Sambal Matah | Balinese Fresh Raw Salsa

Make sambal matah at home with this easy recipe! Spicy, savoury, aromatic, refreshing – a fresh condiment to bring bold flavours to your favourite dishes.

Ready to elevate your meals with a burst of fresh, spicy flavor? Let me introduce you to sambal matah, a vibrant Balinese salsa that’s sure to become your new favorite condiment. This might be surprising, but the one thing I miss the most about Bali is freshly made Sambal Matah! I would ask for a bowl of it no matter which stall or warung I visited.

This Indonesian delight is a refreshing twist on traditional salsas, combining bright, zesty ingredients to create a dish that’s both simple and spectacular. Perfect for adding a pop of flavor to everything from grilled meats to rice dishes, sambal matah will have your taste buds dancing with joy!

What is Sambal Matah?

Sambal matah is a traditional Balinese chili salsa that stands out with its fresh ingredients. Unlike many salsas, sambal matah is made with sliced shallots, fiery red chilies, and aromatic herbs like lemongrass and lime leaves, all tossed together in a fragrant coconut oil and lime juice dressing. It’s a versatile and flavorful condiment that brings a delightful kick to your dishes.

Why You’ll Love Sambal Matah

• Aromatic and Spicy: The combination of lemongrass, lime leaves, and coconut oil delivers a unique, aromatic, and spicy kick.
• Fresh and Vibrant: The use of fresh ingredients like shallots, chilies, and herbs ensures a bright and lively flavor profile.
• Versatile: Perfect with grilled meats, seafood, or as a topping for rice dishes, it’s a versatile addition to your meal repertoire.
• Quick and Easy: With no cooking required, it’s a fast way to add a burst of flavor to any dish.

Key Ingredients for Sambal Matah

• Lemongrass Stalks: Adds a bright, citrusy flavor! Lemongrass is essential for giving sambal matah its refreshing and aromatic quality. Use just the soft white inner core. You know it’s the core when it slices very easily, with soft fibres.

• Shallots or Red Onion: Shallots provide a milder, sweeter onion flavor compared to regular onions, while red onions offer a more robust taste. Both add a touch of sharpness and sweetness to the sambal. I refer the sweeter shallots, but both will work for the recipe. Slice or finely chop to your preference!

• Birds Eye Chili: Small, fiery chilies that provide a significant amount of heat and spice. They are key to achieving sambal matah’s characteristic kick.

• Belacan or Terasi: Fermented shrimp paste that adds a salty, umami depth to the sambal. Belacan is commonly used in Malaysia and Singapore, while terasi is typical in Indonesia. You can toast this before adding to the Sambal Matah; I skip this step and use it as is.

• Coconut Oil: So much fragrance to the Sambal Matah! Adds a subtle sweetness and a rich, tropical, coconut-y flavor. Coconut oil will take you straight to the streets of Bali, but you can replace with neutral-tasting oil if you don’t have this on hand.

• Makrut Lime Leaves: Imparts a distinctive, intense lime flavor that’s both floral and zesty. These leaves add a unique citrus note that complements the other ingredients. While I love the extra fragrance, I usually do not add this, as I find the leaves can be a tough chew.

• Garlic: The aroma and flavour provides an delicious layer of depth, but not essential. Feel free to omit.

• Sugar: Provides a touch of sweetness that balances the heat and acidity, rounding out the flavors for a harmonious taste.

• Lime Juice: Adds acidity and brightness, cutting through the richness of the coconut oil and complementing the fresh flavors of the herbs. It provides a tangy contrast to the sambal’s heat and depth.

• Salt: Enhances the overall flavor of the sambal, balancing the sweetness, acidity, and heat. It’s used to season the sambal to taste. Do note that belacan and terasi has sodium, do not over season!

Key Steps to Making Sambal Matah

1. Prepare the Ingredients

• Thinly slice the lemongrass stalks.

• Finely chop the makrut lime leaves.

• Slice the shallots or red onion thinly.

• Mince the garlic.

• Crush the birds eye chilies with the side of a knife or using a mortar and pestle.

2. Combine Ingredients

• In a heat proof bowl, mix together the sliced lemongrass, chopped lime leaves, sliced shallots or red onion, minced garlic, and crushed birds eye chilies.

• Add the belacan or terasi to the bowl.

3. Heat Oil and Pour Over Ingredients

• Add coconut oil to a saucepan and place over medium heat until hot.

• Carefully pour the hot coconut oil over the ingredients. It should sizzle immediately. Carefully stir the ingredients to combine.

TIP! Add a slice of shallot in the oil. The oil is hot enough when the shallot starts to sizzle.

4. Add Seasonings and Adjust Flavors

• Add salt and sugar to taste. Squeeze lime juice over.

• Stir everything together until well combined.

• Taste the sambal and adjust the seasoning if needed, adding more salt, sugar, or lime juice according to your preference.

5. Serve

Transfer the sambal matah to a serving bowl.

Serve it alongside grilled meats, seafood, or as a topping for rice dishes. It’s also great as a fresh dip for vegetables or crackers.

Tips and Tricks

• Adjust the Heat: If you prefer less heat, use fewer red chilies or remove the seeds before slicing.
• Prevent Bitterness: It’s best to prepare the sambal matah immediately after preparing the ingredients. Onions have the tendency to turn bitter when exposed too long to air. After pouring over the oil, it’s ok to let the sambal sit!
• Custom Variations: Feel free to experiment with additional herbs or spices to tailor the sambal to your taste.

Storing and Reheating Instructions

Storing

Keep sambal matah in an airtight container in the refrigerator. It’s best enjoyed fresh, but it can be stored for up to 1 week. To ensure the shallots do not turn bitter from prolonged air exposure, keep it submerged in oil. If there is not enough oil, simply top up until the shallots submerge.

Reheating

Sambal matah is served cold or at room temperature. There’s no need to reheat it—just give it a good stir before serving if it’s been stored.

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