Sambal Matah — Balinese Raw Shallot and Lemongrass Sambal

• •8 piece Shallots (very thinly sliced)
• •4 piece Garlic (finely sliced)
• •2 piece Lemongrass (white part only, very finely sliced)
• •6 piece Red bird’s eye chilies (thinly sliced (adjust to taste for desired heat))
• •3 piece Kaffir lime leaves (stems removed, very finely sliced)
• •0.5 tsp Salt
• •0.5 tsp Sugar
• •1 tbsp Fresh lime juice
• •4 tbsp Coconut oil (or neutral oil if unavailable)

Instructions

1. 1

   **Prepare the Aromatics:** Begin by meticulously slicing all the fresh ingredients. Ensure the shallots, garlic, bird’s eye chilies, and kaffir lime leaves are sliced very thinly. For the lemongrass, remove the tough outer layers and use only the tender white part, slicing it as finely as possible. This fine slicing is crucial for both texture and flavor release, preventing the lemongrass from being tough.

2. 2

   **Combine the Base:** In a medium-sized heatproof bowl, combine the thinly sliced shallots, garlic, chilies, lemongrass, and kaffir lime leaves. Add the salt, sugar, and fresh lime juice. Gently mix these ingredients together using a spoon or your hands, being careful not to crush them too much. The goal is to combine, not to bruise extensively, preserving the raw freshness.

3. 3

   **Heat the Oil:** In a small saucepan or a heatproof ladle, heat the coconut oil over medium-high heat until it is very hot but not smoking. The oil should shimmer on the surface. This high temperature is essential for the characteristic sizzle and aroma release when it hits the raw ingredients.

4. 4

   **Final Assembly – The Sizzle:** Carefully pour the sizzling hot oil directly over the raw shallot and lemongrass mixture in the bowl. You should hear a distinct, light sizzling sound, which indicates the hot oil is gently 'cooking' and softening the aromatics while releasing their potent fragrances. Immediately and gently mix everything together to ensure the hot oil coats all the ingredients evenly.

5. 5

   **Rest and Serve:** Allow the Sambal Matah to rest for 5-10 minutes before serving. This brief resting period allows the flavors to meld beautifully, deepen, and fully develop the characteristic bright, aromatic taste. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Chef's Tips

• 💡**Authenticity is Key:** Remember, Sambal Matah is a 'raw sambal.' Do NOT cook the ingredients in a pan. The hot oil is meant to lightly soften and awaken the aromatics, not fry them.
• 💡**Freshness First:** The success of this sambal relies entirely on fresh ingredients. There are no true substitutions for fresh lemongrass or kaffir lime leaves; their unique aroma is indispensable.
• 💡**Balance of Flavors:** Aim for a harmonious balance of spicy from the chilies, salty, bright citrusy tang from the lime, and a subtle sweetness. Adjust chilies to your preferred heat level.
• 💡**Serving Suggestion:** This vibrant sambal is perfect with grilled seafood, especially fish, various chicken dishes like ayam betutu, sate lilit (minced meat satay), or simply alongside a plate of steamed white rice.