Balinese Sambals

Sambel Matah (Shallot & Lemon Grass Sambal)

- 15 shallots
- 4 cloves garlic, sliced finely
- 10-15 bird's-eye chilies, sliced
- 5 fragrant lime leaves, cut in hair-like shreds
- 1 teaspoon roasted dried shrimp paste
- 4 stalks lemon grass, tender part only, very finely sliced
- 1 teaspoon salt
- 1/4 teaspoon black peppercorns, finely crushed
- 2 tablespoons freshly squeezed lime juice
- 1/3 cup oil

Peel shallots and slice in half lengthwise, then cut in fine crosswise slices. (Cutting them in this fashion ensures the slices do not separate into fine rings.) Combine with all other ingredients and mix thoroughly for a couple of minutes before serving with fish or chicken.

Sambel Sere Tabia (Fried Bird's-eye Chilies)

- 25 bird's-eye chilies
- 1/4 cup oil
- 1.5 teaspoons dried shrimp paste (trasi)
- 1/4 teaspoon salt

Clean and discard the stems of bird's-eye chilies. Heat oil in a wok or saucepan until smoking hot. Crumble dried shrimp paste (trasi) and combine with salt. Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow to cool.


Sambel Tomat (Tomato Sambal)

- 4 tablespoons oil
- 15 shallots, peeled and sliced
- 14 large red chilies, seeds removed, sliced
- 2 medium-sized tomatoes each cut in 6 wedges
- 2 teaspoons roasted dried shrimp paste
- 2 teaspoons freshly squeezed lime juice

Heat oil in a heavy saucepan or wok. Add shallots and garlic and saute 5 minutes over low heat. Add chilies and saute another 5 minutes, then add tomato and shrimp paste and simmer another 10 minutes. Add limejuice. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using. This sambal can be deep-frozen. Served together with Sambel Matah, it makes an ideal accompaniment to grilled fish.

Bubuk Sambal Kelapa (Grated Coconut Sambal)

- 1 coconut
- 2 cloves of garlic
- 4 big red chillies
- 100 g dried shrimp
- 1 bay leaf
- salt and sugar to taste

Peel the brown skin of the coconut, then grate. Grind the chillies, garlic, dry shrimp, salt and sugar, until really fine. Mix the grated coconut, spices and bay leaf, then fry gently until the coconut is really dry. When it is dry grind it again.

Sambal Koples

- 10 pieces of small chili
- shrimp paste to taste (grilled)
- 50 g of fried peanut
- salt to taste
- 1 lime
- coconut oil to taste

Blend all the ingredients except the lime until finely grounded. Add coconut oil, limejuice and some water, so that the spice paste is not too thick.

Jukut Urab

Mix Vegetables with Grated Coconut

Although mixed vegetables are used in this version of Urab, it is possible to make it with 400 g (14 oz) of just one of the vegetables listed; spinach can also be used.

Ingredients:

• 100 g (3 ½ oz) blanched cabbage
• 100 g (3 ½ oz) spinach, blanched
• 100 g (3 ½ oz) long beans, cut in 2.5 cm (1 in) pieces, blanched
• 100 g (3 ½ oz) beansprouts, blanched
• 1 large red chili, sliced
• 1 tablespoon grated coconut
• 2 tablespoon fried shallots

Dressing:

• 2 tablespoon fried shallots
• 2 tablespoons sliced garlic cloves
• 1 large red chili, seeded and sliced
• 2 teaspoon fried bird's-eye chilies
• 3 fragrant lime leaves, very finely sliced
• 4 cm (1 ½ in) kencur, peeled and chopped
• ¼ teaspoon salt
• ¼ teaspoon crushed black pepper
• ½ teaspoon white sugar
• 1 tablespoon oil
• salt, pepper and lime juice to taste

Directions:

Cut cabbage into pieces about 2.5 cm by 1 cm (1 in by ½ in). Mix all vegetables, chili, grated coconut and fried shallots in salad bowl and mix well.

For the dressing, combine all ingredients and mix well in separate bowl. Mix the dressing thoroughly with the vegetables, season to taste with salt, pepper and lime juice. Serve at room temperature.

Helpful hint: If you are using fresh coconut, you will need to discard any leftovers as the coconut will turn sour within a few hours.

Jukut Nangka Mekuah & Sayur Pakis

Young Jackfruit with Coconut Milk & Fern Tips in Garlic Dressing

JUKUT NANGKA MEKUAH

If jackfruit is not available, substitute with summer squash, winter melon or turnip.

Ingredients:

• 750 g (1 ½ lb) young jackfruit, peeled, cleaned and cut in pieces 2.5x1 cm (1x½ in)
• 1 liter (4 cups) chicken stock
• ½ cup spice paste for vegetable
• 4 cups coconut milk
• 2 teaspoons salt
• ½ teaspoon black peppercorns, crushed
• fried shallots to garnish

Bring 3 liters (12 cups) of lightly salted water to the boil. Add jackfruit, bring back to the boil, then reduce heat and simmer for 15 minutes. Drain water and rinse jackfruit in ice water.

Heat chicken stock, add vegetable spice paste and jackfruit and bring to the boil. Add coconut milk and simmer, stirring continuously, until jackfruit is tender and stock thickens a little. Season to taste with salt and pepper and garnish with fried shallots.

SAYUR PAKIS

Fern tips - inexpensive and gathered wild - have a delightful, spinach, spinach-like flavor.

Ingredients:

• 400 g (12 ½ oz) young fern tips or spinach
• 3 cloves garlic
• 4 cm (1 ½ in) kencur root, peeled and chopped
• 4-7 bird's-eye chilies
• 2 tablespoons oil
• ½ teaspoon salt
• ¼ teaspoon black peppercorns, crushed

Blanch fern tips in boiling water and under running water. Drain and dry thoroughly. Place all remaining ingredients in a food processor and blend coarsely, or grind in a stone mortar. Combine this mixture with the vegetables and mix well. Serve at room temperature.

Helpful hints: The fern tips and the seasonings can be prepared in advance and combined just before serving.