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Sour Sambal Onion (brambang Asem) Recipe

Sour Sambal Onion (BRAMBANG ASEM) Recipe
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Category : side dish
Cooking Time : 35 minutes
Serving : 3
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Prepare the ingredients before making Sour Sambal Onion (BRAMBANG ASEM) in your home. Then, follow these steps below to serve Sour Sambal Onion (BRAMBANG ASEM) for your family or friends.

Ingredients: Sour Sambal Onion (BRAMBANG ASEM)

  • 2 bunches sweet potato (yam) leaves
  • 6 pcs shallot (Brambang), burned
  • 6 pcs cayenne peppers
  • 1 pc curly red chilis
  • 2 stalks (1 tbsp) sour Java / tamarind
  • 50 gr sugar
  • 1/3 tsp salt
  • 4-6 tbsp boiled water
  • 1 pinch roasted shrimp paste
  • Tofu, cut to taste and fry
  • 2 cloves garlic, finely chopped
  • 150 gr starch
  • 50 gr flour
  • 100 ml boiling water
  • 1 pinch pepper powder
  • to taste Sugar and salt
  • Vegetables according to taste, thinly sliced
  • to taste Tempe gembus, cut
  • 3 pcs shallot
  • 2 cloves garlic
  • 1 tsp coriander
  • 1 bay leaves
  • 1 cm piece galangal, crushed
  • 150 cc coconut water
  • Brown sugar to taste, adjust the sweetness
  • to taste Salt
  • Cooking oil for frying

How to Make Sour Sambal Onion (BRAMBANG ASEM)

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Sour Sambal Onion (BRAMBANG ASEM) in your home by yourself.

    Step 1
  • TOFU STARCH : a) Split the middle out and remove the contents, set aside. Mix all ingredients in a bowl and pour boiling water little by little, stirring until dough just right, add the stuffing out and mix back.
  • Step 2
  • b) Fill the dough in the middle out, and then fry tofu until golden and cooked dough. Remove and drain.
  • Step 3
  • GEMBUS BACEM : a) Grind coriander, salt, shallots and garlic. Set aside.
  • Step 4
  • b) Arrange the tempeh gembus in the pan. Put coconut milk, ginger and bay leaves to sink. Cook until boiling, then add the subtle flavor.
  • Step 5
  • c) Wait until boiling again with the seasoning. Then add the brown sugar, after the water is reduced and the sweetness feels quite good, turn off the heat.
  • Step 6
  • d) When will be fried, new drain fried in hot oil. Do not let dry fry.
  • Step 7
  • SAMBAL : a) Puree all ingredients are chilli, shallots, shrimp paste, tamarind and salt. Enter the sugar then crushed again.
  • Step 8
  • b) After a smooth and well blended, remove the sauce into a container.
  • Step 9
  • VEGETABLES : a) Wash the leaves of sweet potato, remove stalks and boil the water with a little salt.
  • Step 10
  • b) Once the leaves are cooked, remove and rinse with cold water and place it in the container.
  • Step 11
  • Serve potato leaves by watering seasoning sauce, and additional Gembus bacem and Tofu starch.
  • Step 12
  • NOTE : Menjes/Gembus is soy-based foods commonly found in East Java, Indonesia. In the area of Malang there are two types of menjes, namely menjes rough texture (called menjes beans) and a finely textured menjes (called menjes rag). Menjes said to be the same as the tempe gembus found in Central Java and Yogyakarta. Menjes coarse texture made ​​of black soybean or soybean dregs, but there is also a call made ​​from a mixture of beans and soybeans, cassava fiber and soybean meal. Meanwhile, finely textured menjes made ​​from pulp-making tofu and coconut pulp. These foods usually fried with flour and eaten with chili sauce.
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