John Myers
Contents
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Ingredients
For the sambal:
- 80 g Mongoose seedlings
- 4 Macadamia nuts
- 3 small Red onions
- 2 medium sized Fresh cloves of garlic
- 2 medium sized Tomatoes, fully ripe
- 2 Hot peppers, red, long, mild
- 2 small Chillies, red ones
- 4 tbsp Palm oil, premium quality
- 1 tbsp Lime juice, fresh
- 1 tsp White sugar
- 1 tsp Chicken broth, Kraft bouillon
- 60 g Coconut water
- 40 g Orange juice
- 2 tbsp Tomato paste
- 2 tbsp Sambal Bangkok ala Siu (URL see step 11)
- 1 tbsp Kecap Tim Ikan (URL see step 11)
- 2 tbsp Creamy coconut milk (santan, 24% fat)
To garnish:
- 2 tbsp Fruits, flowers and leaves
- 2 tbsp Pepperoni rings, red ones
- 2 tbsp Roasted peanuts
- 2 tbsp Rempeyek (URL see step 11)
- 2 tbsp Creamy coconut milk (santan, 24% fat)
Instructions
- Boil the eggs hard for 8 minutes, quench, peel, cut in half lengthways and prepare.
- Rinse the mung bean sprouts in a sieve, shake dry, blanch as desired, sort and arrange whole in a serving bowl. Place the eggs with it.
- Coarsely chop the macadamia nuts. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green-white stalk. Halve each half lengthways, remove seeds and thirds crosswise. Remove the stem from the red pepper, wash it, cut it in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the small, red chillies, quarter them crosswise, leave the grains in place and discard the stem. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
- For the sambal, mix together all the ingredients from lime juice to Kecap Tim Ikan.
- Heat a medium-sized pan, add the palm oil and let it get hot. Add the macadamia nuts, onions, garlic cloves and hot peppers and roast until the onions are translucent. Add the tomatoes and stir-fry for 1 minute.
- Deglaze with the coconut water mixture and simmer with the lid on for 5 minutes. Take it from the stove and let it cool off. Pour the mixture from the pan into the blender along with the coconut milk. First coarsely puree on the lowest level for 30 seconds, then finely puree on the highest level for 30 seconds.
- Put the puree from the blender into the pan. Let it simmer a little and thicken. Season the sambal with salt and black pepper.
- Garnish with the appropriate ingredients.
- Spread the sambal hot on the mung seedlings and eggs and drizzle some coconut milk over them with a tablespoon. Instead of Rempeyek crackers, the alternative possible crab bread (Krupuk Udang) was used.
- Note 10: Telur is the Indonesian word for egg or eggs. Balado is the name of Jakarta and the surrounding area. Tauge is the umbrella term for all bean sprouts. Rempeyek refers to a cracker made from rice flour, spices and peanuts.
- URL for: Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Crispy coconut and peanut crackers Rempeyek Crispy coconut and peanut crackers - Tanaheyek Kacang Desi Ayu
