Recipe: Yummy ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). Sambal is a hot sauce or condiment from Indonesia that has a many variations. This one, sambal bongkot, is a typical Balinese condiment made from torch. Hi Viewers , Here you go on another recipe from us which is Sambal Telur Pecah Garing dengan Ikan Bilis aka Spicy and crispy Egg Sambal with anchovies from.

Malaysians use this in their food.like Laksa, Asam Pedas and also in Sambals as we. Buntut Goreng Sambal Bongkot - Fried Oxtail with Sambal. Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot. You can cook ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

1. It's 200 g of anchovies, fried.
2. Prepare 3 of Bongkot (kecombrang) flowers, take the bud part.
3. Prepare 2 tsp of salt.
4. You need 10 of pcs red cayenne pepper, thinly sliced.
5. Prepare 5 of pcs shallots, peeled and thinly sliced.
6. You need 1 tsp of salt.
7. Prepare 1 tsp of shrimp paste, roasted.
8. You need 3 tbsp of coconut oil, heat.
9. You need 3 of limes, use the juice.

Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali. Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala. Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali. Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) step by step

1. Rinse Bongkot (kecombrang) and drain. Slice thin..
2. Add salt, knead until wilted. Rinse and drain. Set aside..
3. Mix the red chili sauce and onion and stir well. Add salt and grilled shrimp. Stir well..
4. Pour hot oil and add the lemon juice..
5. Add the Bongkot slices and stir well. Add fried anchovies, and it's ready to be enjoyed with warm rice..
6. IMAGE : kecombrang/bongkot..
7. IMAGE : preparation of ingredient..
8. IMAGE : cooking results, seen up close..

Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali. Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala, asam patikala depend on the area. The main ingredients are green beans, sambal oelek (where the sambal oelek can be replaced with fresh red chili pepper and salt, which is what it is made of), and coconut milk. I really liked this version, which was inspired by many different recipes I found online. 'Sambal Goreng' is made of Soya Bean Cake (Tahu or Tau Kwa), Fermented Soya Bean cake) Sambal Goreng- Tahu Tempe. This is a Malaysian/Singapore vegetarian dish. ½ in ginger.