Sambal Kacang Kapri 1 – an exotic and spicy "peanut dip"

Ingredients for 1 servings:

• 60 g medicinal beans (kacang kapri), roasted
• 30 g medicinal beans (kacang kapri), roasted and seasoned in Balinese style (Ayu Bali)
• 1 tbsp rice wine vinegar, Chinese, black
• 1 tsp coconut palm sugar
• ½ tsp black pepper, freshly ground
• 1 pinch of mace powder
• 1 pinch of Chinese five-spice powder
• 1 pinch of cardamom powder
• 1 pinch of cayenne pepper
• 1 tsp, leveled beef broth, instant, omitted if the beans are salted
• 2 tbsp sauce (spring roll sauce, sweet and sour sauce, Thai style No. 4)
• 120 g creamy coconut milk (Santan)
• n. B. Beef broth, instant, to taste
• n. B. Black pepper, freshly ground, to taste
• e.g. coconut milk, creamy, if the sambal becomes very thick
• 20 g medicinal beans (kacang kapri), roasted and seasoned in Balinese style (Ayu Bali)
• 1 pepper, red, long
• e.g. celery leaves, fresh
• e.g. Dill, fresh

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

a really good peanut dip that doesn’t contain any peanuts.

Add 40g of the roasted, unseasoned broad beans to a blender along with all the remaining ingredients and blend on the lowest setting for 30 seconds. Then add the remaining broad beans and pulse twice. Just season to taste, and the sambal is ready. Stored in the refrigerator, it will keep for a maximum of 2 days, after which it will lose its flavor. This sambal goes well with all types of grilled meat and is a hit with baked or grilled eggplant and zucchini (see my photo for this recipe). The recipe for the sweet, sour, and hot sauce can be found here: https://www.chefkoch.de/rezepte/3301831490360051/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-4.html