Sambal goreng

Published by Julia Arman le 29 mars, 2016 - 15:46

Thanks to the grinding tool, the flavors are preserved as with a manual mortar, the disadvantage of garlic is also circumvented as with the manual mortar.

Ingredients

2 onions
2 cloves of garlic
8 almonds
1 chilli pepper
2 cm of ginger
2 stalks of lemongrass
1 tbsp of garam masala or curry
¼ ladle of tomato coulis
½ litre of stock
3 tbsp of coconut cream
a pinch of sugar
salt, pepper
oil

Tools

crusher cone, without tip
juice cone with graduated tip

Recipe

Soak the almonds in water for 8 hours.
Peel the onion and garlic. Remove the germ from the garlic. Deseed the chili pepper. Remove the first layer of lemongrass. Rinse the ginger.
In the extractor fitted with the crushing cone, grind the onions, garlic, almonds, and chili pepper.
In the extractor fitted with the juice cone, pass the ginger and lemongrass.
Mix everything together, add the garam masala and heat in a lightly oiled pan for two minutes.
Add the tomato coulis, broth, coconut cream, sugar, salt and pepper. Bring to the boil.
Let simmer for ten minutes.