Sambal matah
A raw sambal of sliced shallot, lemongrass, chilli and lime leaf, with toasted shrimp paste and lime, dressed in hot coconut oil.
What makes it sambal matah
- Sliced, not pounded.
- Lemongrass and lime leaf, raw.
- Coconut oil, warmed and poured over.
Where it comes from
Matah means raw, and this sambal is chopped, not ground: shallot, lemongrass, bird's eye chilli and lime leaf sliced thin, rubbed with salt, toasted terasi and lime, then warmed through with coconut oil.
It's sharp, fresh and fragrant, and goes with grilled fish, sate and nasi campur. Its fame beyond Bali is fairly recent, but it's now found across Indonesia.
Be the first here
Start your own sambal matahNo one here has made sambal matah yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
BalineseIkan bakar JimbaranWhole fish split, brushed with a spice paste and kecap manis, and grilled over coconut husks, with sambal and rice.No one here has made it yetBalineseNasi campur BaliWhite rice with a little of many things: shredded spiced chicken, sate lilit, lawar, egg, peanuts, greens and sambal matah.No one here has made it yet
MinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here
MinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here