RECIPE

Sambal Matah: Bali's Famous Raw Shallot and Lemongrass Sambal

Sambal matah is Bali's iconic raw sambal of thinly sliced shallots, chilli and lemongrass dressed in hot coconut oil and lime. Fresh, fiery and incredibly simple to make at home.

MyGlob Editorial April 7, 2026 1 min read
Sambal Matah: Bali's Famous Raw Shallot and Lemongrass Sambal

Of all Bali's sambals, sambal matah is the one travellers fall in love with first. Bright, raw and aromatic, it is less a sauce than a fragrant chilli and shallot relish, with thinly sliced raw ingredients tossed in hot coconut oil and a generous squeeze of lime. The word matah simply means raw, and that is the whole secret: nothing is cooked into mush, so each bite stays crisp, sharp and alive with lemongrass perfume.

Ingredients

  • 12 to 15 shallots, very thinly sliced
  • 10 to 15 bird's eye chillies, thinly sliced (adjust to taste)
  • 3 lemongrass stalks, white part only, very finely sliced
  • 5 kaffir lime leaves, central rib removed and finely shredded
  • 4 cloves garlic, thinly sliced (optional)
  • 1 tsp shrimp paste (terasi), toasted and crumbled (optional)
  • Juice of 2 limes
  • 1 tsp salt, or to taste
  • 1/2 tsp sugar (optional, to balance)
  • 5 tbsp coconut oil
  • Slice everything as thinly as you can. The shallots, chillies, lemongrass and lime leaves should be fine and uniform so they mingle and wilt evenly. Sharp knife work is the heart of this dish.
  • Combine the shallots, chillies, lemongrass, shredded lime leaves and garlic in a heatproof bowl.
  • Add the salt, sugar if using, and crumbled toasted shrimp paste. Use your hands to gently massage everything together, lightly bruising the aromatics to release their oils.
  • Heat the coconut oil in a small pan until it is just beginning to smoke. Pour the hot oil directly over the sambal; it will sizzle and bloom with fragrance.
  • Toss well, then finish with the fresh lime juice. Taste and adjust salt, lime and chilli until it is bright and balanced.
  • Let it sit for 10 to 15 minutes before serving so the flavours meld and the shallots soften slightly while keeping their crunch.

Method

  1. 1It hails from East Bali and the Karangasem region but is now everywhere on the island, served beside grilled fish in Jimbaran, spooned over ayam betutu in Ubud and piled onto rice in beach warungs across Canggu. Part of its magic is how effortless it is. There is no pounding of spice pastes and no long simmering; just precise slicing and a final flourish of sizzling oil. Master it and you have one of the most refreshing condiments in Southeast Asian cooking.
  2. 2Where most sambals are cooked down into a paste, sambal matah celebrates texture and freshness. The shallots stay crunchy, the lemongrass releases its citrus oils, and the chillies bring clean heat rather than a deep, mellowed burn. The only heat applied is a splash of just-smoking coconut oil poured over the top, which gently wilts the aromatics and carries their fragrance through the whole dish without actually cooking them.
  3. 3Balance is everything. A great sambal matah is salty, sour, hot and faintly sweet all at once, lifted by the unmistakable lemongrass and kaffir lime aroma that says Bali. Because it is raw, the quality of your ingredients shines through, so use the freshest shallots, lemongrass and limes you can find.
  4. 4Hot oil is non-negotiable. The brief shock of smoking coconut oil is what wilts the shallots just enough and unlocks the lemongrass aroma. Lukewarm oil leaves the sambal flat and harshly raw.
  5. 5Use only the white core of the lemongrass and slice it whisper-thin, because the woody outer layers turn fibrous and unpleasant. The same goes for removing the tough central rib of the kaffir lime leaves before shredding.
  6. 6Eat it fresh. Sambal matah is at its best within a few hours of making, when the textures are still lively. It will keep a day or two in the fridge but loses its signature crunch. If you want it milder, deseed the chillies or cut their number; the lemongrass and shallots carry plenty of flavour on their own.
  7. 7Sambal matah is the perfect partner for anything grilled. Pile it onto charred fish, prawns, chicken sate or pork, where its fresh acidity cuts through smoke and fat. It is wonderful over plain steamed rice, fried eggs, tofu and tempeh, and many modern Bali restaurants spoon it over avocado toast, poke bowls and even pasta. Once you have made it, do not be surprised if it becomes a permanent fixture in your fridge.
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Quick Answer

Sambal Matah is a raw Balinese sambal of thinly sliced shallots, chilli, lemongrass, lime and a splash of hot oil. Fresh, zesty and spicy, it pairs perfectly with grilled fish, chicken and rice. Unlike cooked sambals, it stays crunchy and bright, making it a Bali favorite.

Key Facts
Dish type
Raw Balinese sambal (condiment)
Key ingredients
Shallots, chilli, lemongrass, lime
Texture
Fresh and crunchy (uncooked)
Pairs with
Grilled fish, chicken, rice
Origin
Bali, Indonesia
Key Takeaways
  • Sambal Matah is a raw, uncooked Balinese sambal.
  • Key ingredients are shallots, chilli, lemongrass and lime.
  • It is fresh, crunchy, zesty and spicy.
  • It pairs well with grilled fish, chicken and rice.
  • A splash of hot oil ties the flavors together.
Frequently Asked Questions
Sambal Matah is a raw Balinese sambal made from thinly sliced shallots, chilli, lemongrass, lime and a touch of hot oil, served fresh and uncooked.