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.

Lara Lee

Gallery

Credit: Louise Hagger

Recipe Summary test

active:
10 mins
total:
10 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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