The World's Food
×
About
Contact
Dishes
Regions
Africa
Algeria
Angola
Benin
Botswana
Burkina Faso
Burundi
Cameroon
Canary Islands (Spain)
Cape Verde
Central African Republic
Ceuta (Spain)
Chad
Comoros
Democratic Republic of the Congo
Djibouti
Egypt
Equatorial Guinea
Eritrea
Eswatini
Ethiopia
Gabon
Ghana
Guinea
Guinea-Bissau
Ivory Coast
Kenya
Lesotho
Liberia
Libya
Madagascar
Madeira (Portugal)
Malawi
Mali
Mauritania
Mauritius
Mayotte (France)
Morocco
Mozambique
Namibia
Niger
Nigeria
Republic of the Congo
Reunion (France)
Rwanda
Saint Helena, Ascension and Tristan da Cunha (United Kingdom)
São Tomé and Príncipe
Senegal
Seychelles
Sierra Leone
Somalia
South Africa
South Sudan
Sudan
Tanzania
The Gambia
Togo
Tunisia
Uganda
Western Sahara
Zambia
Zimbabwe
Asia
Afghanistan
Bahrain
Bangladesh
Bhutan
Brunei
Cambodia
China
Hong Kong (China)
India
Indonesia
Iran
Iraq
Israel
Japan
Jordan
Kazakhstan
Kuwait
Kyrgyzstan
Laos
Lebanon
Malaysia
Maldives
Mongolia
Myanmar
Nepal
North Korea
Oman
Pakistan
Palestine
Philippines
Qatar
Saudi Arabia
Singapore
South Korea
Sri Lanka
Syria
Taiwan
Tajikistan
Thailand
Tibet (China)
Timor-Leste
Turkmenistan
United Arab Emirates
Uzbekistan
Vietnam
Yemen
Europe
Albania
Andorra
Armenia
Austria
Azerbaijan
Azores (Portugal)
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Estonia
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Monaco
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Russia
San Marino
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Turkey
Ukraine
United Kingdom
Vatican City
North America
Anguilla (United Kingdom)
Antigua and Barbuda
Aruba (Netherlands)
Bahamas
Barbados
Belize
Bermuda (United Kingdom)
Bonaire (Netherlands)
British Virgin Islands (United Kingdom)
Canada
Cayman Islands (United Kingdom)
Costa Rica
Cuba
Curaçao (Netherlands)
Dominica
Dominican Republic
El Salvador
Greenland (Denmark)
Grenada
Guadeloupe (France)
Guatemala
Haiti
Honduras
Jamaica
Martinique (France)
Mexico
Montserrat (United Kingdom)
Nicaragua
Panama
Puerto Rico (United States)
Saba (Netherlands)
Saint Barthelemy (France)
Saint Kitts and Nevis
Saint Lucia
Saint Martin (France)
Saint Pierre and Miquelon (France)
Saint Vincent and the Grenadines
Sint Eustatius (Netherlands)
Sint Maarten (Netherlands)
Trinidad and Tobago
Turks and Caicos Islands (United Kingdom)
U.S. Virgin Islands (United States)
United States
Oceania
American Samoa (United States)
Australia
Federated States of Micronesia
Fiji
French Polynesia (France)
Guam (United States)
Hawaii (United States)
Kiribati
Marshall Islands
Nauru
New Caledonia (France)
New Zealand
Niue
Northern Mariana Islands (United States)
Palau
Papua New Guinea
Pitcairn Islands (United Kingdom)
Samoa
Solomon Islands
Tonga
Tuvalu
Vanuatu
Wallis and Futuna (France)
South America
Argentina
Bolivia
Brazil
Chile
Colombia
Ecuador
Falkland Islands (United Kingdom)
French Guiana
Guyana
Paraguay
Peru
Suriname
Uruguay
Venezuela
Sign in
Home
Regions
Asia
Malaysia
Sambal matah
Raw chili paste with shallots, garlic, ginger, lemongrass, lemon juice, kaffir lime leaves
Licence
Source
Recipes
Sambal Matah (Balinese Raw Sambal) - Jaja Bakes - jajabakes.com
Originally from Bali, sambal matah is a spicy and refreshing condiment that goes well with just almost everything, from fried chicken to roasted seafood...
Sambal Matah Recipe (Indonesian Raw Sambal) - Chili Pepper Madness
This sambal matah recipe is a popular raw sambal from Indonesia that is much like a salsa, perfect for spicing up grilled meats and other dishes...
Sambal Matah (Raw Onion Sambal from Bali)
Sambal Matah is a deliciously piquant shallot salsa or condiment from Bali, Indonesia, with beautiful citrusy and umami notes...
Grilled fish with sambal matah, watermelon and cucumber recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for grilled fish with sambal matah, watermelon and cucumber by Dan Hong...
Raw Balinese sambal (sambel matah) | SBS Food
Serve this raw Balinese sambal as a condiment for grilled fish or chicken. While the shrimp paste is very pungent, it does add a unique depth of flavour to the sambal...
Sambal Matah - authentic Balinese raw sambal recipe
This is an accurate recreation of a Sambal Matah I ate in Uluwatu. It is an easy and fresh sambal that can be made in 5 minutes and happens to be vegan...
Sambal Matah (Balinese Shallot Lemon Grass Relish) | HeyTheresia - Indonesian Food & Travel Blogger
Indonesian Food And Travel Blog - Blogger based in Jakarta. I share easy recipes to cook, places to eat, destinations to go, and GO LOCAL...
Shallot and lemongrass relish (sambal matah) | SBS Food
This Balinese sambal is particularly good with seafood...
Sambal Matah (Balinese Raw Shallot and Lemongrass Relish) Recipe — La Fuji Mama
Sambal Matah (Balinese Raw Shallot and Lemongrass Relish) Ingredients: 2 large shallots, thinly sliced 3 Thai chilies, thinly sliced 3 stalks lemongrass, tough outer leaves removed and white portion only thinly sliced 1 (1/4-inch long) piece of fresh...
Sambal Matah | Tastemade
Sambal matah adalah salah satu sambal khas Indonesia yang berasal dari Bali. Sambal ini tidak mengalami proses masak dengan api. Hanya iris-mengiris semua bahan lalu campur dan beri sedikit minyak kelapa serta di bumbui dengan sedikit garam dan di beri...
Prev
Next
Associated Dishes
Acar timun
Side, Snack, Appetizer
Samosa
Side, Snack, Appetizer
Sambal belacan
Side, Snack, Appetizer
French fries
Side, Snack, Appetizer
