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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, krechek sambal with cowpeas (sambal goreng krecek). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is something that I have loved my entire life.

To get started 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 that.

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