How to Make Sambal Matah | Authentic Balinese Recipe

Sambal matah is Bali's iconic raw sambal made with shallots, lemongrass, and chili. Here is how to make it at home with authentic technique.

Sambal matah is arguably the most famous condiment to come out of Bali. Unlike cooked sambals common in Java, sambal matah is entirely raw - the shallots, lemongrass, and chili are simply sliced thin and dressed with warm coconut oil to release their aromatics.

The key to great sambal matah is in the slicing. Shallots must be paper-thin, lemongrass must be from the tender inner core only, and the bird's eye chili should be sliced into thin rings. The uniformity of the cut determines the texture of the final sambal.

Ingredients: 8 small red shallots (sliced paper-thin), 3 stalks lemongrass (inner core, sliced thin), 4 bird's eye chilies (sliced into rings), 4 kaffir lime leaves (center rib removed, very finely shredded), 1 teaspoon shrimp paste (optional), salt to taste, 3 tablespoons coconut oil (heated until warm, not hot).

Method: Combine all sliced ingredients in a bowl. Season with salt and optional shrimp paste. Heat coconut oil until warm (not smoking) and pour over the mixture. Toss gently. Let sit 5 minutes for flavors to meld. Serve immediately alongside grilled fish, chicken, or rice.

In our Balinese Cooking Class, you learn this recipe hands-on with our chef, who shows you the exact slicing technique that makes the difference between good sambal matah and great sambal matah.