Use These Sambal Recipes To Upgrade Any Meal | Lara Lee | Chefs At Home

Lara Lee—chef and author of “Coconut & Sambal: Recipes from My Indonesian Kitchen”—is serving up something essential to Indonesian cooking: Sambal. There are over 350 recorded sambal recipes across Indonesia, and Lara shows you how to make two of her favorites: cooked tomato sambal, and a raw, citrusy, sliced lemongrass sambal. Tomato Sambal is a spicy tomato relish packed with red chiles, cherry tomatoes, shallots, and garlic, which can accompany a traditional Indonesian meal or spice up your next hamburger. Sambal Matah is the most iconic sambal of Bali, and its sliced lemongrass, lime, red chiles, and ginger pair perfectly with steak, fish, or roasted pork. Try these versatile recipes to add a little spice to your next meal! (recipes below)

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00:00 Introduction
00:43 Shallots
01:12 Tomato Sambal
04:35 Sambal Matah
07:46 Final Result

Tomato Sambal
1/2 pound long red chiles such as Holland, or 8 large Fresno, deseeded and sliced (about 20)
6 ounces cherry tomatoes
2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup)
2 garlic cloves, peeled and sliced
1 1/2 inch piece fresh ginger, peeled and sliced
1/4 cup neutral-flavored oil, for frying
1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar)
1/2 teaspoon coconut sugar or brown sugar
Sea salt and black pepper, to taste

In a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Pulse until a semi-fine paste forms (you don’t want to make a puree—the sambal should have a little texture).
In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring continuously, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool.

Sambal Matah
4 small shallots, thinly sliced
Kosher salt
Zest and juice of 1 makrut lime or 1 regular lime
2 makrut lime leaves, stem removed and thinly sliced, or zest of 1 regular lime
2 lemongrass stalks, trimmed, bottom third only, tough outer layers removed and thinly sliced
2 long red chiles (such as Holland or 1 large Fresno), finely chopped, seeds removed if you prefer less heat
1 1½-inch piece ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
Coconut sugar or brown sugar
Sunflower oil or other neutral oil (for drizzling)

Place shallots in a small bowl. Sprinkle with a generous pinch of salt. Let sit for at least 15 minutes to take the raw edge off of them.
In a medium bowl, mix the makrut lime zest and juice, makrut lime leaves, lemongrass, chiles, ginger, and garlic and toss to evenly distribute. Mix in the shallots and sugar to taste. Taste and season with more salt and/or lime juice if needed. Drizzle with oil.

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Use These Sambal Recipes To Upgrade Any Meal | Lara Lee | Chefs At Home