Cumberland Sauce
Sambal soto
- 100 GRAM RED CURRANT JELLY
- 100 GRAM ORANGE JUICE
- PEEL AND JUICE OF 1/2 LEMON
- 1/2 TSP GRATED GINGERROOT
- 4 TBSP PORT
- 4 TSP CORN STARCH
- 25 GRAM ALMONDS
- 6 GREEN ONIONS
- 10 RED PEPPERS
- JUICE OF 1/2 LEMON
- 2 CLOVES GARLIC, mashed
- 1/2 TSP SALT
- 1 TSP SUGAR
- 2 TBSP OIL
Mix the red currant jelly and the orange juice and boil for a few minutes. Add the ginger and lemon rind. Dissolve the corn starch in the lemon juice, add to the mixture and slowly heat till it thickens. Add the port.
Serve the sauce with pate.
Put all the ingredients together and grind to a smooth paste, using a food processor or (even better) mortar and pestle. Serve with soto ayam.
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