Spicy coconut sambal with a hint of heat

Ingredients for 6 servings:

• 12 small onions, red, quartered
• 3 tbsp peanut oil
• 2 medium-sized garlic cloves
• 1 small chili pepper(s) (Cabe kecil hijau), without seeds, green
• 4 macadamia nuts or kemiri nuts (kemiri), quartered
• 4 stalks of lemongrass, cut into 1 cm long pieces
• 10 g ginger, fresh, roughly chopped
• 4 tbsp lemon juice
• 2 tbsp syrup (tamarind syrup or Setrop asam jawa)
• 10 tbsp coconut milk, creamy
• 1 tbsp soy sauce, light
• 1 tsp dill, fresh
• 4 tbsp orange juice
• 1 m.-sized tomato(s), halved and then eighthed, without green stem
• 2 tbsp honey
• Chicken bouillon granulated
• 1 tbsp lemon leaves, finely chopped
• 1 tbsp coconut milk, creamy
• flowers
• leaves

Instructions

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

Sambal Kelapa Bali 1

Heat a medium-sized pan or wok. Add the peanut oil and, when hot, sauté the vegetable ingredients until the onions are translucent and beginning to brown. Mix the sauce ingredients well, then add them to the vegetables and deglaze. Stir well and simmer for 3 minutes. Remove from the heat and let cool slightly. While the ingredients are still warm, blend them with the honey in a blender on high until you get a smooth paste. Season with chicken stock. Store the sambal in an airtight container with a 5 mm layer of oil on top and refrigerate for up to 10 days. This sambal makes an excellent dip for all grilled dishes, especially lamb. In Indonesia, it is served with sate kambing (grilled goat meat) or sate domba (grilled lamb).