Sauce Udayana vegetarian

Ingredients for 1 servings:

• 4 macadamia nuts or kemiri nuts
• 4 small onions, red (Bawang merah)
• 4 medium-sized garlic cloves, fresh
• 3 small red chili peppers
• 15 g turmeric, fresh or frozen, alternatively 2 tbsp turmeric powder
• 10 g ginger, fresh or frozen
• 20 g carrot(s), grated
• 1 m.-sized tomato(s)
• 3 tbsp peanut oil, refined
• 200 g coconut milk, creamy
• 1 tbsp tamarind syrup
• 2 tbsp lemon juice
• 2 pinches of cardamom powder
• 1 tsp salt
• 1 tbsp honey, light
• n. B. Salt and pepper, white , to taste
• n. B. Rice wine vinegar, Chinese, mild, white, to taste
• n. B. Pepper, red (pepperoni threads), for garnishing
• n. B. flowers and leaves, for garnishing
• n. B. Chili pepper(s), red, small, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A yellow, spicy coconut sauce. Recipe from Bali, Indonesia.

Split the almost white macadamia nuts upright and halve each half lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the small red chilies, slice them lengthwise, remove the seeds, and quarter them crosswise. Discard the stems and seeds. Wash the fresh turmeric, peel it, and slice it crosswise into thin slices. Wash the fresh ginger, peel it, and slice it thinly. Weigh and thaw the frozen goods. Wash a small carrot, trim the bottom end, peel it, and grate the appropriate amount with a coarse grater. Wash the tomato, remove the stem, halve the tomato lengthwise, and remove the green-white core. Halve each half lengthwise and cut it into thirds crosswise. Heat a medium-sized pan, add the peanut oil, and let it heat through. Then add the macadamia nuts, onion, and garlic pieces and roast until the onion pieces are translucent. Add the chili, turmeric, carrot, and ginger and stir-fry for 2 minutes. Add the tomato and stir-fry for another 1 minute. Remove from the heat, deglaze with half of the coconut milk, and let cool slightly. Blend until smooth in a blender along with the tamarind syrup, lime juice, cardamom, salt, and honey. Pour the mixture from the blender into a sufficiently large pan. Rinse the blender with the rest of the coconut milk, add the rinse water to the pan, and stir. Heat slightly, but do not boil! Season to taste, garnish, and serve as a side dish. Note: This sauce goes well with all pasta and vegetable dishes.