John Myers
Contents
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Ingredients
To garnish:
- 2 Hot peppers, red, long, mild
- 4 small Chillies, red or green, fresh or frozen
- 4 small Onions, red ones
- 3 small Cloves of garlic, fresh
- 1 tsp Salt or chicken broth, Kraft bouillon
- 1 tsp Sugar, whiter
- 1 tbsp Soy sauce, salty
- 1 tbsp Soy sauce, sweet
- 2 Limes, ripe
- Optional:
- 1 g Prawn paste, (Terasi Udang)
- 1 g Aji-No-Moto (high purity glutamate)
- 1 tbsp Peanut oil
- 1 tbsp Sesame seeds, white
- 1 piece Tomato, red, fully ripe
- 1 piece Lime, not squeezed
- 1 piece Dill, fresher
- 1 piece Flowers and leaves
Instructions
The tomatoes:
- Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the seeds and cut the quarters lengthways and crossways in half.
The hot peppers:
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
The chillies:
- Select the chillies and process with or without grains as required. Wash the chillies, cut into thin rings and discard the stalks.
The onions and garlic cloves:
- Cap the onions and the garlic cloves at both ends, peel and roughly chop.
The limes:
- For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
About the sambal:
- Crush all ingredients in a mortar, but do not homogenize, i.e. pieces must still be visible and recognizable.
Garnish and serve:
- Fill the finished sambal into a serving bowl, garnish and serve with mild glass noodle dishes.
