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Sambal Terasi Matah

Bali–Java10 minutes · 4 servings · Easy

Sambal Terasi Matah — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Sambal Terasi Matah is a fresh, no-cook chili relish finished with hot oil and toasted shrimp paste. It is sharper and brighter than long-cooked sambal, so it wakes up fried chicken, grilled fish, or plain rice.

“Matah” means the shallots and chilies stay raw and crunchy. The hot oil softens their bite just enough without turning them into a cooked paste.

Adjust the bird’s eye chilies for your family’s heat tolerance. Start mild; you can always add more.

Prep & cook time

  • Prep8 minutes
  • Cook2 minutes
  • Total10 minutes
  • Servings4 servings
  • LevelEasy

Tools you need

  • Mortar and pestle or small bowl
  • Sharp knife
  • Heatproof mixing bowl
  • Small saucepan for heating oil

Ingredients

  • 8–10 bird's eye chilies, thinly sliced (adjust to taste)
  • 5 shallots, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 teaspoon toasted shrimp paste (terasi)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, or to taste
  • 3 tablespoons cooking oil, heated until shimmering

Directions

  1. Toast the shrimp paste briefly in a dry pan or over a low flame until fragrant (if not already toasted). Cool.
  2. Slice the chilies, shallots, and scallions as thinly as you can for a pleasant crunch.
  3. In a heatproof bowl, pound or mash the shrimp paste with the salt until crumbly, then fold in the sliced aromatics.
  4. Heat the oil until very hot but not smoking. Carefully pour it over the mixture—it should sizzle.
  5. Stir well. Add the lime juice and taste; adjust salt or lime.
  6. Serve immediately while the shallots are still crisp and aromatic.

Kitchen tips

  • Wear gloves when slicing many bird's eye chilies.
  • Pour oil away from your face to avoid spatters.
  • For a milder table sambal, seed some chilies or swap half for milder red chilies.
  • Make only what you will eat the same day; freshness is the point.

Serve with

  • Fried chicken
  • Grilled fish
  • Tempeh and tofu
  • Warm rice and lalapan

How to store

Best the day it is made. Cover and refrigerate up to 24 hours; flavor softens and the shallots lose crunch.

Common mistakes

  • Using untoasted terasi, which can smell harsh and raw.
  • Adding lime too early before tasting—the acid can dominate.
  • Leaving the sambal out for hours in warm weather.