Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut sambal with mature tempeh (sambal jenggot). One of my favorites. This time, I will make it a bit unique. This will be really 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. 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.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Get 1/2 pc coconut (a bit old), shredded lengthwise
- Take 2 tbsp tempeh Semangit (mature tempeh)
- Get 3 cloves garlic
- Prepare 4 red chili
- Prepare 5 cayenne peppers
- Get 1 piece kencur (knuckle-sized)
- Prepare 2 tbsp brown sugar
- Get 1 tsp shrimp paste, roasted
- Make ready 1 tsp salt
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. 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".
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.
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). Anyway, I'm trying to make spicy 'tempe' with coconut milk sauce or Indonesian usually call it Sambal Tumpang (sambal means spicy chili sauce) and the tempe which is I found it in here and tasted like old tempe is the perfect ingredient for this dish.
So that is going to wrap this up with this special food coconut sambal with mature tempeh (sambal jenggot) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
