Summary

Ingredients

• 8 tablespoon peanut oil
• 2 medium tomato (s), fully ripe
• 2 macadamia nuts (Kacang kemiri)
• 6 small onion (s), red
• 4 medium clove (s) garlic, fresh
• 4 hot peppers (Cabe besar merah), red, long
• 2 hot peppers (Cabe kecil hijau), green
• 4 chilli pepper (s) (Cabe keriting merah), red, curly, long
• 25 g shrimp paste (Terasi udan)
• 4 cardamom pods
• 3 lemongrass, fresh
• 20 g iner, fresher
• 20 g orane juice
• 2 tablespoon lime juice
• 15 g tamarind syrup
• 3 tablespoon oyster sauce (Saos tiram)
• 3 tablespoon fish sauce (Saos ikan), light
• 4 g beef broth, rainy
• 2 g palm suar
• honey
• salt

For the set:

• blossoms
• leaves

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Instructions

1. Chop all solid ingredients below the size of a hazelnut. Peel the tomatoes, cut in half, cut out the green stem and cut the tomato halves lengthways. Remove the seeds and cut the tomato pieces lengthways into strips and across into 6 mm pieces. Quarter the nuts. Peel and quarter the onions and garlic. It is best to wash the peppers with kitchen gloves, remove the green stems, cut in half lengthways, cut out the kernels with their central sheaths and rinse out the remaining kernels with water. Cut the halves into strips and cut them across into pieces about 6 mm long. Remove the stalks of the chilli and cut into 6 mm long pieces. Cut the cardamom pods crosswise. Cut off the hard root stalk from the lemongrass and remove the brown leaves. Cut the lemongrass into fine wheels. Always remove the leaves that are too green. Use only the white and light green parts. Peel the ginger and cut into small cubes.
2. Mix all liquid ingredients, from lime juice to palm sugar, with the orange juice. Heat a medium pan. Pour 6 tablespoons of peanut oil into it, stir 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 to ginger, and roast until the onions begin to brown.
3. Add the tomato pieces and roast for 2 minutes. Deglaze with the liquid ingredients, simmer for 5 minutes, remove from the stove and let cool down a little. Pour into the blender and puree on the lowest setting for 30 seconds. Season to taste with honey and salt. Puree for 20 seconds at the same setting. Put the sambal in the pan and let it thicken a little until it has a creamy consistency and is not too runny.
4. Fill a sterile 200 ml glass with a screw cap while it is still hot. Add the rest of the peanut oil on top, close, let cool and store in the refrigerator. If the jar is opened and the sambal is removed, the surface of the sambal remaining in the jar should be covered with a little salad oil. In this way the sambal lasts for weeks.
5. Tip: The kemiri or macadamia nuts, like all nuts, do not have a very long shelf life. Fresh goods are white or light yellow.