Sambal Macadamia Tomato 1

Ingredients for 6 servings:

• 14 tbsp peanut oil
• 100 g tomatoes, fully ripe
• 30 g macadamia nuts
• 4 small onions, red (Bawang merah)
• 2 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 2 chili peppers, red, curly, long (Cabe keriting merah)
• 2 stalks lemongrass, fresh
• 120 ml tomato juice
• 4 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp light fish sauce (kecap ikan)
• 1 tbsp sweet soy sauce (Kecap manis)
• 1 tbsp liquor (arak) or Chinese rice wine
• 6 g chicken broth, granulated
• 2 tbsp honey
• Honey
• Sugar
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Sambal kacang kemiri dengan tomat – delicious, creamy, spicy spare rib sambal from Indonesia

It is recommended to use kitchen gloves when working with the chilies. Wash them thoroughly with soap afterwards. Chop all solid ingredients to less than the size of a hazelnut. Peel the tomatoes, halve them, remove the green stems and split the tomato halves lengthwise. Remove the seeds and cut the tomatoes lengthwise into strips and crosswise into 6 mm pieces. Quarter the nuts. Peel and quarter the onions and garlic. Wash the peppers, remove the green stems, halve them lengthwise, cut out the seeds and their central sheaths, rinse any remaining seeds with water, cut the halves into strips and cut these crosswise into approximately 6 mm pieces. Remove the stems from the chilies and cut the pods into 6 mm pieces. Cut off the hard root stem from the lemongrass and remove the brown leaves. Cut the lemongrass into very fine slices. Remove any leaves that are too green and use only the white and light green parts. Combine all liquid ingredients in a mug and dissolve the chicken stock in it. Heat a medium-sized pan. Add 6 tablespoons of the peanut oil, swirl the pan, and when the oil is hot enough and bubbles form on the bottom of the pan, add the chopped ingredients, from macadamia nuts to lemongrass, and roast until the onions begin to brown. Deglaze with the tomato juice mixture and simmer for 2 minutes. Remove from the heat, let cool slightly, and add to the blender. Reduce the heat to low and blend for 30 seconds. Season with honey and salt. Blend for 1 minute on low. Heat the pan. Add 6 tablespoons of peanut oil, let it heat up, add the tomato pieces, and roast for 3 minutes. Deglaze with the sambal from the blender, stir, and thicken slightly until it has a creamy, grainy consistency and is not too runny. While still hot, pour into a sterile 200ml screw-top jar. Add the remaining peanut oil to the top, seal, let cool, and refrigerate. Once the jar is opened and the sambal is removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months. Tip: Kemiri or macadamia nuts don’t keep very long. Fresh ones are white.