Coconut Relish (Sambal Kelapa)
Description
This International sauce features Coconut, Terasi, Garlic, Rawit *. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt 1 sm Piece of gula Jawa or: 2 ts Brown sugar 1 tb Tamarind water or: 1 Kaffir lime, juice only or: 1 Lime, juice only * This is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of 3.
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But remember that cabe rawit is the hottest and fiercest of all the chilli family.
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This sambal is made from fresh coconut, and should be eaten on the same day.
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Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it.
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Grill or
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fry the terasi, and then pound it, together with the garlic, cabs rawit and gula jawa into a paste.
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Add the tamarind water, or juice,
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season with salt, and
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mix the paste thoroughly with the grated coconut.
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Serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 23.2kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
coconut, frying, garlic, grilling, international, kelapa, rawit, relish, sambal, sauce, terasi, title, vegan
