Overview

Sambal Matah

Name: Sambal Matah
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Indonesia
Ingredients: 100g (about 3.5 oz) Shallots; 30g (about 1 oz) Bird's eye chillies; 20g (about 0.7 oz) Lemongrass, tender white part only; 4g (4 leaves) Kaffir lime leaves; 6g (1 small clove) Garlic; 20g (about 4 teaspoons) Lime juice, fresh; 30g (2 tablespoons) Coconut oil; 3g (about 1/2 teaspoon) Sugar; 2g (about 1/4 teaspoon) Sea salt

Sambal Mentah, Raw Balinese Sambal, Balinese Shallot Salsa

This sambal matah recipe makes Bali's famous raw sambal: shallots sliced paper-thin, fiery bird's eye chillies, lemongrass and kaffir lime leaves, tossed with lime juice and finished with hot coconut oil that hisses as it hits the bowl. Nothing here is cooked — matah means raw in Balinese — so the condiment stays bright, crisp and sharply fragrant, a world away from the slow-fried sambals of Java and Malaysia. One serving is about 36 g, a generous spoonful beside rice.

Sambal matah comes from Bali, where it sits beside almost every grilled fish and plate of rice. The name says it all: matah comes from the Balinese word for raw, and unlike most Indonesian sambals, which are fried or pounded, this one is never cooked — only the coconut oil is heated, then poured over the bowl so it hisses and softens the shallots. Shallots, bird's eye chillies, lemongrass and kaffir lime leaves are the classic quartet, and a little toasted shrimp paste is common in Bali; this version leaves it out so the condiment stays plant-based. It is the sharp, fresh counterpoint to Bali's rich ceremonial dishes like ayam betutu and babi guling.

Pairs well with: Grilled fish or chicken, steamed rice and cucumber

Provenance

Indonesia

Balinese Heritage

East & South Asia

Time Dedication

30m

25m prep • 5m cook

Batch Yield

6 Servings

66 kcal per serving

1 serving ≈ 36 g

Technical Skill

Easy

Easy (No-Cook)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Rice-and-lauk dinners, grilled fish nights, Balinese feasts, everyday Indonesian meals Cost: Low — about $1–2 per serving at home

Tags: Spicy Savory Vegetarian Vegan Raw

A small wooden bowl of sambal matah: raw shallots, red bird's eye chillies and green lemongrass glistening with coconut oil

Balinese Heritage

Photo: Windi Utari, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Shallots 100g (about 3.5 oz)

The heart of the dish; sliced paper-thin so they turn sweet, not harsh. Substitute: 1 medium red onion, sliced just as thinly.

How to choose: Firm, dry shallots with tight, papery skins and no soft spots

How to prepare: Peel and slice 1–2 mm thick

Required
Bird's eye chillies 30g (about 1 oz)

The heat; seeds included for full fire. Substitute: 4–5 red curly chillies, or 1 teaspoon dried chilli flakes.

How to choose: Glossy, firm chillies with bright colour and no wrinkles

How to prepare: Slice into thin rings, seeds and all

Required
Lemongrass, tender white part only 20g (about 0.7 oz)

The citrusy fragrance that makes sambal matah unmistakable. Substitute: 1 tablespoon finely grated lime zest.

How to choose: Heavy, pale stalks with a fresh lemon smell when the base is cut

How to prepare: Trim to the pale lower part and slice into fine threads

Required
Kaffir lime leaves 4g (4 leaves)

A sharp, floral lime note. Substitute: 1 teaspoon finely grated lime zest.

How to choose: Glossy, dark-green leaves with no brown edges

How to prepare: Strip out the stiff centre rib and shred finely

Required
Garlic 6g (1 small clove)

A background savoury note; keep it small so it does not dominate. Substitute: Leave it out for a milder sambal.

How to choose: Firm, heavy cloves with no green shoot

How to prepare: Peel and mince finely

Optional
Lime juice, fresh 20g (about 4 teaspoons)

Brightens everything and tames the raw shallot. Substitute: Lemon juice, same amount.

How to choose: Heavy limes that give when squeezed gently

How to prepare: Squeeze 1 lime and strain out the pips

Required
Coconut oil 30g (2 tablespoons)

Heated and poured over the bowl to soften the shallots. Substitute: Neutral vegetable oil, same amount.

How to choose: Clear oil with a fresh coconut smell

How to prepare: Measure out; heat just until shimmering

Required
Sugar 3g (about 1/2 teaspoon)

A pinch to round off the lime and chilli. Substitute: Palm sugar, same amount.

How to choose: Fine white sugar, dry and free-flowing

How to prepare: Measure out

Required
Sea salt 2g (about 1/4 teaspoon)

Seasons the bowl; a little goes a long way. Substitute: Fine table salt, same amount.

How to choose: Fine, dry salt

How to prepare: Measure out

Required

Estimated cost: Low — about $1–2 per serving at home (USD)

A good sambal matah is bright and crisp, with shallots sliced paper-thin, heat that arrives fast and clean, and a fresh lime-lemongrass fragrance.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 30m

Prep Stage: Slice Everything Paper-Thin

25 Mins • Slicing & Mixing

Peel the shallots and slice them 1–2 mm thick. Slice the bird's eye chillies into thin rings, keeping the seeds for heat. Trim the lemongrass to the pale lower part and slice it into fine threads, strip the kaffir lime leaves from their ribs and shred them, mince the garlic, and squeeze the lime.

Maestro Tip: Thin slicing is the whole dish: thick shallot slices stay harsh even after the hot oil, while paper-thin ones turn sweet and crisp.

1
Slice the shallots and chillies

10 Mins Room temperature, about 20°C (68°F)

Peel 100 g of shallots and slice them as thinly as you can, 1–2 mm, into a medium bowl. Slice the 30 g of bird's eye chillies into thin rings and add them, seeds and all, to the bowl.

Wear gloves if your skin is sensitive to chilli, and keep your hands away from your eyes.

Done when: Shallots in even, translucent ribbons; chillies in fine rings.
2
Slice the aromatics and season

5 Mins Room temperature, about 20°C (68°F)

Slice the pale lower part of the lemongrass into the finest threads you can manage, shred the kaffir lime leaves after removing their stiff centre ribs, and mince the garlic. Add them to the bowl with the lime juice, sugar and salt, and toss everything together.

Only the pale, tender base of the lemongrass is edible — the green tops are woody and bitter.

Done when: Everything evenly mixed, smelling sharply of lime and lemongrass.
3
Heat the coconut oil

5 Mins About 160°C (320°F)

Warm the 30 g of coconut oil in a small pan over medium heat for 1–2 minutes, until it shimmers and runs like water. Take it off the heat the moment it shimmers — it should be hot, not smoking.

Hot oil softens the raw shallot and wakes up the lemongrass; smoking oil turns bitter.

Done when: Oil clear, shimmering and very hot, with no smoke.
4
Pour, rest and serve

10 Mins Hot oil, about 160°C (320°F), cooling to room temperature

Pour the hot oil over the bowl in a slow stream — it will hiss and sizzle. Stir once or twice, then leave the sambal to rest for 10 minutes so the flavours settle into the shallots. Serve at room temperature, a spoonful at a time.

Ten minutes of rest takes the raw edge off the shallots; serve it the same day for the brightest flavour.

Done when: Shallots glossy and slightly softened at the edges, still crisp in the middle.

Finishing Touches & Plating

Spoon the sambal matah beside grilled fish, fried chicken or plain steamed rice — a little goes a long way, so let everyone take as much heat as they want.

Nutritional Physiology & Benefits

Nutrition

Energy

kcal / serving

Protein

Complete AA

Carbs

Complex

Fats

Healthy

Per serving (6 servings · 1 serving ≈ 36 g)
Energy	66 kcal
Protein	1 g
Carbohydrates	5 g
Fat	5 g
Fibre	0.7 g
Sugar	2.2 g
Sodium	132 mg

Per 100g
Energy	185 kcal
Protein	1.8 g
Carbohydrates	14.6 g
Fat	14.1 g
Fibre	1.9 g
Sugar	6 g
Sodium	369 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Shallots and chillies provide vitamin C and vitamin B6; lemongrass and lime add vitamin C and small amounts of iron and potassium. All nutrition values are estimated.

Light and Fresh

About 66 calories a serving, built on raw vegetables and herbs, with no frying and no heavy sauce.

Raw Means Bright

Because nothing is cooked, the shallots, chillies and lemongrass keep their fresh bite, colour and fragrance.

Ready in 30 Minutes

Ten minutes of slicing and a sizzle of hot oil is all it takes — there is no cooking to watch over.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed White Rice

Plain rice is the classic partner: it soaks up the chilli oil and lets you ration the heat spoonful by spoonful.

Grilled Fish

The sharp, citrusy sambal cuts through rich grilled fish, which is how it is most often served in Bali.

Vegetables

Cucumber Slices

Cool, crisp cucumber calms the chilli heat between bites and echoes the fresh crunch of the shallots.

Drinks

Iced Lime Tea

Cold lime tea cools the mouth and its citrus matches the lime juice and lemongrass in the sambal.

Full Menus

Full Menu: Rice, Sambal Matah, Grilled Chicken

Rice, a spoonful of sambal matah and grilled chicken with cucumber is the everyday Balinese plate — one fiery spoonful, the rest calm.

Complete menu

Sambal matah with steamed white rice, grilled fish and cucumber slices — a full Balinese rice-and-lauk plate.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Storing It at Room Temperature

Raw shallots in oil spoil quickly at warm temperatures; keep the sambal in a sealed jar in the fridge and eat it within 2 days. This is general food information, not medical advice.

Using Thick Shallot Slices

Thick slices stay harsh and raw-tasting even after the hot oil, and they overpower the chillies and lemongrass. Slice paper-thin. This is general food information, not medical advice.

Adding Shrimp Paste Without Saying So

Many Balinese versions include a little toasted shrimp paste, but this version leaves it out so the sambal stays plant-based; if you add it, warn shellfish-allergic guests. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA bright, fiery condiment for most adults; start with one spoonful — the bird's eye chillies are genuinely hot.
ChildrenToo hot for most children; make them a mild version with the chillies left out and extra lime.
ElderlySoft, small pieces are easy to eat, but the chilli heat may be too much — serve a small spoonful with plenty of rice.
Pregnant womenAll the ingredients are raw vegetables and herbs, so wash everything well and eat it freshly made; skip it if raw shallots upset your stomach. Ask your clinician if unsure.
Breastfeeding womenA light, plant-based condiment; the chilli heat rarely reaches the milk but can upset a sensitive baby, so keep the portion small.
AthletesVery low in calories, so it adds flavour without energy — pair it with rice and grilled chicken or fish for a full recovery meal.
Weight gainAt 66 calories a spoonful it adds almost no energy; the rice and main dish are what add the calories.
Weight lossA 66-calorie spoonful that makes plain rice and grilled fish taste like a feast — a useful flavour boost on a weight-loss day.

Health Conditions — Adjust or Avoid

Conditions

DiabetesAbout 5 g of carbohydrate per serving, mostly from the shallots; the sugar is only 3 g for the whole bowl. Ask your clinician about portions.
High blood pressureSodium is about 132 mg per serving, mostly from the pinch of salt; use less salt if you need to. Ask your clinician about portions.
Kidney diseaseLow in protein and phosphorus, but the salt adds up if you eat several spoonfuls; keep the portion as stated. Ask your clinician.
GoutPlant-based and low in purines as written; traditional versions with shrimp paste are higher in purines, so this version is the safer choice. Ask your clinician.
Stomach issuesRaw shallots, chillies and lime juice can all irritate a sensitive stomach; use fewer chillies and eat a small portion with rice. Ask your clinician if unsure.
Cardiovascular diseaseLow in saturated fat when the coconut oil is kept to 30 g for the whole bowl; the chilli heat means it is a condiment, not a main dish. Ask your clinician about portions.
Fatty liverA light, low-calorie condiment with no frying; keep the oil as stated rather than adding more. Ask your clinician about portions.
Food allergiesContains no shellfish, egg, milk, gluten or nuts as written. Some traditional versions add shrimp paste, so always ask before eating sambal matah elsewhere.
Special therapeutic dietsVegan, vegetarian, gluten-free and dairy-free as written. Not low-sodium. Ask your clinician about any therapeutic diet.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Spoon into a clean glass jar with a tight lid and refrigerate; keep the serving spoon clean and dry.
In the fridge: Up to 2 days at 4°C (40°F) or below; the flavour softens after the first day.
In the freezer: Not recommended — the raw shallots turn soft and watery when thawed.
How to reheat: Do not reheat — serve at room temperature; if the coconut oil has set in the fridge, let the jar stand for 20 minutes until the oil melts again.
Freezing recommended: No — make it fresh; it takes 30 minutes.
Signs it has spoiled: Sour or off smell, slimy shallots, fizzing, or any mould — throw it away.

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