ANCHOVY SAMBAL GINGER FLOWER (Gerang Sambal Bongkot)

• 200 g anchovies, fried
• 3 Bongkot (kecombrang) flowers, take the bud part
• 2 tsp salt
• 10 pcs red cayenne pepper, thinly sliced
• 5 pcs shallots, peeled and thinly sliced
• 1 tsp salt
• 1 tsp shrimp paste, roasted
• 3 tbsp coconut oil, heat
• 3 limes, use the juice

1. Rinse Bongkot (kecombrang) and drain.
2. Slice thin.
3. Add salt, knead until wilted.
4. Rinse and drain.
5. Set aside.
6. Mix the red chili sauce and onion and stir well.
7. Add salt and grilled shrimp.
8. Stir well.
9. Pour hot oil and add the lemon juice.
10. Add the Bongkot slices and stir well.
11. Add fried anchovies, and it's ready to be enjoyed with warm rice.
12. IMAGE : kecombrang/bongkot.
13. IMAGE : preparation of ingredient.
14. IMAGE : cooking results, seen up close.

anchovies, flowers, salt, cayenne pepper, shallots, salt, shrimp, coconut oil

Taken from cookpad.com/us/recipes/262433-anchovy-sambal-ginger-flower-gerang-sambal-bongkot (may not work)