Indonesian · side
Sambal Matah A raw Balinese condiment of thinly sliced shallots, chilies, lemongrass and lime leaves, bound with hot coconut oil and lime juice. It is bright, aromatic and spicy, and is served alongside almost any grilled, fried or rice dish.
total 35 min
prep 15 min
cook 2 min
servings 8 Keep this recipe Add a copy of Sambal Matah to your Saucepan library.
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Back to 8 servings 6 shallots, very thinly sliced; or 1 medium red onion for a sharper flavor 2 garlic cloves, minced (optional) 4 bird's eye chilies, destemmed and thinly sliced; use fewer for milder heat 2 makrut (kaffir) lime leaves, center rib removed, thinly sliced 2 lemongrass stalks, tender white inner part only, minced to about 2 tablespoons 3 tablespoons coconut oil, neutral oil such as grapeseed can substitute 4 teaspoons lime juice, fresh 1 teaspoon palm sugar, or brown or coconut sugar 0.5 teaspoon salt, adjust to taste 0.5 teaspoon shrimp paste (terasi or belacan), optional, toasted if you like
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1 Step 1: Thinly slice the shallots, mince the garlic, slice the chilies and thinly shred the lime leaves. Mince the tender white part of the lemongrass to about 2 tablespoons.2 Step 2: Combine the shallots, garlic, chilies, lime leaves, lemongrass, salt, sugar and shrimp paste, if using, in a heatproof mixing bowl.3 Step 3: Heat the coconut oil in a small pan over medium heat until hot and shimmering but not smoking, about 1 to 2 minutes. Do not let it burn.4 Step 4: Carefully pour the hot oil over the shallot mixture so it sizzles, then stir gently to combine.5 Step 5: Add the lime juice and stir well. Taste and adjust the salt, sugar or lime juice.6 Step 6: Let the sambal stand at room temperature for at least 20 minutes so the flavors soak into the shallots before serving.getsaucepan.com/r/9ae5123f-b810-50cd-ad4c-d509581b0aab
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