Sweet and sour golden plum sauce Kuta Beach

Ingredients for 1 servings:

• 200 g golden plum(s), cleaned and weighed
• 20 g chili pepper(s), long, red or long pepper, red
• 4 medium-sized garlic cloves
• 4 g instant chicken broth
• 3 g water
• 40 g rice wine vinegar, white, mild
• 140 g sugar
• 1 tbsp, heaped tapioca flour or cornstarch
• 2 tbsp rice wine, Chinese (Arak Masak)

Instructions

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

A fruity, sweet and spicy dipping sauce alternative to spring roll sauces. Hard to beat as a dim sum sauce. Original title: Saus kedondong manis dan pedas ala Pantai Kuta. Recipe from Bali, Indonesia.

Wash and peel the golden plums. Remove the flesh from the pit and chop it to the size of your thumbnail. Wash the curly chilies and cut them crosswise into approximately 1 cm long pieces. Leave the seeds in place but discard the stems. Quarter the peeled garlic cloves. Place all ingredients, from the golden plums to the water, in a lidded saucepan and simmer for 15 minutes. Remove from the heat and let cool slightly. Transfer to a blender and roughly puree on the lowest setting for 20 seconds. Return to the saucepan. Add the sugar and bring to a boil while stirring. Add the tapioca flour mixed with the rice wine while stirring and let it thicken. Remove from the heat and let cool to 80 degrees Celsius. Either pour into a sterile 700 ml bottle and store in the refrigerator or freeze in portions. The sauce is not only great as a dip, but is an insider tip for all sweet, sour, and spicy marinades and sauces for fish, meat, or shrimp. Tip: If you can’t find golden plums, you can also make this sauce with ripe apricots. Balance out the lack of acidity with 4 tablespoons of lemon juice.