Balinese spring roll sauce alla Dewi Nadana

Ingredients for 1 servings:

• 120 g pepper, red, long, medium hot
• 70 g bell pepper(s), red
• 110 g tomatoes
• 6 medium-sized garlic cloves
• 20 g spice lily (aromatic ginger)
• 2 small chili peppers, green
• 70 g orange juice
• 40 g lemon juice
• 280 g coconut water
• 140 g rice wine vinegar, clear, mild
• 180 g sugar, fine
• 20 g vegetable stock powder, bouillon powder or salt
• 1 tbsp umami seasoning
• 50 g candied orange peel, finely diced
• 1 cinnamon stick(s), approx. 8 cm
• 3 tbsp, heaped tapioca flour
• 2 tbsp mirin
• 2 tbsp rice wine, dark, spicy-mild

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A robust, sweet and sour, medium-hot sauce with orange and ginger flavors. The extra hit for spring rolls.

Wash the bell peppers and cut crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stems. Trim the washed bell peppers and cut into 1 cm pieces. Trim both ends of the garlic cloves, peel them, and cut crosswise into pieces. Wash and peel the lily of the valley, and cut them crosswise into thin slices. Weigh the candied orange peel. Place the vegetables and all other ingredients in a blender and puree for 2 minutes at medium speed. Place the puree in a saucepan with the candied orange peel and cinnamon stick and bring to a boil. Reduce heat and simmer with the lid on for 20 minutes. Remove the cinnamon stick. Mix the tapioca flour with mirin and rice wine until smooth and stir into the sauce. Simmer for another 3 minutes. Season with salt and let cool slightly. Pour into a 1-liter glass bottle. The sauce will keep in the refrigerator at 5 °C for about 2-3 months. Shake well before use.