John Myers
Contents
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Ingredients
For the sauce:
- 2 tbsp Sunflower oil
- 2 tbsp Tomato paste, (from the can)
- 2 tbsp Lime juice, fresh
- 1 tbsp White sugar
- 4 tbsp Orange juice
- 1 tsp (heaped) Vegetable broth, Kraft bouillon
For the vegetables:
- 1 tsp (heaped) Tomatoes, fully ripe
- 4 small Ball eggplant, purple
- 6 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 2 small Limes
- 30 g Soybean seedlings
- 2 small Chillies, red
To garnish:
- 2 small Snake beans
Instructions
For the sauce:
- 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). Heat together with the remaining ingredients in a small saucepan and stir. Put the finished sauce in a bowl and immediately add all of the finished ingredients to the sauce and mix.
The vegetable:
- Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters into small pieces. Wash the aubergines, cap at the top so that the leaves that are attached to them are removed. Halve the balls lengthways and cut into narrow cutouts. Cap the onions and the garlic cloves at both ends, peel them and slice them into thin slices. Wash the limes, cut a slice to the right and left of the middle. Remove the grains from the sections. Do not squeeze out, but add to the sauce in this state. Blanch the soy seedlings and the snake beans in boiling water for 30 seconds. Wash the red chillies, cut across into thin rings, leave the grains and discard the stem.
The finished sambal:
- Let the finished sambal steep for about 30 minutes, mix well and arrange on a serving dish, garnish with the snake beans and serve room warm as a side dish to season.
Annotation:
- The word sambal is used in Indonesian for a spice paste as well as for a dish with chili. The above recipe is a luxury variant that is seldom seen.
