(MasBar) SAMBAL MATAH / Balinese Style Raw Chopped Sambal

by - Tuesday, August 25, 2009

Sambal Matah Bali 3
Thanks God, here I come with my third entry for Masak Bareng Yuuk, a foodie event conducted by my three talented foodie buddies – Mbak Deetha of Mlebu Pawon, Mbak Ayin of AG’s Food, and Mbak Shinta of Berkreasi di Dapur Mungil. Though this month’s theme is actually simple, Aneka Sambal Nusantara, but I’ve got no idea about what sambal I was going to make. Many thanks to Mbak Deethong for her Sambal Matah idea when we were having happy facebooking chatting hehe :).

Sambal Matah, I’ve ever heard and seen it, but never tried it before. This kind of sambal originally comes from Bali. We only need to chop the ingredients instead of grinding them like other sambals – I love it, *sing like Old McDonald* Tata will make Sambal Matah, E I E I O, chop chop here, chop chop there, chop here chop there, everywhere chop chop :). All the ingredients are let raw, that’s made it called Sambal Matah (Raw Sambal). I get this Sambal Matah recipe from a Balinese food recipe book by Linda Carolina Brotodjojo that I bought recently. For Mbak Deethong, still remember the story of these pink Kamboja flowers? :P Don’t need to worry, I got them with the sweet and cute and warm smile of “Pak Satpam”, didn’t need to be a beautiful thief hahahaha…. (^_^)v


SAMBAL MATAH
(Balinese Raw Shallots Sambal)

Logo Masbar

Ingredients:
15 cloves of shallot, finely chopped
4 cloves of garlic, finely chopped
15 bird eye chilies, finely sliced
5 kaffir lime leaves, discard the mid part then thinly finely sliced
1 tsp terasi udang (shrimp paste), toasted
4 stalks lemongrass (white part only), thinly finely sliced
1 tsp salt (I lessen it a bit)
¼ tsp ground white pepper
3 tbsp lemon juice
80 ml vegetable oil --> the original recipe uses 100 ml olive oil (olive oil=didn’t have one, 100ml=too oily)

Directions:
Mix all ingredients and let it stand for approximately 30 minutes before served.



Sambal Matah Bali 2

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Sambal Matah

Bahan:
15 butir bawang merah, cincang halus
4 siung bawang putih, cincang halus
15 cabai rawit, iris
5 lembar daun jeruk purut, buang bagian tengahnya lalu iris halus memanjang
1 sdt terasi udang, bakar
4 batang serai (ambil bagian putihnya), iris halus
1 sdt garam (Aku kurangi dikit)
¼ sdt merica bubuk
3 sdm air jeruk lemon
80 ml minyak sayur --> resep asli pakai 100 ml minyak zaitun, aku kurangi soalnya oily bangedh…

Cara Membuat:
Campur semua bahan dan simpan selama 30 menit sebelum disajikan.


Sambal Matah Bali 1

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6 comments

  1. ini toh sambel matah? terus apa hubungannya dengan desa matah di daerah wonogiri solo yah mba? itu tempat asal muasal sendratari Matah Ati?

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  2. @Mbak Nana: Kalo kata matah di sambal ini lebih mengarah ke kata "mentah", karena semua bahan msh fresh dibiarkan mentah cuma diiris-iris. Jd sambal matah itu kayak sambal mentah gitu :D

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  3. koq wonogiri???
    sambal Matah bukannya khas bali ye?

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  4. Kliatannya enak mbak..
    aju juga suka manbahin irisan kecombrang, biar lebih nendang!

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  5. @Mas Dede: Seger krinyes2 mas soalnya bahannya segar dan karena cuma diiris :D. Iyaaa.... teman2 dari Bali juga biasanya suka tambahin irisan kecombrang. Berhubung di Malang susaaaah bgt cari kecombrang ya pasrah aja dengan bahan yang ada heheheeh :D

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