Sambal Matah, or also known as the raw sambal is a typical Bali sambal which can be consumed together with sate lilit bali. Most of the ingredients can be found in Sweden, except torch ginger (the most important ingredient) which is a bit tricky to find’em here. I had to bring mine from Indonesia and freeze’em. I would assume Asian stores are selling the or perhaps you can order. But there are some online shops that sells this flower/plant. This plant is so beautiful even as a decoration flower, but I’d preffer to have them in my food ha ha.. anyway, if you don’t have the luck to find this flower, don’t worry, I put options(*) on the recipe.
10 Shallot (or 1 big red onion)
Chilli (go crazy or not)
2-3 lime leaves
2-3 Lemon grass (take the inner and white part), slice them fine
1 big torch ginger
Shrimp paste, saute (optional)
Salt, pepper, palm sugar(or sugar/brown sugar).
0,5dl coconut oil (**)
How to Do
Thiny slice torch ginger (*allternatives: 1 big and really young galangal. You will need to peel and then slice galangal extra thin. Other option would be 2 crunchy tomatos that you need to dice). Then seed the chilli and chop them. Same with lime leaves(don’t forget to take the bone out), shallot/onion and also lemon grass(take the inner and white part).
Put everything in a large bowl,. Pour coconut oil (** now you MUST get the really fine oil to get that absolutely lovely coconut smell. I bought very fine (and rather expenssive) cold pressed coconut oil) heat it up just for a short while, and mix it with the rest of the ingredients.