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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, anchovy sambal ginger flower (gerang sambal bongkot). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is something which I have loved my whole life.

Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce. Sambal Bongkot is one the sambal that I'm unable to make due to where I'm located right now. Sambal is a hot sauce or condiment from Indonesia that has a many variations.

To begin with this recipe, we must first prepare a few ingredients. You can have anchovy sambal ginger flower (gerang sambal bongkot) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot):
  1. Take 200 g anchovies, fried
  2. Get 3 Bongkot (kecombrang) flowers, take the bud part
  3. Prepare 2 tsp salt
  4. Prepare 10 pcs red cayenne pepper, thinly sliced
  5. Make ready 5 pcs shallots, peeled and thinly sliced
  6. Take 1 tsp salt
  7. Take 1 tsp shrimp paste, roasted
  8. Prepare 3 tbsp coconut oil, heat
  9. Prepare 3 limes, use the juice

The buds are easy, but not the shoots. Fry anchovies till crisp; set aside. Grind prawn paste with shallots,dried chillies. It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore.

Instructions to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot):
  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 Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce. Sambal Tempe Teri Kemangi (Tempe Anchovy Basil Chili Sauce) #mycookbook The fastest and easiest way to enjoy 'tempe' is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce. A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot. The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle.

So that’s going to wrap it up with this exceptional food anchovy sambal ginger flower (gerang sambal bongkot) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!