Sambal Matah Authentic Balinese Raw Sambal Recipes

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SAMBAL MATAH - AUTHENTIC BALINESE RAW SAMBAL RECIPE



Sambal Matah - authentic Balinese raw sambal recipe image

An aromatic and fresh sambal of raw shallots, chilli and kaffir lime leaf

Provided by Will Helliwell

Categories     Condiment

Time 10m

Number Of Ingredients 6

5 shallots (about 250g)
3 birds-eye chillies*
3 kaffir lime leaves (fresh or frozen. Alternatively use lemongrass or torch ginger flower**)
3 tsp neutral cooking oil (e.g. groundnut or vegetable oil)
Salt to taste (I added 5 pinches, equivalent to roughly ½ tsp of flaky salt)
⅛ th tsp sugar (optional***)

Steps:

  • Prepare all of the raw ingredients. Roughly slice the shallots into 3 thick pieces, finely slice the chilli (but do not de-seed) and finely shred the kaffir lime leaf (taking out the stem if it is woody).
  • Place the chopped ingredients into a mixing bowl and add the oil and salt (and sugar if using).
  • Grab a handful of the mixture and squeeze fairly hard. Mix your squeezed handful back into the remainder and repeat 5-10 times until all of the mixture has been squeezed. This process helps to combine all the flavours.
  • Taste the sambal. It should be well-seasoned with salt (otherwise it will taste flat). The kaffir lime fragrance and chilli heat should have started to permeate every bite. Adjust the salt, sugar and oil levels to your liking.
  • The sambal is ready to serve. You can also leave it covered in the fridge (for at least 3 days) and it gets better over time as the flavours combine even further.

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