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Coconut Sambal (sambala Kaluku) Recipe

Coconut Sambal (SAMBALA KALUKU) Recipe
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Category : SAMBAL
Cooking Time : 15 minutes
Serving : 3
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Prepare the ingredients before making Coconut Sambal (SAMBALA KALUKU) in your home. Then, follow these steps below to serve Coconut Sambal (SAMBALA KALUKU) for your family or friends.

Ingredients: Coconut Sambal (SAMBALA KALUKU)

  • 100 grams dried cork fish (snakehead), small pieces
  • 125 g coconut, grated
  • 1/2 tbsp granulated sugar
  • 1/3 tsp salt
  • 2 tbsp oil for frying
  • 6 pcs small red onions
  • 4 cloves garlic
  • 8 pcs cayenne pepper
  • 1 pc red chillies
  • 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
  • 4 stalks celery, thinly sliced
  • 6 cayenne peppers, sliced thin
  • 1 handful sprouts
  • 2 long bean stalk, sliced 2 cm
  • 4 bay cabbage, sliced ½ cm width
  • 5 sprigs watercress, cut

How to Make Coconut Sambal (SAMBALA KALUKU)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Coconut Sambal (SAMBALA KALUKU) in your home by yourself.

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