Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, krechek sambal with cowpeas (sambal goreng krecek). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook krechek sambal with cowpeas (sambal goreng krecek) using 21 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):
  1. Get 200 gr Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste
  2. Take 250 gr cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft
  3. Get 10 cayenne peppers, only discard the stalks without cutting - leave whole
  4. Take 1 pod petai bean/stink bean (if desired), peeled then split in 2 or 4
  5. Take 3 bay leaves
  6. Get 5 lime leaves
  7. Make ready 1 stalk lemongrass, use white part and crush
  8. Make ready 2 cm galangal, crushed
  9. Make ready 2 tbsp brown sugar, shaved
  10. Get 1 tsp tamarind, dissolved in a little water
  11. Prepare 750 ml coconut milk (from ½ coconut)
  12. Get 2 tsp salt (to taste)
  13. Get 2 tbsp oil for frying
  14. Take Pepper powder to taste (optional)
  15. Prepare GROUND SPICES
  16. Prepare 8 shallots
  17. Take 4 cloves garlic
  18. Get 8 red chillies
  19. Get 3 candlenuts, toasted
  20. Prepare 2 cm ginger
  21. Get 1 section kencur
Steps to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):
  1. Heat the oil, and saute ground spices until the color turns darker.
  2. Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well.
  3. Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
  4. Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly.
  5. Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
  6. Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot.

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