Zeeland oysters with sambal matah
Do you also prefer to put sambal on everything? In the cookbook Baru Belanda, they’re also big fans of a little heat, especially when it comes to oysters. Delicious homemade, and you can whip it together in no time.
Method:
1. Peel the onion and garlic and slice the onion into paper-thin rings. Cut the tender inner part of the lemongrass into very fine rings, and the garlic, chilies and lime leaf into paper-thin strips.
2. Heat everything with the sunflower oil and trassi until it has dissolved. Allow the sambal to cool.
3. Cut the passion fruits open, spoon the pulp into a small sieve over a bowl and press out the juice. Stir the passion fruit juice into the sambal.
4. Loosen the oysters from their shells and serve them in the shell with the sambal on top.
Title: Baru Belanda
Author: Pascal Jalhay
Price: €29,99
Publisher: Fontaine Uitgevers
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