PRACTICAL DISH GUIDE
What is Sambal Matah?
Fresh Balinese Shallot & Lemongrass Sambal. A bright raw sambal of shallot, lemongrass, chilli and citrusy aromatics, mixed just before serving.
What this dish adds to your class
Sambal is a flavour-building technique: slicing, pounding, frying or balancing fresh aromatics changes how the rest of the meal tastes. In the Wayan’s Paon menu it is planned as condiment / flavor contrast, so it should have a clear job inside the five-dish menu instead of being selected only because the name sounds familiar.
What you do hands-on
The teaching format is full hands-on. Guest-active time is around 10–15 min. The exact division between preparation done before arrival and work done together is adjusted so the group can learn the technique without spending the class waiting for long cooking stages.
Preparation and availability
None. The current availability status is always. You can still select an advance-request dish in the builder; final ingredient supply and any pre-start preparation are confirmed in the WhatsApp reply.
How to build the rest of the menu
A practical way to balance it is to combine it with Sambal Embe / Mbe, Sambal Bongkot, Base Genep / Base Gede and Jukut Urab. The related-dish section below links directly to those options so the whole menu can be planned without returning to the main library.
Dietary planning
The planning tag for this dish is Vegan-capable. Recipe details can change with the confirmed version, so add dietary or allergy requirements to the booking request. Wayan’s Paon does not present shared-kitchen adaptations as allergen-free or zero-cross-contact.
