Sweet and sour sauce, Madura style

Ingredients for 2 servings:

• 10 small tomatoes, fully ripe
• 1 tomato pepper, red
• 6 small onions, red (bawang merah)
• 2 garlic cloves, fresh
• 4 macadamia nuts
• 2 small red chili peppers (cabe rawit hijau)
• 2 sprigs lemongrass, fresh or frozen
• 5 g galangal, fresh or frozen
• 5 g ginger, fresh or frozen
• 10 g celery leaves
• 250 g orange juice or semi-dry white wine
• 2 lemons, juice
• 100 g rice vinegar, Chinese, mild
• 100 g coconut palm sugar
• 2 tbsp honey
• 3 tbsp soy sauce, sweet
• 2 tbsp soy sauce, light, salty (kecap asin muda)
• 1 tbsp oyster sauce (saus tiram)
• 50 g coconut milk, creamy
• 2 tbsp oil, neutral
• n. B. Honey
• n. B. Salt
• e.g. red wine vinegar
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

the whole flair of Asia is in this sauce

Sterilize a 200ml jar with a screw lid: Place each jar separately in boiling water and boil for five minutes. Remove and place upside down on a clean tea towel. Wash the tomatoes and peppers, remove the stems and seeds, and chop into small pieces. Trim both ends of the small red onions and garlic cloves, peel, and chop. The macadamia nuts should be white or pale yellow. Smell the nuts. Cut them open vertically lengthwise; if there is no mold, chop them. Otherwise, throw them in the organic waste bin. Put on household gloves! Wash the chilies, quarter them crosswise, and discard the stems. Wash the household gloves thoroughly before removing them! Cut off the tough base of the lemongrass stalk, discard the brown or dark green leaves, and use only the white to light green part. Cut these into fine rings. Brush the fresh ginger and galangal thoroughly, cut into easy-to-peel pieces, peel them, and slice thinly crosswise. Chop these further. Wash the celery leaves and chop them slightly. The stalks can be used. Squeeze the lemons and add the juice to the orange juice. Mix everything from the rice vinegar to the oyster sauce. Bring this mixture to a boil in a 1-liter saucepan. Add the chopped ingredients and simmer for about 10 minutes. Remove from the heat and let cool. Transfer the cooled contents to a blender and blend on the lowest setting for 30 seconds until coarsely pureed, then return the mixture to the saucepan. Add the coconut milk and mix. Simmer uncovered for another 15 minutes until thickened. While still hot, pour into the jar, add the oil to the top, and seal the jar tightly. Once cooled, refrigerate. Store the remainder in the refrigerator, covered with film, and consume within four days. If the jar has been opened, make sure there’s always a film of oil on the surface. Add a little oil if necessary.