John Myers
Ingredients for 1 servings:
- 15 tbsp peanut oil or palm oil
- 60 g lemongrass, ready to cook, only the white and green parts
- 4 macadamia nuts
- 6 small onions, red
- 40 ml orange juice
- 30 ml lemon juice from approx. 5 lemons
- 3 tbsp honey
- 4 g chicken broth, granulated
- Honey to taste
- Salt to taste
- Flowers and leaves for garnishing
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes
Recipe from Lombok/Indonesia, original title: Sambal serai
Cut off the tough root stem from the lemongrass and remove the brown leaves. Slice the lemongrass into very fine rings, removing any outer leaves that are too green. Use only the white and light green parts. Quarter the macadamia nuts. Peel and quarter the onions. Juice about 5 lemons. Heat a medium-sized pan. Add 6 tablespoons of the oil, swirl the pan, and when the oil is hot enough (bubbles will form on the bottom of the pan), add the finely chopped onions. When they are translucent, add the macadamia nuts. Roast until the onions begin to brown. Add the lemongrass and cook for 2 minutes, stirring. Deglaze with the orange and lemon juice and simmer for 2 minutes. Remove from the heat and let cool. Place the cooled ingredients in a blender with the honey, chicken stock, and 4 ml of the oil and blend on the lowest setting for 1 minute. Season with honey and salt. Blend on the highest setting for 2 minutes. Return to the pan and simmer for 2 minutes. While still hot, pour into a sterile 200 g jam jar with a screw cap, add the remaining peanut oil to the top, seal, let cool, and store in the refrigerator. Once the jar is opened and the lemongrass paste is removed, coat the surface of the remaining lemongrass paste with a little salad oil. This way, the lemongrass paste will keep for weeks. Note: This lemongrass paste has an intense lemongrass flavor and a slight tartness from the lemon juice. The macadamia nuts, which have very little flavor of their own, form the creamy base.
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