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PREP TIME
20 Minutes
COOK TIME
0 Minutes
RATING
Chef Susur Lee’s Indonesian Sambal Onion Cashew Dip
Re-create Chef Susur Lee’s recipe at home! This dip will unite spice lovers with a great kick of heat. Dip in with Tostitos® Restaurant Style tortilla chips.
INGREDIENTS
- 2 tbsp sambal chili
- 2.5 tbsp yuzu jam
- 1 cup cashews
- 1.5 cups Greek yogurt
- 2 tbsp coconut oil
- 1 cup chopped onion
- 1 tsp salt
- Minced kefir lime leaf for garnish
HOW TO MAKE
- Place cashew nuts in a large wok over medium heat. Stir and swirl frequently to prevent burning, until cashews appear golden and give off a nutty aroma. Cool on a sheet tray for at least 1 hour. Crush into small pieces.
- While cashews cool, in a saucepan, melt coconut oil over medium heat. Add onion. Sauté until browned. Remove from pan, set aside.
- In a new saucepan, combine Sambal chili and yuzu jam. Stir continuously until slightly reduced, about 1 minute. Add in caramelized onion. Set aside to cool.
- Combine crushed cashews with sauce mixture. Stir in Greek yogurt and salt.
- Garnish with minced Kefir Lime Leaf.
- Serve with Tostitos® Restaurant Style tortilla chips.
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