Sambal Matah (Traditional Balinese Raw Sambal)
Sambal matah is Bali’s fragrant, fresh chili condiment made with finely sliced shallots, lemongrass, chilies, makrut lime leaves, and lime juice. Warm coconut oil brings the aromatics together without turning the mixture into a cooked sauce. It’s bright, punchy, and especially delicious with grilled fish or chicken.
The History and Cultural Significance of Sambal Matah
The word matah means “raw” in Balinese, describing the finely sliced ingredients that make this sambal so distinctive. Unlike many Indonesian sambals that are pounded into a paste or cooked, sambal matah celebrates fresh aromatics. Its exact beginnings aren’t documented with certainty, but it has long been associated with Balinese home cooking, traditional meals, and communal celebrations. Today, it remains a familiar accompaniment to Balinese dishes and a delicious expression of the island’s food traditions.
What to Serve With Sambal Matah
Spoon it over grilled fish, shrimp, crispy chicken, or a bowl of warm rice. It’s also at home beside ayam betutu, nasi campur Bali, and roast or grilled meats. The freshness of the shallots, chilies, and citrus is wonderful alongside richer dishes.
Ingredients & Substitutions
Shallots and the tender white centers of fresh lemongrass are the stars. Use red Thai bird’s-eye chilies for a fiery result, or milder Fresno chilies to soften the heat. Makrut lime leaves add a beautiful citrus aroma; if unavailable, use a little extra lime zest. Coconut oil is traditional, but a neutral oil also works.
Make It Your Own
Start with fewer chilies if you prefer gentle warmth, and add more after tasting. Some Balinese versions include a little toasted shrimp paste (terasi) for extra umami; add a tiny amount if you enjoy its savory character. The basic fresh version is delicious on its own, and there’s no shame in picking up prepared sambal from an Asian market when you’re short on time.
Tips for the Best Sambal Matah
Slice the lemongrass paper-thin and use only its tender inner portion. Massage the sliced shallots briefly with a pinch of salt to soften their sharpness. My Balinese friends also say that the smaller shallots have the best flavor! Pour warm—not smoking—oil over the mixture, then add lime juice and taste. Make it close to serving time for the freshest flavor.
Storage
Sambal matah is best served fresh. Because it contains raw aromatics and oil, refrigerate promptly in a covered container, use within 24 hours for best quality, and discard after 2 days. Never leave it sitting out for long periods or store it at room temperature.
Don’t throw away the extra lemongrass from your grocery-store bundle! This easy fresh lemongrass tea turns leftover stalks into a fragrant, citrusy drink in about 15 minutes. Enjoy it steaming hot or pour it over ice for a refreshing afternoon treat.
Balinese Sambal Matah
Course: Condiment, Side DishCuisine: Indonesian, BalineseDifficulty: Easy6
servings15
minutes1
minute17
minutesIngredients
6 medium shallots, peeled and very thinly sliced
2 tender lemongrass stalks, white inner portions only, very finely sliced
3 red Thai bird’s-eye chilies, finely sliced (adjust to taste)
3 makrut lime leaves, central ribs removed and leaves very finely shredded
½ teaspoon fine salt, plus more to taste
½ teaspoon sugar (optional)
3 tablespoons coconut oil
2 tablespoons fresh lime juice
¼ teaspoon toasted shrimp paste (terasi), optional
Directions
- Prepare the Aromatics
- Peel and thinly slice the shallots. Remove the tough outer lemongrass leaves and use only the tender pale centers; slice as finely as possible. Thinly slice the chilies and shred the makrut lime leaves, removing the hard central ribs.
- Combine the Fresh Ingredients
- Put shallots, lemongrass, chilies, lime leaves, salt, and optional sugar in a heatproof bowl. Toss well and gently massage with clean hands or a spoon for about 30 seconds.
- Warm the Coconut Oil
- Warm coconut oil in a small saucepan over low heat until liquid and hot but not smoking. If using optional terasi, stir a small amount into the warming oil until fragrant. Remove from heat.
- Dress the Sambal
- Carefully pour the warm oil over the sliced ingredients and toss thoroughly. Let sit for 2 minutes, then stir in fresh lime juice.
- Taste and Serve
- Taste and add more lime, salt, or chili if needed. Serve freshly made with grilled fish, chicken, shrimp, or rice. Refrigerate leftovers promptly.
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