The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. It is said that this dish is a favorite cuisine including in the Nobles in the area of Yogyakarta and Central Java. But not only on the island of Java, it turns out this sauce is also known in Padang - even if only in a few places. The name is strange, is it not? It's named “sambal jenggot (beard beard)” not because the main ingredient is a "beard" or creators have beards, but because the ingredient shredded coconut looks like a beard.For maximum results, you should grate the coconut manually so the original aroma is not lost. So the chili does not go bad, preferably steam the coconut before or after all the other mixed materials are steamed. But the truth is most comfortable if using raw coconut, let alone distinguish.Spicy this one is almost similar to chili ointment, namely how to enjoy it with warm rice and vegetables. Bobor bayam (spinach coconut milk) or sauteed papaya is good to accompany. "Beard Sambal" can also be enjoyed with boiled vegetables (as chili sauce), along with salted fish and white rice warm. Or can also be enjoyed with another menu according to taste. The marinade is actually more like chili paste, but with a touch of flavor from kencur (Kaempferia galanga L.).For friends of Java, must know the name of tempe Semangit. But for friends from outside Java, you may still not know. Tempe Semangit is tempeh fermented for a longer period; or in terms of Java it's called "Tempe Kedalon" (mature tempeh). Tempeh has been through a few days (1-3 days) of time that should be consumed, with characteristic brownish color and aroma has. After tempeh Semangit, the next stage is tempeh Bosok (foul tempeh) but it can still be used - with a super aroma... EXOTIC

Ever heard of Sambal Kaluku? For people that live in the Makassar area must have been familiar with this sauce. Kaluku sauce is quite popular and is very popular with the Sulawesi in general and especially the Ujung Pandang. As with any sambal roa recipe, Kaluku sauce is also made of processed fish as a main ingredient. Only the fish used in this Kaluku sauce recipe is the cork fish (snakehead), thus providing a distinctive flavor.This dish is part of the daily menu of housewife mothers there. Sambal Kaluku is usually eaten together with domestic poultry, which is a type of lemper cuisine or savory rice cake (because it is cooked with coconut milk). But Kaluku chili recipe is also delicious with other recipes such as chicken, seafood, vegetables to fried along with warm rice. With a concoction of cayenne pepper mixed with grated young coconut makes Sambal Kaluku a very special taste. Mix ingredients cork fish, onions and celery apparent tempting specialties in this Kaluku sauce. This sauce has a spicy taste that can shake up the tongue of the peoples.Many use cayenne pepper taste here adapted by the author, and because I like a slightly spicy chili quite a lot. Vegetables can be combined to suit the tastes of its kind, able to cooked (boiled) and raw.

“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…

This recipe is made here without having to buy anything. Because of its natural wealth, CENTRAL KALIMANTAN people always use the harvest of their own gardens and surrounding waters.Shrimp are commonly caught in the river by using TANGUK (a tool to catch prawns traditional).

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

“BLACAN SAMBAL” is one of the typical dishes from Jambi province. Belacan is also called Terasi, which is basically made of fish, small shrimp, or a mixture of both. Because of the different basic ingredients, there is Terasi shrimp and Terasi fish. The ingredients are fermented, and formed into a kind of 'dough.' It's blackish brown, yet sometimes also given a color to make it look more attractive.How to make sambal with it is quite easy and practical, can be tried right away at home. Use Belacan/shrimp paste with excellent quality. Make sure it smells fresh and doesn’t sting.

A very simple recipe for lunch, easy to make and very delicious, perfect for breakfast, lunch or dinner, serve it with warm rice and you ready to go!#eggplant #sambal #indonesia

Hi! Finally we're on the last part of my coconut rice series, this time we make sambal, Indonesians favorite ! This sauce is very versatile, not just a dipping sauce, you can also use as a base of your fried rice or juice throw some in your noodles and the most important part is, it's easy to make!This is my third part of the coconut rice series, use #coconutricewwb to see my other two recipes related to the coconut rice! ✨#coconutricewwb #indonesia #indonesianfood

"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers.""Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:√ Reduced isoflavones√ Extra punch of quality protein√ Rare vitamins like K2 and B12"Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:A) Fry up tempehB) Make the spice pasteC) Cook Sambal goreng

SANGGARA Peppe in Bugis (Sulawesi) means, fried bananas (Sanggara) and pressed (Peppe).This cuisine uses banana kepok as the main ingredient. Banana Kepok has another name, such as :FILIPHINA : Saba, Sab-a, CardabaBALI : Biu gedang sabaMALAYSIA : Pisang Nipah atau Pisang AbuILOCANO : DippigTHAI : Kluai HinHAWAII : Opu-’ulu, Dippig (from Ilocano)On the other designations (Banana Widow) for this cuisine, is less clear why so named. Some say it's because the first one that made and sold it was a widow; because bananas are cultivated young and fried (without extra flour or whatever); because it was accompanied with a SPICY sauce; and because it's fried 2x (you certainly know what that means).Other than that, the taste of this cuisine is guaranteed to be addictive. Because the savory flavor of fried bananas and spicy sauce, is perfect to be enjoyed with sweet tea while relaxing in the afternoon (especially while enjoying beautiful views of the beach or the garden). Hmm...

This is a condiment that we always keep in the refrigerator at my house.Any remaining seeds will result in a poor texture, and will make the sambal very spicy. Be sure to carefully filter them out. Switching the food processor or blender on and off should help the ingredients blend more quickly.You can use the soaking water on the plants in your garden as an effective insect repellent. Recipe by ichimai

My Sis in Law taught me to make this sambal few years back, but i probably add few ingredients to complete the taste :D