Şîrîn û tirş Hot Dip Sauce Bangkok

• Wash a 650 ml bottle with hot water. Split the Kemiri nuts lengthways and halve the halves lengthways and crossways. Discard old, rancid and moldy ones.
• Cap the onions and the garlic cloves at both ends, peel and chop them roughly.
• Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise.
• Wash the red peppers, remove the stem and seeds. Cut 130 g of the empty pods crosswise into pieces approx. 1 cm long, cut the rest crosswise into thin threads. Keep pieces and threads ready separately.
• Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
• Wash the chillies, cut diagonally into thin rings, leave the grains and discard the stem.
• Bring the rice vinegar, sugar, salt and orange juice to a boil in a 1 L saucepan. Stir until the sugar and salt are dissolved. Take it off the stove and have it ready.
• Heat a wok / pan, add the vegetable oil and let it get hot. Add the kemiri pieces and fry until they start to color.
• Add the onion and garlic pieces and stir-fry until the onions are translucent.
• Add the ginger slices and stir-fry for 1 minute.
• Add the pepper pieces together with the chillies, stir-fry for 2 minutes.
• Finally add the tomato pieces and the salt. Pan stir for 2 minutes.
• Deglaze with the orange juice mixture and simmer with the lid on for 10 minutes. Take it from the stove and let it cool off.
• In the meantime, wash the kaffir lime leaves, roll them up across the center axis and cut the rolls across into thin threads. Discard the midribs. Mix the tapioca flour with the rice wine and the lime juice. Pour the still warm mixture from the wok / pan into a blender and coarsely puree on the lowest setting for 1 minute.
• Return to the wok / pan and mix in the pepperoni and leaf threads. Bring the mixture to the boil, add the rice wine mixture, stir in and let it thicken. Let the finished Sambal Bangkok cool down a bit and pour it into the bottle. Store in the refrigerator and use within 14 days.

şirovekirin

• The inexpensive kemiri nuts are used in many sauces in Asia. They give the sauces a creamy taste. The kemiri nuts, like the almonds and peanuts, are in two parts. The two halves are held together at the edge, similar to the bean pods. You split the Kemiri nuts by placing them on the edge and cutting into the edge from above with a sharp knife. In the middle of the nut there is a cavity in which molds like to settle. If there is a gray veil to be discovered here, off in the organic waste. Just like the nuts, which feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are out of date, mostly rancid and should only be used as organic waste.