Sambal matah bali

Name: Sambal matah bali
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 15 red bird's eye chilies; 8 shallots; 2 stalks lemongrass, use the white part; 1 tablespoon lime juice; 3 tablespoons cooking oil; salt and sugar to taste

Xander's Kitchen @xanderskitchen

Jakarta , Indonesia

It wouldn't be complete to post sate lilit without sambal matah, right? 😁 Even when I'm not making Balinese rice, I often make sambal matah at home because it pairs perfectly with all kinds of seafood and grilled dishes. Or you can try its cousin from Manado... dabu-dabu 😄 which is also refreshing 👍. There are many versions of sambal matah; some use garlic, but I follow the version from Bebek Bengil Bali without garlic. If you want garlic, feel free to add it. If you don't like kaffir lime leaves, you can skip them. If you like torch ginger, you can add it. If you like shrimp paste, add it. Be flexible with the ingredients you have in your kitchen. Let's make it 😉

Xander's Kitchen @xanderskitchen

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Ingredients

15 minutes

2 servings

15red bird's eye chilies
8shallots
2 stalkslemongrass, use the white part
1 tablespoonlime juice
3 tablespoonscooking oil
salt and sugar to taste

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Steps

15 minutes

1

Wash the chilies, shallots, lemongrass, and kaffir lime leaves thoroughly. Slice everything thinly and place in a bowl.
2

Add salt, sugar, and lime juice. Mix well while pressing down, you can use your hands if you can handle the heat 😄😂.
3

Heat the cooking oil in a pan. Pour the hot oil over the chili mixture. Mix well. Serve. Easy, right? 😄