For our simple recipes, we like to keep them robust yet authentic. We limit ourselves to simply eight ingredients for you to hunt down, barring from everyday essentials such as oil, salt, pepper, sugar and water.
Whether one is having babi guling or nasi pedas, sambal matah is the quintessential chilli dip accompaniment to any Balinese cuisine. Some like it hot, the Balinese like theirs zesty, aromatic and fiery.
10 cloves shallots, sliced thinly
3 heads garlic, sliced thinly
2 stalks lemongrass, white part only, sliced thinly
4 pieces kaffir lime leaves
12 bird’s eye chilli, sliced thinly
Juice from 1 lime
1) Place all ingredients into a heatproof bowl, add a pinch of salt, ½ teaspoon sugar and mix well.
2) Heat 2/3 cup vegetable oil in a saucepan, pour into the heatproof bowl and mix well.
3) Allow to cool, portion and serve alongside roasted meats or vegetables. Sambal matah keeps well for up to 1 week in fridge and 1 month in freezer.