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Coconut relish - sambal kelapa

Coconut relish - sambal kelapa
Main Ingredient: Coconut

Course: Condiments

Cuisine: Indonesian

Special food: Ethnic

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Coconut relish - sambal kelapa ingredients

  • Stephen Ceideburg
  • 1⁄4 fresh coconut
  • 1 sli Terasi
  • 1 Cloves garlic
  • 3 Cabe rawit *
  • Salt
  • 1 small Piece of gula Jawa or:
  • 2 t Brown sugar
  • 1 T Tamarind water or:
  • 1 Kaffir lime, juice only or:
  • 1 Lime, juice only

Cooking Coconut relish - sambal kelapa

1. * this is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of But remember that cabe rawit is the hottest and fiercest of all the chilli family.
2. This sambal is made from fresh coconut, and should be eaten on the same day. Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grilli or fry the terasi, and then pound it, together with the garlic, cabs rawit and gula jawa into a paste.
3. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut.
4. Serve.


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