Sambal Goreng Papai (Kalimantan Tengah)
shrimp with pakis and tempe balls in creamy sauce

200 gr fern tops / fiddle heads, else green asparagus
200 gr shrimp/prawns
500 ml of coconut milk
1 serai / sereh / lemongrass
2 cm lengkuas / galangal / laos
1 jeruk purut leaves

4 shallots
4 cloves of garlic
4 red lomboks
2 cm jahe
1 tsp salt

Bahan bola tempe:
ingredients tempe balls:
300 gr tempe
1 egg white
3 cloves of garlic
1/2 tsp palm sugar
1/2 tsp pepper
1/2 tsp salt

Cara membuat:
Cut the tempe into cubes. Heat the oil in a pan and fry the tempe until brown. Pound or grind it finely. Pound or grind the garlic finely. Mix the tempe with the egg white, garlic, palm sugar, pepper and salt and form a homogeneous mass. Form from 1 tsp of the mass small balls. Heat the oil in a pan and fry the balls until golden brown and set aside.
Clean the shrimp and remove the head. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan 2 tbsp oil and fry the bumbu for 4 minutes. Then add the serai, the laos and the jeruk purut and fry for another 2 minutes.
Then add the shrimp/prawns and mix well. Fry until the shrimps change colour. Then add the coconut milk slowly while stirring and bring to the boil. Then add the temepe balls and the fern tops and cook until done.

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