Sambal Bongkot Recipe
Balinese villagers often go straight to their backyard for cooking ingredients, especially herbs and vegetables. Other delicious ingredients can be found growing wild along the edges of cultivated land and river banks. One such delicious ingredient is bongkot. Famous in Malaysia as kantan and known as kaalaa in Thailand, its young stem and flower makes a beautiful and flavor some ingredient. Perfect in a sambal to accompany grilled seafood, the beautiful pink flower not only offers a unique taste, but also releases an appetising fragrance.
- 8 shallots, thinly sliced
- 1 bongkot flower, thinly sliced
- 1tbsp sugar
- 10 cayenne pepper, thinly sliced
- 1tsp grilled shrimp paste
- 1tsp salt
- 3 tbsp coconut oil
- Mix the shallot with the bongkot and a tablespoon of salt. Slowly knead with hands and then wash with drinking water and knead to drain the water until dry.
- Add the cayenne pepper, shrimp paste, salt, the juice of kaffir lime and coconut oil.
Finally its Looks: