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| Home -> [Asian, Coconut, Condiments, Ethnic, Fruits, Indonesian] -> [Coconut relish - sambal kelapa Recipe] |
Coconut relish - sambal kelapa
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Coconut, Condiments, Ethnic, Fruits, Indonesian |
Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1/4
| | Fresh coconut | | 1
| slice | Terasi | | 1
| | Clove garlic | | 3
| | Cabe rawit * | | | Salt | | 1
| small | Piece of gula Jawa or: | | 2
| tsp | Brown sugar | | 1
| tbsp | Tamarind water or: | | 1
| | Kaffir lime, juice only or: | | 1
| | Lime, juice only |
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Procedures:
| 1 | * this is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of But remember that cabe rawit is the hottest and fiercest of all the chilli family. | | 2 | This sambal is made from fresh coconut, and should be eaten on the same day. | | 3 | Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. | | 4 | Grill or fry the terasi, and then pound it, together with the garlic, cabs rawit and gula jawa into a paste. | | 5 | Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. | | 6 | Serve |
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