Balinese flavors
Sambal Matah
Bali's signature raw sambal — finely sliced shallots, lemongrass, red chilli, kaffir lime leaf, and shrimp paste dressed with a pour of hot coconut oil. Bright, crunchy, and bracingly fragrant, it accompanies virtually every Balinese meal.
About this dish
Matah means 'raw' in Balinese, distinguishing this sambal from the cooked sambals found across Indonesia. The raw technique preserves the volatile aromatic oils in shallots and lemongrass that cooking would destroy, creating a brightness and fragrance impossible to achieve with heat. The defining step — pouring hot coconut oil over the raw aromatics — briefly wilts the ingredients just enough to release their flavors without cooking them fully. Sambal matah is believed to have originated in the Klungkung regency in east Bali, where it was served with lawar at ceremonial meals before becoming a restaurant staple across the island. Its rise to international recognition came through Bali's hospitality industry: Western guests who found chili heat too intense discovered they loved the fragrant, shallot-forward character of sambal matah, and it became the most exported Balinese flavor to non-Balinese kitchens worldwide.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Served alongside virtually every traditional Balinese dish; Locavore (Ubud) uses a refined version