Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, krechek sambal with cowpeas (sambal goreng krecek). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have krechek sambal with cowpeas (sambal goreng krecek) using 21 ingredients and 6 steps. Here is how you cook it.

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