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

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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. Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

This dish is usualy served at Malay Weddings together with Nasi Minyak, Dalca and Ayam Masak Merah. Though the steps of making this dish is quite complicated, it is worth the effort. 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.

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.

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. Commonly known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, 火炬姜 (pinyin: Huǒjù In Bali, people are used the white part of the bottom part trunk for cooking chilli sauce called "Sambal Bongkot", and used the flower buds to. Sambal Goreng , Find Complete Details about Sambal Goreng,Sambal Goreng from Other Food & Beverage Supplier or Manufacturer-kesuma ranum. Sambal dengan bahan dasar kecombrang atau kantan atau juga dikenal sebagai honje.

Above is the best way to prepare dinner anchovy sambal ginger flower (gerang sambal bongkot), very easy to make. Do the cooking stages correctly, chill out and use your coronary heart then your cooking will likely be scrumptious. There are many recipes that you would be able to try from this website, please find what you want. When you like this recipe please share it with your mates. Joyful cooking.