Coconut relish

Sambal Kelapa

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This sambal is made from fresh coconut, and should be eaten on the same day.


  • ¼ fresh coconut
  • 1 slice terasi
  • 1 clove


Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grill or fry the terasi, and then pound it, together with the garlic, cabé rawit and gula Jawa into a paste. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. Serve.