Sambal, spicy condiments found across Indonesia (and Malaysia and Singapore), come in as many styles and variations as there are cooks in the archipelago. The island of Bali is known for sambal matah, a raw, slaw-like sambal of chiles, shallots, makrut lime or Key lime juice, and coconut oil, often mixed by hand. It's hot, slightly crunchy, tart, rich, and an ideal base for other ingredients, which, depending on the cook's preference, might include terasi, lemongrass, or sweet and floral torch ginger buds. This version from Indonesian photographer Dewandra Djelantik and his mother, Ibu, features roughly equal proportions of chiles and shallots and gets extra zip from lemongrass and citrus juice. Red Kashmiri chiles are mild, similar to poblano. Try pairing it with Balinese Grilled Chicken.
Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine. In Bali, Indonesia, Ibu Djelantik serves this chicken with her version of sambal matah, a bright, slaw-like condiment with chiles, shallots, and makrut lime or Key lime juice that offers a refreshing counterpoint to the chicken. Read More: The Fiery, Fascinating World of Sambal