How’s your day been so far? We hope that you are doing well at home amidst social distancing and self-isolation. In a time where home cooking plays an important role in our daily lives, Ubud Food Festival Presented by ABC launches a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.
Salted egg is beloved by many across Asia. In Indonesia, it has always been seen as a form of comfort food and a base for many dishes. In this episode of Quarantine Kitchen, Janet DeNeefe will show you how to incorporate salted egg in the beloved sambal matah. Salted egg sambal matah is Tabanan, West Bali’s specialty.
5 raw duck eggs, cleaned thoroughly
500 ml water
250 gr salt
Add salt to water and boil over medium-high heat. Once boiled, turn off the heat and let the salt water solution cools down. When the solution is cooled, transfer to an airtight jar, add the egg and close the lid. Let it sit for two to three weeks.
Salted Egg Sambal Matah
5 red shallots
1 ½ tsp sea salt
2 large red chilies, seeded and finely sliced
5 small chilies, seeded and finely sliced
⅓ tsp shrimp paste, roasted over a flame
2 tsp finely chopped lemongrass, white part only
4 kaffir lime leaves, rolled into a bundle and finely shredded
½ a petal of torch ginger flower finely sliced to make about 1 heaped teaspoon
2 tsp torch ginger shoot, young part only, chopped
3 tbs oil
2-3 whole salted eggs, shell removed, and chopped into small pieces
Slice the shallots very finely and mix with the salt, bruising with your fingertips to extract the bitterness. If you think it will be too salty, wash out the salt. Mix all of the remaining ingredients thoroughly, except for the salted egg and oil, making sure the shrimp paste is blended in. Add the oil and mix lightly. Finally stir in the salted egg.