Sambal Matah (Balinese Raw Sambal)
Originally from Bali, sambal matah is a spicy and refreshing condiment that goes well with just almost everything, from fried chicken to roasted seafood.
Servings:
Ingredients
- 5 bird's eye chilies, chopped finely
- 5 red curly chilies, chopped finely
- 6 shallots, sliced thinly
- 2 cloves garlic, minced
- 2 kaffir lime leaves, sliced thinly
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 stalk lemongrass, peel and use tender white inner bulb only, sliced thinly
- 1/2 tsp shrimp paste/terasi
- 3 tbsp coconut oil
Instructions
- In a medium bowl, combine bird' eye chilies, red curly chilies, shallots, garlic, kaffir lime leaves, lime juice, salt, and sugar until well incorporated. Set aside.
- Heat coconut oil in a small frying pan over low heat. After the oil is heated, add shrimp paste and lemongrass until fragrant. Turn off the heat.
- Pour the hot oil mixture into the chilies mixture. Stir and press slightly to combine.
- Serve and store the leftover in an airtight container for up to one week.
Notes
Reduce the amount of chilies, substitute the chilies with less spicy version, or add more shallots for less spicy sambal.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 1mg
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