5.0 from 3 votes
Sambal Matah (Raw Balinese Condiment)
Sambal Matah, a vibrant Balinese condiment, packs a flavorful punch with thinly sliced shallots, aromatic makrut lime leaves, minced bird's eye chilies, and a hint of lemongrass-infused coconut oil. It's a spicy, aromatic way to upgrade other cooked Indonesian dishes.
Prep Time
6 mins
Cook Time
6 mins
Total Time
9 mins
Servings: 12 (Yield: 2 cups)
Calories: 32 kcal
Cuisine:
Indonesian
Ingredients
- 6 shallots or one medium red onion, thinly sliced
- 2 cloves garlic minced
- 2 makrut lime leaves (aka kaffir lime leaf) thinly sliced, stem discarded
- 3 bird’s eye chilies (or to tast) destemmed and thinly sliced
- ½ teaspoon salt
- 1 teaspoon palm sugar or coconut sugar, or brown sugar
- 4 inches lemongrass ( 10 cm.)
- 2 tablespoons refined coconut oil
- 4 teaspoons lime juice
Instructions
- In a mixing bowl, combine the thinly sliced shallots (or red onion), garlic, thinly sliced makrut lime leaves, minced bird’s eye chilies, salt and sugar.
- Remove the tougher outer leaves of the lemongrass so that only the more tender inner white part remains.
- Finely mince the tender white lemongrass. The yield should be about two tablespoons.
- In a small pan, heat the coconut oil over medium heat. When the oil is hot, add the minced lemongrass. Cook this mixture for about 1-2 minutes, infusing the oil with the lemongrass flavor.
- Pour the hot lemongrass oil into the prepared vegetables, and gently mix all the ingredients together until they are well combined.
- Add fresh lime juice. Let your Sambal Matah cool and allow the flavors to be absorbed into the shallots for at least 20 minutes before serving.
Cup of Yum
Notes
- Precise Ingredient Preparation: Pay careful attention to finely slice the shallots (or red onion), mince the bird's eye chilies, and thinly cut the makrut lime leaves. Particularly, the ultra-thin slicing of shallots elevates the condiment's texture.
- Customize the Spice Level: Tailor the heat level to your taste by adjusting the quantity of bird's eye chilies. For a milder option, reduce the number of chilies.
- Let the Flavors Unite: After blending all the components, allow your Sambal Matah to rest for a minimum of 15 minutes before serving. This pause enables the flavors to harmonize, resulting in a more cohesive and flavorful condiment.
- Important Thawing: If you store the sambal in the refrigerator, the coconut oil will solidify. Allow it to come to room temperature before serving it, so it’s not all stuck together.
Nutrition Information
Calories
32kcal
(2%)
Carbohydrates
3g
(1%)
Protein
0.4g
(1%)
Fat
2g
(3%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.05g
Monounsaturated Fat
0.1g
Sodium
99mg
(4%)
Potassium
58mg
(2%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12(Yield: 2 cups)
Amount Per Serving
Calories 32
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 0.4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 99mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.