Sambal Matah is a famous raw sambal from the Gods island of Bali. This sambal matah was appeared first time on Indonesia Eats on January 7, 2008. But I decided to renew the pic. This sambal matah is perfect for you grilled chicken or fish.
Thera are two versions of Sambal Matah. One is with slices of torch ginger (kecombrang/bongkot/honje/rias/kincung) and another one is without it. My sambal matah here is without torch ginger as I don’t have it anymore.
Do you remember the post of Sambal Bongkot (Torch Ginger Sambal) before? The different with Sambal Matah is raw while Sambal Bongkot needs to be stir-fried.
Just like other Indonesians, Balinese loves to use terasi (dried shrimp paste) that is known as sere in the local dialect.
If you love spicy shallot and lemongrass flavor, you will love this sambal. A perfect combination for Be Pasih Mepanggang and other grilled fish.
Bali Style Raw Sambal
15 shallots, peeled and sliced in half length-way, then finely crosswise sliced
15 bird’s eye chilies, sliced
4 cloves garlic, finely sliced
5 kaffir lime leaves, finely sliced
1 tsp roasted terasi (dried shrimp paste, sere), finely grated
4 stalks lemon grass, only take the white and tender part, bruised and finely sliced
1 tsp salt
2 tbsp freshly squeezed kaffir lime juice
1/4 grated kaffir lime skin
75 ml extra virgin coconut oil
Combine all other ingredients and mix thoroughly for a couple of minutes before serving with Be Pasih Mepanggang and Sambal Tomat.