John Myers
Balinese Raw Food Sambal Ala Sriwidi
The perfect balinese raw food sambal ala sriwidi recipe with a picture and simple step-by-step instructions.
To garnish:
- 3 medium-sized Cloves of garlic, fresh
- 2 medium-sized Tomatoes, red, fully ripe
- 2 small Chillies, green, fresh or frozen
- 2 Hot peppers, red, long, mild
- 2 cm Ginger, fresh
- 6 g Shrimp paste, (Terasi Udang, Asiashop)
- 2 tbsp Lime juice, fresh
- 2 tbsp Orange juice
- 1 tbsp Soy sauce, salty
- 1 tsp Sugar, fine, white
- Salt and pepper, black, fresh from the mill
- Dill sprigs, fresh
- Sesame seeds, white
- 2 Sections Lime, fresh
- Flowers and leaves
- Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across.
- Wash the small, green chillies, cut across into thin rings, leave the grains and discard the stalks. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide.
- Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods (approx. 6 g) and allow to thaw.
- Using a slightly larger mortar, grind the vegetables while adding the remaining ingredients, i.e. crush them so that a paste is created in which the ingredients are still recognizable. Season to taste with salt and pepper.
- Divide the finished sambal matah into 2 dip bowls, garnish and serve as a spicy side dish.
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