Sambal Raja Airlangga

Ingredients for 1 servings:

• 14 tbsp peanut oil
• 6 kaffir lime leaves, frozen
• 120 g tomatoes, fully ripe
• 10 macadamia nuts
• 6 small onions, red (Bawang Merah)
• 4 medium-sized garlic cloves, fresh
• 6 Pepper, red, long (Cabe Besar Merah)
• 3 chili peppers, red, curly, long, thin
• 3 stalks lemongrass, fresh
• 10 g galangal, fresh or frozen
• 15 g turmeric, fresh or frozen
• 10 g ginger, fresh or frozen
• 20 g apricot(s), dried
• 4 tbsp lemon juice
• 150 g coconut milk, creamy
• 50 g tomato juice
• 2 tbsp ketjap asin
• 1 tbsp ketjap manis
• 12 tbsp tamarind syrup
• 2 tbsp rice wine
• 4 g instant chicken broth
• 2 tbsp coconut palm sugar
• n. B. Honey
• n. B. Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

a fruity-spicy, royal sambal from Bali, Indonesia

It is recommended to use kitchen gloves when working with chilies and turmeric. Wash them thoroughly with soap afterwards. Chop all solid ingredients to less than the size of a hazelnut. Remove the stems and hard center sections from the kaffir lime leaves. Cut the remaining leaf halves into fine strips and then into 3 mm long pieces. Peel and deseed the tomatoes and cut into small pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the peppers and remove the green stems, halve them lengthwise, open them up and cut out the seeds and their central sheaths. Rinse the remaining seeds with water. Cut the peppers into strips and cut these crosswise into approximately 8 mm long pieces. Remove the stems from the chilies and also cut them into 8 mm long pieces. Leave the seeds. Cut the hard root stem off the lemongrass and remove the brown leaves. Cut the lemongrass into very fine rings, removing any outer leaves that are too green. Use only the white and light green parts. Wash, peel, and finely dice the galangal, turmeric, and ginger. Soak the dried apricots in warm water for 10 minutes, dry, and finely dice. Combine all the liquid ingredients, from lemon juice to rice wine, in a mug and dissolve the chicken stock in it. Heat a medium-sized pan. Add 6 tablespoons of 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 liquid mixture and simmer for another 4 minutes. Remove from the heat and let cool slightly, then add to the blender. Set the blender to the lowest setting and puree for 30 seconds, then season with honey and salt. Blend on high for another minute. Return the pan to the heat, add 6 tablespoons of peanut oil, let it heat up, then add the tomato pieces and roast for 4 minutes. Deglaze with the sambal from the blender. Add the lime strips and apricot pieces and stir in. Simmer for two minutes. The sambal should have a creamy, grainy consistency and not be too runny. While still hot, pour into a sterile 300 ml screw-top jar, add the remaining peanut oil to the top, seal, let cool, and store in the refrigerator. 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 in the refrigerator for about a month.