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Raw Balinese sambal (sambel matah)

Serve this raw Balinese sambal as a condiment for grilled fish or chicken. While the shrimp paste is very pungent, it does add a unique depth of flavour to the sambal.

  • prep

    15 minutes

  • difficulty

    Easy

preparation

15

minutes

difficulty

Easy

level

Ingredients

  • 2 kaffir lime leaves, thinly sliced 
  • 6 bird’s-eye chillies (cabe rawit), finely chopped 
  • 7 shallots, finely chopped 
  • 2 garlic cloves, finely chopped 
  • ½ tsp roasted shrimp paste, crushed finely 
  • salt and pepper, to taste 
  • 1 tbsp vegetable oil 
  • 1 tbsp fresh lime juice
Roasting the paste before cooking helps mellow out the flavour – to do this, wrap the shrimp paste in foil and bake at 200°C for 5 minutes. 

Makes about ⅓ cup

Instructions

Combine all ingredients and stir well. Serve at room temperature.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 June 2015 11:31am
By Tjok Gde Kerthyasa
Source: SBS



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