John Myers
Contents
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Ingredients
Also:
- 150 g Mango, fresh, not quite ripe
- 4 Hot peppers, red, long, mild to medium hot
- 1 tbsp Lime juice
- 2 tbsp Tomato juice
- 6 g Chicken broth, Kraft bouillon
- 3 tbsp Sugar, white, fine
- 4 tbsp Sunflower oil
- 4 small Chilies, green, fresh or frozen
- 10 g Turmeric, fresh or frozen
- 15 g Ginger, fresh or frozen
- 4 small Kaffir lime leaves
Instructions
- Wash the first three ingredients for the sambal. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across. Peel and fillet the mango. Cut the required amount into small pieces. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 8 mm wide and leave the grains as they are.
- Put in a blender in the order of their completion. Add the ingredients from lime juice to sugar and 2 tablespoons of sunflower oil.
- First coarsely puree on the lowest level, then finely puree for 1 minute on the highest level. Wash the small, green chilies, cut them crosswise into thin rings, leave the grains and discard the stems. Wash, peel and thinly slice the fresh turmeric. Weigh and thaw frozen goods. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
- Heat the rest of the sunflower oil in a pan and fry the green chillies, turmeric and ginger slices for 2 minutes. Deglaze with the sauce in the blender. Do not clean the blender cup yet. Add the kaffir lime leaves to the sambal in the pan and simmer for 15 minutes.
- Remove the raw sambal from the heat and let it cool down a bit. Remove the leaves and purée the sambal again for 1 minute. Use the finished sambal immediately or freeze the unused amount in portions.
