prepare 1 tsp shrimp paste, roasted
- Make ready 1 tsp salt
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). 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 Sambal or Pol Sambol is very famous traditional Sri Lankan recipe and famous in Kerala which is often served in every meal. This dish is quite common in Indonesia. In some areas they add some 'krecek/ krupuk rambak (rambak crackers made from thick skin of cow or.
So that is 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’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
