Exotic-spicy mushroom sauce

Ingredients for 1 servings:

• 4 medium-sized shiitake mushrooms, dried
• 1 tsp chicken broth powder
• 200 g water
• 1 m.-sized carrot(s)
• 2 m.-large pepper, red, mild
• 2 m.-large tomato(s), fully ripe
• 1 small chili pepper(s), fresh, green or frozen (cabe rawit hijau)
• 4 macadamia nuts
• 1 tbsp sugar
• 2 tbsp sunflower oil
• 2 tbsp coconut milk, creamy, 24% fat
• 1 lemon(s), juice
• 150 g Shimeji mushrooms, white-capped, fresh
• 2 tbsp Soy sauce (Kecap Tim Ikan), see note
• e.g. salt and pepper
• 1 tbsp celery leaves, fresh or frozen
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for dipping and as a side dish to meat and vegetable dishes, recipe from Bali, Indonesia

Heat the water, dissolve the chicken stock in it, and soak the shiitake mushrooms in it for 30 minutes. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices. Wash the fresh, red bell peppers, halve lengthwise, and remove the stems and seeds. Cut the halves diagonally into approximately 6 mm wide pieces. Wash the tomatoes, remove the stems, peel, quarter lengthwise, remove the seeds, and halve the quarters lengthwise and crosswise. Wash the small, green chili pepper and cut crosswise into thin slices, leaving the seeds and discarding the stem. Roughly chop the macadamia nuts. Squeeze the broth out of the mushrooms by hand and place in a casserole dish. Cut the mushroom caps into approximately 3 x 3 mm cubes. Discard the tough stems. Remove the substrate and mycelium from the shimeji mushrooms and slice them crosswise into thin slices. For the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise from the base of the stem. Deseed the cores and squeeze them by hand. Discard the empty sections and the middle part (contains bitter substances). Wash the fresh celery leaves, shake them dry, and pluck and chop the unblemished leaves. Use one tablespoon of these immediately and freeze the remaining leaves separately from the chopped stems. Weigh the frozen goods and thaw them. Add the prepared ingredients, from carrots to macadamia nuts, to the casserole dish and simmer for 10 minutes. Remove from the heat and let cool slightly. Transfer to a blender and blend on high for 1 minute until smooth. Return the puree to the casserole dish along with all the ingredients, from sugar to kecap tim ikan. Add the mushroom pieces and simmer for 3 minutes, stirring occasionally. Season with salt and pepper. Stir in the celery leaves and serve as a side dish or dipping sauce. Note: For the recipe for Kecap Tim Ikan, see here: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html