Bali is not also famous by the tourist destination. Bali also has the unique culture, the tradition and the human being. The food and the drink also attract most tourist come to Bali to taste that tradition cuisine. The foods especially taste traditional and good. Most traditional food from Bali has spicy taste and use a lot of ingredient. Today I would like to give you the information about one of the best sauce in Bali. If you’re the person who love spicy food, here is one of the cuisine you have to taste. Here is it!
In Indonesia Kecombrang, kantan, or honje (Etlingera elatior) is a kind of spices and herbs are annual plants that flower-shaped herb, fruit, and seeds are used as raw vegetables. Other names are kincung in Medan, kincuang and sambuang in Minangkabau and Siantan in Malaya. In Thai call kaalaa. In Bali called kecicang, while the young stems called Bongkot and both can be used salad sauce.
Well, this is for who love the unique flavor but tasty Balinese. Here is the recipe how to make sambel bongkot special traditional cuisine from Bali.
- Rod Kecombrang main ingredient
- 4 thinly sliced red onion
- 1 garlic thinly sliced
- 1 teaspoon shrimp paste
- 5 pieces of red cayenne pepper (more if you want to be more spicy) thinly sliced
- 2 Trunk kecombrang (Bongkot) thinly slice the white part
(How: slices of white section below, then open / flue lining that is green, appeared white part so then slice thinly and then wash with water and being given a little salt and knead, washing with water and then drain)
- 2 teaspoon coconut oil
Sambel bongkot is good eating with fish and complete with hot rice. The tastes are mix with rice that’s good for lunch and dinner.
Well, that’s one of the best cuisines in Bali. See you in another day with the all information about Bali and Indonesia.