Sambal is basically a chili-based sauce used as a condiment in quite a few Asian countries. In the Indonesian archipelago alone, there are as many as 300 varieties of sambal. Its intensity ranges from mild to painfully hot and lovers of spicy food are always opinionated in choosing the right sambal to go with their meal. It is essential it has the right flavor and texture and specially the right amount of kick.
As many other regions, Bali has its own version: “sambal matah” (matah means “raw”). This condiment is extremely fresh and aromatic and adds a well-balanced power to any dish. Below you will find a good and easy recipe for you to try. If you cannot find the roasted dried shrimp paste in your supermarket, substitute it with miso paste; they are not the same but at least your sambal matah won’t be missing its unique salty fermented flavor. Good luck!