Charming TV presenter This time went with a loved on the journey through Asia. During his trip, Dilbar Fayziev not only tasting the dishes, but also studies the national cuisine from the inside. It's one thing - see and try, completely different - to understand, from what and how everything is cooked. "We want to know what we eat! For this reason, we arrived at the master class in Balinese cuisine: I am acceptable for cooking, and Paul is already with a camera in my hands and ready to remove the process, "says Dilbar.
Today, she shares the recipe for the spicy snacks "Sambal Matakh" or in another "Sambal Mata". It is perfect for those who are not afraid of Luke and loves sharp. Sambal is usually eating fresh, so cook it right before use.
For cooking 200 gr. Snacks will need:
- bow of chalot 100 gr;
- Lemongras (lemon grass, one more name - lemon sorghum) 10 pcs;
- Lime - 2 pcs;
- Chile Pepper - 2 pcs;
- shrimp paste - 2 grams;
- vegetable oil - 100 ml;
- Salt to taste.
Acute snack "Sambal Matakh"
Mix a shrimp paste with salt. Add a thinly sliced chalot, a finely chopped inner part of Lemonongrass (this plant is more known as lemon sorghum and today is sold in many of our stores), squeeze there in the Light bowl and mix. Lime on this island is not simple, its local chefs call "Sexy Lime" - the aroma of him really exciting ...
We will continue. Next, we remove seeds from Chile, the pods are thinly cut. Mix everything. Until the shalot change color. We add vegetable oil and mix again. Only 10-15 minutes - and the appetizing acute snack is ready. The amount of chili pepper can be adjusted independently.
Basil lovers can use it, we have prepared both options.
Bon Appetit! This and other Dilbar recipes can be found in the blog "on a spoon" (@po_lozhke).