Let’s talk about sambal matah—Bali’s not-so-secret weapon in the world of flavor. This isn’t your thick, cooked sambal.
Oh no.
This one’s raw, wild, and alive. Think finely sliced shallots, bird’s eye chilies, lemongrass, and lime—all tossed in hot coconut oil till it sizzles with attitude. It’s spicy, citrusy, and just the right amount of savage.
I grew up thinking sambal had to be red and cooked, but the first time I had sambal matah? Game over. It lit up my tongue, my brain, and my whole idea of what sambal could be.
In this piece, I’ll walk you through what makes sambal matah so special, how to make it right, and all the delicious ways you can use it—spoiler: it goes with everything.
Some recipe you might want to try:
Sambal Matah is the kind of condiment that doesn’t whisper—it screams (lovingly). It’s Bali in a bowl: raw, fiery, and unapologetically bold. No frying, no blending—just a quick chop of shallots, chilies, lemongrass, and a squeeze of lime that slaps your taste buds awake.
Then, you pour a bit of hot coconut oil over it, and boom—magic happens. Everything sizzles, mellows just enough, and turns into this fresh, zingy, spicy explosion that goes with literally everything.
I’ve spooned it over grilled chicken, tucked it into tempeh wraps, even stirred it into instant noodles when I needed a pick-me-up. It's that versatile, and honestly, once you make it, you'll wonder how your meals ever tasted complete without it. It’s not just sambal—it’s a whole mood.
Servings 1
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.