Indonesia is a treasure trove of bold flavors, and among its countless sambals, Sambal Matah stands out for its simplicity and freshness. Originating from Bali, this raw chili relish is a vibrant mix of shallots, chilies, lemongrass, and lime—no cooking required, just pure flavor.
Whether you’re pairing it with grilled fish, roasted chicken, or just a bowl of warm rice, Sambal Matah brings a zesty kick that wakes up your taste buds. Let’s dive into the recipe and learn how to make this Balinese favorite at home.
🧄 Ingredients Sambal Matah (Serves 2–3):
- 8 shallots, thinly sliced
- 5 red bird’s eye chilies, thinly sliced
- 2 stalks lemongrass (white part only), finely sliced
- 5 kaffir lime leaves, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- Juice of 1 lime (or 1 calamansi)
- 3 tbsp coconut oil or vegetable oil
- Optional: 1 tsp toasted shrimp paste (terasi) for extra umami
👩🍳 Instructions:
- Slice everything finely: The thinner the slices, the better the texture and flavor release.
- Combine in a bowl: Mix shallots, chilies, lemongrass, lime leaves, salt, sugar, and lime juice.
- Heat the oil: Warm the oil until hot but not smoking.
- Pour over the mixture: Carefully drizzle the hot oil over the sambal ingredients. This step lightly wilts the aromatics and intensifies the fragrance.
- Add shrimp paste (optional): If using, stir in the toasted shrimp paste for a deeper flavor.
- Mix well and serve immediately: Sambal Matah is best enjoyed fresh!
📸 Serving Inspiration:
Picture a plate of grilled snapper, a scoop of jasmine rice, and a spoonful of Sambal Matah on the side—colorful, aromatic, and irresistibly spicy. The mix of red chilies, purple shallots, and green lime leaves makes it as beautiful as it is delicious.
💡 Tips:
- Use coconut oil for a more authentic Balinese aroma.
- Don’t refrigerate—Sambal Matah is meant to be eaten fresh.
- Want a twist? Add finely chopped torch ginger (kecombrang) for a floral note.
Sambal Matah is proof that sometimes, the best flavors come from the simplest ingredients. If you’re craving something bold yet refreshing, this sambal deserves a spot on your table.
