Created by the talented Chef Alessandro Vianello of Jungle Room, this Taliwang Sauce is a feature on Jungle Room’s Dinner Menu. Served with free-range chicken, coconut rice and green papaya salad, this dish is available in two sizes and is best served with a cocktail on the side. Create a flavourful sauce at home with Chef Alessandro’s recipe.
Taliwang Sauce
Yield: 500mL or 2 cups
Ingredients:
Part 1
- Oil 80ml
- Sambal Oelek 30g
- Thinly sliced shallots 100g
- Chopped garlic 30g
- Chopped galangal (sub ginger if you cannot find galangal) 30g
Part 2
- Roma tomato 120g
- Lime leaf 3g
- Coconut milk 650mL
- Cashew 30g
- Sugar 60g
- Salt 5g
Directions:
1. In a sauce pot, heat the oil on medium heat.
2. Add all the ingredients from part 1 and cook stirring constantly until the mixture starts to caramelize.
3. Add the remaining ingredients from part 2 and simmer for about 30 min on medium heat. Stir often to avoid sticking.
4. Remove from the heat and blend with an immersion blender or stand blender until smooth.
5. Serve with roasted chicken and steamed rice.
