Sweet and sour sambal Bangkok

Ingredients for 1 servings:

• 6 kemiri nuts, alternatively macadamia nuts
• 6 small onions, red
• 8 medium-sized garlic cloves
• 6 m.-large tomato(s), fully ripe
• 150 g pepper, red, long, mild
• 40 g ginger
• 2 small red chili peppers
• 120 g rice vinegar, white, mild, Chinese
• 140 g sugar, fine
• 10 g salt or chicken stock powder
• 200 g orange juice
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp lemon juice
• 4 kaffir lime leaves
• 3 tbsp sunflower oil
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

This sambal is the ideal dip for all meaty dim sum and grilled dishes. Recipe from Thailand.

Rinse a 650 ml bottle with hot water. Split the kemiri nuts lengthwise and halve each half lengthwise and crosswise. Discard any old, rancid, or moldy ones. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the tomatoes, remove the stems, halve lengthwise, and cut out the green-white core. Halve each half lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Wash the red chili peppers, remove the stems, and seeds. Cut 130 g of the empty pods crosswise into approximately 1 cm long pieces, and cut the rest crosswise into thin strands. Keep the pieces and strands separate. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and thaw any frozen goods. Wash the chili peppers, cut them crosswise into thin rings, leaving the seeds in place, and discard the stems. Bring the rice vinegar, sugar, salt, and orange juice to a boil in a 1-liter saucepan. Stir until the sugar and salt are dissolved. Remove from the heat and set aside. Heat a wok or frying pan. Add the vegetable oil and let it heat up. Add the kemiri pieces and fry until they begin to brown (not necessary for macadamia; add these with the onions). Add the onion and garlic pieces and stir-fry until the onions are translucent. Add the ginger slices and stir-fry for 1 minute. Add the chili pieces along with the chili rings and stir-fry for 2 minutes. Finally, add the tomato pieces and salt and stir-fry for 2 minutes. Deglaze with the orange juice mixture and simmer with the lid on for 10 minutes. Remove from the heat and let cool. Meanwhile, wash the kaffir lime leaves, roll them up across the center, and cut the rolls crosswise into thin strands. Discard the center ribs. Mix the tapioca flour with the rice wine and lime juice. While the mixture is still warm, pour it from the wok/pan into a blender and roughly puree it on the lowest setting for 1 minute. Return it to the wok/pan and stir in the chili pepper and leaf threads. Bring the mixture to a boil, add the rice wine mixture, stir in, and allow it to thicken. Allow the finished Sambal Bangkok to cool slightly and then pour it into the bottle. Store in the refrigerator and consume within 14 days. Note: The inexpensive kemiri nuts are used in many sauces in Asia. They give the sauces a creamy flavor. Like almonds and peanuts, kemiri nuts are two-piece. The two halves are held together at the edge, similar to bean pods. You split the kemiri nuts by standing them on their edge and cutting into the top edge with a sharp knife. There is a hollow space in the center of the nut where mold likes to grow. If you see a grayish haze, it goes with the organic waste. The same goes for nuts that feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are old, usually rancid, and should only be disposed of as organic waste.