Easiest Way to Cook Tasty ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

Timothy Webster
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Easiest Way to Cook Tasty ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)
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Easiest Way to Cook Tasty ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) Delicious, fresh and tasty.

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

Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot.

Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot.

You can cook ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

  1. Prepare 200 g of anchovies, fried.

  2. You need 3 of Bongkot (kecombrang) flowers, take the bud part.

  3. It’s 2 tsp of salt.

  4. Prepare 10 of pcs red cayenne pepper, thinly sliced.

  5. You need 5 of pcs shallots, peeled and thinly sliced.

  6. Prepare 1 tsp of salt.

  7. Prepare 1 tsp of shrimp paste, roasted.

  8. You need 3 tbsp of coconut oil, heat.

  9. You need 3 of 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.

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

  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 its 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.