How to Make Favorite Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

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

1. Prepare 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. Get 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. Get 3 bay leaves
6. Get 5 lime leaves
7. Make ready 1 stalk lemongrass, use white part and crush
8. Get 2 cm galangal, crushed
9. Make ready 2 tbsp brown sugar, shaved
10. Make ready 1 tsp tamarind, dissolved in a little water
11. Take 750 ml coconut milk (from ½ coconut)
12. Get 2 tsp salt (to taste)
13. Get 2 tbsp oil for frying
14. Make ready Pepper powder to taste (optional)
15. Take GROUND SPICES
16. Take 8 shallots
17. Take 4 cloves garlic
18. Take 8 red chillies
19. Make ready 3 candlenuts, toasted
20. Make ready 2 cm ginger
21. Make ready 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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