Ayam Sambal Matah recipe

Another splendid Indonesian dish, that smacks you in the mouth with flavour galore. This has to be one of our favourite meals eaten during our time in Bali. So simple to prepare, with minimal cooking, and delicious. Technically this is actually sambal matah sereh (lemongrass), as the original recipe uses torch ginger flowers instead of the lemongrass, which is equally ‘smack in the mouth’ delicious.


  • 2 sticks of lemongrass ,
  • 5 shallots, finely sliced
  • juice of 1 kafir lime (regular lime would be OK)
  • 2 small chili (hot ones)
  • 1/4 large red chili  (not-so-hot one)
  • 150g chicken (ayam) marinated in Tbs kecap manis and a little salt


  1. Smash and finely slice the lemongrass, finely slice the shallots and both chilies.
  2. Mix all these together with the lime juice, massage together with your fingers (this is where the love comes in to the dish) then let it all rest while you…
  3. Chop the chicken into large squares, and fry with oil on high heat until dark golden brown and close to crispy. Let it cool a little before shredding the chicken apart.
  4. Lightly mix the pulled chicken with the spicy sambal mix, and serve with some vegetables (recipes to come)

My mouth is salivating just writing this recipe up, OMG. YOu will love this flavour if you love spicy food. Enjoy.

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