Sambal Matah (Balinese Raw Shallot Sambal)
Sambal Matah
Bali's raw sambal of sliced shallots, bird's eye chillies, lemongrass and lime leaves dressed with hot coconut oil. Fresh and fragrant.
- Time
- 15 min
- Serves
- 4 people
- Origin
- Bali
- Type
- Sambal & Condiments
Ingredients
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How to Make
Combine the shallots, chillies, lemongrass and lime leaves in a bowl.
Add salt, sugar, shrimp paste and calamansi juice. Gently squeeze with your hand or a spoon.
Heat the coconut oil until very hot.
Pour the hot oil over the sambal and mix.
Serve right away with grilled fish, chicken or sate lilit.
Kitchen tip
Squeeze the shallots with a little salt first to release their aroma and soften their sharpness.
Questions
Where does Sambal Matah (Balinese Raw Shallot Sambal) come from?
Sambal Matah is a traditional dish from Bali (capital: Denpasar), in the Bali & Nusa Tenggara region of Indonesia.
How long does Sambal Matah (Balinese Raw Shallot Sambal) take to make?
It takes about 15 min in total to make 4 servings, including preparation.
What is the secret to a good Sambal Matah (Balinese Raw Shallot Sambal)?
Squeeze the shallots with a little salt first to release their aroma and soften their sharpness.