Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut sambal with mature tempeh (sambal jenggot). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something which I’ve loved my entire life. They are fine and they look wonderful.
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 this dish is a favorite cuisine including in the Nobles in the area of Yogyakarta and Central Java. Sambal - this can be prepped a few days or weeks ahead especially when you make a big batch of it.
To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut sambal with mature tempeh (sambal jenggot) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Take 1/2 pc coconut (a bit old), shredded lengthwise
- Take 2 tbsp tempeh Semangit (mature tempeh)
- Get 3 cloves garlic
- Make ready 4 red chili
- Take 5 cayenne peppers
- Make ready 1 piece kencur (knuckle-sized)
- Get 2 tbsp brown sugar
- Take 1 tsp shrimp paste, roasted
- Prepare 1 tsp salt
Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: témpé, Javanese pronunciation: ) is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter. Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal) In this Balinese lunch dish, tempeh—fermented soybean cake—is fried until golden and then tossed in a fiery tomato-and-chile sauce.
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.
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. This dish is quite common in Indonesia. See recipes for Sambal prawn petai, Sambal grilled fish too. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Sambal is a chilli-based sauce that is a popular condiment in Indonesia, Malaysia, Singapore, southern Philippines, and Sri Lanka.
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