Trying Balinese Authentic and Delicious Sauces
As we know Bali is Paradise Island which has many awesome culture and tourist destination. Beside of that, Bali offers much delicious traditional food. Betutu chicken is one of them, but have you ever eaten Balinese spicy sauce which called by Sambel Matah. Beside of that, Bali has other delicious sambal, like Sambal embe and Sambel Bongkot.
Sambal Matah is a famous raw sambal from the Gods island of Bali. There are two versions of Sambal Matah. One is with slices of torch ginger and another one is without it. This sambal matah is perfect for you grilled chicken ( betutu chicken) or fish and Balinese satay. Just like other Indonesians, Balinese loves to use terasi (dried shrimp paste) that is known as sere in the local dialect. There are the ingredients to make Sambal Matah;
• 15 shallots, peeled, cut in half and finely sliced
• 4 cloves garlic, cut in half & sliced
• 15 small sliced chilies
• 5 lemon leaves (daun limau) chopped very fine
• 1 tsp roasted shrimp paste (terasi), finely grated
• 4 stalks lemon grass, bruised and very finely sliced
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 tbsp freshly squeezed limejuice
• 80 ml coconut oil
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.
Embe is made from garlic and union, this come from Balinese Language. This sambel has delicious taste, if you combine it lawar or satay lilit.
• 1/2 tsp roasted dried shrimp
• 12-15 tbs coconut oil (I used vegetable oil since it was difficult to find coconut oil)
• 150 gr shallots, finely sliced
• 25 gr garlic, finely sliced
• 8 bird’s eye chillies sliced
• Juice of 2 leprous limes (if unavailable use kaffir limes)
1. Use a pestle and mortar to pound the shrimp paste and a little salt to a paste.
2. Heat the coconut oil (I used vegetable oil) in a wok and deep fry the shallots and garlic separately until golden and crisp. Using a slotted spoon, transfer them to kitchen paper and leave to drain.
3. Pour all but 2 tbs or the oil out of the wok, add the chillies and stir fry for about 2 minutes.
4. Remove the wok from the heat and stir in the shallots, garlic, shrimp paste mixture and lime juice.
Bongkot (Balinese Language) or torch ginger is a young shoot or bud from Etlingera elatior and commonly used in cooking. They are inexpensive but it’s an indispensable ingredient used to flavour various kind of dishes. The characteristic describes at the pungent taste and aroma, one of the best smell in the world. Sambal bongkot is very down to earth yet authentic condiment to the most Balinese, especially to all Balinese home cooking. The type of traditional condiment would be most wanted by all people, once you have taste it. Sambal bongkot is one of a kind, typical Balinese home cooking – as simple, humble yet delicious sambal that could definitely turn my world upside down.
• 10-11 shallots, finely sliced
• 7-8 bird eye chilies, sliced
• 2 bongkot (ginger torch), finely sliced and chopped
• 1 teaspoon toasted dried shrimp paste (terasi)
• 6 tablespoons coconut oil/canola oil
• salt to taste
1. Heat the oil in wok over medium fire, add in slices of shallot, and fry until it just wilted.
2. Add in slices of chilli, stir and quickly fry and then add-in bongkot, fry for another few seconds.
3. Turn off the heat, toss in toasted dried shrimp paste (terasi) and season the sambal with salt.
4. Using a fork, mix all ingredients until well incorporated.
5. Dish up and serve with your favorite fish dishes or seafood dishes.