Balinese Raw Chili Duck Sambal (sambal Matah Bebek)
Balinese Raw Chili Duck Sambal (Sambal Matah Bebek) is a traditional dish from Bali, Indonesia, known for its bold flavors and vibrant colors. This dish is a perfect combination of tender duck meat and the fresh, spicy flavors of sambal matah, a raw chili sambal that is a staple in Balinese cuisine.
Ingredients
- 1 whole duck, cut into pieces
- 10 shallots, thinly sliced
- 5-10 bird's eye chilies, thinly sliced
- 4-5 kaffir lime leaves, finely sliced
- 2 lemongrass stalks, thinly sliced
- 4 cloves garlic, minced
- 1 inch galangal, finely chopped
- 1 inch ginger, finely chopped
- 2 tomatoes, thinly sliced
- 2 tablespoons coconut oil
- Salt to taste
Instructions
- Prepare the duck by cutting it into pieces and seasoning with salt. Set aside.
- In a bowl, mix together the shallots, bird's eye chilies, kaffir lime leaves, lemongrass, garlic, galangal, and ginger to make the sambal matah.
- Heat coconut oil in a pan over medium heat and sauté the sambal matah until fragrant.
- Add the seasoned duck pieces to the pan and cook until the duck is tender and cooked through.
- Once the duck is cooked, add the sliced tomatoes and cook for an additional 2-3 minutes.
- Remove from heat and serve the Balinese Raw Chili Duck Sambal hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Cutting board Knife Mixing bowl Frying pan
Tools
Stove Serving plates Spatula
Serving suggestions
Serve the Balinese Raw Chili Duck Sambal with a side of steamed rice and a fresh cucumber and tomato salad.
Tips & tricks
For an extra kick of heat, add more bird's eye chilies to the sambal matah. Adjust the spiciness according to your preference.
Cost
$20