Ingredients Condiments Meat Sauces Relish Sambal Matah Be the first to rate & review! Chef Lara Lee's Sambal Matah is bright and fresh, packed with lemongrass, lime, chiles, and ginger. Sambal refers to a group of Indian and South Asian condiments, usually based on a mix of hot chiles and fresh aromatics like shallots and ginger. Use this version as a relish with noodles or fried rice, or to accompany fish, a steak, or fritters. While its best the day it is made, Sambal Matah can be covered and refrigerated for up to 2 days. By Lara Lee Lara Lee Londoner Lara Lee is an Indonesian-Australian chef, food writer, and co-founder of the events catering company Kiwi & Roo. The New York Times named her debut book Coconut & Sambal one of the best cookbooks of fall 2020. Lara contributes to The New York Times, Bon Appetit, Food52, Food & Wine, The Guardian, and Waitrose, among others. Food & Wine's Editorial Guidelines Published on September 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Active Time: 10 mins Total Time: 10 mins Yield: 1 cup Ingredients 4 small shallots, thinly sliced Kosher salt 2 lemongrass stalks, pounded slightly, trimmed, tough outer layers removed, bottom third thinly sliced 2 long red chiles (such as Holland or 1 large Fresno), finely chopped, (seeds removed if you prefer less heat) 1 1½-inch piece ginger, peeled, cut into matchsticks 1 garlic clove, thinly sliced 2 makrut lime leaves, stem removed and thinly sliced, or zest of 1 regular lime Zest and juice of 1 makrut lime or 1 regular lime Coconut sugar or brown sugar Sunflower oil or other neutral oil (for drizzling) Directions Place shallots in a small bowl. Sprinkle with a generous pinch of salt. Let sit for at least 15 minutes to take the raw edge off of them. In a medium bowl, add the shallots, lemongrass, chiles, ginger, garlic, makrut lime leaves, makrut lime zest and juice, a pinch of salt and coconut sugar. Drizzle with oil and toss to evenly distribute. Taste and season with more salt, sugar, and/or lime juice if needed. Note Adapted with permission from Coconut & Sambal by Lara Lee, copyright © 2020. Published by Bloomsbury. Photography copyright: Louise Hagger © 2020. Rate it Print