Make this delicious and famous sambal matah from the island of Bali that goes perfectly with your meat or seafood dishes.
WHAT IS SAMBAL MATAH?
Sambal matah is originated in Bali. Many people do not know about or hear of Indonesia, but they sure know Bali 🙂 sambal matah is made with all raw ingredients. Sambal is a very “loose” term here. There are so many different kinds of sambal and usually, chilis are involved when it comes to sambal.
INGREDIENTS IN SAMBAL MATAH
1. LEMONGRASS STALKS
Get fresh lemongrass stalks if possible. This is one of the star ingredients in sambal matah, so it’s important to use fresh ones. They are available in the refrigerated sections in Asian store. Most non-Asian grocery stores carry lemongrass stalks too.
If you can’t find shallots, you can always use red/purple onion.
Use fresh garlic when you can. I won’t recommend the pre-minced garlic that comes in a jar, not for sambal matah anyway.
4. KAFFIR LIME LEAVES
The aroma of kaffir lime leaves really contributes a lot to sambal matah. They are available at Asian grocery store
5. TORCH GINGER BUDS (BUNGA KANTAN / KECOMBRANG/ BUNGA KENCONG)
Some Balinese will use torch ginger buds in sambal matah. Torch ginger buds are only available in frozen form here in the U.S. I omit this ingredient from the recipe. If you have fresh ones, definitely use it. The aroma is AMAZING.
5. THAI CHILI
This is to add some spicyness to the sambal.
6. TERASI (SHRIMP PASTE)
Terasi might be difficult for you to get. In Indonesia, terasi comes in a block and they are usually dark brown in color. My mom will usually roast it until fragrant on a pan before using. I can’t find terasi here too and I just use the Vietnamese/Thai shrimp paste, which is in paste (wet) form.
7. KAFFIR LIME
We call it jeruk purut in Indonesia. It is highly aromatic and more intense. I can’t find kaffir lime here and so I have to just use regular lime
8. COOKING OIL
Use any neutral-tasting cooking oil such as canola oil, grapeseeds oil, avocado oil, etc.
HOW TO MAKE EASY SAMBAL MATAH FROM SCRATCH
1. Peel off the outer layer of lemongrass and use only the tender white part of the lemongrass. Finely chop them. Finely chop the shallots, garlic, chili, and kaffir lime leaves too.
2. Mix all the above together with the seasonings.
3. Optional step: Preheat 3 Tbsp of cooking oil over medium heat until it’s hot. Then pour this over the sambal matah. It will sizzle. Stir to mix.
Easy as that! and you just made yourself some sambal matah!
WHAT TO SERVE WITH SAMBAL MATAH
They are typically served with meat dishes like chicken and fish, but I use it on all kinds of meat dishes and seafood too. I even eat it with my salad, dip my tortilla chips in sambal matah too 🙂 It’s really like a kind of salsa if you ask me.
DID YOU MAKE THIS EASY SAMBAL MATAH BALI RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
- 2 fresh lemongrass stalks
- 3 fresh kaffir lime leaves
- 8 shallots - or use one large purple/red onion
- 3 cloves garlic
- 1/2 tsp terasi (roasted) - or shrimp paste
- 3 Tbsp cooking oil
- 1/2 tsp salt
- 1/4 tsp sugar
- 2 Tbsp lime juice
- Peel off the outer layer of lemongrass and use only the tender white part of the lemongrass. Finely chop them. Finely chop the shallots and garlic too. Use a kitchen shears to cut the kaffir lime leaves into little pieces, discard the middle vein on the leaves
- Mix all the above together with the seasonings
- Preheat 3 Tbsp of cooking oil over medium heat until it's hot. Then pour this over the sambal matah. It will sizzle. Stir to mix. You can skip this part and just mix the oil into the sambal matah without heating it up too. This extra step helps to kick up the flavor up a notch
- Store leftover in a fridge for maximum up to one week
Serve this sambal matah with Ayam Betutu Bali!! Nom Nom Nom!!