@mbakaleta: Have you heard of torch ginger flower? Turning it into the BEST sambal i’ve ever made - sambal bongkot🌷🌶️ 2 torch ginger flower with stem 12 big shallots (or 16 small shallots) 2 garlic 8 bird’s eye chilli, add more if you want 2 cubes of shrimp paste, torched or grilled Coconut oil Seasoning: 1/2 tbsp salt 1 tbsp mushroom bouillon 1 tsp sugar Kaffir lime (jeruk limau) Steps: 1. Cut torch ginger flower into small pieces. If the stem is still pink, you can use it. But if it’s turned green/brown like mine, toss the stem and just use the flower bud. 2. In a bowl, add a sprinkle of salt to the sliced torch ginger flower, and let it sit for 10 minutes. 3. Slice shallots, garlic and birds eye chilli thinly. Then, add it to the bowl of torch ginger. 4. Torch or grill the shrimp paste on a pan to intensify the aroma, and cut them into smaller pieces. 5. Heat up coconut oil over medium-high heat and sautee the shrimp paste. Then, add all the ingredients into the pan. Add seasonings. Sautee until the shallots turn translucent and selamat makan!🫶 #sambal #indonesianfood #asianrecipes #kecombrang #DinnerIdeas

Alexa

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Friday 03 April 2026 13:51:11 GMT