Sambal Macadamia Coconut 1

Ingredients for 1 servings:

• 8 tbsp peanut oil
• 40 g macadamia nuts
• 2 small onions, red (bawang merah
• 5 Pepper, red, (cabe besar merah)
• 1 small red chili pepper (cabe rawit merah)
• 2 small green chili peppers (cabe rawit hijau)
• 2 medium-sized garlic cloves
• 1 stalk of lemongrass
• 10 g ginger root
• 1 m.-large tomato(s), fully ripe
• 50 g orange juice
• 100 g coconut milk
• 2 tbsp lemon juice
• 1 tbsp tamarind syrup
• 1 tbsp light fish sauce (kecap ikan)
• 4 g chicken broth, soup powder
• 2 tbsp honey
• Salt and honey to taste

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

A super delicious sambal, creamy, spicy with a stimulating spiciness, for a 250 ml glass

It is recommended to use kitchen gloves when working with the chilies. Wash them thoroughly with soap later. Quarter the macadamia nuts. Peel the onions and quarter them lengthwise. Wash the peppers and remove the green stalks, halve them, and cut out the seeds and cores, then cut into pieces about 1 cm long. Remove the stalks from the chilies and quarter them. Peel and quarter the garlic cloves. Remove the brown leaves and tough root stem from the lemongrass. Slice the lemongrass into very fine rings, discarding any leaves that are too green. Use only the white and light green parts. First halve the tomatoes, then cut out the green stems and divide the tomato halves again. Remove the seeds and cut the tomato pieces into thirds. Peel the ginger and cut into small cubes. Heat a medium-sized pan. Add 6 tablespoons of peanut oil, swirl the pan, and when the oil is hot enough, fry the chopped ingredients until the onions begin to brown. Weigh the liquid ingredients into a mug, add the chicken stock, and dissolve it. Use this to deglaze the toasted ingredients and simmer for 5 minutes. Remove from the heat and let cool slightly. Then transfer to a blender. Set the blender to the lowest speed and blend for 30 seconds, then season with honey and salt. Blend for 1 minute on the highest speed. While still hot, pour the mixture into a sterile 250ml screw-top jar, add 2 tablespoons of oil to the top, seal, let cool, and refrigerate. Once the jar is opened and the sambal is removed, cover the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months.