Sambal patai pedas Bandung

Ingredients for 2 servings:

• 100 g beans (peteh beans)
• 4 small red chili peppers (cabai rawit merah)
• 7 Pepper, red, long
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s), fully ripe
• 2 macadamia nuts (butir kemiri)
• 1 tsp coriander seeds
• 1 tsp beef broth, instant, alternatively salt
• 1 tbsp coconut palm sugar
• 70 g pineapple juice, alternatively guava juice
• 2 Salam leaves, in the Asian shop in the freezer, dried on the Internet
• 4 tbsp peanut oil
• n. B. Sugar and salt to taste

Instructions

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

Seasoning paste with pateh beans, a recipe from Bandung, West Java. Any waxy fruit can be used instead of pateh beans.

Wash the peteh beans, halve them, and boil them in salted water for five minutes. 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 ends of the onions and garlic cloves, peel them, and quarter them. Wash the tomatoes, quarter them lengthwise, and remove the white-green stems. Halve the quarters crosswise. Halve the macadamia nuts vertically and check for mold; if they are, chop them. If using canned pineapple, you can also use just the juice and pineapple pieces for garnishing. Heat the peanut oil in a medium-sized pan, briefly toast the macadamia nuts, add the coriander seeds, and when they start to smell, add the onions and garlic, and toast until they have taken on some color. Deglaze with the juice, add the sambal leaves, and simmer for a few minutes. Remove from the heat, let cool, and roughly puree with the tomatoes in a blender on the lowest setting. Return to the pan and thicken slightly. Add the peteh beans and simmer for three minutes. Transfer to a bowl, garnish, and serve. The sambal, without the peteh beans, will keep for about two to three weeks in the refrigerator if kept hot in a sterile screw-top jar and covered with a little oil. Note: Bandung is the center of Sunda, West Java. A region with an ancient culture and its own unique cuisine. If one projects the cuisine onto Germany, it would broadly correspond to Bavaria or southern Germany. Sunda is known worldwide, especially for its beautiful toy puppets, called wayang golek. The menu in Sunda is a mix of Malay, Indian, and Chinese dishes, with its own unique 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 in stores and there is almost always no substitute for them that tastes as good.