Sambal Rendang-2

Ingredients for 2 servings:

• 6 tbsp peanut oil
• 4 m.-large tomato(s), fully ripe
• 8 macadamia nuts
• 8 small onions, red
• 8 m.-sized garlic cloves, fresh
• 2 small chili peppers, green
• 20 g lemongrass, fresh or frozen
• 60 g carrot(s)
• 20 g turmeric root, fresh or frozen
• 20 g galangal, fresh or frozen
• 15 g ginger, fresh or frozen
• 1 tsp mace powder
• 400 g coconut milk, creamy
• 50 g orange juice
• 2 lemons
• 1 tbsp tamarind syrup
• 2 tbsp light fish sauce (Kecap Ikan)
• 5 g shrimp paste
• 4 kaffir lime leaves
• 4 lettuce leaves
• 4 g instant chicken broth
• 10 g coconut palm sugar
• e.g. palm sugar
• e.g. instant chicken broth
• n. B. Chili pepper(s), small green

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 40 minutes

a creamy sauce especially for meat 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 specifically stated otherwise, all solid ingredients should be chopped to less than the size of a hazelnut. The weights refer to the washed, peeled, and chopped product. Peel the tomatoes, halve them, then remove the green stem end. Split the tomato halves lengthwise again and cut them crosswise into 8 mm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Remove the stems from the chilies and cut the pods into 8 mm pieces. Trim the tough root stem from 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, peel, and coarsely grate one carrot. Peel the turmeric, galangal, and ginger and cut into small cubes. Squeeze the two lemons, using only the juice and discarding the peels. Roll up the kaffir lime leaves and slice into thin strips. Wash the salam leaves and use them whole. Warm the orange juice and dissolve the chicken stock in it. Add all the remaining liquid ingredients and mix well. 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 chopped ingredients, from macadamia nuts to ginger, and roast until the onions become translucent. Add the mace and roast for a minute. Add the tomato pieces and roast for another 2 minutes. Deglaze the roasted ingredients with the liquid ingredients and simmer for 5 minutes. Remove from the heat and let cool slightly, then transfer to the blender. Set the blender to the lowest setting and coarsely puree everything for 30 seconds. Season with palm sugar. Blend for another minute on high speed. Add the sambal to the pan, cover, and simmer for half an hour, stirring frequently. If the sambal becomes too thick, thin it again with coconut milk. If the sambal isn’t hot enough, adjust it with more finely chopped green chilies. The sambal should have a runny, creamy consistency. Freeze any sambal that isn’t needed immediately. Good to know: Macadamia nuts, like all nuts, don’t keep for very long. Fresh produce is white. Yellow or gray nuts indicate that the product has been aged 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 hazelnut-like. If they taste different, discard them.