Recipe: Yummy ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, xiang bao jiaing, Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. 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, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel).

Now, that is something that isn 't easily available in Malaysia, not in the market, any market for sure. The buds are easy, but not the shoots. Place garlic into the food processor and pulse until finely chopped. You can have ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

1. You need 200 g of anchovies, fried.
2. Prepare 3 of Bongkot (kecombrang) flowers, take the bud part.
3. You need 2 tsp of salt.
4. It's 10 of pcs red cayenne pepper, thinly sliced.
5. Prepare 5 of pcs shallots, peeled and thinly sliced.
6. Prepare 1 tsp of salt.
7. You need 1 tsp of shrimp paste, roasted.
8. Prepare 3 tbsp of coconut oil, heat.
9. It's 3 of limes, use the juice.

Add the vinegar, sugar and salt to taste, stirring continuously to avoid sambal caramelising. Remove from the heat and set aside. To finish the Nasi Goreng, place a wok over medium heat. Pan-Fried Anchovies Sambal with torch Ginger Flower.

ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) instructions

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..

Tempe goreng is one of the traditional foods from Indonesia with a distinctive home flavor ready to be a side dish and snacks. 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, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. Long bean with coconut milk curry and shallot sambal.