How long can I store leftovers?

Leftover sambal can be stored for up to 3 days in the refrigerator. The assembled toasts are best consumed immediately.

Can I make this ahead?

Yes, you can prepare the sambal and sardine mixture in advance, keeping them separate until ready to serve.

Are there any substitutions for sardines?

Yes, you can substitute sardines with canned tuna or mackerel.

Is this dish very spicy?

The dish is moderately spicy due to the bird’s eye chilies, but you can adjust the heat by reducing the chili quantity.

What type of bread works best?

Sourdough or any artisanal type bread that holds up well when toasted is ideal.

Fiery Indonesian Sambal Matah Sardine Toasts

Name: Fiery Indonesian Sambal Matah Sardine Toasts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: Lemongrass; Shallots; Red bird’s eye chilies; Kaffir lime leaves; Lime juice; Coconut oil; Salt; Sardines in oil; Lime juice; Salt and pepper; Sourdough bread; Butter; Garlic clove

A Spicy Delight with a Crunch

A vibrant fusion of spicy lemongrass sambal and flavorful sardines layered atop crispy toasted bread.

30 min
4
Intermediate

Ingredients

For the Sambal Matah

Lemongrass

2 stalks, finely sliced

Shallots

5, thinly sliced

Red bird’s eye chilies

5, thinly sliced

Kaffir lime leaves

3, thinly sliced

Lime juice

Juice of 1 lime

Coconut oil

2 tablespoons, melted

Salt

To taste

For the Sardine Mixture

Sardines in oil

2 cans

Lime juice

1 tablespoon

Salt and pepper

To taste

For the Toasts

Sourdough bread

4 slices

Butter

2 tablespoons

Garlic clove

1, halved

Preparation

Preparing the Sambal

Combine ingredients

Combine the lemongrass, shallots, chilies, and kaffir lime leaves in a bowl.

Add liquids and seasoning

Add the lime juice, melted coconut oil, and salt.

Toss and rest

Toss everything together and set aside to meld flavors.

Ensure the sambal is uniformly mixed to prevent uneven heat distribution.

Preparing the Sardine Mixture

Drain sardines

Open the sardine cans and drain the excess oil.

Mash with seasoning

Mash the sardines with lime juice, salt, and pepper.

Adjust seasoning

Adjust seasoning as per taste.

Cooking Process

Toast the Bread

Butter the slices and toast them until golden brown on a grill or in a pan.

Infuse Garlic Flavor

Rub the halved garlic clove over the surface of the hot toasted bread.

Assemble the Toasts

Spread an even layer of the sardine mixture, followed by the sambal matah on each toast.

Plating & Serving