📝 About This Recipe
Hailing from the 'Island of the Gods,' Sambal Matah is a breathtakingly fresh raw chili salsa that captures the soul of Balinese coastal cuisine. Unlike cooked sambals, this version celebrates the crunch of shallots, the citrusy perfume of lemongrass, and the floral notes of kaffir lime leaves. It is a masterclass in balancing heat, acidity, and umami, traditionally served over grilled seafood to provide a refreshing contrast to smoky flavors.
🥗 Ingredients
The Aromatics
- 12-15 pieces Shallots (peeled and very thinly sliced)
- 10-15 pieces Bird's Eye Chilies (Thai Chilies) (thinly sliced; adjust for heat preference)
- 3-4 stalks Lemongrass (use only the tender white inner part, finely minced)
- 5-6 leaves Kaffir Lime Leaves (midrib removed, stacked and sliced into paper-thin ribbons)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Ginger (optional) (finely grated for extra zing)
The Seasoning & Oil
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant and crumbly)
- 4-5 tablespoons Coconut Oil (authentic Balinese style uses high-quality coconut oil)
- 2 tablespoons Lime Juice (freshly squeezed from Limau/Key limes)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Palm Sugar (finely shaved to balance the heat)
👨🍳 Instructions
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1
Prepare the shrimp paste (terasi) by wrapping it in a small piece of foil and toasting it over an open flame or in a dry skillet for 1-2 minutes until it releases a strong, pungent aroma.
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2
Peel the shallots and slice them as thinly as possible. The thinner the slice, the better the texture of the sambal.
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3
Prepare the lemongrass by removing the tough outer layers. Slice the tender, pale white bulb into extremely fine rounds until you reach the purple-ringed core.
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4
De-vein the kaffir lime leaves by pulling the leaf away from the central stem. Stack the leaves and julienne them into tiny, hair-like threads.
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5
Slice the bird's eye chilies into thin rounds. If you prefer less heat, you can remove the seeds, though traditional Sambal Matah is quite fiery.
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6
Place the sliced shallots, lemongrass, chilies, garlic, and kaffir lime leaves into a medium-sized heat-proof ceramic or glass mixing bowl.
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7
Add the crumbled toasted shrimp paste, salt, and palm sugar to the bowl with the raw aromatics.
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8
Using a spoon or clean hands (wear gloves if sensitive to chili), gently massage and toss the ingredients together to slightly bruise the shallots and release their juices.
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9
Heat the coconut oil in a small saucepan over medium-high heat until it begins to shimmer and reach a slight smoking point.
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10
Carefully pour the scalding hot oil over the aromatic mixture. You should hear a satisfying sizzle as the oil partially 'cooks' the ingredients and locks in the flavors.
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11
Quickly stir the mixture to ensure the oil is evenly distributed among the herbs and chilies.
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12
Add the fresh lime juice and give it one final toss. Taste and adjust the seasoning with more salt or lime juice if needed.
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13
Let the sambal sit for at least 10 minutes before serving to allow the flavors to meld and the shallots to soften slightly.
💡 Chef's Tips
Always use the freshest ingredients possible, as this is a raw relish and quality cannot be hidden. For the most authentic flavor, use traditional Indonesian coconut oil rather than vegetable oil. If you find raw shallots too pungent, soak the slices in ice water for 5 minutes, then pat dry before mixing. Don't skip the shrimp paste; it provides the essential 'umami' backbone that defines the dish. Slice the lemongrass and lime leaves as thinly as possible to avoid a woody or chewy texture.
🍽️ Serving Suggestions
Serve generously over grilled snapper or sea bass (Ikan Bakar). Pair with Crispy Duck (Bebek Bengil) for a classic Balinese feast. Use as a vibrant topping for pan-seared chicken breast or tofu steaks. Serve alongside warm jasmine rice and a side of Plecing Kangkung (spicy water spinach). Pairs beautifully with a chilled, crisp white wine like a Riesling or a cold Bintang beer.