Owwh yeah, when I want to transport into sunny beaches in my home country, not only Bali in Particular, but all over beaches in Indonesia. Since Indonesia are country with a lot of island we definitely have plentiful beautiful beaches and this recipe are remind me of sitting on white sand, hot sunny beach, eating and eating *haha.
Why particularly I associate this Sambal with beaches, hmm fresh spiciness for hit of hot sun, kaffir lime leaves for tropical wind, spicy shallot to blend the flavour and saltiness for the taste of sea water, it is quite reasonable, am I? hehe.
I enjoy this Sambal with Indonesian tempeh, yeahh, my culinary heritage, it is so humble yet so nutritious. I used to make tempeh by myself after living in Madrid, to craft it need a lot of patience, to set the right temperature, good treatment for the soy, and a lot of love, woww, need some dedication, but thank you, I already find Indonesian, living in Madrid that crafted tempeh professionally, Yummm. Also You need it to enjoy it like Indonesian *haha, enjoy it with brown rice (or any steam rice base on your preference), and lalapan, lalapan is raw fresh Indonesian salad, just a lot of leaves no dressing.
So do you want to go with me, transport into Indonesian beaches? let’s go
BALINESE SAMBAL MATAH (FRESH RAW CHILLI SAMBAL)
SERVE 1 small bowl of sambal
- 10 fresh bird eye chilli (yeah, you hear it right, it is so spicy. But you can adapt it base on your preference of spiciness)
- 1 big size of French shallot, dice it very fine
- 5 kaffir lime leaves, roll it like cigar and slice them super fine
- 1/2 tsp sea salt (fine or flake)
- 6 tbs hot vegetable oil
- 1 lemon grass, just take the white part, half it, and slice it super fine
- Used pestle and mortar, put inside the chilli and salt, grind it rough.
- Put inside the shallot, kaffir lime leaves and lemon grass. Mixed it through until well combine.
- Lastly put inside the hot oil
- Ready to serve