Ingredients :
- 200 gr Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste
- 250 gr cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft
- 10 cayenne peppers, only discard the stalks without cutting - leave whole
- 1 pod petai bean/stink bean (if desired), peeled then split in 2 or 4
- 3 bay leaves
- 5 lime leaves
- 1 stalk lemongrass, use white part and crush
- 2 cm galangal, crushed
- 2 tbsp brown sugar, shaved
- 1 tsp tamarind, dissolved in a little water
- 750 ml coconut milk (from ½ coconut)
- 2 tsp salt (to taste)
- 2 tbsp oil for frying
- Pepper powder to taste (optional)
- GROUND SPICES
- 8 shallots
- 4 cloves garlic
- 8 red chillies
- 3 candlenuts, toasted
- 2 cm ginger
- 1 section kencur
Method :
- Heat the oil, and saute ground spices until the color turns darker.
- Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well.
- Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
- Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly.
- Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
- Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot.
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