Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

• 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 1/2 coconut)
• 2 tsp salt (to taste)
• 2 tbsp oil for frying
• 8 shallots
• 4 cloves garlic
• 8 red chillies
• 3 candlenuts, toasted
• 2 cm ginger
• 1 section kencur

1. Heat the oil, and saute ground spices until the color turns darker.
2. Add the bay leaves, lime leaves, lemon grass and galangal.
3. Add some coconut milk if needed, stir well.
4. Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
5. Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder.
6. Stir briefly.
7. Pour in the rest of coconut milk, then reduce heat.
8. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
9. Add a petai/stink bean before the stove is turned off, then remove.
10. Ready to be served while hot.

better, kacang, cayenne peppers, bean, bay leaves, lime leaves, stalk lemongrass, brown sugar, tamarind, coconut milk, salt, oil, shallots, garlic, red chillies, candlenuts, ginger, section

Taken from cookpad.com/us/recipes/316128-krechek-sambal-with-cowpeas-sambal-goreng-krecek (may not work)