Sambal Acan Raja Banjar

Ingredients for 1 servings:

• 4 tbsp peanut oil
• 2 m.-large tomato(s), fully ripe
• 50 g tomato juice
• 8 small onions, red
• 4 medium-sized garlic cloves, fresh
• 40 g pepper, red
• 8 small red chili peppers
• 5 g shrimp paste (terasi)
• 1 small mango(s), unripe
• 2 tbsp sugar, white
• 4 g beef broth, instant

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Recipe from Banjarmasin/Indonesia, shrimp and mango sambal according to Raja Banjar, also called Sambal ARB.

It is recommended to use kitchen gloves when working with the chilies. Wash them thoroughly with soap afterwards. Chop all solid ingredients to less than the size of a hazelnut. Wash the tomatoes, halve them, then cut out the green stems. Divide the tomato halves lengthwise again and cut crosswise into 10 mm pieces. Wash the peppers and remove the green stems, then cut them crosswise into approximately 10 mm pieces. Remove the stems from the chilies and cut the chilies into 5 mm pieces. Crumble or finely chop the shrimp paste. Peel the mango, cut the flesh from the pit, and chop it. Dissolve the shrimp paste in the tomato juice. Heat a medium-sized pan. Add the peanut oil, swirl the pan, and when the oil is hot enough (bubbles will form on the bottom of the pan), add the onions and garlic and roast until the onions begin to become translucent. Add the chilies, peppers, and tomato pieces. Simmer for about 2 minutes, then add the tomato juice, mix in the sugar and beef broth, and dissolve in the sambal mixture. Cover and simmer for 3 minutes. Remove from the heat and let cool slightly. Transfer to a blender and roughly puree on the lowest setting for 10 seconds. Add the mango pieces and roughly puree; any pieces should still be visible. Season with salt and sugar to taste. Return the sambal to the pan and simmer for 3 minutes. The sambal should have a creamy consistency and not be too runny. Serve warm or store in the refrigerator and consume within 3 days. To store: While still hot, pour into a sterile 250ml screw-top jar, add the remaining peanut oil to the top, seal, let cool, and store in the refrigerator. 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.