Medium-hot spicy robber sambal 'Taman Griya 1'

Ingredients for 1 servings:

• 8 tbsp peanut oil
• 4 tomatoes, fully ripe
• 4 macadamia nuts (kacang kemiri)
• 6 small onions, red (bawang merah)
• 4 medium-sized garlic cloves, fresh
• 5 pepper, red, long (cabe besar merah)
• 2 small green chili peppers (cabe rawit hijau)
• 2 small red chili peppers (cabe rawit merah)
• 4 g shrimp paste (terasi udang)
• 8 g galangal, fresh or frozen
• 10 g ginger, fresh or frozen
• 2 tbsp lemon juice
• 1 tbsp Soy sauce, salty, light
• 1 tbsp soy sauce, sweet
• 2 tbsp sugar
• Salt to taste
• Honey to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Sambal bajak Taman Griya 1, recipe from Lombok/Indonesia

You will also need a sterile 250 ml glass jar. Crush all solid ingredients to about the size of a hazelnut. Quarter the macadamia nuts. Peel and quarter the small red onions and garlic. Wash the chili peppers and remove the green stems, cut them lengthwise, and remove the seeds. Then cut them crosswise into pieces about 1 cm long. Remove the stems from the chili and cut them into pieces about 1 cm long. Cut the shrimp paste from the block and crumble or chop them. Wash, peel, and dice the galangal and ginger. Halve the tomatoes, remove the green stems, cut the tomato halves lengthwise again, and cut them crosswise into 1 cm pieces. Place them in a blender along with the lime juice and soy sauce. Blend on high with the tomato juice. Heat a medium-sized pan. Add 6 tablespoons of the peanut oil and swirl the pan. When the oil is hot enough (bubbles will form at the bottom of the pan), add the finely chopped ingredients, from macadamia nuts to ginger, and roast until the onions begin to brown. Deglaze with the tomato juice mixture. Mix in the white sugar, cover, and simmer for 5 minutes. Remove from the heat and let cool slightly, then transfer to a blender. Set the blender to the lowest speed and blend for 30 seconds. Season with honey and salt. Blend for another minute at the same speed. Add the sambal to the pan and let it thicken slightly. The sambal should have a creamy consistency and not be too runny. While still hot, pour it into a sterile jar with a screw cap. Add the remaining peanut oil to the top, seal, let cool, and refrigerate. Once the jar is opened and the sambal is removed, cover the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for weeks. It is recommended to use kitchen gloves when handling chili peppers. Wash them thoroughly with soap and sprinkle some powder inside. Good to know: Like all nuts, kemiri and macadamia nuts do not keep very long. Fresh produce is white or light yellow. Dark yellow to brown or gray nuts indicate that they have been aged for too long and taste rancid. One rancid nut can ruin the entire sambal. Smell each nut. Taste one or two nuts. They should taste crunchy, slightly floury, and hazelnut-like. If they taste different, discard them. Caution: The nuts have a hollow space inside that may be infected with mold. Such nuts should be disposed of with organic waste.