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Sambal Matah is a vibrant Balinese raw sambal that bursts with fresh flavors from thinly sliced shallots, red chilies, and bird's eye chilies. The aromatic lemongrass and lime leaves add a fragrant touch, while the shrimp paste provides a savory depth. A drizzle of hot coconut oil melds the ingredients together, creating a harmonious blend of spicy, tangy, and umami notes. Perfectly seasoned with salt, mushroom bouillon, and a squeeze of lime juice, this sambal...
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Thinly slice shallots, red chilies, bird's eye chilies, lemongrass, and lime leaves.
Heat coconut oil and sauté lemongrass, lime leaves, and shrimp paste briefly until fragrant.
Pour hot oil and aromatics over the sliced ingredients.
Season with salt, mushroom bouillon, and a squeeze of lime juice, then toss to combine.
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For a milder sambal, reduce the number of bird's eye chilies.
Can I use dried shrimp paste?
Yes, but adjust the quantity as dried shrimp paste is more concentrated.
What can I substitute for mushroom bouillon?
You can use chicken bouillon or omit it for a vegetarian version.
How long can I store Sambal Matah?
It can be stored in the refrigerator for up to 3 days.
Can I use olive oil instead of coconut oil?
Coconut oil is preferred for its flavor, but olive oil can be used as an alternative.
Is Sambal Matah very spicy?
It is moderately spicy, but you can adjust the chili quantity to your preference.
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