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

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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.