Coconut Relish (Sambal Kelapa) Recipe


Ingredients

1 stephen ceideburg
1/4 fresh coconut
1 slice terasi
1 clove garlic
3 cabe rawit *
1 salt
1 small piece of gula jawa or:
2 tsp brown sugar
1 tbsp tamarind water or:
1 kaffir lime, juice only or:
1 lime, juice only


Directions

* 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. But remember that
cabe rawit is the hottest and fiercest of all the chilli family.

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. Grill or fry the terasi, and then pound
it, together with the garlic, cabs rawit and gula jawa into a paste.
Add the tamarind water, or juice, season with salt, and mix the paste
thoroughly with the grated coconut. Serve.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.


Servings: 6 servings

 

 

Coconut Relish (Sambal Kelapa) Recipe brought to you by Recipe Ideas


Categories: Fruit


The History of Recipes

Historians have found proof that recipes existed way back into distant history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just primitive pictorial instructions for meal preparation.

Progressing into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the early Romans made use of many herbs, including some familiar names such as bay, rue and asafoetida.

For the centuries that followed, the wealthy families of the West tried to lay on the best banquets, and consequentially the best chefs and their recipes were at a premium. However, it was during the 19th century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households.

By the advent of the twentieth century, cooking books were increasing in popularity due to better eduction, people having increased free time and having more money to spend.

[TOP]


We hope you enjoy this Coconut Relish (Sambal Kelapa) recipe.

 


Coconut Relish (Sambal Kelapa) Recipe, one of many tasty recipes brought to you by Recipes Ideas




A standard paper cookbook simply is not large enough to record the enormous amount of wonderful recipes listed here, and this Coconut Relish (Sambal Kelapa) recipe is just one.

This Coconut Relish (Sambal Kelapa) recipe will no doubt prove that preparing superior food was never easier!

Within this online cookbook you can discover flavorful food from all nations, so within a short time you will be cooking exceptional food for every taste and diet.

Some of the recipes include details of fat and calorie content, making them ideal for those with specific nutritional requirements and fashionable low carb diets.

No longer do you need to invest in costly recipe books or eating out in costly celebrity chef restaurants - now you can print out your recipe of choice and start cooking wonderful recipes to bowl over your family.


Popular Categories

 

 

Inside this online recipe book you will find superb recipes from every country, so you will soon be giving your family first-class food for every diet.


This Coconut Relish (Sambal Kelapa) recipe will definitely have your family shouting for more.




--::|::--