Sambal Matah Recipe
This sambal matah recipe is a Balinese raw sambal made with spicy chilies, shallots and more with a flavorful mixture of shrimp paste and other fresh ingredients. It is very much like a salsa, a perfect condiment for spicing up many meals.
Servings: 6
Calories: 48kcal
Ingredients
FOR THE PASTE
- 1 teaspoon shrimp paste use Belacan
- 1 tablespoon vegetable oil
- Juice from 1 small lime + zest about 1 tablespoon lime juice
- ½ teaspoon sugar I use palm sugar
- Salt to taste
FOR THE SAMBAL MATAH
- 5 shallots chopped
- 1 small tomato chopped
- 6 bird’s eye peppers chopped (use Thai peppers to sub, or cayenne, or others available to you)
- 4 cloves garlic minced
- 1-2 stalks lemongrass finely chopped (green parts only - you can use some of the white parts, if desired)
Instructions
FOR THE PASTE
- Heat a small pan to medium heat and add the shrimp paste. Dry toast it for 2-3 minutes, mashing it down as it heats. It will become quite fragrant.
- Transfer the toasted shrimp paste to a small mixing bowl and add the oil, lime juice and zest, sugar and salt to taste. Mix with a spoon to form your paste. Set aside for now.
FOR THE SAMBAL MATAH
- Add the shallots, tomato, peppers, garlic and lemongrass to a large mixing bowl.
- Stir in the paste and toss to evenly coat the raw vegetables.
- Serve!
Notes
Makes about 2.5 cups.
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg