Bali's Most Beloved Sambal

Among the many regional sambals of Indonesia, sambal matah holds a special place. Unlike most sambals — which are ground, pounded, or cooked into a paste — sambal matah is served completely raw, finely sliced by hand, and brought to life with a pour of warm coconut oil. The name in Balinese means "raw sambal," and its freshness is precisely what makes it so distinctive.

If you've eaten at a Balinese warung or ordered grilled fish or satay in Bali, you've almost certainly encountered sambal matah. Its bright, aromatic quality — lemongrass-forward with a citrusy sharpness and a gentle burn from bird's eye chilies — is unlike anything else in the sambal canon.

Ingredients (Serves 4 as a condiment)

  • 8–10 shallots (Indonesian shallots are small and sweet; use the smallest ones you can find)
  • 4–6 bird's eye chilies (cili padi), or adjust to your heat tolerance
  • 2 stalks lemongrass, white part only
  • 4 kaffir lime leaves, stems removed
  • 1 teaspoon toasted shrimp paste (terasi), optional but traditional
  • 1 tablespoon coconut oil (or neutral vegetable oil)
  • Juice of 1–2 kalamansi limes (or regular lime)
  • Salt to taste

Equipment

This is one of the few sambals that deliberately does not use a mortar and pestle. You need a sharp knife and a cutting board. The technique is all in the slicing.

Step-by-Step Method

  1. Prepare the shallots. Peel and slice the shallots as thinly as possible — use a mandoline if you have one. The shallots should be almost translucent. Place in a bowl.
  2. Slice the chilies. Remove the stems and slice the bird's eye chilies into thin rounds. If you prefer less heat, halve and deseed before slicing. Add to the bowl.
  3. Prepare the lemongrass. Remove the tough outer layers and the green top. Use only the pale, tender lower section. Slice it as finely as humanly possible — almost into a powder. Large pieces of lemongrass are unpleasant to bite into. Add to the bowl.
  4. Shred the kaffir lime leaves. Stack the leaves, roll them tightly into a cigar shape, then slice into the finest possible ribbons. Add to the bowl.
  5. Add the shrimp paste (if using). Crumble the toasted terasi into the bowl. This adds a savory backbone that rounds out the freshness of the other ingredients.
  6. Warm the coconut oil. Heat the coconut oil in a small pan until it just begins to smoke. Pour it immediately over the sliced ingredients in the bowl. You should hear a satisfying sizzle. This brief application of heat slightly wilts the shallots and releases the essential oils from the lemongrass — the key technique that makes sambal matah special.
  7. Season and finish. Add the lime juice and salt. Toss everything together gently. Taste and adjust — you may want more lime, more salt, or more chili.
  8. Rest before serving. Let the sambal sit for at least 10 minutes before serving. This resting time allows the flavors to meld and the lime juice to slightly soften the raw shallots.

What to Serve with Sambal Matah

Sambal matah's refreshing, raw character makes it particularly suited to:

  • Grilled fish — the classic Balinese pairing; the freshness of the sambal cuts through the richness of oily fish
  • Grilled chicken or pork — sambal matah alongside grilled meat is a staple of Balinese food stalls
  • Sate lilit — Bali's minced meat satay, traditionally served with sambal matah
  • Steamed or fried tofu and tempeh — a lighter, vegetarian-friendly combination

Storage and Make-Ahead Notes

Sambal matah is best eaten on the day it's made — the raw ingredients are at their freshest and most aromatic within a few hours. If you need to prepare it ahead, make all the components but hold off on adding the hot oil and lime juice until 15 minutes before serving.

Stored in an airtight container in the refrigerator, it will keep for up to 2 days, though the shallots will soften and the brightness will fade. It's worth making fresh every time if you can — the effort is minimal and the result is exceptional.