A raw relish of thinly sliced shallot, lemongrass, chilli and lime leaf dressed with hot coconut oil, spooned over grilled fish, chicken, sate lilit and rice plates.
Matah is Balinese for raw, and sambal matah is the island's raw sambal, made from garlic, shallots, chillies, lime and lemongrass mixed with coconut oil. Chilli itself reached the archipelago from the Americas in the 16th century, replacing the long pepper that earlier relishes relied on. It is Bali's own sambal and a staple beside any Balinese dish. Nasi Banjar Mbok Mang puts it on its nasi campur plate, and Warung Mek Juwel serves it with ayam betutu.
Nasi Bali Men Weti serves chicken nasi campur from a plain warung beside Segara Ayu beach in Sanur, Bali, open since the 1970s and busy from early morning.
OrderNasi campur ayam with betutu chicken, fried chicken skin and sate lilit
TipA queue forms from 07:00, an hour before the 08:00 opening. Plates start from about IDR 25,000 and the warung closes at 13:00.
Warung Mek Juwel serves one dish, nasi campur ayam with ayam betutu and sate lilit, in a family compound with rice-field views in Sayan near Ubud, Bali.
OrderNasi campur ayam with ayam betutu, sate lilit and sambal matah
TipA plate costs about IDR 30,000. IDN Times Bali reports no pork in the cooking, though pork crackers are sold as a consigned extra.
Nasi Banjar Mbok Mang serves a Balinese pork nasi campur with lawar, urutan sausage and rib broth near the ITDC area in Benoa, Bali, from 08:00 to 14:00.
OrderPork nasi campur with lawar, urutan sausage, crispy pork and rib broth
TipArrive early, especially on Sundays, as the plates sell out fast. A full plate starts from about IDR 25,000.
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