If you’re bored with the classic tartare or lemon butter, then this recipe is for you seafood lovers who wants to try something new. No need to spend thousands to fly to Bali, because you can make your own Sambal Matah at home. Normally served with Babi Guling or Balinese suckling pork, Sambal Matah is popular across the island to be served alongside any dish. Try it out with your next seafood feast and you will never get over the simplicity of making this wonderful side dish.

Ingredients:

80g coconut oil

50g lemongrass, chopped

2 large shallots, sliced

3 Thai chillies, chopped

4 large kaffir lime leaves, sliced

1/2 tsp shrimp paste

1 tsp sugar

1 tsp salt

1/2 tsp MSG (optional)

5 ml lemon juice

Instructions:

1. Heat up coconut oil on a pan/pot over medium heat.
2. Slice & chop all the fresh ingredients (using fresh kaffir lime leaves will contribute to better flavours, make sure to separate the stalks).
3. Mix shallots, Thai chillies and kaffir lime leaves thoroughly in a bowl before adding shrimp paste, salt, sugar and MSG (optional).
4. Cook chopped lemongrass in coconut oil until brown on the edges.
5. Pour the hot lemongrass and oil straight on to the other ingredients and mix well.
6. Add lemon juice to balance the heat with a zing!
7. Serve immediately with any type of grilled/ fried seafood from The Seafood Collective.

You can make a bigger batch and keep your Sambal Matah in the fries for days and even weeks in the freezer. Simply chuck it in the microwave for a minute and voila! you have a fresh side dish for dinner/ lunch/ even breakfast.