Balinese Sambal Matah
PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES
One of my favorite things about Indonesian food is all of the sambals. During my travels in Bali, Sambal Matah was the one I could not get enough of.
While researching, planning, and eventually hosting guests in Bali, I spent a good couple months on the island. I ate all over - with families, on farms, at the markets, restaurants, and everywhere in between - and was amazed by all of the sambals, or chili sauces. There are over 300 kinds in Indonesia. Some are raw, some are cooked, and all are deliciously spicy.
Sambal Matah is my fave. It originated in Bali and is traditionally served on grilled fish or seafood. It’s super fragrant, tangy, and is as spicy as you want to make it. You’ll find that some versions use shrimp paste, ginger, and other variations, but the below recipe is the combination I like the most. Enjoy (on everything)!
Ingredients
1 cup shallots, thinly sliced
3 stalks lemongrass, tough outer leaves removed and white portion only thinly sliced
2-3 small hot bird’s eye chilis, thinly sliced
2 big red mild chilis (like fresno), thinly sliced
4 cloves garlic, minced
Zest of 2 limes
2 tablespoons fresh-squeezed lime juice
1 teaspoon fine salt
½ teaspoon sugar
¼ cup raw coconut oil
directions
In a small bowl, add all ingredients except for the coconut oil and stir well to combine.
Heat coconut oil until melted and warm.
Pour over shallot mixture and stir.
Let sit at room temperature for at least 10 minutes and up to an hour or so for the flavors to come together and shallots to soften.
Serve on anything--especially chicken, fish, and rice.
Store in the fridge.
