Vegetarian Udayana Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 macadamia nuts or kemiri nuts
- 4 small onions, red (Bawang merah)
- 4 medium garlic clove (s), fresh
- 3 small chilli pepper (s), red
- 15 g turmeric, fresh or frozen, alternatively 2 tablespoon turmeric powder
- 10 g iner, fresh or frozen
- 20 g carrot (s), rated
- 1 medium tomato (s)
- 3 tablespoon peanut oil, refined
- 200 g coconut milk, creamy
- 1 tablespoon tamarind syrup
- 2 tablespoon lime juice
- 2 pinches cardamom powder
- 1 teaspoon salt
- 1 tablespoon honey, light
Also:
- Salt and pepper, whiter, to taste
- rice wine vinegar, Chinese, mild, white, to taste
- Red peppers (pepperoni threads), for garnish
- Flowers and leaves, for garnish
- N / A Chilli pepper (s), red, small, for garnish
Print Recipe
Pin Recipe Instructions
- Split the almost white macadamia nuts vertically and halve each half lengthways and crossways. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the small, red chillies, cut lengthways, core and quarter across. Discard the stem and grains. Wash, peel and cut the fresh turmeric into thin slices. Wash, peel and thinly slice the fresh ginger. Weigh and thaw frozen goods. Wash a small carrot, cap at the bottom, peel and rasp off the appropriate amount with a coarse grater. Wash the tomato, remove the stem, halve the tomato lengthways and remove the green and white stalk. Halve each half lengthways and thirds across.
- Heat a medium-sized pan, add the peanut oil and let it get hot. Then add the macadamia nuts, onion and garlic pieces and roast until the onion pieces are translucent. Add the chilli, turmeric, carrot and ginger and stir-fry for 2 minutes. Add the tomato and stir-fry for another 1 minute. Remove from heat, deglaze with half of the coconut milk and let cool down a little.
- Puree in a blender together with tamarind syrup, lime juice, cardamom, salt and honey. Pour the mixture from the blender into a sufficiently large pan. Rinse the blender with the rest of the coconut milk, add the rinse water to the pan and stir. Heat a little, but don`t boil!
- Season to taste, garnish and serve as a side dish.
- Note: This sauce goes well with all pasta and vegetable dishes.
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