Red Shallot

The Heart of Balinese Flavor: The Red Shallot

Walk through our organic garden and you'll find a small, reddish-purple bulb that is the very essence of Balinese cuisine: the red shallot, or bawang merah. More than a simple aromatic, it is the foundational ingredient in almost every Balinese dish. Its slightly sweet, pungent flavor is the key to creating Base Genep, the complex and ubiquitous spice paste that forms the heart of local cooking, from succulent sate lilit to rich curries.

The red shallot is also the star of Bali’s most famous fresh condiment, sambal matah. Unlike other chili pastes, this raw sambal showcases the fresh, crisp quality of the shallots, which are thinly sliced and mixed with chili, lemongrass, and a touch of coconut oil. It's a taste of pure, vibrant Bali. Beyond its culinary role, red shallots are a nutritional powerhouse. They are rich in antioxidants, particularly quercetin, which helps fight inflammation and support heart health. They are also a good source of Vitamin C and B vitamins.

At our Ubud jungle resort, we are proud to embrace this tradition. Our farm-to-table philosophy ensures that the fresh red shallots you taste in our kitchens are grown with care in our own gardens, connecting you directly to the land and the authentic flavors of Bali.

Created by: dharmika on 23 Aug 2025