Sambal Bayak Y&Y

Ingredients for 1 servings:

• 6 tbsp peanut oil
• 60 g tomatoes
• 2 macadamia nuts
• 4 small onions (Bawang merah), red
• 2 m.-sized garlic cloves (Bawang putih), fresh
• 40 g pepper (Cabe besar merah), red, long
• 30 g chili pepper(s) (Cabe rawit merah), red, small
• 10 g shrimp paste
• 10 g lemongrass, fresh or frozen
• 10 g galangal, fresh or frozen
• 2 tbsp tamarind syrup
• 2 tbsp oyster sauce (saus tiram)
• 2 bay leaves (Salam daun), in the Asian shop in the freezer
• 1 lemon leaf (Daun jeruk), in the Asian shop in the freezer
• 10 g palm sugar (coconut palm sugar)
• 4 g chicken broth, granulated
• Honey
• Salt
• flowers
• leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

a spicy robber sambal from Java, Indonesia

Wash the tomatoes, halve them lengthwise, remove the green stems, and quarter each half lengthwise. Quarter these pieces crosswise. Halve the macadamia nuts, split each half lengthwise, and then chop them crosswise. Peel the red onions and garlic and cut into small cubes. When working with the peppers and chilies, be sure to wear household gloves and wash them thoroughly with soap afterwards. Wash the peppers, remove the stems, cut them lengthwise, open them up, and cut out the seeds and their membranes. Cut the empty pod lengthwise into four strips and then cut them crosswise into 8 mm pieces. Wash the chilies, remove the green stems, and quarter them crosswise. Weigh the shrimp paste and crumble it. Remove the brown leaves and the hard root core from the lemongrass. Cut the lemongrass into very fine slices, always removing any outer leaves that are too green. Use only the white and light green parts. Wash, peel, and dice the galangal. Weigh the tamarind syrup and oyster sauce into a bowl. Remove the stems and hard middle parts of the bay leaves and the lime leaf, and chop them up. Weigh the palm sugar. Have the chicken stock cubes ready. Heat a medium-sized pan or wok. Add the peanut oil. When hot enough, toast all the ingredients, from the macadamia nuts to the galangal, until the onions begin to brown. Add the tomato pieces and sauté for 5 minutes. Remove the pan from the heat and let the mixture cool slightly. Place it in a food processor with the remaining ingredients and blend at full speed for one minute. Season with palm sugar and salt. Return the sambal to the pan, heat through, and ladle into sterile 200ml screw-top jars while still hot. Cover the sambal with a layer of oil. Note: This sambal is particularly suitable for seasoning Nasi Goreng or Indonesian fried rice and for marinating meat.