PC Black Label Samal Matah | PC.ca
PC Black Label Samal Matah

PC Black Label Samal Matah

290 ml

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

    Sunflower oil, cherry peppers, shallots, garlic, cane sugar, lemongrass, palm sugar, salt, citric acid.

    • Serving Size Per 1.0 tbsp | 15 ml

    • Amount

      % Daily Value

    • Calories | 50 cal

    • Fat | 4.0 g

      6%

    • Saturated Fat | 0.5 g

      3%

    • Trans Fat | 0.0 g

    • Cholesterol | 0 mg

    • Sodium | 115 mg

      5%

    • Potassium | 0 mg

      0%

    • Carbohydrate | 3 g

      1%

    • Sugars | 2 g

    • Protein | 0.3 g

    • Vitamin A

      2%

    • Vitamin C

      4%

    • Calcium

      0%

    • Iron

      0%

    PC Black Label Samal Matah

    Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

      Sunflower oil, cherry peppers, shallots, garlic, cane sugar, lemongrass, palm sugar, salt, citric acid.

      • Serving Size Per 1.0 tbsp | 15 ml

      • Amount

        % Daily Value

      • Calories | 50 cal

      • Fat | 4.0 g

        6%

      • Saturated Fat | 0.5 g

        3%

      • Trans Fat | 0.0 g

      • Cholesterol | 0 mg

      • Sodium | 115 mg

        5%

      • Potassium | 0 mg

        0%

      • Carbohydrate | 3 g

        1%

      • Sugars | 2 g

      • Protein | 0.3 g

      • Vitamin A

        2%

      • Vitamin C

        4%

      • Calcium

        0%

      • Iron

        0%

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      Lightly smashing the cucumbers creates all sorts of little crevices for the spicy-sour dressing to ...

      Lightly smashing the cucumbers creates all sorts of little crevices for the spicy-sour dressing to cling to – the key is to use just the right amount of force to tenderize the flesh without making it too mushy.

      View Recipe
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