- 4 partsShallot
- 2 partsLemongrass
- 1 partChilli
- 1 partCoconut oil
- 8 red Asian shallots (or 4 eschalots), very thinly sliced
- 3 lemongrass stalks, pale part only, very thinly sliced
- 4-6 bird's eye chillies, thinly sliced
- 4 makrut lime leaves, centre vein removed, finely shredded
- 1/2 tsp shrimp paste (terasi), toasted
- 1/2 tsp salt
- 1 tsp sugar
- 2 tbsp lime juice
- 3 tbsp coconut oil
- Toast the shrimp paste in a dry pan for a minute until it smells strong and crumbles, or wrap it in foil and toast it.
- Put the shallots, lemongrass, chilli and lime leaves in a heatproof bowl. Crumble in the shrimp paste and add the salt and sugar.
- Squeeze everything together with your fingertips for a minute so the shallots start to release their juice.
- Heat the coconut oil until shimmering and pour it over. Stir, then add the lime juice.
- Taste for salt and lime and serve within a few hours.
Matah means raw, and that is the point of this Balinese sambal. Nothing is ground or cooked. Shallots, lemongrass, chilli and lime leaves are sliced very finely, seasoned with toasted shrimp paste and lime, then dressed with hot coconut oil that just takes the edge off.
It is more like a salsa than a paste. Spoon it over grilled fish or chicken and plain rice, and eat it the day you make it.
Grilled fish, grilled or fried chicken, sate lilit, prawns, eggs and plain rice.
It is the topping on ayam sambal matah and a classic partner for sate lilit and ikan bakar. Read about shrimp paste before you buy a block.
Uses this sauce
Recipes that call for this sauce. Make a batch and cook one of these.
Pairs well with
Dishes this sauce suits. These recipes make their own glaze or dressing, so you can swap this sauce in.