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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, krechek sambal with cowpeas (sambal goreng krecek). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is something that I have loved my whole life.

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

The ingredients needed to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):
  1. Take 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. Make ready 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. Take 5 lime leaves
  7. Make ready 1 stalk lemongrass, use white part and crush
  8. Get 2 cm galangal, crushed
  9. Get 2 tbsp brown sugar, shaved
  10. Take 1 tsp tamarind, dissolved in a little water
  11. Make ready 750 ml coconut milk (from ½ coconut)
  12. Prepare 2 tsp salt (to taste)
  13. Make ready 2 tbsp oil for frying
  14. Make ready Pepper powder to taste (optional)
  15. Make ready GROUND SPICES
  16. Take 8 shallots
  17. Take 4 cloves garlic
  18. Prepare 8 red chillies
  19. Get 3 candlenuts, toasted
  20. Make ready 2 cm ginger
  21. Make ready 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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