“This sambal is similar to a salsa. It’s probably Bali’s best-loved condiment and every region, village or household adds their own flavour to it. Shallots, chillies, sea salt and coconut oil are the foundations. Some cooks add torch ginger flower, garlic or chopped ginger. I like to use lemongrass for its aroma. Once you’ve mastered sambal matah, you’ll want to pair it with everything – grilled seafood, chicken, even plain steamed rice. Slice the ingredients as finely as possible and use your fingers to do the mixing.” – Wayan
150 g/ 6pcs Red shallots, peeled and thinly sliced
50 g/ 10-18pcs Tabasco chilli, thinly sliced
80 g/ 4 stem medium size Lemongrass, super-finely sliced
3 g/ 4- 6 leaves chopped kaffir lime leaves
20 g/ 1tbl kaffir lime or plain lime juice
10 g/ 2tsp terasi/ shrimp paste, lightly toasted
80 g/ 1/3 cup Coconut oil
Sea salt to taste
Combine all the fresh ingredients in a mixing bowl and toss lightly using your fingers.
Then, heat the coconut oil in a saucepan on medium heat for three to four minutes.
Pour it over the fresh ingredients and mix again with your fingers, gently squeezing the coconut oil into the fresh ingredients.
Add the kaffir lime juice, terasi and salt and toss again.
Adjust the seasoning as needed and you’re ready to go.
Sambal matah best is eaten fresh, so we don’t recommend storing it in the fridge.
Recipe from the book PAON – Real Balinese Cooking by Chef Wayan. Listen to our podcast Beautiful Bali Cooking – click here.