Ambarella Sambal Suranadi

Ingredients for 2 servings:

• 3 Ambarella(s), half ripe
• Ambarella(s), smaller pieces (see preparation text)
• 1 m.-large tomato(s), fully ripe
• ½ tomato pepper, red
• 3 Pepper, red, long, (cabe besar merah)
• 3 medium-sized garlic cloves, fresh
• 2 small green chili peppers (cabe rawit hijau)
• 1 ½ tbsp soy sauce, sweet
• 1 tbsp oyster sauce (saus tiram)
• ½ tsp mace powder
• ½ tsp coriander powder
• 1 pinch(s) of cinnamon powder, optional
• 1 tsp instant chicken broth
• 3 guava(s), ripe
• Ambarella(s), large pieces (see preparation text)
• ½ m.-sized cucumber(s)
• 1 m.-sized apple
• 2 leaves of white cabbage
• n. B. flowers and leaves
• 2 eggs, hard-boiled
• Crab bread (Krupuk Udang)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A fruit and vegetable sambal that’s not very spicy and has an exotic flavor. Recipe from Lombok, Indonesia. Original title: Sambal Kedondong Suranadi.

Wash and peel the ambarella fruits, and cut the flesh away from the core. Choose large pieces for the side dish and smaller pieces for the sauce. Wash the tomatoes, quarter them lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Wash the red tomato peppers, remove the stems and seeds, and cut into small cubes. Wash the red chili peppers and cut diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stems. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Wash the small green chilies, cut them crosswise into thirds, and discard the stems. Wash, peel, quarter the guavas lengthwise, remove the seeds, and discard the quarters. Use the quarters whole. Wash the cucumber, peel them, halve them lengthwise, remove the seeds, and cut them diagonally into 1 cm thick slices. Wash and peel the apple, halve it lengthwise, remove the core, and cut it lengthwise into approximately 6 mm thick slices. Wash and peel the mango (optional), and cut it into bite-sized pieces. Use only flawless leaves of the white cabbage. Only use the middle stalk if it doesn’t taste bitter. Wash the leaves and chop them into pieces approximately 4 x 4 cm in size. Place all of the sauce ingredients, including the ambarella pieces, in a blender and blend on the lowest setting for approximately 10 seconds until coarsely pureed. Place the side dishes on a plate and pour the blender sauce over them. Garnish and serve with 2 hard-boiled, sliced ​​eggs and krupuk udang (crab bread), if desired.