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.
Servings: 12 (Yield: 2 cups)
Calories: 32kcal
Cost: $4.50
Equipment
- Small pan
- Measuring spoons
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.
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
Calories: 32kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 99mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg