Sambal Rendang 1

Summary

Ingredients

• 6 tablespoon peanut oil
• 4 medium tomato (s), fully ripe
• 10 macadamia nuts
• 6 small onions (bawang merah), red
• 4 medium clove (s) garlic, fresh
• 2 small chilli peppers (cabe rawit hijau), green
• 20 g lemonrass, fresh or frozen
• 20 g turmeric, fresh or frozen
• 100 g carrot (s)
• 20 g iner, fresher
• 1 pinch (s) nutmeg (Macis)
• 100 g orane juice
• 200 g coconut milk, creamy
• 2 lime (s)
• 1 tablespoon tamarind syrup
• 2 tablespoon soy sauce light
• 6 g salt or chicken broth, rainy
• 20 g palm suar
• honey
• salt

To garnish:

• blossoms
• leaves

Print Recipe Pin Recipe

Instructions

1. We recommend using kitchen gloves when working with the chillies and turmeric. Later wash them off well with soap and powder a little inside.
2. Unless expressly stated otherwise, all solid ingredients must be shredded to the size of a hazelnut. The weight data relate to the washed, peeled and chopped product.
3. Quarter the tomatoes, then cut out and core the green stem. Halve the tomato pieces crosswise. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Remove the stalks of the chillies and cut the chillies crosswise into 5 mm long pieces. Cut off the hard root stalk from the lemongrass and remove the brown, green or withered 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, peel and cut one carrot into sticks. Peel the turmeric and ginger and cut into thin slices. Squeeze the two limes, only use the juice. Discard the shells. Put all liquid ingredients together in a mug and dissolve the chicken broth in it.
4. Heat a medium pan. Pour in 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. Add the pinch of mace and roast for a minute. Add the tomato pieces and roast for another 2 minutes. Deglaze the roasted ingredients with the liquid ingredients, simmer for 15 minutes with the lid on. Remove from heat and let cool down a bit and then put in the blender. Turn the blender to the lowest setting and purée roughly for 30 seconds. Season to taste with honey and salt. Puree finely for one minute at the highest level. If the sambal is very runny, add it to the pan again and thicken a little. The sambal should have a liquid, creamy consistency. Freeze the sambal that is not needed immediately.
5. Use: This sambal (with salt instead of the chicken broth) is ideal for making vegetarian rendang (see rendang with eggplant, green beans and tomatoes).
6. 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, slightly floury and hazelnut-like. If they taste different, they should be discarded.

Also Like

Beef Rendang

The perfect beef rendang recipe with a picture and simple step-by-step instructions. More...

Coconut Sambal

The perfect coconut sambal recipe with a picture and simple step-by-step instructions. More...

Avocado – Sambal

The perfect avocado – sambal recipe with a picture and simple step-by-step instructions. More...

Sambal Oelek

The perfect sambal oelek recipe with a picture and simple step-by-step instructions. More...

Sambal olé

The perfect sambal olé recipe with a picture and simple step-by-step instructions. More...

Sambal Kelapa Anjani – Exotic Coconut Sambal

The perfect sambal kelapa anjani – exotic coconut sambal recipe with a picture and simple step-by-step instructions. More...

Mild Sambal Oelek

The perfect mild sambal oelek recipe with a picture and simple step-by-step instructions. More...

Exotic Jackfruit Rendang Raja Arjuna

The perfect exotic jackfruit rendang raja arjuna recipe with a picture and simple step-by-step instructions. More...

Chicken Breast Sambal Olek

The perfect chicken breast sambal olek recipe with a picture and simple step-by-step instructions. More...

Roasted Eggplant Topped with Sambal

The perfect roasted eggplant topped with sambal recipe with a picture and simple step-by-step instructions. More...

Sambal Bajak According To 3

The perfect sambal bajak according to 3 recipe with a picture and simple step-by-step instructions. More...

Sambal – Chicken with Sweet Potatoes

The perfect sambal – chicken with sweet potatoes recipe with a picture and simple step-by-step instructions. More...

Sambal Oelek Currywurst Sauce

The perfect sambal oelek currywurst sauce recipe with a picture and simple step-by-step instructions. More...

Sambal Macadamia Tomato 2 (Sambal Pedas Dengan Kacang Kemiri Dan Tomat)

The perfect sambal macadamia tomato 2 (sambal pedas dengan kacang kemiri dan tomat) recipe with a picture and simple step-by-step instructions. More...

Chicken in Sambal Oelek Chilli Coating

The perfect chicken in sambal oelek chilli coating recipe with a picture and simple step-by-step instructions. More...

Sambal Belacan – Malaysian Chili Sauce

The perfect sambal belacan – malaysian chili sauce recipe with a picture and simple step-by-step instructions. More...

Spaghetti with Tomato and Caper Sambal and Steak Strips

The perfect spaghetti with tomato and caper sambal and steak strips recipe with a picture and simple step-by-step instructions. More...

Spicy Butter À La Sambal Oelek

The perfect spicy butter à la sambal oelek recipe with a picture and simple step-by-step instructions. More...

Pirate Sambal Bajak According To Kurang Pedas1

The perfect pirate sambal bajak according to kurang pedas1 recipe with a picture and simple step-by-step instructions. More...

Seasoning Paste Sambal Oelek-Style, Home-made

The perfect seasoning paste sambal oelek-style, home-made recipe with a picture and simple step-by-step instructions. More...