Recipe Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) : Delicious and Easy For You To Try

Recipe Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK). You are currently reading Recipe Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Dapoer-Indonesia @ us been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

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

Preparation steps:

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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