Mastering Balinese Sambal

Sambal is not optional

In Bali, sambal is the negotiator between rice and everything else. It can be raw and electric (matah), cooked and deep, or built for grilled fish and pork. Learning sambal trains your palate for salt, acid, heat, and aroma faster than almost any other exercise.

Sambal matah: the essential raw sambal

Sambal matah combines thinly sliced shallots, bird’s eye chili, lemongrass, lime or calamansi, oil (often coconut), and often roasted shrimp paste or aromatic leaves. It should taste bright, hot, and fragrant — not oily or soggy.

Knife work matters. Slice shallots thinly and evenly. Bruise lemongrass before slicing. Dress at the last minute if you want maximum freshness for guests.

Heat management

Remove chili seeds and membranes for milder heat, or swap some bird’s eye for milder red chili. For visitors unused to raw chili heat, serve matah on the side rather than mixing into every portion.

Pairings

• Grilled fish and seafood
• Ayam goreng or shredded chicken
• Babi guling plates
• Simple steamed rice and greens
• Eggs and tempeh for vegetarian tables