Stir in the Paste. Stir in the paste and toss to evenly coat the raw vegetables. As you may have guessed, there are many, many different ways to make sambals, and there are as many variations as there are cooks and ingredients. It is interesting to note that any particular dish with “sambal” in the name simple means it is a dish where the sambal sauce is a main focus. The particular recipe we’re making today is called Sambal Matah, which means “raw sambal”, and I think you are going to love it. I surely do! You’ll often find it served over grilled fish or chicken or other meats, though it’s really sort of a wonder condiment, at home on many different possible recipes. Think of it as a unique, all-purpose salsa. Let’s talk about how we make sambal matah, shall we? Mix the Sambal Paste. Transfer the toasted shrimp paste to a small mixing bowl and add the oil, lime juice and zest, sugar and salt to taste. Mix with a spoon to form your paste. Set aside for now. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. How are you serving yours? Let’s hear it!
Storage & Leftovers
Storing your Sambal Matah in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate the it promptly.
