Sambal guna-guna pedas Bandung

Ingredients for 4 servings:

• 4 m.-large tomato(s), fully ripe
• 4 small onions, red
• 4 medium-sized garlic cloves
• 8 Pepper, red, long
• 5 chili peppers, red (cabai keriting merah)
• 10 g lemongrass, fresh or frozen
• 5 g turmeric, fresh or frozen
• 10 g ginger, fresh or frozen
• 1 tsp coriander seeds
• 1 tsp beef broth, instant, alternatively salt
• 80 g pineapple juice, alternatively guava juice
• 3 tbsp light fish sauce (Kecap Ikan)
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp honey
• 10 small kaffir lime leaves, in the Asian shop in the freezer, dried online
• 4 tbsp peanut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exceptionally versatile seasoning paste that can be used to create amazing, exotic dishes from leftovers

Wash the tomatoes, quarter them lengthwise, and remove the white-green stems. Halve the quarters crosswise. Trim the ends of the onions and garlic cloves, peel, and quarter them. Wash the chilies, remove the stems, and quarter them, leaving the seeds. Wash the peppers, remove the stems, and cut them crosswise into 1 cm long pieces, leaving the seeds. Trim the tough stems of the lemongrass, remove the brown and green leaves, and thinly slice both the white and light green parts. Remove more green leaves if desired. Thaw the turmeric and ginger, or if using fresh, peel and chop them. If using canned pineapple, you can also use just the juice and pineapple pieces for garnishing. Wash the kaffir lime leaves, remove the tough middle parts, cut the leaves into strings, and set aside. Heat the peanut oil in a medium-sized pan, add the coriander seeds, and when they start to smell, add the onions and garlic, and fry until lightly browned. Add the chili, chili, turmeric, and ginger pieces and fry for 2-3 minutes. Deglaze with the juices and simmer with the lid on for 5 minutes. Remove from the heat, let cool, and roughly puree in a blender on the lowest setting with the tomatoes. Return to the pan and thicken slightly. The sambal should have a creamy consistency and not be too runny. Add the kaffir lime strands and simmer for a few minutes. Transfer to a bowl, garnish, and serve. The sambal will keep for about 2-3 weeks in the refrigerator if poured hot into a sterile screw-top jar and covered with a little oil. Note: The literal translation of the name is: “Spicy-hot magic sambal (from) Bandung.” Bandung is the center of Sunda, West Java. A region with ancient culture and a distinctive culinary culture. If one projected the culinary culture onto Germany, it would broadly correspond to Bavaria or southern Germany. Sunda is known worldwide primarily for its beautiful puppets, called wayang golek. The menu in Sunda is a mix of Malay, Indian, and Chinese dishes, with a distinctive flavor thanks to the use of various leaves as additional spices. Therefore, recreating the original recipe is problematic, as many of these spices are not readily available commercially, and there are almost always no substitutes for them.