Recipe of Award-winning ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Make Perfect ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). It is one of my favorites. For mine, I am going to make it a bit tasty. 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 recipe, we must prepare a few ingredients. You can cook ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot) using 9 ingredients and 8 steps. Here is how you cook it.

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

Steps to make 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's going to wrap this up with this special food Easiest Way to Make Perfect ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot). Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!