Bali is not only famous for its natural beauty and culture but also for its rich and flavorful cuisine. One of the most popular dish accompaniments is sambal matah. Unlike most sambals, which are ground or blended, sambal matah is served in coarsely chopped form, providing a distinct fresh sensation when eaten.
Sambal matah is one of Bali’s culinary icons that has existed for a long time and continues to endure to this day. Although there are no exact records of when this sambal first appeared, its presence has become part of Balinese culinary tradition, especially in traditional regional dishes.
In Balinese culture, food is not just a necessity but also holds deep philosophical values. Sambal matah is believed to originate from the Balinese tradition of relying on fresh ingredients in their cooking. The name “matah,” which means “raw” in Balinese, reflects how this sambal is prepared without going through a cooking process like most other sambals.
Bali’s tropical climate supports the abundance of fresh ingredients such as shallots, chilies, lemongrass, and kaffir lime leaves. These ingredients are widely used in various Balinese dishes, including the making of sambal matah.
Additionally, the Balinese people have long appreciated the balance of flavors in their food. This concept aligns with the Tri Hita Karana philosophy, which emphasizes maintaining harmony between humans, nature, and God. Sambal matah, with its spicy, sour, fresh, and savory taste, represents a balanced flavor profile in a single dish.
Initially, sambal matah was only found in Balinese households and was often a complement to dishes during traditional ceremonies or family celebrations. Typically, this sambal was served with ayam betutu, lawar, or sate lilit at religious events and gatherings.
Over time, the popularity of sambal matah has grown, especially with the development of tourism in Bali. Restaurants began incorporating this sambal as a side dish to various menus, even adapting it into modern dishes such as pizza, pasta, or fried rice.
Today, sambal matah is not only known in Bali but has also become a favorite across Indonesia and even internationally. Many packaged sambal matah products are sold on the market, making it easier for anyone to enjoy without having to make it themselves.
The popularity of sambal matah is also influenced by the growing trend of spicy food. With its distinctive taste and unique freshness, sambal matah has become an alternative for spice lovers who want to try something different from regular ground sambal.
The main ingredients of sambal matah consist of thinly sliced shallots, providing a strong aroma and a sweet-spicy taste; red bird’s eye chilies for an intense spicy sensation; finely sliced lemongrass, adding a fragrant aroma; kaffir lime leaves, which give a fresh and slightly bitter touch; roasted shrimp paste that enriches the flavor with umami depth; salt and sugar for taste balance; and hot coconut oil poured at the end to enhance the aroma and bind the ingredients together. This combination of ingredients creates a blend of spicy, sour, savory, and fresh flavors in every bite.
Here are some tips to achieve the authentic Balinese taste of sambal matah. First, use real coconut oil – coconut oil provides a distinctive aroma different from regular cooking oil. Second, the shrimp paste should be roasted first – this process enhances the sambal’s strong and savory flavor. Third, use fresh bird’s eye chilies – fresh chilies provide a more enjoyable spicy sensation compared to wilted or dried ones. Avoid overmixing – just lightly toss the ingredients together to maintain their texture.
Sambal matah is not just an ordinary sambal but a part of Bali’s culinary heritage that offers a unique taste experience. Its spicy, fresh, and savory flavors make this sambal a favorite among many people, both tourists and locals. If you visit Bali, make sure to try authentic sambal matah and experience its unforgettable flavor! (BT)
