Recipe of Homemade Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

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The ingredients needed to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):

1. Make ready 200 gr Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste
2. Make ready 250 gr cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft
3. Prepare 10 cayenne peppers, only discard the stalks without cutting - leave whole
4. Make ready 1 pod petai bean/stink bean (if desired), peeled then split in 2 or 4
5. Get 3 bay leaves
6. Prepare 5 lime leaves
7. Get 1 stalk lemongrass, use white part and crush
8. Make ready 2 cm galangal, crushed
9. Make ready 2 tbsp brown sugar, shaved
10. Prepare 1 tsp tamarind, dissolved in a little water
11. Prepare 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. Get GROUND SPICES
16. Get 8 shallots
17. Make ready 4 cloves garlic
18. Take 8 red chillies
19. Make ready 3 candlenuts, toasted
20. Make ready 2 cm ginger
21. Prepare 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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