Sambals is rice’s little helper, as we called in Indonesia because not a meal goes past without some sort of sambal or fiery chilli condiment served on the side. Sambal makes the heart sing and warms the soul, comforting the weariest spirit — (fragrant rice by Janet de Neefe)
This sambal matah is the most popular sambals eaten in Bali and usually served with fresh grilled fish or fried chicken. It’s also a wonderful accompaniment to summer salad, grilled chicken and avocado.
Ingredients:
3 small red shallots
1 tsp sea salt
3 tbspn oil
3 large chillies, trimmed and de-seeded
2-3 small chillies
3 tspn finely chopped lemongrass
1 tspn finely chopped or grated ginger
5 kafir lime leaves, shredded
1/2 tspn shrimp paste, grilled
Methods:
Slice the shallots as finely as possible, slice all chillies finely.
Put all the ingredients in a bowl and mix thoroughly, making sure the shrimp paste is blended in. Add sea salt to taste.
note: to grill the shrimp paste, place it on a small piece of foil in the oven or under a griller for 30 seconds until slightly browned.
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Author: ohdearria
Hi I'm Ria!
A hippie heart and gypsy soul mama who loves plants, yoga, blue & white chinas, & thrifty finds. I like to bake and cook something delicious (and healthy) for my twin boys and le hubby. I have golden retriever dog named Sammy, and couple of love birds. I take my boys to sports as early as 5 in the morning and on the weekend.
On this blog, I'm mostly rambling about my every day life as an everyday mama, wife, and human being who live in the suburbs. I love sharing snippets about my family, our adventures and holidays.
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Is De Neefe famous in OZ? I don’t like her book 😦
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