Coconut-Macadamia-Turmeric Sambal 1

Ingredients for 1 servings:

• 6 tbsp peanut oil
• 3 m.-large tomato(s), fully ripe
• 40 g macadamia nuts
• 4 small onions, red
• 2 garlic cloves, fresh
• 1 m.-large Pepper, red
• 3 cardamom pods
• 10 g lemongrass, fresh or frozen
• 15 g turmeric, fresh or frozen
• 5 g ginger, fresh or frozen
• 50 g orange juice
• 1 m.-large lemon(s), the juice
• 120 g coconut milk, creamy
• 1 tsp tamarind syrup
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce, salty
• 1 tsp honey
• Nutmeg, finely grated
• Salt and pepper, black, finely ground
• Honey to taste
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a delicious, yellow sambal, creamy and spicy with a stimulating spiciness

It is recommended to use kitchen gloves when working with the hot peppers and turmeric. Wash them thoroughly with soap afterward. Halve the tomatoes, remove the green stem ends, split the tomato halves lengthwise again, and then cut crosswise into 10 mm pieces. Quarter the macadamia nuts. Peel the onions and garlic, quarter them lengthwise, and halve them crosswise. Wash the hot peppers, remove the green stems, halve them lengthwise, and cut out the seeds and their central sheaths. Cut the empty husks crosswise into pieces about 1 cm long. Cut the hard root stem off the fresh lemongrass and remove the brown leaves. Use only the white or light green part. Cut the lemongrass into very fine slices, always removing any leaves that are too green. Wash and peel the fresh turmeric and fresh ginger, then cut them crosswise into thin slices. Mix all the liquid ingredients, from orange juice to honey, in a mug. Heat a medium-sized pan. Add 4 tablespoons of the peanut oil and swirl the pan. When the oil is hot enough (bubbles will form at the bottom of the pan), add the chopped ingredients, from macadamia nuts to ginger, and roast until the onions begin to brown. Now add the chopped tomatoes and roast for 3 minutes. Deglaze with the coconut milk mixture and simmer with the lid on for about 3 minutes. Remove from the heat, let cool slightly, and then transfer to the blender. Set the blender to the lowest speed and puree for 30 seconds, then coarsely season with honey and salt. Now puree for 1 minute on the highest speed until smooth. Add the sambal to the pan and thicken slightly. The sambal should have a creamy consistency and not be too runny. Season to taste with nutmeg, pepper, honey, and salt. While still hot, pour into a sterile 250 ml screw-top jar, pour on the remaining peanut oil, seal, let cool, and store in the refrigerator. Once the jar is opened and the sambal is removed, the surface of the remaining sambal should be coated with a little salad oil. This way, the sambal will keep for weeks. This sambal forms the basis for a whole range of soups and curries. Good to know: Kemiri or macadamia nuts, like all nuts, do not keep very long. Fresh produce is white or light yellow. Brownish or gray nuts indicate that they have been stored for a long time and will taste musty or rancid. One rancid nut can spoil the entire sambal. Smell each nut and taste one or two. They should taste crunchy, slightly floury, and hazelnut-like. If they taste different, discard them.