Ingredients with Measurements:
- 8 oz. dried noodles
- 1/2 cup thinly sliced shallots
- 1/4 cup thinly sliced lemongrass
- 1/4 cup thinly sliced galangal
- 1/4 cup thinly sliced kaffir lime leaves
- 6 red bird's eye chilies, thinly sliced
- 2 tbsp. vegetable oil
- 1 tbsp. tamarind paste
- 1 tbsp. palm sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the tamarind paste, palm sugar, salt, and black pepper. Set aside.
3. Heat the vegetable oil in a pan over medium heat.
4. Add the shallots, lemongrass, galangal, kaffir lime leaves, and chilies. Cook for 2-3 minutes until fragrant.
5. Add the tamarind mixture and cook for another 2-3 minutes until the sugar has dissolved.
6. Pour the sambal matah over the cooked noodles and toss to combine.
7. Garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 6g
Substitutions for ingredients:
- If you can't find lemongrass, you can use lemon zest instead.
- If you can't find galangal, you can use ginger instead.
- If you can't find kaffir lime leaves, you can use lime zest instead.
- If you can't find red bird's eye chilies, you can use any other spicy chili.
Variations:
- You can add cooked shrimp or chicken to the noodles for a protein boost.
- You can use different types of noodles, such as rice noodles or udon noodles.
- You can add vegetables, such as bell peppers or snap peas, to the sambal matah.
Tips and tricks:
- Make sure to slice the shallots, lemongrass, galangal, and kaffir lime leaves thinly so that they cook evenly.
- Adjust the amount of chilies to your desired level of spiciness.
- You can make the sambal matah ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover sambal matah in an airtight container in the fridge for up to a week.
Reheating instructions:
- To reheat the noodles, microwave them for 1-2 minutes or heat them up in a pan over medium heat.
Presentation ideas:
- Serve the noodles in a bowl and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve the noodles with a side of steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the sambal matah is too spicy, you can add more palm sugar to balance out the heat.
Food safety advice:
- Make sure to wash your hands and cutting board after handling the chilies.
Food history:
- Sambal matah is a traditional Indonesian condiment made with shallots, chilies, and other aromatics.
Flavor profiles:
- This dish is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the noodles as a main dish for lunch or dinner.
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Region: Indonesian