Spicy beef and tomato sauce Makassar

Ingredients for 1 servings:

• 500 ground beef
• 8 tbsp peanut oil
• 1 kg tomatoes, fully ripe
• 6 macadamia nuts
• 100 g onion(s), red, small
• 8 garlic cloves
• 100 g Pepper, red, long
• 25 g lemongrass, fresh
• 1 lemon(s), juice
• 15 g fresh ginger
• 4 lettuce leaves
• 4 kaffir lime leaves
• 4 pandan leaves
• 4 tbsp tomato paste
• 3 tbsp soy sauce, light
• 1 tbsp sweet soy sauce (Kecap Manis)
• 2 tbsp instant chicken broth
• Sugar to taste
• Salt to taste
• 1 chili, curly, long, thin, red (Cabe Keriting Merah)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

a sauce for dipping, for pasta, vegetable casseroles and much more

Wash the tomatoes, quarter them lengthwise, remove the stems, and halve the quarters crosswise. Peel and mince the garlic. Wash the chili peppers and curly chili, removing the stems and seeds. Finely chop the pods crosswise. Squeeze the lemon. Combine all of these ingredients in a blender along with the chicken stock and soy sauces and blend to tomato juice. Then transfer to a 2-liter saucepan. Add the salam and kaffir lime leaves. Pierce the pandan leaves vigorously with a fork and add to the tomato juice. Bring the sauce to a boil and reduce by half. Meanwhile, quarter the macadamia nuts, peel and finely chop the onions. Remove the brown leaves from the lemongrass and finely slice the white parts. Roast these ingredients along with the ground beef in the peanut oil until crumbly and brown. Deglaze the mixture with three ladles of the tomato sauce and simmer for 5 minutes. Remove the mixture from the heat and let it cool slightly, then transfer it to a blender and puree until smooth. Add the puree and tomato paste to the remaining tomato sauce. Simmer for about 2 hours, stirring occasionally, until the sauce thickens. Discard the cooked leaves and season the sauce with sugar and salt.