Traditional Balinese Raw Chili – Sambal Matah Recipe
Use lesser amount of chilies, or add more amount of shallots to adjust into less spicy
15 Red chiliesChopped finely
5 Bird's eye chiliesChopped finely
6 ShallotsSliced thinly
2 cloves GarlicsMinced
1 tablespoon Lime juice
5 Kaffir lime leavesSliced thinly
2 stalks LemongrassPeel off the outer layer and use tender white part only, chopped finely
1/2 teaspoon Shrimp paste
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Coconut oil
This recipe is about to create basic sambal matah. You can use this sambal as a condiment for your favorite dishes. It’s best when it serve alongside fried chicken or fried fish with hot steamed white rice.
In a medium or big bowl, combine red chilies, bird's eye chilies, shallots, garlics, kaffir lime leaves, lemongrass, lime juice, shrimp paste, salt and sugar.
Stir until all ingredients are well combined. Put aside.
Heat the coconut oil in a skillet over low heat temperature. Once the oil is heated, pour the oil into the chilies mixture.
Stir everything up and press to combine. Serve it.
There is another option to serve without heating up the coconut oil too. Simply pour the coconut oil into the chilies mixture, stir and press to combine. And the sambal matah is ready to serve.
|15 Red chilies|
|5 Bird's eye chilies|
|2 cloves Garlics|
|1 tablespoon Lime juice|
|5 Kaffir lime leaves|
|2 stalks Lemongrass|
|1/2 teaspoon Shrimp paste|
|1/2 teaspoon Salt|
|1/2 teaspoon Sugar|
|1 tablespoon Coconut oil|