Fresh Balinese shallot and chili 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, chili, 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 savory backbone.
- Prep
- 25 mins
- Cook
- 5 mins
- Total
- 30 mins
- Serves
- About 450 g, or 18 servings
- Difficulty
- Intermediate
- Cuisine
- Indonesian; Balinese
The recipe
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Before you start
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.
Ingredients
For the sambal
Equipment
- Sharp chef’s knife paid link
- Mandoline paid link
- Heatproof mixing bowl paid link
- Small saucepan paid link
- Instant-read thermometer paid link
- Kitchen gloves paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Place the sliced shallots, chilies, 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 chili.
Serve while fresh, slightly warm, and still crisp.
Chef’s 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 chilies 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 recognizably 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.
Serve with
Pile the glossy shallot ribbons loosely in a small stone bowl so the lemongrass, lime leaf, and red chili 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.
Nutrition per serving (estimated)
- 75 kcal
- Calories
- 1 g
- Protein
- 4 g
- Carbohydrates
- 7 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 310 mg
- Sodium
Allergens
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.
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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.
