Sambal bajak loud 3

Ingredients for 1 servings:

• 5 m.-large tomato(s), fully ripe
• 30 g shrimp paste
• 30 g tamarind paste
• 3 tbsp lemon juice
• 3 lemon leaves
• 4 g dill, fresh or frozen
• 4 g beef broth, granulated
• 50 g orange juice
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 6 tbsp oil for frying
• 8 small onions, red
• 6 Pepper, red, mild
• 10 chili pepper(s), red, long, thin, curly
• 20 small red chili peppers
• 3 stalk(s) lemongrass
• 2 tbsp celery leaves, fresh
• 6 medium-sized garlic cloves
• 4 cm ginger, fresh
• 6 nuts (Kemiri nuts)
• 3 tbsp, levelled sugar
• n. B. Honey
• n. B. sugar
• Salt
• 2 tbsp oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

a very hot, but also very spicy pirate sambal

Halve the tomatoes, remove the green stems, and quarter the halves. Place the tomato pieces in a blender and blend until the tomato juice is released. Add the shrimp paste to the fish sauce one at a time and blend for another 20 seconds. Cut the ingredients, starting with the small red onions and ending with the kemiri nuts, into quarters or eighths. Heat a pan with the 6 tablespoons of oil and roast the finely chopped ingredients until the onions begin to brown. Add the roasted ingredients in small batches to the liquid in the blender on the lowest setting and blend until the mixture is smooth, but small pieces are still visible. Add the sugar, mix briefly, and season to taste with honey and salt. Heat the pan you previously used to roast the spices, add 2 tablespoons of oil, and then the sambal. Over low heat (the sambal should not boil), stirring constantly, until it thickens until it reaches a creamy consistency. It will keep in the refrigerator for 4-6 days if wrapped in airtight foil. It will keep for about 4-6 weeks in a screw-top jar with a 5 ml layer of oil. It freezes well in portions in an ice cube tray. Allow 1/2 sambal ice cube per person. Note: This very spicy pirate sambal is a great accompaniment to peanut sambal. When tasting it, you’ll first notice the sweetness, followed by the tamarind and shrimp paste, and then it gets spicy. The other way around—the spiciness first, which then overpowers any flavor—wouldn’t be as good.