Many of you may or may not have heard of sambal. Sambal itself is typically a mixture of chilies and a variety of other ingredients making it one really, really good condiment. Most of us are probably aware of the default Asisan sambal oelek, the red condiment found in Asian markets, or in your ethnic aisle at your grocery store, however there are lots of other varieties. Sambal matah is one of those, and it’s a force to be reckoned with. Simple ingredients make this sambal super addicting.
This is what is known as a raw sambal using fresh ingredients such as chilies, shallots, and lemongrass.
Let’s get started.
- 5 shallots, thinly sliced
- 8 Thai bird’s eye chilies, thinly sliced
- 4 kaffir lime leaves, thinly sliced and chopped
- 2 cloves of garlic, thinly sliced and chopped
- 2 stalks of lemongrass, tender parts (near the bottom) only, thinly sliced and chopped
- 1 lime, zested and juiced
- 1 tbsp fish sauce (Red Boat or 3 Crab brand)
- 1 pinch of salt
- 1 tbsp coconut oil, warmed until a liquid
That’s it, and trust me when this is all mixed it is a powerhouse of flavor.
Once you have done all of your chopping and slicing, mix everything in a bowl. That’s it.
This sambal matah goes great (in my opinion) with pretty much anything. I’ve even caught myself just eating it by the spoonful. If you love the combination of shallots and chilies, then this will be right up your alley. This sambal is sweet, salty, sour, and spicy. Store this in an airtight container in the refrigerator (if it lasts that long) and serve as a condiment with your favorite dishes throughout the week.
You can find the fish sauce, lemongrass, and kaffir lime leaves at any of your local Asian markets. Hope you enjoy!