Sambal Rendang 2

Ingredients for 1 servings:

• 10 kemiri nuts, alternatively macadamia nuts
• 8 small onions, red
• 6 medium-sized garlic cloves
• 6 m.-large tomato(s), fully ripe
• 80 g Pepper, red, long, mild to medium hot
• 2 small chili peppers, red
• 150 g water
• 150 g tomato paste
• 2 tbsp lemon juice
• 4 tbsp fish sauce, light
• 8 g beef broth powder
• 1 tbsp coconut oil for frying
• 20 g lemongrass, fresh or frozen
• 40 g fresh ginger
• 20 g galangal, fresh or frozen
• 400 g coconut milk, creamy
• 20 g coconut palm sugar
• n. B. Honey
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

A red, creamy sauce used as a base for meat rendang, especially goat and pork rendang. This sauce is sufficient for up to 1.5 kg of meat.

It is recommended to use kitchen gloves when working with the chilies and hot peppers. Wash them thoroughly with soap and dust the inside with powdered sugar. Unless otherwise stated, all solid ingredients should be chopped to the size of hazelnuts. The weights refer to the washed, peeled, and chopped product. Wash vegetables, fruits, and roots and peel if necessary. Quarter the kemiri or macadamia nuts. Quarter the onions and garlic. If using kemiri nuts, fry these three ingredients together with the coconut oil. Macadamia nuts can be used without frying. Fry until the onions are translucent. Remove from the heat and let cool. Quarter the tomatoes, then cut out the green stems and deseed the tomatoes. Cut the tomato quarters into thirds crosswise. Cut the hot peppers crosswise into approximately 1 cm wide pieces. Remove the stems from the chilies and cut the chilies crosswise into 5 mm long pieces. Squeeze one lemon, using only the juice and discarding the peel. Combine all the ingredients for the blender in the blender and blend roughly for 30 seconds on the lowest setting, then blend finely for 1 minute on the highest setting. Transfer the blended blend to a 3-liter pot. Trim the tough stem from the lemongrass and discard any brown, green, or wilted leaves. Slice the lemongrass into very fine rings, discarding any leaves that are too green. Use only the white and light green parts. Thinly slice the ginger and galangal. Add all the cooking ingredients to the blended blender in the pot, mix, and simmer with the lid on for 60 minutes. Remove from the heat and let cool. Add the coarse sambal to the blender. Set the blender to the lowest setting and blend the sambal roughly for 30 seconds. Season with honey and salt. Blend finely on the highest setting for one minute. If the sambal isn’t being used immediately, add it back to the pot and thicken slightly. Freeze any sambal you don’t need right away. Good to know: Kemiri or macadamia nuts, like all nuts, don’t keep very long. Fresh ones are white. Yellow or gray nuts indicate that they’ve been stored for too long and taste rancid. One rancid nut can ruin the entire sambal. Smell each nut and taste one or two. They should be crunchy, slightly floury, and hazelnut-like. If they taste different, discard them. The nut is hollow in the middle, where gray mold likes to nest. Be careful when halving and add them to your organic waste if necessary. Palm sugar and coconut milk reduce the heat of the chilies, so the two chilies used here are the minimum for a tasty rendang. Well, there’s still a long way to go from sambal to rendang, and you have plenty of time to add a few more chilies.