Sambal Matah

April 26, 2016

Sambal Matah - kvalifood.com

Sambal matah is a Balinese raw shallot and lemongrass relish. Thinly sliced aromatics – shallot, lemongrass, chili, kaffir lime leaf, and garlic – are combined in a bowl and hit with hot coconut oil, which sizzles and lightly wilts everything without fully cooking it. The result is sharp, aromatic, and bright.

Makes ca. 1 cup

Ingredients

150 g shallots, peeled, thinly sliced
2 stalks lemongrass, tender white part only, sliced very thin
6-8 bird’s eye chilies (red), finely sliced
4 kaffir lime leaves (makrut), center vein removed, sliced into very fine ribbons
2 cloves garlic, minced
1 tsp terasi (Indonesian shrimp paste), toasted
3 tbsp coconut oil
1 tbsp lime juice
1/2 tsp salt
1/4 tsp sugar

Directions

Thinly slice the shallots into half-rings. Slice the lemongrass very fine, using only the tender white inner part. Finely slice the bird’s eye chilies. Remove the center vein from each kaffir lime leaf and slice into very thin ribbons. Mince the garlic.
If the terasi is not pre-roasted, wrap it in foil and dry-toast in a hot pan for 1-2 minutes per side until darkened and fragrant. Crumble it.
Place the sliced shallots, lemongrass, chilies, kaffir lime leaves, garlic, and crumbled terasi in a heatproof bowl. Toss to combine.
Heat the coconut oil in a small pan over medium heat until hot – it should sizzle immediately if a piece of shallot is dropped in.
Pour the hot oil over the sliced ingredients. It will sizzle. Stir immediately to coat everything.
Add the lime juice, salt, and sugar. Toss well.
Let sit for 5-10 minutes before serving at room temperature.

Notes

Serve alongside grilled fish, fried chicken, grilled pork, steamed rice, or fried tofu and tempeh.
Keeps 3-5 days refrigerated. The flavor deepens but the texture softens. Best within 1-2 days.
6-8 bird’s eye chilies is moderately hot. For milder, reduce to 3-4 or substitute half with larger, milder red chilies. For fiery, go up to 10-12.
For a vegan version, omit the terasi and add an extra pinch of salt.
If coconut oil is solid at room temperature, it must be heated to liquid before use.