Spicy Sambal Macadamia with Tomato

Ingredients for 1 servings:

• 14 tbsp peanut oil
• 150 g tomatoes, fully ripe
• 30 g macadamia nuts
• 6 small onions, red (bawang merah)
• 30 g red pepper, long (cabe besar merah)
• 20 g chili, curly, long, thin, red, (cabe keriting merah)
• 8 small chili, red, (cabe rawit merah)
• 2 stalks of lemongrass
• 2 g shrimp paste (terasi)
• 15 g fresh ginger
• 150 g tomato juice
• 40 g tomato paste
• 2 tbsp tamarind syrup
• 2 tbsp light fish sauce (kecap ikan)
• 6 g chicken broth, granulated
• 3 tbsp honey
• Honey to taste
• Salt to taste

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Recipe from Sulawesi, Indonesia. A deliciously spicy sambal, creamy and spicy with a thrilling heat, for meat marinades.

Makes two 250 ml jars with screw lids. We recommend using kitchen gloves when working with the chili. Chop all solid ingredients to about the size of a hazelnut. Peel the tomatoes, halve them, then cut out the green stems and halve the tomato halves lengthwise. Remove the seeds and cut the tomatoes lengthwise into strips and crosswise into 6 mm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the peppers and remove the green stems, halve them lengthwise and cut out the seeds and cores. Rinse the remaining seeds with water, cut the halves into strips and cut these crosswise into approximately 6 mm pieces. Remove the stems from the chili and also cut them into 6 mm pieces. Cut off the hard root stalk from the lemongrass and remove the brown leaves. Cut the lemongrass into very fine slices, always removing any leaves that are too green. Use only the white and light green parts. Wash and peel the ginger, then dice it into small cubes. Combine all the liquid ingredients in a mug and dissolve the chicken stock in it. Heat a medium-sized pan. Add 6 tablespoons of peanut oil, swirl the pan, and when the oil is hot enough and bubbles form at the bottom of the pan, add the finely chopped ingredients, from macadamia nuts to ginger, and roast until the onions begin to brown. Remove from the heat and let cool slightly, then add to the blender. Reduce the blender to low and blend for 15 seconds, then season with honey and salt. Blend for another 10 seconds at the same speed. Return the pan to the heat, add 6 tablespoons of peanut oil, let it heat up, then add the chopped tomatoes and roast for 3 minutes. Deglaze with the sambal from the blender, stir, and thicken slightly. The sambal should have a creamy, grainy consistency and not be too runny. While still hot, pour into a sterile jar with a screw cap, add the remaining peanut oil to the top, close the jar, let it cool, and store in the refrigerator. Once the jar is opened and the sambal is removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months. Good to know: Kemiri or macadamia nuts, like all nuts, do not keep very long. Fresh goods are white. Yellow or gray nuts indicate that they have been stored for a long time and will taste rancid. One rancid nut can spoil the entire sambal. Smell each nut. Taste one or two nuts. They should taste crunchy, slightly floury, and hazelnut-like. If they taste different, discard them.