Sambal Matah (Balinese Raw Chili Relish)
A simple, fresh sambal to spice up any dish
When it comes to adding bold, bright flavor to a dish, sambal matah is one of my favorites. This Balinese raw sambal combines chilies, garlic, shallots, lemongrass, and kaffir lime leaves, all tossed with lemon juice and hot oil to mellow the heat. It is aromatic, citrusy, spicy, and bursting with texture.
I often whip this up when I want to add a little kick to grilled meats, rice bowls, noodles, or even pasta. Jaja Bakes’ recipe inspires my version, but with a few tweaks. I use anchovy paste instead of shrimp paste, toss in some Totole chicken bouillon powder for extra umami, and sometimes add a spoonful of pepper and onion medley for more texture. And because I always have lemons on hand, I substitute lemon juice for lime. The result is a sambal that is quick to make and incredibly versatile. It will brighten up just about any dish, and once you start making it, you will find yourself reaching for it again and again.
Ingredients (makes about 1 cup):
2 stalks lemongrass (white part only), finely chopped
8 shallots or 3 small red onions, thinly sliced
3 garlic cloves, finely minced
Tri-colored pepper and onion medley, finely chopped (about 2 to 3 tablespoons)
5 bird’s eye chilies, finely chopped
3 kaffir lime leaves, thinly sliced
½ teaspoon anchovy paste
½ teaspoon salt
¼ teaspoon sugar
½ teaspoon Totole chicken bouillon powder
2 tablespoons fresh lemon juice
3 tablespoons neutral oil (canola, grapeseed, or vegetable)
Instructions:
In a mixing bowl, combine lemongrass, shallots or onions, garlic, pepper and onion medley, chilies, kaffir lime leaves, anchovy paste, salt, sugar, chicken bouillon powder, and lemon juice.
Heat neutral oil in a small pan until just sizzling. Pour the hot oil over the sambal mixture to release the aroma and mellow the raw bite.
Stir well and let it rest for a few minutes. You can serve it right away, or store in an airtight container in the fridge for up to one week.
Serving ideas:
Spoon over grilled chicken, fish, or shrimp
Add to rice bowls or nasi goreng
Toss with noodles or pasta
Use as a condiment for eggs or avocado toast
Brighten up roasted vegetables
This sambal is easy to adapt. You can adjust the chilies for more or less heat, and play with the aromatics depending on what you have on hand. I love how a simple bowl of sambal matah can instantly elevate a meal. Hope you give it a try.
