Lacto-fermented sambal matah
By allowing the sambal matah to ferment, the acidic flavours become refined and it is given an extra spicy kick.
Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.
Makes 675g.
Allergens and dietary requirements
- Vegan
Ingredients
500
g
shallot200
g
lemongrass200
g
torch ginger200
g
red pepper75
g
coconut oil3
%
salt