ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)
ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, anchovy sambal ginger flower (gerang sambal bongkot). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is something which I have loved my entire life. They’re nice and they look fantastic.

Sambal is a hot sauce or condiment from Indonesia that has a many variations. This one, sambal bongkot, is a typical Balinese condiment made from torch. ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot).

To begin with this recipe, we have to first prepare a few ingredients. You can have anchovy sambal ginger flower (gerang sambal bongkot) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot):
  1. Prepare 200 g anchovies, fried
  2. Make ready 3 Bongkot (kecombrang) flowers, take the bud part
  3. Take 2 tsp salt
  4. Get 10 pcs red cayenne pepper, thinly sliced
  5. Make ready 5 pcs shallots, peeled and thinly sliced
  6. Take 1 tsp salt
  7. Get 1 tsp shrimp paste, roasted
  8. Get 3 tbsp coconut oil, heat
  9. Take 3 limes, use the juice

Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali. Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala. How to make Sambal Goreng Pengantin. This dish is usualy served at Malay Weddings together with Nasi Minyak, Dalca and Ayam Masak Merah.

Steps to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot):
  1. Rinse Bongkot (kecombrang) and drain. Slice thin.
  2. Add salt, knead until wilted. Rinse and drain. Set aside.
  3. Mix the red chili sauce and onion and stir well. Add salt and grilled shrimp. Stir well.
  4. Pour hot oil and add the lemon juice.
  5. Add the Bongkot slices and stir well. Add fried anchovies, and it's ready to be enjoyed with warm rice.
  6. IMAGE : kecombrang/bongkot.
  7. IMAGE : preparation of ingredient.
  8. IMAGE : cooking results, seen up close.

Though the steps of making this dish is quite complicated, it is worth the effort. Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali. Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala, asam patikala depend on the area. The main ingredients are green beans, sambal oelek (where the sambal oelek can be replaced with fresh red chili pepper and salt, which is what it is made of), and coconut milk. I really liked this version, which was inspired by many different recipes I found online.

So that is going to wrap it up with this special food anchovy sambal ginger flower (gerang sambal bongkot) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!