5 Minutes to Producing Yummy Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

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Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

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Here are the ingridients that are needed to cook a perfect Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):

  1. You need 200 gr of Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste.
  2. Provide 250 gr of cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft.
  3. You need 10 of cayenne peppers, only discard the stalks without cutting – leave whole.
  4. Use 1 pod of petai bean/stink bean (if desired), peeled then split in 2 or 4.
  5. Prepare 3 of bay leaves.
  6. Get 5 of lime leaves.
  7. Use 1 stalk of lemongrass, use white part and crush.
  8. Get 2 cm of galangal, crushed.
  9. Provide 2 tbsp of brown sugar, shaved.
  10. You need 1 tsp of tamarind, dissolved in a little water.
  11. You need 750 ml of coconut milk (from ½ coconut).
  12. Take 2 tsp of salt (to taste).
  13. You need 2 tbsp of oil for frying.
  14. Use of Pepper powder to taste (optional).
  15. Prepare of GROUND SPICES.
  16. Prepare 8 of shallots.
  17. Get 4 cloves of garlic.
  18. Get 8 of red chillies.
  19. Prepare 3 of candlenuts, toasted.
  20. Use 2 cm of ginger.
  21. Use 1 section of kencur.

Ready with the ingridients? Here are the steps on cooking Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):

  1. Heat the oil, and saute ground spices until the color turns darker..
  2. Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well..
  3. Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt..
  4. Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly..
  5. Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste..
  6. Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot..

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