Recipes And How To Make Delicious Math Sambal

JAKARTA - In Indonesia, there are so many types of chili sauce that vary. According to research, there are 322 kinds of chili sauce that have been found, with 257 of them being used as a complement to cooking and dishes.

These patches are grouped into two main types, namely raw sambal and cooking sambal. There are 119 types of raw chilies served without a cooking process, as well as 138 types of cooking chilies that go through the heating process.

One example of raw chili is widely liked because the taste is fresh and unique is sambal matah from Bali.

The origin of this sambal matah is not known for certain, but Balinese people believe that this chili has existed for a long time and is a creation of Balinese people. The word'math' itself comes from Balinese which means'mentah' or 'not cooked', because the ingredients used to make this chili are still fresh and not cooked.

Sambal is usually served as a complement to the main dish such as Balinese mixed rice, betutu chicken, betutu duck or grilled fish. If you are interested in making this fresh Balinese sambal matah, here are the recipes and how to make it, as quoted by Antara.

Ingredients:

5 red cayenne peppers, round sheared

5 green chilies, round sheared

3 green tomatoes, cut into boxes

4 pills of shallots, fine sheared

2 logs of lemongrass, thin shear (use only the white part)

1 sdt terasi terbakar

Enough salt

Sufficient sugar

3 leaf leaves of oranges, thin shears

1 sdm of lime juice

3 sdm of cooking oil, heated briefly

How to create:

1. Mix all ingredients in one container.

2. Pour hot cooking oil and lime juice into a mixture of ingredients.

3. Stir flat until all the ingredients are completely mixed.

4. Sambal matah is ready to be served.

With a fresh and distinctive taste, sambal matah is a complement to dishes that are very popular with many people, especially for those who want to enjoy dishes with authentic Balinese nuances. Good luck!