Balinese Rub

from Amy Melchior, Ripe Deli

Makes 2 cups
df, opt ion for gf, vegan
or vegetarian
Goes well with chicken, salmon, fish, prawns, tofu and tempeh.
Try this marinade on prawns, fish, beef, pork or chicken cooked on the barbeque, or fried with tofu or tempeh
with some coconut cream added to the pan as a divine curry.
Look for Sambal Oelek that contains shrimp, anchovy or fish sauce if you can - this will take this marinade to the next level! 
For vegans and vegetarians look for one without fish products or see the substitutions in the recipe below. 
To make this marinade gluten free, use gluten free soy sauce and add an extra tablespoon of honey.

¼ cup (35g) CASHEW NUTS, toasted
4 tsp CORIANDER SEEDS, toasted
1 tsp TURMERIC POWDER
6 KAFFIR LIME LEAVES, torn
5 tbsp SAMBAL OELEK
(or use SRIRACHA or CHILLI SAUCE)
3 small SHALLOTS or 1 RED ONION,
peeled, roughly chopped
6 cloves GARLIC, peeled, roughly chopped
¼ cup SESAME OIL
2 tbsp COCONUT SUGAR or soft
BROWN SUGAR
3 tbsp KECAP MANIS (sweet soy sauce)
3 tsp SALT
ZEST and JUICE of 1 LIME

Using a food processor, blend the cashew nuts and coriander seeds for a few minutes, or until they are well ground. 
Add all the remaining ingredients for the marinade and blend for 3 minutes,until it turns in to a paste.
Store in a clean jar, topped with a little oil. This marinade keeps well in the refrigerator for 2 months.