Sambal Bangkok ala Siu

Ingredients for 1 servings:

• 200 g coconut water
• 4 g chicken broth (strong bouillon)
• 130 g sugar, white, fine
• 20 g vinegar essence, 25%
• 20 g ginger, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 50 g bell pepper(s), red
• 140 g tomato pulp, fully ripe
• 40 g Pepper, red, long, mild
• 1 small red chili pepper(s) (up to 3 are possible)
• 8 cm cinnamon stick(s)
• 2 cloves
• 1 tsp agar-agar
• 4 tbsp coconut water
• 2 tsp tapioca flour
• 2 tbsp Arak Masak
• 1 tsp, leveled citric acid
• n. B. Orange syrup, light
• n. B. Rice vinegar, clear, China, mild
• n. B. flowers and leaves

Instructions

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

A sweet, sour, and spicy dim sum sauce with a delicate ginger and cinnamon flavor. Recipe from Thailand.

Place the liquid ingredients in a 1.5L saucepan and heat. Stir until the chicken stock and sugar are dissolved. Once cooked, add the vegetable ingredients to the pan immediately. Meanwhile, wash the tomatoes, bell peppers, ginger, chili peppers, and chili. Peel the ginger and cut them crosswise into thin slices. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Remove the required amount of seeds from the bell peppers and cut them into pieces. Remove the stems from the tomatoes, skin them, quarter them, remove the green and white stems, remove the seeds, and halve them crosswise. Remove the stems and seeds from the bell peppers, then remove the seeds and finely chop them crosswise. Cut the small red chili into thirds crosswise, leaving the seeds and discarding the stem. Add the spices and simmer with the lid on for 20 minutes. Let it cool slightly, then strain. Remove the cinnamon stick and cloves from the mixture remaining in the sieve. Add the sieved mixture to the blender along with half of the sugar solution. Blend coarsely on the lowest setting for 20 seconds. Return it to the saucepan along with the remaining sugar solution and return it to the heat. Dissolve the agar-agar powder in the coconut water and stir into the sambal. Mix the tapioca flour with the rice wine and stir to thicken. Reduce the heat slightly, add the citric acid, and simmer for 2 minutes until the citric acid activates the agar-agar. Season to taste with the appropriate ingredients. Transfer to a sterile 0.5l screw-top bottle, allow to cool, and refrigerate. Transfer to a dipping bowl, garnish, and serve with the dim sum.