Robber sambal "Sambal bajak Andin" from Jakarta

Ingredients for 2 servings:

• 8 tbsp peanut oil
• 6 kaffir lime leaves
• 2 m.-large tomato(s), fully ripe
• 4 macadamia nuts
• 6 small onions, red
• 2 medium-sized garlic cloves
• 3 pepper, red, long, (cabe besar merah)
• 4 small green chili peppers (cabe rawit hijau)
• 10 g shrimp paste (terasi, from 50 g block in Asian stores)
• 15 g galangal, fresh or frozen
• 5 g ginger, fresh or frozen
• 2 tbsp lemon juice
• 30 g tomato juice
• 20 g tamarind syrup
• 2 tbsp coconut palm sugar, brown
• 4 g instant chicken broth
• Salt to taste
• Honey to taste

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

a not too hot, but spicy robber sambal

You will also need a sterile, screw-top jar with a 250 ml capacity. It is recommended that you use kitchen gloves when handling the chilies. Wash them thoroughly with soap afterward. Chop all solid ingredients to less than the size of a hazelnut. Remove the tough center part from the kaffir lime leaves and chop finely. Halve the tomatoes, then remove the green stems, split lengthwise, and cut crosswise into 1 cm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the chilies and remove the green stems, halve lengthwise, remove the seeds, and cut crosswise into approximately 1 cm pieces. Remove the stems from the chilies and also cut them into 1 cm pieces. Cut the shrimp paste from the block and crumble or chop. Wash and peel the galangal, then cut into small cubes. Combine all the liquid ingredients in a mug and dissolve the chicken stock in it. Heat a medium-sized pan. Add six 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 chopped ingredients, from macadamia nuts to ginger, and roast until the onions begin to brown. Deglaze with the wet ingredients and simmer for 5 minutes. Remove from the heat and let cool slightly, then add the mixture to the blender along with the chopped tomatoes. Set the blender to the lowest speed and blend for 15 seconds. Season with honey and salt to taste and blend for another 30 seconds. Add the sambal to the pan and thicken slightly. Add the finely chopped lime leaves. 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, and let cool. Store in the refrigerator. When the jar is opened and the sambal is removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for weeks. Good to know: Kemiri and macadamia nuts, like all nuts, don’t keep very long. Fresh produce is white or light yellow. Dark yellow or gray nuts indicate that it’s been stored for too long and taste rancid. One rancid nut can spoil the entire sambal. Therefore, smell each nut and taste one or two. They should taste crunchy, slightly floury, and hazelnut-like. If they taste anything else, discard them. Caution: The nut is hollow inside, and mold may have formed there! These nuts must be disposed of with the organic waste!