John Myers
Contents
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Ingredients
Also:
- 6 Kemiri nuts, alternatively macadamia
- 4 m.-g Tomatoes, fully ripe
- 4 small Onions, red ones
- 3 m.-g Cloves of garlic, fresh
- 6 Hot peppers, red, long, (cabe besar merah)
- 3 small Chilli, small, red, (cabe rawit merah)
- 16 g Shrimp paste, (terasi udang)
- 20 g Ginger, fresh or frozen
- 4 tbsp Lime juice, fresh
- 7 tbsp Fish sauce, light (kecap ikan)
- 3 tbsp Sugar, whiter, finer
- 1 tsp Soy sauce, sweetie
- 1 Glass Sterile, with screw cap of 250 ml
- 1 Glass Salad oil
To garnish:
- 1 Glass Chillies, red ones
- 1 Glass Flowers and leaves
Instructions
- We recommend using kitchen gloves when working with the chillies. Wash them off with soap later. Unless otherwise stated, all solid ingredients must be crushed below the size of a hazelnut.
- Split the kemiri nuts lengthways and cut the halves in half lengthways and crossways. Discard old, rancid and moldy ones. Roast the kemiri in a small pan with 2 tbsp peanut oil until the first pieces turn brown. Remove from the stove, decant and keep ready
- Skin the tomatoes, cut in half, cut out the green stem and cut the tomato halves lengthways again. Remove the seeds and halve the tomato pieces lengthways and quarter them crossways.
- Peel the onions and garlic, halve lengthways and quarter them crossways. Wash the peppers, remove the green stalks, cut in half lengthways and cut out the seeds with their middle sheaths. Rinse the remaining kernels with water, halve the halves lengthways and cut the strips across into pieces about 8 mm long. Wash the chillies, cut across into pieces approx. 8 mm long, leave the grains in place and discard the stalks.
- Cut the shrimp paste from the block and crumble or cut into small pieces. Wash, peel and thinly slice the ginger.
- Put lemon juice in a mug. Heat a medium pan. Add 2 tablespoons of the peanut oil, stir the pan and when the oil is hot enough (bubbles form at the bottom of the pan), add the finely chopped ingredients, from onions to ginger, and roast until the onions begin to brown with the Deglaze the liquid ingredients in the beaker. Add the sugar and simmer for 5 minutes.
- Take off the stove and let cool down a bit. Put together with the Kemiri pieces in the blender. Set the blender to the lowest setting and coarsely puree for 1 second.
- Heat the pan again, add the rest of the peanut oil and when the oil is very hot, add the tomato pieces and roast for 3 minutes without stirring. Deglaze with the sambal from the blender, add the soy sauce and thicken a little over low heat. The sambal should have a creamy consistency and not be too runny.
- While still hot, fill a sterile glass with a screw cap, add a little salad oil on top, close, let cool and store in the refrigerator. Alternatively, fill 50g in freezer bags and freeze. If the jar is opened and the sambal is removed, the surface of the sambal remaining in the jar should be covered with a little salad oil. In this way the sambal lasts for months.
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- The Indonesian describes everything edible as sambal if at least one chili has been used. The term sambal is associated with spice pastes like sambal oelek and dishes like the ambarella sambal suranadi. A sambal, even if it looks red and sharp, doesn't have to be like that. The golden plum sambal I just mentioned that I ate in Suranadi was a mild and wonderfully spicy sambal.
