Sambal Matah

Name: Sambal Matah
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: Indonesian (Balinese)
Ingredients: Shallots, very thinly sliced — 8; Fresh red chile peppers, thinly sliced — 5; Lemongrass, finely sliced (inner part only) — 2 stalks; Kaffir lime leaves, finely shredded — 3; Fresh lime juice — 15 ml (1 tbsp); Coconut oil — 45 ml (3 tbsp); Terasi (fermented shrimp paste), toasted — 5 g (1 tsp); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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20 min

Prep

2 min

Cook

Ingredients

Shallots, very thinly sliced — 8
Fresh red chile peppers, thinly sliced — 5
Lemongrass, finely sliced (inner part only) — 2 stalks
Kaffir lime leaves, finely shredded — 3
Fresh lime juice — 15 ml (1 tbsp)
Coconut oil — 45 ml (3 tbsp)
Terasi (fermented shrimp paste), toasted — 5 g (1 tsp)
Salt — 3 g (1/2 tsp)

Method

Very thinly slice shallots, chiles and lemongrass; finely shred kaffir lime leaves.
Combine sliced ingredients in a mixing bowl.
Toast terasi briefly, then crumble and stir into the mixture along with salt.
Heat coconut oil in a small saucepan until just shimmering hot, then pour over the raw mixture, stirring immediately
(it will sizzle).
Stir in lime juice; serve immediately while still fragrant.

Cultural Background: A raw, fragrant Balinese sambal built on finely sliced shallot, lemongrass and chile bound with hot coconut oil, sambal matah ('raw sambal') is served uncooked, its bright, fresh crunch distinguishing it from most other cooked Indonesian sambals.

Tips: • Slicing everything paper-thin is essential to sambal matah's signature delicate texture. • The hot oil poured over the raw ingredients slightly wilts and mellows them without fully cooking — don't skip this step.

Variations: • Adjust chile quantity for varying heat levels. • Serve immediately for the best texture, as it softens somewhat with time.

Storage: Best eaten fresh within a few hours; refrigerate leftovers up to 1 day only as texture declines.

Reheating: Not applicable; served at room temperature. Nutrition (per serving) Approx. 45 kcal, 0.4 g protein, 4.5 g fat, 2 g carbohydrate per 15 g serving.

FAQs: What is sambal matah traditionally served with? Grilled fish, chicken, and rice throughout Balinese cuisine, especially with betutu-style dishes. Why is it 'raw' compared to other sambals? Unlike most sambals which are pounded and cooked, sambal matah is thinly sliced and only briefly wilted with hot oil, keeping its ingredients fresh and crunchy.