How to make Nasi Goreng Sambal Matah.

Today I had an insane craving for Sambal Matah, so we’re making Nasi Goreng Sambal Matah.

Sambal Matah is a raw spicy, shallot salsa from Bali, Indonesia and I’m having such travel wanderlust for Bali right now, even more so now that we’re still on travel lockdown.

But yes, I’m making sambal matah, but in a fried rice and this is amazing as a quick, fulfilling lunch.

This brought me back to Bali (just a little bit), sambal matah is truly my favourite balinese condiment, I ask for it all them no matter what I ordered… Which I’m realising can be a pain in the behind now that I know how it’s prepared (sorry.) A lot of mincing and chopping of ingredients involved.

To make regular sambal matah without the rice, finely chop shallots and bird’s eye chillies, add to a bowl with salt and sugar. Also finely chop the inner white part of lemongrass. Then heat up coconut oil, and add lemongrass to oil. While still hot, pour oil into bowl of shallots and chilies. Stir through. Give final dressing of lime juice (optional) and done.

Ingredients:

Servings: 1

1 serving of day old rice (I’m using brown rice)
A couple stalks of bok choy
2 tbsps Coconut Oil or neutral tasting oil
2 Thai Bird’s Eye Chilis/Chili Padi
2-3 Shallots or 1 big red Onion
1 Lemongrass stalk
1 tbsp Lime Juice
1 tsp Salt
1tsp Sugar

Serve with Fried Egg and Cucumbers.

Directions:

In the pan add the coconut oil.

2. Once it’s hot, throw in the chopped up aromatics: garlic, shallots, lemongrass, bird’s eye chillies.

3. Once the fragrance gets released, toss in the rice, as well and the leafy veg.

4. Add in 1 teaspoon of salt and sugar.

5. Stir everything together, and once vegetables cook, it’s done.