Sambal

Sambal Matah

 
A favourite in Bali 

This is my own take on a traditional recipe for this condiment. No pestle and mortar is required, just a knife for chopping. I have used this particular sambal as a an interesting and lively dressing with a smoked salmon salad (or any salad!) Vegans can enjoy this combination without the teaspoon of shrimp paste (or anchovies).

 

Serves 4 

Ingredients:

 

100g shallots, peeled and chopped finely

2-3 red birds eye chilies

1teaspoon shrimp paste (you can use anchovies as an alternate). Vegans can omit the shrimp paste. 

4 large dried lime leaves (soak with hot water) - remove stalks and slice thinly

2 stalks lemongrass, remove the outer layer and use the white flesh, slice thinly.

Keep the outer layers of lemon grass for curry or tea.

Juice of 2 limes

100ml (2 heaped tablespoons) coconut oil

Salt to season

Sambal Matah is being used here as a salad dressing - you can of course use it with a variety of your favourite dishes. 

Directions:

 

Place the shallots in a bowl, season with sea salt and gently rub the mixture. Add the thinly sliced chilies (and add the optional shrimp paste here).

Then add the finely sliced lemongrass, sliced lime leaves, lime juice and mix together.

Heat the coconut oil gently in a pan until fully melted. 

Mix the hot coconut oil with the sambal ingredients season again to taste.

Make sure you serve this warm over the salad, don't let the coconut oil cool down. 

 

This sambal forms a great base for a peanut dip or sauce which can be used in many ways - in this case with some Indonesian tempeh (fermented soy bean wafers). You can experiment with the amount of chilies to increase or reduce the spicyness. 

Sambal Kacang

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Ingredients:

 

150g raw peanuts

3-4 red birds eye chilies (add more if you wish)

2 cloves of garlic

200ml water

1-2 tablespoons coconut sugar or brown sugar

Juice of 1 lime

Salt to season

1-2 tablespoons of sunflower oil or rapeseed oil

Directions:

 

Pre-heat the oven to 180 degrees C, bake the peanuts on a tray for around 16-20 minutes until golden brown. Stir once or twice during baking to ensure the peanuts brown evenly, then set aside to cool.

While the peanuts bake, use a pestle/mortar to grind the chilies and garlic (alternatively just slice and chop finely).

Heat a pan with the cooking oil and saute the chilies and garlic for around 3-5 minutes. Set aside.

In a blender combine the peanuts and half the water, blend well and transfer to a pan adding the rest of the water. Bring to the boil. Simmer for 4-5 minutes, adding the lime juice, coconut sugar and season with salt to taste.

Transfer to a bowl to cool to room temperature before serving – in this case as a dip.

The sambal will keep in the refrigerator for 10 days in a clean glass jar.

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Turmeric Sambal

Avocado toast & poached egg with turmeric sambal. For breakfast, brunch or just as a quick meal idea during a busy day.

 

Serves 4.

Main ingredients:

 

4 medium avocados

4 medium fresh eggs 

8 pieces of prosciutto (optional)

1 large or 2 medium endives

20g wild rocket leaves or mixed salad leaves

Two small tomatoes halved

4 large slices toasted sourdough

Directions:

 

Combine all the dressing ingredients and mix well.

Trim off the root to separate the endive leaves and rinse with water. Cut each avocado in half and remove the stone, mash it gently adding salt and black pepper and the juice of one lemon. Poach the eggs for 2-2.5 minutes depending on firmness of yolk required. Use kitchen towel to remove excess water after poaching completed. Spread the avocado on the toast, add the eggs, prosciutto ham and salad, drizzle with the dressing. 

For the dressing:

1 - 2 teaspoons of rasaku spiced turmeric paste

100ml water

Juice of 1 lime/lemon

1 teaspoon honey

Salt to taste