Sambal Cabe Rawit Hijau

Ingredients for 1 servings:

• 25 small chili peppers, green
• 8 nuts (Kemiri nuts), alternatively macadamia nuts
• 12 small onions, red
• 6 garlic cloves, fresh
• 20 g Pepper, red, long
• 30 g ginger, fresh or frozen
• 1 tbsp coriander seeds
• 1 tsp mace powder
• 1 tsp cardamom powder
• 4 g instant chicken broth
• 50 g coconut milk, creamy
• 150 g orange juice
• 2 tbsp honey, dark
• 1 tbsp lemon juice
• 6 tbsp palm oil
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

A flavorful and very spicy sambal made from small green chilies. Recipe from Lombok, Indonesia.

Wash the fruit, tubers, and roots, and peel if necessary. Quarter the small green chilies crosswise, leaving the seeds and discarding the stems. Split the kemiri nuts lengthwise and cut the halves in half. Discard any rancid (yellow color and greasy surface) or moldy (black-gray spots). Trim both ends of the small red onions, peel, and quarter them. Remove the stems from the red chili peppers, wash them, cut them open lengthwise, open them, and remove the seeds. Close them again and cut the empty pod diagonally into approximately 1 cm wide pieces. Trim both ends of the garlic cloves, peel them, and quarter them. Thinly slice the fresh ginger and chop them into pieces. Heat a medium-sized pan, add 2 tablespoons of the palm oil, and heat until hot. Add the coriander seeds and toast briefly, then add the kemiri nuts, onions, garlic, ginger, and chili peppers. When the onions are translucent, add the chili. Toast for one minute, then deglaze with the orange juice. Reduce the heat. Stir in the mace powder, cardamom powder, and instant chicken stock. Now add the honey and coconut milk. Simmer with the lid on for one minute. Remove from the heat and let cool. Place everything in a blender and blend coarsely on the lowest setting for one minute. Add the lime juice and blend on the highest setting for two minutes until smooth. Return the sambal to the pan and cook over low heat until slightly thickened. While hot, pour into a sterile 200ml jar with a screw lid, add 4 tablespoons of oil to the top, and refrigerate. Typical uses: salad dressings, sauces, tarts, and quiches.