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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, krechek sambal with cowpeas (sambal goreng krecek). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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. 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. Prepare 1 stalk lemongrass, use white part and crush
  8. Take 2 cm galangal, crushed
  9. Make ready 2 tbsp brown sugar, shaved
  10. Make ready 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. Prepare 2 tbsp oil for frying
  14. Make ready Pepper powder to taste (optional)
  15. Prepare GROUND SPICES
  16. Get 8 shallots
  17. Take 4 cloves garlic
  18. Make ready 8 red chillies
  19. Make ready 3 candlenuts, toasted
  20. Take 2 cm ginger
  21. Prepare 1 section kencur
Instructions 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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