//]]> Simple Way to Make Favorite Coconut Sambal (SAMBALA KALUKU) | All Time Recipes

28/08/2020 20:28

Simple Way to Make Favorite Coconut Sambal (SAMBALA KALUKU)

by Josephine Stevens

Coconut Sambal (SAMBALA KALUKU)
Coconut Sambal (SAMBALA KALUKU)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, coconut sambal (sambala kaluku). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Sambal (SAMBALA KALUKU) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Coconut Sambal (SAMBALA KALUKU) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have coconut sambal (sambala kaluku) using 18 ingredients and 6 steps. Here is how you cook it.

 

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The ingredients needed to make Coconut Sambal (SAMBALA KALUKU):
  1. Take 100 grams dried cork fish (snakehead), small pieces
  2. Get 125 g coconut, grated
  3. Prepare 1/2 tbsp granulated sugar
  4. Take 1/3 tsp salt
  5. Get 2 tbsp oil for frying
  6. Make ready SEASONING
  7. Prepare 6 pcs small red onions
  8. Prepare 4 cloves garlic
  9. Prepare 8 pcs cayenne pepper
  10. Make ready 1 pc red chillies
  11. Get 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
  12. Take 4 stalks celery, thinly sliced
  13. Make ready 6 cayenne peppers, sliced thin
  14. Take VEGETABLES
  15. Get 1 handful sprouts
  16. Get 2 long bean stalk, sliced 2 cm
  17. Take 4 bay cabbage, sliced ½ cm width
  18. Get 5 sprigs watercress, cut


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Steps to make Coconut Sambal (SAMBALA KALUKU):
  1. Thinly slice 6 cayenne peppers, celery and lime leaves. Set aside.
  2. Puree 8 cayenne pepper, onion, garlic and red pepper. Stir-fry until fragrant.
  3. Add the grated coconut and cork fish, stir grated coconut until it changes color.
  4. Add seasoning slices, sugar and salt. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
  5. Serve the sauce together with vegetable stew and warm rice.
  6. NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.

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