Avocado sambal

Ingredients for 6 servings:

• 4 tbsp peanut oil
• 30 g onion(s), small and red
• 80 g pepper, green and mild
• 2 chili peppers, small and green
• 20 g fresh ginger
• 10 g galangal, fresh
• 100 g avocado pulp
• 6 tbsp lemon juice
• 6 tbsp orange juice
• 4 tbsp coconut milk, creamy
• 2 tbsp syrup (tamarind syrup)
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp fish sauce (Saus Ikan)
• 1 tbsp Soy sauce, light and salty
• 2 tbsp white sugar
• 8 g chicken broth, granulated
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

a green and spicy sambal with a hint of spiciness

Heat a medium-sized pan or wok. Add the peanut oil and, when hot enough, fry all the ingredients, starting with the onions and ending with the galangal, until the onions are translucent and beginning to brown. Meanwhile, add all the liquid ingredients, from the lemon juice to the light soy sauce, to a blender and blend until smooth. Add the avocado pulp, white sugar, and granulated chicken stock. Blend on the lowest setting. Use this to deglaze the toasted ingredients. Mix well and simmer for another 2 minutes. Remove from the heat and let cool slightly. While the ingredients are still warm, blend them in the blender on the lowest setting until smooth. Season with chicken stock. Store in an airtight container with a 5 mm layer of oil on top and refrigerate for up to three weeks. Note: This sambal is often served with mixed salads or as a dip for grilled food. It can be used as an alternative to Bolognese sauce in pasta dishes.