Sambal Hijau

Sambal Hijau

Sambal Hijau

Indonesian green chili “salsa”

A taste of West Sumatra

Limes, lemons and bright green chilies give this wonderfully spicy dish its name.

The secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang.

We serve this with our Balinese Bebek Goreng (Balinese Crispy Duck – Check my recipe here) at our restaurant Hujan Locale in Ubud.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 500 gr big green chilli
  • 100gr shallot
  • 80gr garlic
  • 20gr dried fish
  • 5 lime leaf
  • 3 lemo juice (or lime)
  • salt to taste

 

Method

Deseed the big green chilli, keep the seed aside. Cut each shallot and garlic into 2 pieces – mix half amount with green chilli and mix other half with green chilli’s seeds and lime leaves. Sautee each mix separately until soft, lift and allow to cool in a separate bowl.

Roughly pound the green chilli mix, set aside.
Finely blend the green chilli seeds mix, set aside.
Finely pound the dried fish, set aside.

Mix all in the bowl, seasoning with lemo juice and salt.

Sambal Kecap

Sambal Kecap

Sambal Kecap

Everyday taste of Bali

Everyday Taste of Bali

When you just want that sweet reminder of Balinese food, whip yourself up a Sambal Kecap to drizzle on steamed vegetables, over rice or even on a hamburger. The green chili kick, tempered by the sweetness of the soy sauce will bring the essence of Bali right back! You will find this condiment in each of restaurants, you really can’t serve Indonesian food without it.

Try it with my “Jimbaran Style” recipes:
Grilled fish or grilled squid

Will Meyrick

portion

minutes

Summary

Ingredients
  • 1 piece shallot, peeled and diced
  • 1/2 cup small green chillies, chopped
  • 1 cup sweet soy sauce
  • 1 lime, juiced

 

Method

Simply combine the chopped chillies, soy sauce and lime juice together. This can be kept in airtight container in the refrigeration for several days to use as desired.

Sambal Matah

Sambal Matah

Sambal Matah

Balinese spice ‘dip’ with lemongrass and lime

From Bali with spices

This super straightforward dish contains coconut oil, chilies, lemongrass, limes and the kicker shrimp paste that adds an exquisite salt sour taste to the mix. We serve it with our Salt Baked Fish at Hujan Locale but you can try out this quick recipe and serve with grilled meats, steamed fish or fluffy squares of fried tofu.

This Sambal is also famous at Mama San and Sarong, where I serve it on top of our betel leaves.

Try it with my “Jimbaran Style Grilled Fish” recipe or my “Salt Grilled Snapper”

Will Meyrick

portion

minutes

Summary

Ingredients

  • 8 pieces shallots
  • 2 stalks lemongrass
  • 3 pieces red birds eye chilli, seeds intact
  • 1/2 teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil

 

Method
Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.