Easiest Way to Prepare Delicious Coconut Sambal (SAMBALA KALUKU)

Easiest Way to Prepare Delicious Coconut Sambal (SAMBALA KALUKU) Delicious, fresh and tasty.

Coconut Sambal (SAMBALA KALUKU). Sambal Kaluku is usually eaten together with domestic poultry, which is a type of lemper cuisine or savory rice cake (because it is cooked with coconut milk). But Kaluku chili recipe is also delicious with other recipes such as chicken, seafood, vegetables to fried along with warm rice. Coconut & Sambal reveals the secrets behind authentic Indonesian cookery.

You can substitute fresh coconut to desiccated coconut but fresh coconut always tastes better.

Coconut sambal is one of the well-known dishes among Sri Lankans.

People prepare this dish very often for breakfast, lunch, or dinner.

You can cook Coconut Sambal (SAMBALA KALUKU) using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Coconut Sambal (SAMBALA KALUKU)

1. It’s 100 grams of dried cork fish (snakehead), small pieces.

2. You need 125 g of coconut, grated.

3. It’s 1/2 tbsp of granulated sugar.

4. Prepare 1/3 tsp of salt.

5. It’s 2 tbsp of oil for frying.

6. You need of SEASONING.

7. Prepare 6 pcs of small red onions.

8. Prepare 4 cloves of garlic.

9. Prepare 8 pcs of cayenne pepper.

10. Prepare 1 pc of red chillies.

11. It’s 3 of kaffir lime leaves, remove the leaves' ribs and thinly sliced.

12. Prepare 4 stalks of celery, thinly sliced.

13. Prepare 6 of cayenne peppers, sliced thin.

14. You need of VEGETABLES.

15. Prepare 1 handful of sprouts.

16. It’s 2 of long bean stalk, sliced 2 cm.

17. It’s 4 of bay cabbage, sliced ½ cm width.

18. You need 5 of sprigs watercress, cut.

The coconut sambol is the best combination with every food, especially with Sri Lankan bread.

This easy coconut sambal is one of the easiest recipes you can make quickly at home.

You can make this even before your rice is cooked.

There is an endless number of dishes you can pair up with coconut sambal.

Coconut Sambal (SAMBALA KALUKU) instructions

1. Thinly slice 6 cayenne peppers, celery and lime leaves. Set aside..

2. Puree 8 cayenne pepper, onion, garlic and red pepper. Stir-fry until fragrant..

3. Add the grated coconut and cork fish, stir grated coconut until it changes color..

4. Add seasoning slices, sugar and salt. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized)..

5. Serve the sauce together with vegetable stew and warm rice..

6. NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead..

It's impossible for me to write a list of meals that goes well with this.

Coconut & Sambal is a beautiful book, vivacious and full of personality.

I can almost smell the aromas of the street food stalls, see the treasures of the food markets, and feel the hustle-bustle of villages and fishing ports. from Coconut & Sambal: Recipes from My Indonesian Kitchen Coconut & Sambal by Lara Lee Categories: Fried doughs; Canapés / hors d'oeuvre; Snacks; Indonesian; Dairy-free Ingredients: fine rice vermicelli noodles; sunflower oil; chicken mince; shiitake mushrooms; carrots; bean sprouts; garlic; spring onions; kecap manis; oyster sauce; fish sauce.

I have eaten Indonesian food all too infrequently in my life, and have cooked it - thus far - only once, when acting as sous-chef to an Indonesian friend in Italy many decades ago, as he prepared a huge feast.

So I'm very excited to have Lara Lee's.