BALINESE FOOD GUIDE

Sambal Matah

Raw Shallot Chili Sauce

Bali's signature raw condiment — thinly sliced shallots, bird's eye chili, lemongrass, and kaffir lime leaves mixed with toasted shrimp paste, fresh lime juice, and warm coconut oil. Unlike cooked sambals, sambal matah is fresh and vibrant with a sharp, citrusy heat and an intoxicating lemongrass aroma. It elevates grilled fish, chicken, and steamed rice from simple to extraordinary.

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Spice level

Hot

Cooking difficulty

Easy

Preparation

10 minutes

Where it belongs

Central Bali

TASTE & CONTEXT

What makes Sambal Matah distinctive?

Sambal matah is Balinese in a way that few other dishes are — not just geographically but philosophically. The word matah means 'raw' in the Balinese language, and the rawness is the entire point. Unlike the cooked sambals of Java, Sumatra, and the broader Indonesian archipelago — where chili, garlic, shallots, and tomatoes are roasted or fried until a deep, complex, cooked flavor develops — sambal matah keeps every ingredient in its natural state. The result is an entirely different kind of heat: bright, fresh, citrusy, and floral rather than deep, roasted, and smoky. The preparation is minimal: shallots (bawang merah) sliced paper-thin on a mandoline or with a sharp knife; bird's eye chilies (cabai rawit) sliced into fine rounds; lemongrass (serai) — only the pale inner core, very finely sliced; kaffir lime leaves (daun jeruk) rolled and sliced into the finest possible chiffonade; toasted shrimp paste (terasi panggang) crumbled through; a squeeze of lime juice; and warm coconut oil — just heated, not fried — poured over everything to wilt the ingredients slightly without cooking them. The oil carries the aromatics and ties the condiment together. Sambal matah is served at virtually every warung in Bali as a table condiment, placed in a small dish beside the main plate to be added to taste. It is particularly magnificent alongside grilled fish (ikan bakar), whole grilled chicken (ayam panggang), or simply spooned over plain steamed rice. The lemongrass aroma opens the sinuses; the chili heat builds slowly; the shallot sharpness cuts through fat. It has gained international recognition — chefs worldwide now include sambal matah on menus as a fresh, aromatic condiment.

IN THE KITCHEN

How it is traditionally made

All ingredients are prepared fresh and raw. Shallots are peeled and sliced as finely as possible into half-rounds. Bird's eye chilies are sliced into thin rounds — seeds included for full heat. The inner core of fresh lemongrass stalks only (the white and pale green portion) is sliced into the thinnest possible rounds. Fresh kaffir lime leaves are stacked, rolled tightly, and sliced into the finest chiffonade. Dry-roasted terasi (shrimp paste) is crumbled into the bowl. Fresh lime juice is squeezed over everything. Coconut oil is heated gently in a small pan until warm (not fried) and poured directly over the ingredients, wilting them slightly and releasing their aromatics. Mix together and rest for 5 minutes before serving. Best consumed within the hour as the fresh ingredients begin to break down.

TRY IT IN BALI

Where and how to order

Served as an accompaniment at nearly every warung and restaurant across Bali. For exceptional versions, try the seafood warungs along Jimbaran Beach where it is served alongside freshly grilled fish. Cooking classes in Ubud teach you to make your own.

Sambal matah is distinctly Balinese — you will not find this particular style of raw sambal elsewhere in Indonesia. The word 'matah' means 'raw' in Balinese, distinguishing it from the cooked sambal varieties common across Java. It reflects the Balinese preference for fresh, aromatic flavors and is so central to the cuisine that many Balinese consider a meal incomplete without it. It has gained international recognition as chefs worldwide have adopted it for its bright, complex flavor profile.

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VARIATIONS

Why two plates may differ

Sambal matah ikan asin (with dried salted fish): Small pieces of crispy fried ikan asin (salted dried fish) are added for a deeper, fermented umami boost — common in Jimbaran seafood warungs.

Sambal matah with spring onions: Some cooks add thinly sliced spring onion (daun bawang) for a milder, slightly sweeter flavor alongside the shallots.

Sambal matah pedas extra (extra spicy): Double or triple the bird's eye chili — the 'local version' favored by Balinese who find the tourist-adjusted version too mild.

Sambal matah modern (restaurant style): Upscale restaurants add microherbs, toasted coconut, or substitute lime oil for fresh lime juice — variations that maintain the raw concept while elevating presentation.