John Myers
Ingredients for 1 servings:
- 40 g onion(s), red, small
- 25 g garlic cloves
- 90 g Pepper, red, long, medium hot
- 200 g tomatoes
- 30 g ginger
- 150 g orange juice
- 130 g rice wine vinegar, clear
- 160 g sugar, fine
- 20 g vegetable stock powder
- 40 g candied orange peel, diced
- 2 cinnamon sticks (approx. 8 cm each)
- 3 tbsp tapioca flour
- 5 tbsp rice wine, mild, light yellow
- 1 tbsp vanilla extract
- 1 tsp cardamom powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
A spring roll sauce with a distinct orange flavor. A hit for dim sum and spring roll lovers. Recipe from Bali, Indonesia.
Peel the onions and garlic cloves. Wash the remaining vegetables. Remove the stems from the peppers and cut them crosswise into approximately 1 cm wide pieces, leaving the seeds on. Quarter the tomatoes lengthwise, remove the green and white stem ends, and cut the quarters crosswise into thirds. Cut the peeled ginger into thin slices across the grain. Place all ingredients, from the onions to the vegetable stock, in a blender and puree for 1 minute at full speed. Place the puree, along with the candied orange peel cubes and the cinnamon sticks, in a 1.5 liter saucepan, cover, and simmer gently for 15 minutes. Meanwhile, to thicken the sauce, dissolve the tapioca flour in the rice wine and mix in the vanilla extract and cardamom powder. Remove the two cinnamon sticks and mix in the thickener a tablespoon at a time. Bring to a boil briefly to thicken. Remove from the heat, let it cool slightly, and then pour the finished spring roll sauce into a 1-liter plastic bottle while still warm and store in the refrigerator. Note: Depending on their country of origin, red chili peppers can vary greatly in spiciness. If you’re unsure, add the peppers, one at a time, to the blender after everything else has been done, and test the spiciness repeatedly. If you’ve found a mild variety, adjust the heat to your liking with small red chilies.
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