Looking forward to eating sambal mata soon in Bali..
Owwh yeah, when I want to transport into sunny beaches in my home country, not only Bali in Particular, but all over beaches in Indonesia. Since Indonesia are country with a lot of island we definitely have plentiful beautiful beaches and this recipe are remind me of sitting on white sand, hot sunny beach, eating and eating *haha.
Why particularly I associate this Sambal with beaches, hmm fresh spiciness for hit of hot sun, kaffir lime leaves for tropical wind, spicy shallot to blend the flavour and saltiness for the taste of sea water, it is quite reasonable, am I? hehe.
I enjoy this Sambal with Indonesian tempeh, yeahh, my culinary heritage, it is so humble yet so nutritious. I used to make tempeh by myself after living in Madrid, to craft it need a lot of patience, to set the right temperature, good treatment for the soy, and a…
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Wow. Not sure if I can handle the heat. But these look sooo good
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Looks great
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Tastes better! Going to Bali tomorrow, stand by!
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[…] We always also ask for Balinese Sambal Matah which they freshly make – a hot and tangy combo of eschallots, lemongrass, chilli and coconut oil that goes perfectly with the fried chicken. See my previous post https://freespiritfood.net/2018/01/02/balinese-sambal-matah-fresh-raw-chilli-sambal/ […]
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