Time flies when you are having fun, suddenly without realising it’s already the end of August which means time for Masbar. What an interesting theme we got this month, sambal. I don’t think any Indonesians can live without it. We love sambal so much that every region has it’s own signature sambal, and this one is from Bali.
For 5 persons
- 500 gr be pindang (salted fish) if you couldn’t buy ready made pindang, you could try to make it yourself, click here.
- Some oil
- 5 tbs coconut oil
- 60 gr shallots, sliced
- 50 gr red chilies, sliced
- 10 bird’s eye chilies, sliced
- 100 gr small tomatoes, cut into wedges
- 1 tsp palm sugar
- 1/2 tsp salt
- Fried be pindang in hot oil until done, set aside.
- Heat the coconut oil in a wok and fry the shallots, chilies and tomatoes for about 5 minutes.
- Leave to cool slightly, then use a pestle and mortar to pound them to a fine paste. Stir in the palm sugar and salt.
- Serve with fried be pindang and white rice.
Source: The Bali Cookbook by Lonny Gerungan