Sambal Matah Bali

Name: Sambal Matah Bali
Cuisine: British
Ingredients: 4 shallots - finely sliced rounds (see TIPS below); 4 Garlic Cloves - finely minced; 4 Thai Chilli- thin sliced rounds; 4 Long Red Chilli - thin sliced rounds; 4 Lime Leaf - very fine sliced strips; 4 Lemon Grass Stalks- finely sliced white ends; 1/4 cup Coconut Oil; Pinch Yum Yum seasoning (or salt); Splash fish sauce or small pinch of Terasi (Shrimp paste); Squeeze Calamansi or Lime juice; Pinch Palm Sugar

Emperor Nasi Goreng @emperor_nasigoreng

Bungalow

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 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

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

Emperor Nasi Goreng @emperor_nasigoreng

Bungalow

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

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 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

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

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Ingredients

4shallots - finely sliced rounds (see TIPS below)
4Garlic Cloves - finely minced
4Thai Chilli- thin sliced rounds
4Long Red Chilli - thin sliced rounds
4Lime Leaf - very fine sliced strips
4Lemon Grass Stalks- finely sliced white ends
1/4 cupCoconut Oil
PinchYum Yum seasoning (or salt)
Splashfish sauce or smalll pinch of Terasi (Shrimp paste)
SqueezeCalamansi or Lime juice
PinchPalm Sugar

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Steps

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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