Hello everybody, it is Louise, welcome to our recipe page. 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 food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. My personal favorite of tempeh dishes is this sambal goreng tempeh. The tempeh is deep-fried or pan-fried and then cooked with a spicy, sweet, and slightly tangy sauce. How to make coconut sambol with desiccated coconut without mixie use handSrilankan Recipe by Anitha's Recipes.
Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Coconut Sambal with Mature Tempeh (SAMBAL JENGGOT):
- Prepare 1/2 pc coconut (a bit old), shredded lengthwise
- Make ready 2 tbsp tempeh Semangit (mature tempeh)
- Take 3 cloves garlic
- Get 4 red chili
- Take 5 cayenne peppers
- Take 1 piece kencur (knuckle-sized)
- Prepare 2 tbsp brown sugar
- Take 1 tsp shrimp paste, roasted
- Get 1 tsp salt
Pol sambola (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut. This is an Indonesian dish traditionally served at Ramadan where tempeh is simmered in a flavourful sauce. Spicy red chili Yellow coconut Pol Sambol recipe for bread. Have you ever tasted the red coconut sambol with Maldive fish?
Steps 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.
Spicy red chili Yellow coconut Pol Sambol recipe for bread. Have you ever tasted the red coconut sambol with Maldive fish? If not don't miss this chance. Sri Lankans very often make this tasty sambol for bread, but you can have this with string hoppers, pittu. Rice and curry is Sri Lanka's national dish, and an essential part of a curry banquet is a range of sambals and other accompaniments.
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