Coconut Sambal (SAMBALA KALUKU) Recipe

Name: Coconut Sambal (SAMBALA KALUKU)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams dried cork fish (snakehead), small pieces; 125 g coconut, grated; 1/2 tbsp granulated sugar; 1/3 tsp salt; 2 tbsp oil for frying; 6 pcs small red onions; 4 cloves garlic; 8 pcs cayenne pepper; 1 pc red chillies; 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced; 4 stalks celery, thinly sliced; 6 cayenne peppers, sliced thin; 1 handful sprouts; 2 long bean stalk, sliced 2 cm; 4 bay cabbage, sliced 1/2 cm width; 5 sprigs watercress, cut

Servings: persons

100 grams dried cork fish (snakehead), small pieces
125 g coconut, grated
1/2 tbsp granulated sugar
1/3 tsp salt
2 tbsp oil for frying
6 pcs small red onions
4 cloves garlic
8 pcs cayenne pepper
1 pc red chillies
3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
4 stalks celery, thinly sliced
6 cayenne peppers, sliced thin
1 handful sprouts
2 long bean stalk, sliced 2 cm
4 bay cabbage, sliced 1/2 cm width
5 sprigs watercress, cut

1
Thinly slice 6 cayenne peppers, celery and lime leaves.
2
Set aside.
3
Puree 8 cayenne pepper, onion, garlic and red pepper.
4
Stir-fry until fragrant.
5
Add the grated coconut and cork fish, stir grated coconut until it changes color.
6
Add seasoning slices, sugar and salt.
7
Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
8
Serve the sauce together with vegetable stew and warm rice.
9
NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 100 grams dried cork fish (snakehead), small pieces, 125 g coconut, grated, 1/2 tbsp granulated sugar, 1/3 tsp salt, and more.

Yes, Coconut Sambal (SAMBALA KALUKU) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Sambal (SAMBALA KALUKU)

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