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Sambal Matah

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3 large shallots sliced thinly **see note**
  • 4 cloves garlic slice thinly
  • 1 red chili minced
  • 2 lemongrass bruised and chopped **see note**
  • zest of one lime **see note**
  • 2 T lemon juice
  • 2 T coconut oil
  • 1 tsp dried shrimp paste Belechan or Terasi grated **see note**

Instructions

  1. Combine all ingredients
  2. Allow to sit for a couple of hours for all flavors to come together

Recipe Notes

**To slice the shallots as thinly as possible I used a mandolin. A food processor could be used as well.
**To bruise the lemongrass tap it with the back of your chef's knife moving up and down the stalk and rotate to reach all sides and then chop.
**Zest the lime prior to juicing. Use a rasp or fine grater to zest. Be sure to only use the green part as the white pith is bitter.
**Dried shrimp paste can be found at Asian markets.