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

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, anchovy sambal ginger flower (gerang sambal bongkot). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is something that I have loved my entire life. They are 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. Sambal Bongkot (Torch Ginger Sambal) is a unique sambal and originated from Bali.

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

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

This dish is usualy served at Malay Weddings together with Nasi Minyak, Dalca and Ayam Masak Merah. 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.

Instructions 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.

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. Commonly known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, 火炬姜 (pinyin: Huǒjù In Bali, people are used the white part of the bottom part trunk for cooking chilli sauce called "Sambal Bongkot", and used the flower buds to. Sambal Goreng , Find Complete Details about Sambal Goreng,Sambal Goreng from Other Food & Beverage Supplier or Manufacturer-kesuma ranum. Sambal dengan bahan dasar kecombrang atau kantan atau juga dikenal sebagai honje.

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