01 · TEXTURE
Sliced, not pounded
The aromatics remain in small pieces instead of being turned into a smooth sambal paste.
BALINESE RECIPE
Sambal Matah Recipe
A fresh Balinese sambal made from finely sliced aromatics, hot oil and citrus.
Sambal Matah is a Balinese sambal that is prepared by slicing its ingredients rather than grinding them into a paste. Shallots, chilli, lemongrass and kaffir lime are combined with hot oil and citrus for a fresh, aromatic accompaniment.
WHAT IS SAMBAL MATAH?
Fresh, sliced, aromatic and unmistakably Balinese.
The defining idea behind Sambal Matah is its fresh preparation. Unlike sambals that are traditionally pounded into a paste, the ingredients are finely sliced and combined. Common versions use shallots, chilli, lemongrass, kaffir lime leaves, salt, citrus and oil.
Recipes vary. Some include terasi, while others leave it out. Some use lime rather than kaffir lime, and the balance of chilli and aromatics can change from one kitchen to another. This page presents one practical version rather than claiming there is only one authentic formula.
PRACTICAL RECIPE
Sambal Matah Bali
This recipe follows a widely documented structure for Sambal Matah: finely sliced aromatics, hot oil and citrus. Terasi is included as an optional ingredient because published Balinese versions differ on whether it is used.
Ingredients
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 red bird's eye chillies, finely sliced
- 2 kaffir lime leaves, finely sliced
- 1 stalk lemongrass, white part only, finely sliced
- 1/2 tsp salt
- 1 kaffir lime, juiced
- 3 tbsp cooking oil
- 1 tsp shrimp paste (terasi), optional
Variation: Sambal Matah is not a single fixed recipe. Published recipes
differ in the amount of shallot, chilli, citrus, oil and whether terasi is included. Adjust
the balance to your taste while keeping the fresh sliced character of the sambal.
HOW TO MAKE IT
The key is the cut, the heat and the freshness.
The preparation is simple, but finely slicing the aromatics helps create the texture and fragrance that make Sambal Matah distinctive.
Slice the aromatics
Thinly slice the shallots, garlic, chillies, kaffir lime leaves and tender white part of the lemongrass.
Prepare the optional terasi
If using terasi, fry or toast it briefly until fragrant. Set it aside while you prepare the sliced ingredients.
Season the mixture
Put the sliced ingredients in a bowl, add the salt and mix gently so the seasoning is evenly distributed.
Pour over hot oil
Heat the oil until hot and carefully pour it over the sliced ingredients. Stir gently to distribute the oil.
Add citrus and serve
Add the kaffir lime juice and optional terasi. Taste, adjust the salt if needed, and serve as a fresh accompaniment.
What Makes Sambal Matah Different?
Three details define the experience of this Balinese sambal.
02 · AROMA
Fresh aromatics
Shallots, lemongrass, chilli and kaffir lime leaves create a bright, fragrant profile.
03 · HEAT
Hot oil, fresh finish
Hot oil softens and perfumes the sliced ingredients, while citrus adds a fresh finishing note.
HOW TO SERVE
A fresh companion to Balinese food.
Sambal Matah works as an accompaniment to grilled or fried dishes, rice and seafood. It is especially useful when a meal needs a fresh, spicy and aromatic element alongside richer or grilled flavours.
Try it with Sate Lilit for a natural pairing within a Balinese meal.
Explore More Balinese Flavours
Continue through our recipe and food guides.