Sambal Macadamia Tomato 2 (Sambal pedas dengan kacang kemiri dan tomat)

Ingredients for 1 servings:

• 14 ml peanut oil
• 100 g tomatoes, fully ripe
• 30 g macadamia nuts
• 4 small onions, red, fresh
• 4 medium-sized garlic cloves, fresh
• 3 peppers, red, medium hot
• 6 chili peppers, curly, long, red, (cabe keriting merah)
• 3 stalks of fresh lemongrass
• 10 g fresh ginger
• 120 ml tomato juice
• 4 tbsp tomato paste
• 2 tbsp lemon zest, fresh
• 2 tbsp light fish sauce (kecap ikan)
• 1 tbsp soy sauce, sweet, (kecap manis)
• 2 tbsp arrack, alternatively Chinese rice wine
• 6 g chicken broth, granulated
• 2 tbsp honey
• Honey and salt to taste

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

A super delicious spare ribs sambal, creamy, spicy, with a distinct spiciness

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, then cut out the green stems and halve the tomato halves lengthwise. Remove the seeds and cut the tomatoes lengthwise into strips and crosswise into 6 mm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the peppers and remove the green stems, halve them lengthwise and 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 also cut them into 6 mm pieces. Cut the hard root stem off the lemongrass and remove the brown leaves. Cut the lemongrass into very fine slices, always removing any leaves that are too green. Use only the white and light green parts. Wash and peel the ginger, then cut into small cubes. Combine all the 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 (bubbles will form at the bottom of the pan), add the finely chopped ingredients, from macadamia nuts to ginger, and roast until the onions begin to brown. Deglaze with the tomato juice mixture and simmer for 2 minutes. Remove from the heat and let cool slightly, then add to the blender. Set the blender to the lowest speed and blend for 30 seconds, then season with honey and salt. Blend for another minute at the same speed. Return the pan to the heat, add 6 tablespoons of peanut oil, let it heat up, then add the chopped tomatoes and roast for 3 minutes. Deglaze with the sambal from the blender, stir, and thicken slightly. The sambal should have a creamy, grainy consistency and not be too runny. While still hot, pour it into a sterile, screw-top jar containing approximately 200 ml of content. Add the remaining peanut oil to the top, seal, let it cool, and store in the refrigerator. Once the jar has been opened and the sambal has been removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months. Good to know: Kemiri or macadamia nuts, like all nuts, do not keep very long. Fresh produce is white. Yellow or gray nuts indicate that they have been stored for a long time and will taste rancid. One rancid nut can ruin the entire sambal. Smell each nut. Taste one or two nuts. They should taste crunchy, slightly floury, and hazelnut-like. If they taste different, discard them.