Spicy Pirate Sambal Blackbeard

Ingredients for 1 servings:

• 8 kemiri nuts, alternatively macadamia nuts
• 6 small onions, red
• 3 medium-sized garlic cloves
• 4 tbsp sunflower oil
• 4 tbsp coconut water (Asian shop, drinks)
• 4 m.-large tomato(s), fully ripe
• 3 Pepper, red, long, medium hot
• 3 Pepper, red, long, mild
• 4 small chili peppers, fresh, red
• 1 m.-large lemon(s)
• 2 tbsp oyster sauce (saus tiram)
• 3 tbsp fish sauce (kecap ikan) from King Lobster, light
• 10 g shrimp paste (terasi udang)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a spicy sambal with a light taste of fish and sea, makes about 14 ice cubes

Halve the kemiri nuts lengthwise. Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green core. Halve the halves lengthwise and crosswise. Wash the red peppers and chilies and cut them crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stems. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut off a piece lengthwise, approximately 6 mm to the right and left of the base of the stem. Remove the seeds and squeeze by hand. Discard the empty sections and the middle parts. Heat a medium-sized pan, add the kemiri nuts (macadamia nuts do not need to be toasted), and toast without oil until they develop brown spots. Add the sunflower oil and heat until hot. Add the onions and garlic cloves and roast until translucent. Deglaze with the coconut water and allow to cool. Add the remaining ingredients to a blender and blend on low for 1 minute. Transfer to a non-stick pan and bring to a simmer. Reduce the sambal to a creamy consistency. Season with light, salty fish sauce. While the sambal is still hot, pour it into a 14cm ice cube tray, cover with cling film and allow to cool. Freeze in the freezer. The next day, break off the portions from the tray and transfer them to a sealable container. If necessary, remove one cube per person and defrost in a small serving bowl before serving. Pirate sambal is suitable not only for fish dishes, but also for many Asian dishes from the coastal regions and noodle dishes.