KOMPAS.com – Kecombrang sambal has a refreshing spicy taste, coupled with the texture and aroma of the typical spicy kecombrang flowers.
Kecombrang sambal is suitable to be eaten with warm rice, plus fried fish side dishes, grilled fish, fried chicken, fried tempeh, or fried tofu.
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The following recipe and how to make chili sauce, quoted from the book “International Kitchen: Asian Sambal-Sambal” Karya Team Primarasa (2018) published by PT Gaya Favorite Press.
Material:
- 200 milliliters of water
- 1 stem or 100 grams of the shoots of kecombrang flowers (boil until tender, then finely sliced)
- 5 shallots
- 1 clove of garlic
- 4 red chili
- 1/2 teaspoon of cooked shrimp paste
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
Also read: Ways and Tips to Make Sambal Matah
- Ulek onion, garlic, red chili, shrimp paste, and salt. Next mix with slices of kecombrang flowers, then stir until smooth.
- Another way, spices with a kecombrang flower to make it feel more aroma.
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