Sambal Matah Bali with Torch Ginger

According to the bibliography of Balinese cuisine there are around 33 different kind of sambal, I was amaze to know about this. Like many Indonesian, Balinese food tends to be preferred rather spicy, the merge between spiciness, tastiness and complexities of the spices used are interesting, somehow I do call it an exotic dish!

Among other diversity of Balinese sambal, Sambal matah is the most famous condiment in Bali and I’m going to reveal here.

Sambal matah Bali, sambal means Indonesian spicy condiments, while matah means raw (mentah) and fresh, so sambal matah would made in a way by it left raw and remain fresh. 

However, my style of sambal matah is pretty simple and easy to make, I modified slightly different from the authentic sambal matah, by adding small amount of balinese torch ginger 'bongkot' to gives another characterise flavor but its still goes well for nasi campur Bali (Balinese mix rice)

Well, Bali is famed after all, it brings you indulge the truest sense of delightful Balinese cuisine and undoubtedly make your escape blissful and the best!
They are really lovely people who loves to share and spreading their cuisine to others unconditionally.

In fact that I'm one of lucky girl to live in the island of Bali and surroundings by the Balinese people and its culture. It will be very long process in order to learn every detail about the Balinese people, the culture and cuisines.

Sambal Matah

Balinese condiment

Ingredients 

100 gr shallots (bawang merah), finely slice

1 or 2 tablespoons finely slice torch ginger bud/ginger flower

( bunga kecicang, bunga kantan) 
*take the inner part of the flower and finely slice 

2 lemongrass, take the white part and finely slice

8-9 bird eye chillies, finely slice

*you may less the quantity to make it mild

2 limau lime (jeruk limau), substitute calamansi or lime

4 tbsp coconut oil, substitute canola oil or olive oil

1 tsp toasted shrimp paste

Salt to taste

What to do

In a bowl, place finely slice shallots, chili, lemon grass and torch ginger.

Add toasted shrimp paste (terasi/belachan) and season with salt.

Add-ins coconut oil, mix well all the ingredients

This is very important steps, 

using your finger tip gently mash and squeezed the ingredients 

in order to create the truest and perfect Balinese sambal matah flavour.

Once all done, squeeze the juice of limau lime and mix well.

Serve as side dish condiment along with your fried fish, 

grilled fish and also works well for other chicken dishes.