Every region in Indonesia has its own unique sambal, rich with flavors and spices, ranging from fiery and intense to fresh and fragrant. Research shows that Indonesia has an astonishing variety of sambals—322 types in total. Of these, 257 are commonly served as accompaniments to meals.
Sambals are categorized into two main types: raw sambals and cooked sambals. There are 119 raw sambals made without cooking, and 138 cooked sambals prepared with heat.

One of the most popular raw sambals is sambal matah from Bali, loved for its fresh and unique taste.
The exact origins of sambal matah are unclear, but Balinese people believe it has been around for a long time as a local creation. The word "matah" in Balinese means "raw" or "uncooked," reflecting the fresh, uncooked ingredients used to prepare this sambal.

Typically served as a side dish, sambal matah pairs perfectly with dishes like nasi campur Bali, ayam betutu, bebek betutu, or grilled fish.

If you’re interested in recreating this refreshing Balinese sambal at home, here’s the recipe:

Balinese Sambal Matah Recipe

Sambal matah is a raw sambal served fresh without blending, similar to sambal dabu-dabu from North Sulawesi.

Ingredients:

• 5 red bird’s eye chilies (cabai rawit merah), sliced
• 5 green chilies, sliced
• 3 green tomatoes, diced
• 4 shallots, finely sliced
• 2 lemongrass stalks (white part only), thinly sliced
• 1 tsp roasted shrimp paste (terasi bakar)
• Salt to taste
• Sugar to taste
• 3 kaffir lime leaves, thinly sliced
• 1 tbsp lime juice (air jeruk nipis)
• 3 tbsp cooking oil, briefly heated

Instructions:

1. Combine the sliced chilies, tomatoes, shallots, lemongrass, and kaffir lime leaves in a bowl.
2. Add the roasted shrimp paste, salt, and sugar. Mix well.
3. Pour the heated cooking oil and lime juice over the mixture.
4. Stir thoroughly to combine all the ingredients evenly.

Your fresh and aromatic sambal matah is ready to serve!