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Sambal Matah Istimewa with Tomatoes and Eggplant

5 from 5 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

The vegetable:

  • 3 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 10 g Diced ginger, fresh or frozen
  • 2 small Chillies, green, fresh or frozen, (cabe rawit hijau
  • 1 smaller Chilli, red, fresh or frozen, (cabe rawit merah)
  • 1 Hot peppers, red, long, mild
  • 4 medium sized Tomatoes, fully ripe
  • 2 small Ball eggplant, green

For the broth:

  • 4 tbsp Coconut water
  • 1 tsp Chicken broth, Kraft bouillon
  • 1 tbsp Rice wine vinegar, clear, mild
  • 1 tbsp Fish sauce, light, (kecap ikan "King Lobster")
  • 1 tsp 2 teaspoons of sugar, white
  • 1 tbsp Rice Wine (Arak Masak)

To garnish:

  • 1 tbsp Chillies, red and green
  • 1 tbsp Flowers and leaves

Instructions
 

  • Wash and chop the vegetables. Cap the onions and garlic at both ends, peel and cut into small pieces.
  • Wash the fresh ginger, peel it and cut it crosswise 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 and allow to thaw.
  • Wash the small chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
  • Remove the stem from the tomatoes, peel, quarter and core. Halve the quarters lengthways and crossways. Cut the eggplant the size of a table tennis ball at the ends of the handle, cut in half lengthways and cut the halves lengthways into slices.
  • Mix and stir the ingredients for the broth until the sugar and chicken broth are dissolved. Roughly crush half of the vegetables and all of the ginger cubes with a mortar. Rinse with the stock from the mortar and mix with the remaining vegetables.
  • Season with salt, garnish and serve as a side dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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