ResepSambal Matah Cumi. Bahan:⁣. 250 gr cumi asin. 2 batang serai iris tipis⁣. 1 kecombrang iris tipis. 12 bawang merah, iris tipis⁣. 15 cabai rawit merah diiris kecil⁣. 6 lembar daun jeruk, iris halus⁣. 2 buah jeruk limau ambil airny⁣a. FT6Pnfz. Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID 71b9bd31-0c3d-11ee-889c-6d4b4475516f Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID 71b7df1c-0c3d-11ee-9f87-714e7468426f Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID 715be2c5-0c3d-11ee-a016-665169776243 Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. 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, add the shallots, lemongrass, chiles, ginger, garlic, makrut lime leaves, makrut lime zest and juice, a pinch of salt and coconut sugar. Drizzle with oil and toss to evenly distribute. Taste and season with more salt, sugar, and/or lime juice if needed. Note Adapted with permission from Coconut & Sambal by Lara Lee, copyright © 2020. Published by Bloomsbury. Photography copyright Louise Hagger © 2020. Indigenous Voices SBS HOME On Demand GuideBy Day By Channel By Genre By Language What's On AudioRadio Schedule SBS Arabic24 SBS Chill SBS PopAsia SBS PopDesi SBS Audio App SBS Settlement Guide Your Language Podcasts Languages NewsDateline Insight The Point The Feed NITV News Small Business Secrets Sport Food SBS Learn Food homePitch to us WatchSBS Food CH 33 Dishing It Up Food Safari Guillaume's Paris Khanh Ong's Wild Food The Cook Up with Adam Liaw The Streets with Dan Hong What's on TV A-Z food programs CookRecipe search Recipe videos This week's top picks Bite-sized Recipe index ReadFrom the Food desk Feels like home Play with your food Eat well Feaster Institutions Be a better cook Bite-sized Postcards From an Eater Win Serve this raw Balinese sambal as a condiment for grilled fish or chicken. While the shrimp paste is very pungent, it does add a unique depth of flavour to the sambal. Ingredients 2 kaffir lime leaves, thinly sliced 6 bird’s-eye chillies cabe rawit, finely chopped 7 shallots, finely chopped 2 garlic cloves, finely chopped ½ tsp roasted shrimp paste, crushed finely salt and pepper, to taste 1 tbsp vegetable oil 1 tbsp fresh lime juice Cook's notes Oven temperatures are for conventional; if using fan-forced convection, reduce the temperature by 20˚C. We use Australian tablespoons and cups 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh unless specified and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified. Instructions Roasting the paste before cooking helps mellow out the flavour – to do this, wrap the shrimp paste in foil and bake at 200°C for 5 minutes. Makes about ⅓ cup Combine all ingredients and stir well. Serve at room temperature.

resep sambal matah ulek