Recipes Coconut Sambal (SAMBALA KALUKU)

 

Recipes Coconut Sambal (SAMBALA KALUKU)

Recipes Coconut Sambal (SAMBALA KALUKU)

  1. 100 grams dried cork fish (snakehead), small pieces
  2. 125 g coconut, grated
  3. 1/2 tbsp granulated sugar
  4. 1/3 tsp salt
  5. 2 tbsp essential oil for frying
  6. SEASONING
  7. 6 pcs small red onions
  8. 4 cloves garlic
  9. eight pcs cayenne pepper
  10. one pc red chillies
  11. a few kaffir lime leaves, eliminate the leaves’ ribs and thinly sliced up
  12. 4 stalks celery, thinly sliced
  13. 6 cayenne peppers, sliced thin
  14. VEGETABLES
  15. one handful sprouts
  16. 2 long bean stalk, sliced 2 cm
  17. 4 bay cabbage, sliced ½ cm width
  18. 5 sprigs watercress, cut

Recipes Coconut Sambal (SAMBALA KALUKU)

  1. Thinly slice 6 cayenne peppers, oatmeal and lime leaves. Set aside.

  2. Puree 9 cayenne, onion, garlic and red spice up. Stir-fry until fragrant.

  3. Add the grated coconut and cork fish, stir grated coconut until it changes color.

  4. Add seasoning pieces, sugar and salt. Stir again, carrying out until slightly dry but still the little moist (moistness or dryness may be customized).

  5. Serve the sauce together along with vegetable stew and warm rice.

  6. NOTE: Ikan gabus (Channa striata) or aruan, standard snakehead, snakehead murrel, chevron snakehead plus striped snakehead.