Sambal matah
indonesianRaw Balinese condiment made with shallots, lemongrass, and chilies, drizzled with hot coconut oil.
Main ingredients
Recipe
Ingredients
- 6 kaffir lime leaves
- 15 bird's eye chili(es)
- 25 shallot(s)
- 2 clove(s) garlic
- 7 g shrimp paste
- 2 stalk(s) lemongrass
- 5 g powdered chicken stock
- 50 ml coconut oil
- 3 g salt
- 8 g sugar
- 2 lime(s)
Instructions
Preparing the ingredients
- 1Remove the outer leaves of the lemongrass and finely slice the tender core.
- 2Remove the central rib from the kaffir lime leaves, then finely chop them.
- 3Peel and finely slice the shallots.
- 4Peel and finely chop the garlic.
- 5Finely slice the bird's eye chilies.
- 6Finely crumble the shrimp paste.
- 7Squeeze the limes.
Preparing the sambal matah
- 8Mix the shallots, garlic, lemongrass, kaffir lime leaves, chilies, and shrimp paste in a bowl.
- 9Add the salt, sugar, and powdered stock.
- 10Mix carefully.
- 11Let sit for 10 minutes to allow the aromas to develop.
- 12Heat the coconut oil until very hot, without letting it smoke.
- 13Pour the hot coconut oil over the ingredients.
- 14Add the lime juice.
- 15Gently mix until you get an even preparation.
- 16Serve as an accompaniment to grilled meats, fish, seafood, or white rice.
About this dish
Sambal Matah originates from Bali, Indonesia, specifically from the eastern regions of the island. The word matah means "raw" in Balinese. Unlike most Indonesian sambals, which are usually pounded and then cooked, Sambal Matah is prepared from finely sliced raw ingredients. Only very hot coconut oil is poured over the mixture to release the aromas without cooking the ingredients. Traditionally, it accompanies Balinese specialties such as Ikan Bakar (grilled fish), Ayam Betutu (spiced chicken), grilled seafood, roast pork (Babi Guling), or simply white rice.
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