Sambal Matah Bali
Sambal Matah is a Balinese “raw” sambal used on grilled meats and fish or added to anything that needs a fresh hit of flavour
The lime leaf and lemon grass add the Balinese touch
While considered a “raw” sambal, hot oil is lightly drizzled over the fresh ingredients
The balance of ingredients is up to your personal taste - the chilli and onions should be I. Fairly equal proportions. Mix the different chilli types for your preference of heat level. Keep in mind as a Sambal the chilli is the star ingredient so don’t skimp on total chilli content, just use more not-so-hot chilli if the heat is an issue for you.
It can be simply added to a bowl of rice , stirred over veggies or even eaten on toast. I like to stir fry chicken with the Sambal Matah and add fresh herbs
Sambal Matah Bali
Sambal Matah is a Balinese “raw” sambal used on grilled meats and fish or added to anything that needs a fresh hit of flavour
The lime leaf and lemon grass add the Balinese touch
While considered a “raw” sambal, hot oil is lightly drizzled over the fresh ingredients
The balance of ingredients is up to your personal taste - the chilli and onions should be I. Fairly equal proportions. Mix the different chilli types for your preference of heat level. Keep in mind as a Sambal the chilli is the star ingredient so don’t skimp on total chilli content, just use more not-so-hot chilli if the heat is an issue for you.
It can be simply added to a bowl of rice , stirred over veggies or even eaten on toast. I like to stir fry chicken with the Sambal Matah and add fresh herbs
Open in Cookpad AppSteps
- 1
After finely slicing all the main ingredients add to a large heat proof bowl and gently mix together - easiest to do by hand or use a spoon
- 2
Once it’s all mixed, heat a small amount of coconut oil in a pot until shimmering hot, then carefully pour over the top of the mixed ingredients in the bowl. Pour slowly and cover as much as you can. You should hear distinct sizzling sounds as the hot oil hits the fresh ingredients. The ingredients should be lightly coated in the hot oil but not swimming in it.
- 3
If using Terasi crumble it into the main ingredients before the oil. If using fish sauce add after oil. I prefer fish sauce. Many Balinese don’t use either. It’s definitely optional.
- 4
Add Calamansi or Lime juice last, with a pinch of Yum Yum seasoning (or salt), and a pinch of palm sugar. Taste and adjust to your personal preference.
Tips
The balance of ingredients is something you should judge for yourself based on your tastes.
Indonesian shallots are very small. You can substitute any type of shallot or onion as you wish, just balance the amounts against the amount of chilli you use
Likewise the balance between the hot and not-so-hot chillis comes down to your taste . I prefer a balance in favour of the long chilli with enough hot chilli to give it a kick. Any chilli types you want to use will work - but fresh not dried.
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