Balinese raw food sambal

Ingredients for 2 servings:

• 6 small onions, red
• 3 medium-sized garlic cloves
• 2 m.-large tomato(s)
• 2 small chili peppers, green, fresh or frozen
• 2 Pepper, red, long, mild
• 2 cm ginger
• 6 g shrimp paste (terasi udang)
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp soy sauce, salty
• 1 tsp sugar
• n. B. Salt and pepper, black, freshly ground
• n. B. Dill
• e.g. sesame
• 2 slices of lemon
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A fresh sambal especially for meat dishes and especially for grilled pork.

Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green core. Halve the halves lengthwise and then cut into thirds crosswise. Wash the small green chilies and slice crosswise into thin rings, leaving the seeds and discarding the stems. Wash the red chilies, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Wash and peel the fresh ginger and cut crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods (approx. 6 g) and thaw. Using a slightly larger mortar and pestle, pound the vegetables and add the remaining ingredients until a paste forms, allowing the ingredients to still be recognized. Season with salt and pepper to taste. Divide the finished sambal matah between two dipping bowls, garnish, and serve as a spicy side dish.