A fresh, raw sambal from Bali. The key ingredient in this version is Lengis Tandusan, a particularly fragrant Balinese coconut oil. The ingredients are gently squeezed and massaged by hand so the shallots soften slightly and everything combines with the oil.

Ingredients

• 15 shallots
• 10–15 red bird’s eye chilies, according to your preferred heat level
• 3–5 stalks lemongrass
• 5 makrut lime leaves (the original recipe suggests using more if you like)
• 1/2 tsp toasted shrimp paste (terasi)
• 50 ml Lengis Tandusan or another fragrant coconut oil
• 1–2 small aromatic limes (jeruk limau)
• Salt to taste
• Sugar to taste

Instructions

1. Slice the shallots, bird’s eye chilies, and tender parts of the lemongrass into very thin rings.
2. Remove the tough center ribs from the makrut lime leaves and cut the leaves into very fine strips.
3. Place everything in a bowl with the toasted shrimp paste, salt, and sugar.
4. Add the lime juice and coconut oil.
5. Gently squeeze and massage the mixture with clean hands until the shallots soften slightly and the ingredients combine with the oil. Do not mash it into a paste.
6. Adjust the seasoning and serve fresh.

Notes

• According to the creator, Lengis Tandusan is the ingredient that defines the flavor of this version.
• If jeruk limau is unavailable, carefully season the sambal with a small aromatic lime.
• Sambal Matah is especially good with grilled meat, fish, rice, and Balinese dishes.

Source

YouTube Short by heytheresia: “Sambal Matah Bali Lengis Tandusan Recipe #resepasli”

Image: “Sambal Matah Bali” by Gunawan Kartapranata, cropped and color-adjusted, CC BY-SA 4.0.