Chef-tested recipe
Fresh Balinese shallot and chilli sambal scented with lemongrass, lime leaf, and coconut oil
Sambal matah is Bali’s fresh raw sambal, distinguished from cooked red sambals by its crisp slices of shallot, chilli, lemongrass, and makrut lime leaf. Salt and lime begin softening the aromatics, then hot coconut oil releases their perfume without turning them into a cooked paste. A small amount of toasted shrimp paste gives the relish its deep savoury backbone.
Recipe at a glance
- Servings
- About 450 g, or 18 servings
- Prep Time
- 25 mins
- Cook Time
- 5 mins
- Total Time
- 30 mins
- Cuisine
- Indonesian; Balinese
- Course
- Sauces, dips, and condiments
- Cooking Method
- Fine slicing, hand bruising, shrimp-paste toasting, and hot-oil blooming
- Difficulty
- Intermediate
- Best Served With
- Best served with grilled fish, ayam bakar, sate lilit, roast pork, fried chicken, rice, tofu, tempeh, or steamed vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Sharp chef’s knifepaid link
- Mandolinepaid link
- Heatproof mixing bowlpaid link
- Small saucepanpaid link
- Instant-read thermometerpaid link
- Kitchen glovespaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the sambal
- Asian shallots, peeled and very thinly sliced: 250 g
- Red bird’s-eye chillies, very thinly sliced: 40 g
- Lemongrass tender inner stalk, very thinly sliced: 45 g
- Makrut lime leaves, central ribs removed and finely shredded: 8 g
- Toasted shrimp paste: 10 g
- Fine sea saltpaid link: 8 g
- Palm sugar, finely gratedpaid link: 6 g
- Fresh makrut lime or calamansi juice: 35 ml
- Virgin coconut oilpaid link: 100 ml
Preparation Overview
Use a very sharp knife or mandoline for even slices. Remove the tough outer lemongrass layers and lime-leaf ribs. Toast the shrimp paste in foil or a dry pan in a ventilated area before measuring.
Method
Place the sliced shallots, chillies, lemongrass, and lime leaves in a heatproof mixing bowl.
Add the salt and palm sugar.
Crumble in the toasted shrimp paste.
Mix and squeeze the aromatics gently with a clean gloved hand for 1 minute to release their juices without crushing them into paste.
Add the citrus juice and toss thoroughly.
Heat the coconut oil in a small saucepan to about 160°C.
Carefully pour the hot oil over the shallot mixture; it should sizzle lightly.
Toss immediately so the oil coats every slice and blooms the aromatics.
Taste once cool enough and adjust salt, citrus, or chilli.
Serve while fresh, slightly warm, and still crisp.
Beginner Technique Notes
Slice across the shallots as thinly as possible so their bite is crisp rather than harsh.
Use only the pale tender core of lemongrass; fibrous outer layers are unpleasant to chew.
Pour hot oil into a heatproof bowl on a stable surface and keep hands clear of splatter.
Wear gloves when mixing bird’s-eye chillies by hand.
Tips and Variations
For a vegetarian version, omit shrimp paste and add 15 ml light soy sauce, noting the soy and gluten allergens.
Calamansi gives a recognisably Southeast Asian acidity when makrut lime juice is unavailable.
Make only what will be eaten quickly; the fresh texture is the point of sambal matah.
Add a few finely sliced torch-ginger petals for another Balinese aromatic variation.
Serving Ideas
- Pile the glossy shallot ribbons loosely in a small stone bowl so the lemongrass, lime leaf, and red chilli remain visibly distinct.
Storage
Best served immediately. Refrigerate leftovers for up to 2 days in an airtight container and bring to cool room temperature before serving. Do not freeze.
Nutritional Value
Allergen Notes
Contains crustaceans from shrimp paste. Coconut is classified as a tree nut allergen in some jurisdictions. Check shrimp paste for fish or other seafood ingredients.
Frequently Asked Questions
Is sambal matah cooked?
The aromatics remain raw; only hot oil is poured over them to release fragrance and soften their sharpness slightly.
Can I use large Western onions?
Asian shallots give the proper sweetness and fine texture; red onion is a stronger substitute.
Why is my sambal fibrous?
The lemongrass outer layers or lime-leaf ribs were probably left in or sliced too thickly.
Can I make it ahead?
Prepare the sliced aromatics a few hours ahead, but add citrus and hot oil close to serving.
