Sambal matah has a special place in many people’s hearts for good reason. It is so specific to Bali that in a way, it instantly takes you back to the soothing calm of quiet sunshine and blue-pooled villas this destination is known for.
Sambal matah, or “raw sambal”, is incredibly simple to make yet notably complex on the palate. It pairs perfectly with virtually anything, be it “emping” or fried fish, meat, or grilled seafood.
It’s best made on the day, just before you sit down for your meal. All you will need is 15 minutes and you’ll have a special sambal to jazz up your dishes.
And hey, why not add it to your Chinese New Year feasts for an added spicy kick?
Flavours and pairings
Sweet, spicy and salty with a good punch of lime for sourness to balance things out. Kaffir lime leaf adds a particular individuality to this sambal and is, therefore, a key ingredient.
Ingredients
- 2 large red chillies, deseeded and finely sliced into half moons
- 3 cili padi, finely sliced
- 2-3 small red shallots, finely sliced into half moons
- 2 garlic cloves, finely chopped
- 2-3 tbsp fresh lime juice
- 1/2 tsp salt
- 1-1.5 tsp brown sugar
- 3-5 kaffir lime leaves, very finely sliced
- 2-3 stalks lemongrass, white base only, very finely sliced
- 2 tbsp coconut oil
Method
- Mix the lime juice, salt and brown sugar in a bowl until well combined.
- In a separate heatproof dish, add the red chillies, cili padi, shallots, garlic, kaffir lime leaves, and lemongrass.
- Add the mixture of lime, salt and sugar to the bowl. Toss everything together well. Set aside.
- Heat a small pan or pot on a medium-high flame. Add the coconut oil and allow it to gently heat up until it begins to smoke lightly.
- Immediately take the oil off the fire and pour it all over the raw sambal ingredients. This will make everything sizzle and pop, cooking the ingredients lightly and reducing the heat of the chilli as a result.
- Serve immediately with mains of your choice.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.