Easiest Way to Make Favorite ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) estimated approx 15 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) using 9 ingredients and 8 steps. Here is how you can achieve that.

Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, xiang bao jiaing, Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include Nicolaia elatior, Phaeomeria magnifica. Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, and Alpinia magnifica.

In Bali (Indonesia), it's called KECICANG while young stems called BONGKOT and both can be used sambal (sambal matah). Gerang in Balinese language, or often with anchovy. This gerang is processed by frying. Gerang will be mixed with a variety of typical Balinese sauces, but not ground together with chili. Just mixed (stirred) only, so there is still distinctive flavor and beautiful chime with chili flavor.

Let us look at the recipe... ^_^

Ingredients and spices that need to be Get to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot):

1. 200 g anchovies, fried
2. 3 Bongkot (kecombrang) flowers, take the bud part
3. 2 tsp salt
4. 10 pcs red cayenne pepper, thinly sliced
5. 5 pcs shallots, peeled and thinly sliced
6. 1 tsp salt
7. 1 tsp shrimp paste, roasted
8. 3 tbsp coconut oil, heat
9. 3 limes, use the juice

Instructions to make ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

1. Rinse Bongkot (kecombrang) and drain. Slice thin.
2. Add salt, knead until wilted. Rinse and drain. Set aside.
3. Mix the red chili sauce and onion and stir well. Add salt and grilled shrimp. Stir well.
4. Pour hot oil and add the lemon juice.
5. Add the Bongkot slices and stir well. Add fried anchovies, and it's ready to be enjoyed with warm rice.
6. IMAGE : kecombrang/bongkot.
7. IMAGE : preparation of ingredient.
8. IMAGE : cooking results, seen up close.

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So that is going to wrap it up for this special food Simple Way to Prepare Quick ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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