Make this delicious and famous sambal matah from the island of Bali that goes perfectly with your meat, seafood dishes, or pretty much anything if you ask me.
Peel off the outer layer of lemongrass and use only the tender white part of the lemongrass. Finely chop them. Finely chop the shallots and garlic too. Use a kitchen shears to cut the kaffir lime leaves into little pieces, discard the middle vein on the leaves
Combine them with terasi/shrimp paste and the ingredients for seasonings.
Preheat 3 Tbsp of cooking oil over medium heat until it's hot. Then pour this over the sambal matah. It will sizzle. Stir to mix. You can skip this part and just mix the oil into the sambal matah without heating it up too. This extra step helps to kick up the flavor up a notch
Store leftover in a fridge for maximum up to one week
Video
Notes
If you use purple onion, I encourage to finely chop by hand. When you use a food processor to chop them, they turn bitter after a while
If you want to use coconut oil, please note that coconut oil solidifies and turns white at room temperature or when you keep the sambal in the fridge. So it is best to consume the same day if it is made with coconut oil unless you reheat them very briefly to melt the coconut oil again