Summary

Ingredients

• 14 ml peanut oil
• 100 g tomato (s), fully ripe
• 30 g macadamia nuts
• 4 small onion (s), red, fresh
• 4 medium clove (s) garlic, fresh
• 3 peppers, red, medium hot, (cabe besar merash)
• 6 chilli pepper (s), curly, long, red, (cabe keriting merah)
• 3 stalks lemongrass fresh
• 10 g iner, fresher
• 120 ml tomato juice
• 4 tablespoon tomato paste
• 2 tablespoon lime zest, fresher
• 2 tablespoon fish sauce, light, (kecap ikan)
• 1 tablespoon soy sauce, sweet, (kecap manis)
• 2 tablespoon arrak, or Chinese rice wine as an alternative
• 6 g chicken broth, rained
• 2 tablespoon honey
• Honey and salt to taste

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Instructions

1. We recommend using kitchen gloves when working with the chillies. Later wash them off well with soap. Chop all solid ingredients below the size of a hazelnut. Peel the tomatoes, cut in half, then cut out the green stem and cut the tomato halves lengthways again. Remove the seeds and cut the tomato pieces lengthways into strips and across into 6 mm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the peppers and remove the green stalks, cut in half lengthways and cut out the kernels with their central sheaths, rinse out remaining kernels with water, cut the halves into strips and cut them crosswise into pieces about 6 mm long. Remove the stalks from the chilli and cut into 6 mm long pieces. Cut off the hard root stalk from the lemongrass and remove the brown leaves. Cut the lemongrass into very fine wheels, repeatedly removing the leaves that are too green. Use only the white and light green parts. Wash and peel the ginger, then cut into small cubes.
2. Put all liquid ingredients together in a mug and dissolve the chicken broth in it.
3. Heat a medium pan. Pour in six tablespoons of the peanut oil, swirl the pan and when the oil is hot enough (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. Deglaze with the tomato juice mixture and simmer for 2 minutes. Remove from heat and let cool down a bit and then put in the blender. Turn the blender to the lowest setting and puree for 30 seconds, then season with honey and salt. Puree for another minute at the same setting.
4. Heat the pan again, add 6 tablespoons of peanut oil, let it get hot, then add the tomato pieces and roast for 3 minutes, deglaze with the sambal from the blender, stir and thicken a little. The sambal should have a creamy, grainy consistency and not be too runny. While still hot, fill a sterile jar with a screw cap and hold approx. 200 ml, add the rest of the peanut oil on top, close, allow to 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 months.
5. Good to know: The kemiri or macadamia nuts, like all nuts, do not have a very long shelf life. Fresh goods are white. Yellow or gray nuts indicate an overlay and taste rancid. One rancid nut can spoil the whole sambal. Carry out an odor test for each nut. Try a nut or two. They have to taste crunchy, a little floury and hazelnut-like. If they taste different, they should be discarded.