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The ingredients needed to prepare Coconut Sambal (SAMBALA KALUKU):
- You need 100 grams dried cork fish (snakehead), small pieces
- Provide 125 g coconut, grated
- Get 1/2 tbsp granulated sugar
- Take 1/3 tsp salt
- Take 2 tbsp oil for frying
- Provide SEASONING
- You need 6 pcs small red onions
- Use 4 cloves garlic
- Get 8 pcs cayenne pepper
- Use 1 pc red chillies
- Prepare 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
- Provide 4 stalks celery, thinly sliced
- Take 6 cayenne peppers, sliced thin
- Provide VEGETABLES
- Get 1 handful sprouts
- Take 2 long bean stalk, sliced 2 cm
- Get 4 bay cabbage, sliced ½ cm width
- Take 5 sprigs watercress, cut
Steps to make Coconut Sambal (SAMBALA KALUKU):
- Thinly slice 6 cayenne peppers, celery and lime leaves. Set aside.
- Puree 8 cayenne pepper, onion, garlic and red pepper. Stir-fry until fragrant.
- Add the grated coconut and cork fish, stir grated coconut until it changes color.
- Add seasoning slices, sugar and salt. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
- Serve the sauce together with vegetable stew and warm rice.
- NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.
Stir again, doing until slightly dry but still a little moist (moistness or. You can substitute fresh coconut to desiccated coconut but fresh coconut always tastes better. Wow this sambal is our family fav. I loves srilankan dishes I do make quite few dishes like sodhi and other recipes cuz most of my cousins are married to srilankans. Pol sambola (coconut sambol) is a traditional Sri Lankan dish made from coconut, mostly used as an.
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