How to Make Balinese sambal matah sauce

• In a small bowl, combine the sliced shallots, lemongrass, red chili peppers, bird’s eye chili peppers, and kaffir lime leaves.
• In a separate pan, heat the vegetable oil over medium heat.
• Add the shrimp paste to the hot oil and cook for about 1 minute, stirring constantly to break it down and release its flavors.
• Pour the hot oil with the shrimp paste over the shallot mixture.
• Add the lime juice and salt to taste. Mix well until all the ingredients are evenly combined.
• Let the sambal matah sit for about 10 minutes to allow the flavors to meld together.

The sauce is traditionally served as a condiment alongside grilled meats, seafood, or vegetables. It adds a burst of fresh and spicy flavors to the dishes, enhancing their taste. Sambal matah is a popular sauce in Balinese cuisine and is known for its vibrant green color and aromatic ingredients. It provides a delightful balance of heat, tanginess, and umami.

Facts about the sauce:

1. Sambal matah is a traditional Balinese sauce that is commonly made with shallots, chili peppers, and other aromatic herbs.
2. The sauce gets its vibrant green color from the fresh ingredients used, such as kaffir lime leaves and lemongrass.
3. Sambal matah is typically spicy due to the use of red chili peppers and bird’s eye chili peppers, but the heat can be adjusted according to personal preference.
4. It is often considered a versatile sauce as it can be served with a variety of dishes, including grilled meats, seafood, rice, or even as a dipping sauce.
5. The combination of flavors in sambal matah, including the spiciness from the chili peppers, the tanginess from the lime juice, and the aromatic elements from the herbs, creates a unique and tantalizing taste.