Sambal Tauge Panjang 1

Ingredients for 2 servings:

• 200 g soybean sprouts, fresh
• 120 g tomatoes, fully ripe, pitted
• 100 g fresh tomato peppers
• 80 g Ambarella(s) pulp
• 100 g red pepper, long (without seeds)
• 4 medium-sized garlic cloves, fresh
• 1 small red chili pepper(s)
• 3 tbsp oyster sauce (saus tiram)
• 1 tbsp ketjap manis
• 1 tbsp lemon juice
• 2 tbsp coconut milk, creamy
• ½ tsp mace powder, alternatively freshly grated nutmeg
• 1 tsp coriander powder
• 1 pinch of cinnamon powder
• 15 g sugar, white
• 4 tbsp palm oil, premium quality
• 1 liter frying oil, fresh
• 6 sheets of crab bread (Krupuk Udang, raw, dried, see note)
• n. B. Medicinal beans (kacang kapri)
• e.g. celery leaves, frozen or fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Raw bean sprouts with a spicy sambal served with Krupuk Udang

Wash the bean sprouts, strain, sort if necessary, and divide them onto serving plates. Add all of the following ingredients to the blender as soon as they are ready. Wash the tomatoes, remove the stems, quarter them lengthwise, and remove the green core and seeds. Halve them lengthwise, then cut them into thirds crosswise, and add them to the blender. Wash the red tomato peppers, remove the stems and seeds, and cut into small cubes. Wash and peel the ambarella fruits, and cut the flesh away from the core. Cut all pieces down to the size of your thumbnail. Remove the stems from the red chili peppers, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Wash the red chili, cut them crosswise into thin rings, leaving the seeds in place, and discarding the stem. Add the remaining ingredients for the sauce to a blender and blend on the lowest setting for about 10 seconds until coarsely pureed. Drizzle the sauce over the bean sprouts, garnish, and serve. Heat the frying oil to 220 degrees Celsius, add the krupuk udang cookies in portions (2-3 at a time). When they float to the top and have fully risen, remove them from the oil, drain well, and serve in a basket as a side dish. Note: Krupuk is a typical Indonesian snack that is often translated as “bread.” It cannot be translated into English in the strictest sense. A typical feature of krupuk is that it consists of a mixture of flours, which does not normally include wheat or rye flour. A stiff dough is made from it with water and processed into all sorts of shapes. The most common form is cookies or noodles. These are then dried in the sun, packaged, and sold. They are baked in hot fat, where they rise considerably. They must be eaten soon afterward, as they absorb water from the humidity and become tough. Krupuk Udang – crab bread is made partly from crab flour and is a popular side dish in Indonesian and Chinese dishes.