Ketofy Singapore sambal goreng pengantin

Name: Ketofy Singapore sambal goreng pengantin
Total time: 18000 s
Yield: 40 people
Cuisine: American
Ingredients: Ingredients A; 10 red onion diced; 5 garlic minced; 5 stalks lemongrass; 50 g chilli paste; 10 cm ginger,minced; 5 g shrimp paste; 10 g tamarind paste; 400 ml organic coconut milk; C Ingredients; 30 gram golden monkfruit sweetener; Lime leave; Salt to taste; Ingredients D; 1 kg prawn,deveined and deshelled; 1 kg cooked cow lung(boil with lemongrass and lime leaves until tender); 1 kg tethered beef (boil with lengongrass and lime leave until tender); Ingredients E; 30 g sliced red chilli; 30 g sliced green chilli; Ingredients F; 20 g fried onion; 5 g dried chilli.soak it and then fry for a while; Oil for frying; Olive oil for frying

Jan Janny Janatan @janjanjann

Calories per 100g -27 cal
Protein - 10
Fat- 2g
Nett Carb - 3g

Eat in moderation

Serving yields 4kg
Approximately 40 portion ( 100g per portion)

Special dish for eid especially in singapore.

Best eaten with ketupat / lontong / lemang ( recipes can be found in recipe section in my profile)

Calories per 100g -27 cal
Protein - 10
Fat- 2g
Nett Carb - 3g

Eat in moderation

Serving yields 4kg
Approximately 40 portion ( 100g per portion)

Special dish for eid especially in singapore.

Best eaten with ketupat / lontong / lemang ( recipes can be found in recipe section in my profile)

Jan Janny Janatan @janjanjann

Calories per 100g -27 cal
Protein - 10
Fat- 2g
Nett Carb - 3g

Eat in moderation

Serving yields 4kg
Approximately 40 portion ( 100g per portion)

Special dish for eid especially in singapore.

Best eaten with ketupat / lontong / lemang ( recipes can be found in recipe section in my profile)

Calories per 100g -27 cal
Protein - 10
Fat- 2g
Nett Carb - 3g

Eat in moderation

Serving yields 4kg
Approximately 40 portion ( 100g per portion)

Special dish for eid especially in singapore.

Best eaten with ketupat / lontong / lemang ( recipes can be found in recipe section in my profile)

Saved

Ingredients

5 hours

40 people

Ingredients A
10red onion diced
5garlic minced
5 stalkslemongrass
50 gchilli paste
10 cmginger,minced
Ingredients B
5 gshrimp paste
10 gtamarind paste
400 mlorganic coconut milk
CIngredients
30 gramgolden monkfruit sweetener
Lime leave
Salt to taste
Ingredients D
1 kgprawn,deveined and deshelled
1 kgcooked cow lung(boil with lemongrass and lime leaves until tender)
1 kgtethered beef (boil with lengongrass and lime leave until tender)
Ingredients E
30 gsliced red chilli
30 gsliced green chilli
Ingredients F
20 gfried onion
5 gdried chilli.soak it and then fry for a while
Oil for frying
Olive oil for frying

Saved

Steps

5 hours

1

Fry ingredients D separately in hot oil and set aside
2

Fry ingredients E and F separately and set aside
3

Put all Ingredients A in a blender and blitz it until it reaches pureed state.
4

Heat up the oil and add in imgredients A.sauteed for 15 minute in medium fire
5

While sauteeing ingredients pureed ingredients A
Mix ingredients B in the bowl
6

Add in the mixed ingredients B in the sauteed ingredients A and continue cooking until i ts boils
7

Once it boils,add in ingredients C and adjust the salt and erythritol to suit your taste
8

Add in the fried ingredients D and mix well.
9

Once its mixed well,add in ingredients E and F..
mix well and ready to serve!
10

Once its cooled,you can keep it in container and store in freezer.
This dish last for 3 to 4 months i n frozen section