Coconut Sambal (SAMBALA KALUKU)

• 100 grams dried cork fish (snakehead), small pieces
• 125 g coconut, grated
• 1/2 tbsp granulated sugar
• 1/3 tsp salt
• 2 tbsp oil for frying
• 6 pcs small red onions
• 4 cloves garlic
• 8 pcs cayenne pepper
• 1 pc red chillies
• 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
• 4 stalks celery, thinly sliced
• 6 cayenne peppers, sliced thin
• 1 handful sprouts
• 2 long bean stalk, sliced 2 cm
• 4 bay cabbage, sliced 1/2 cm width
• 5 sprigs watercress, cut

1. Thinly slice 6 cayenne peppers, celery and lime leaves.
2. Set aside.
3. Puree 8 cayenne pepper, onion, garlic and red pepper.
4. Stir-fry until fragrant.
5. Add the grated coconut and cork fish, stir grated coconut until it changes color.
6. Add seasoning slices, sugar and salt.
7. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
8. Serve the sauce together with vegetable stew and warm rice.
9. NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.

cork fish, coconut, sugar, salt, oil, red onions, garlic, cayenne pepper, red chillies, lime, stalks celery, cayenne peppers, handful sprouts, long bean stalk, bay cabbage

Taken from cookpad.com/us/recipes/280689-coconut-sambal-sambala-kaluku (may not work)