Sambal Rendang 1

Ingredients for 2 servings:

• 6 tbsp peanut oil
• 4 m.-large tomato(s), fully ripe
• 10 macadamia nuts
• 6 small onions (bawang merah), red
• 4 medium-sized garlic cloves, fresh
• 2 small chili peppers (cabe rawit hijau), green
• 20 g lemongrass, fresh or frozen
• 20 g turmeric, fresh or frozen
• 100 g carrot(s)
• 20 g fresh ginger
• 1 pinch(s) nutmeg (mace)
• 100 g orange juice
• 200 g coconut milk, creamy
• 2 lemons
• 1 tbsp tamarind syrup
• 2 tbsp light soy sauce
• 6 g salt or chicken broth, granulated
• 20 g palm sugar
• n. B. Honey
• n. B. Salt
• flowers
• leaves

Instructions

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

a creamy, spicy sauce, especially for vegetarian or fish dishes

It is recommended to use kitchen gloves when working with the chilies and turmeric. Wash them thoroughly with soap and dust the inside with powder. Unless otherwise stated, all solid ingredients should be chopped to the size of a hazelnut. The weights refer to the washed, peeled, and chopped product. Quarter the tomatoes, then cut out the green stems and deseed them. Halve the tomato pieces crosswise. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Remove the stems from the chilies and cut the chilies crosswise into 5 mm pieces. Trim the hard root stem from the lemongrass and remove any brown, green, or wilted 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 one carrot, peel it, and cut it into sticks. Peel the turmeric and ginger and cut them crosswise into thin slices. Squeeze the two lemons, using only the juice. Discard the peels. Combine all the liquid ingredients in a mug and dissolve the chicken stock in it. Heat a medium-sized pan. Add 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. Add the pinch of mace and roast for a minute. Add the tomato pieces and roast for another 2 minutes. Deglaze the roasted ingredients with the liquid ingredients, cover and simmer for 15 minutes. Remove from the heat and let cool slightly, then add to the blender. Set the blender to the lowest speed and blend roughly for 30 seconds. Season with honey and salt. Blend on the highest speed for one minute until smooth. If the sambal is very runny, add it back to the pan and thicken slightly. The sambal should have a runny, creamy consistency. Freeze any sambal you don’t need immediately. Use: This sambal (with salt instead of chicken broth) is ideal for making vegetarian rendang (see Rendang with Eggplant, Green Beans, and Tomatoes). Good to know: Kemiri or macadamia nuts, like all nuts, don’t keep very long. Fresh produce is white. Yellow or gray nuts indicate that the product has been stored for too long 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 hazelnutty. If they taste different, discard them.