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.


Credit: Louise Hagger

Recipe Summary test

10 mins
10 mins
1 cup


Ingredient Checklist


Instructions Checklist
  • 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.


Adapted with permission from Coconut & Sambal by Lara Lee, copyright © 2020. Published by Bloomsbury. Photography copyright: Louise Hagger © 2020.