Thousand Island dressing à la Lombok

Ingredients for 1 servings:

• 1 m.-large tomato(s), fully ripe
• 1 Pepper, red, long
• 3 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small red chili pepper(s)
• 15 g shrimps, dried
• 5 g shrimp paste (terasi udang)
• ½ tsp beef broth, instant
• 1 tsp glutamate, highly purified
• 1 tbsp white sugar
• 100 g orange juice
• 1 tsp fish sauce, light
• 1 tsp oyster sauce
• 1 tbsp Soy sauce (Kecap Tim Ikan), see my recipes
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak masak)
• 2 tbsp palm oil, premium quality
• 3 medium-sized egg yolks
• 2 tsp paprika powder, mild
• 4 tbsp palm oil, premium quality, alternatively sunflower oil
• 1 tbsp Soy sauce (Kecap Tim Ikan), see my recipes

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

A very special salad dressing. Recipe from Lombok, Indonesia. Original title: Saus Seribu Pulau.

Wash the tomato, remove the stem, and discard the green-white core. Halve each half lengthwise and then cut into thirds crosswise. Wash the red chili pepper and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Trim both ends of the onions, peel, and roughly chop. Trim both ends of the garlic cloves, peel, and quarter. Wash the small red chili, cut it lengthwise, and remove the seeds. Remove the stem and discard. Place the prepared ingredients in a blender along with the remaining sauce ingredients and blend on high for 1 minute until smooth. Pour the puree into a saucepan and simmer for 10 minutes. Remove the sauce from the heat, let it cool slightly, and then strain it through a sieve. Return the strained sauce to the saucepan and discard any remaining ingredients in the sieve. Bring the sauce to a boil. To thicken, mix the fish sauce with the tapioca flour and add the remaining ingredients. Add the mixture to the sauce and heat, stirring continuously, until the tapioca flour thickens. Remove the finished base sauce from the heat and let it cool. For the “1000 Islands,” the ingredients should be at room temperature. Combine the base sauce with all remaining ingredients in a blender and blend on high. Heat the mixture in a water bath to a maximum of 70 degrees Celsius, stirring continuously. Stop the process immediately as soon as the sauce becomes thickened. Cover the dressing, which also makes a great dip, and let it cool and store in the refrigerator for immediate use.