Name: Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Ingredients: 200 gr Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste; 250 gr cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft; 10 cayenne peppers, only discard the stalks without cutting - leave whole; 1 pod petai bean/stink bean (if desired), peeled then split in 2 or 4; 3 bay leaves; 5 lime leaves; 1 stalk lemongrass, use white part and crush; 2 cm galangal, crushed; 2 tbsp brown sugar, shaved; 1 tsp tamarind, dissolved in a little water; 750 ml coconut milk (from ½ coconut); 2 tsp salt (to taste); 2 tbsp oil for frying; Pepper powder to taste (optional); GROUND SPICES; 8 shallots; 4 cloves garlic; 8 red chillies; 3 candlenuts, toasted; 2 cm ginger; 1 section kencur

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Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

To make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) you need 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) :

Use Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste.

Provide cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft.

Provide cayenne peppers, only discard the stalks without cutting - leave whole.

You need to prepare petai bean/stink bean (if desired), peeled then split in 2 or 4.

Use bay leaves.

Use lime leaves.

Use lemongrass, use white part and crush.

Use galangal, crushed.

You need brown sugar, shaved.

Prepare tamarind, dissolved in a little water.

Prepare coconut milk (from ½ coconut).

Use salt (to taste).

Use oil for frying.

Provide Pepper powder to taste (optional).

Provide GROUND SPICES.

You need to prepare shallots.

You need to prepare garlic.

Provide red chillies.

Use candlenuts, toasted.

Prepare ginger.

You need kencur.

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instructions :Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

Heat the oil, and saute ground spices until the color turns darker..

Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well..

Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt..

Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly..

Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste..

Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot..

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