Simple Way to Cook Favorite Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

By Easy Recipes 13 May 2020
Simple Way to Cook Favorite Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Simple Way to Cook Favorite Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)" recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

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

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) instructions

  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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