Sambal Matah with Crispy Ikan Tongkol

Ingredients

• 1 Ikan Tongkol (skipjack tuna), fried and shredded
• 1 stalk Lemongrass, white part only, thinly sliced
• 10-15 Bird’s Eye Chilies, sliced
• 5 shallots, thinly sliced (optional: mix with red chilies)
• 3 tablespoons cooking oil, heated
• Sugar, to taste
• Salt, to taste
• 1 tablespoon lime juice
• Fresh basil leaves, to taste
• Fried shallots, for garnish

Instructions

1. Prepare the Fish:

   • Fry the ikan tongkol until golden and crispy. Once cooked, shred the fish into bite-sized pieces and set aside.

2. Make the Sambal Matah:

   • In a mixing bowl, combine the sliced bird’s eye chilies, thinly sliced shallots, and lemongrass. Season with salt and sugar to taste. Mix well.

3. Heat the Oil:

   • Heat 3 tablespoons of cooking oil in a pan until hot but not smoking. Pour the hot oil over the chili and shallot mixture. Stir gently until the shallots become wilted and fragrant.

4. Combine Ingredients:

   • Add the fresh basil leaves to the sambal and stir to combine. Then, add the shredded ikan tongkol to the mixture and toss everything together until well combined.

5. Finish and Serve:

   • Drizzle with lime juice and give a final stir. Transfer the sambal to a serving dish, garnish with fried shallots, and serve with warm steamed rice.

Enjoy this vibrant and flavorful sambal with your meal!