Sambal Matah "Lestari"

Ingredients for 6 servings:

• ½ pepper, red
• ½ chili pepper(s), red, curly
• 1 small chili pepper(s), green
• 1 stalk of chives, Chinese
• ½ tomato(s)
• 1 small garlic clove(s)
• 2 small onions, red
• 4 cucumber slices
• ½ tsp dill, fresh
• 3 tbsp rice vinegar, Chinese, mild
• 1 tbsp olive oil
• 2 tbsp soy sauce, light
• 1 tsp soy sauce, salty
• 1 tbsp oyster sauce
• 1 tbsp palm sugar (coconut palm sugar)
• 1 tsp. instant chicken bouillon
• Palm sugar (coconut palm sugar) to taste
• ½ lemon(s), fully ripe

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Lombok/Indonesia

Wash all solid ingredients, from chili peppers to dill. Deseed the chili peppers. Cut everything into fine cubes. Squeeze the juice from half a lemon and mix it with the liquid ingredients (from rice vinegar to oyster sauce), as well as the instant chicken broth and the coconut palm sugar. Add the finely chopped ingredients and mix well. Season with coconut palm sugar. After 10 minutes of resting, the sambal is ready to use. It is eaten with rice. Note: This sambal, made from fresh ingredients, is primarily served with dishes that do not require much sauce (e.g. grilled fish). It is often served with two other sambals. Sambal matah Lestari cannot be made in advance; it is always consumed on the day it is made.