Sambal matah is a Balinese raw sambal that goes with everything from chicken and grilled fish to the famous Balinese roast suckling pig.

Serves
4

Preparation

10min

Cooking

10min

Skill level

Mid
By
Average: 3.7 (10 votes)
Yum

Ingredients

  • 4 chicken Marylands, deboned in one piece, with skin on
  • 1½ tsp ground turmeric
  • ½ tsp salt
  • 2 tbsp canola oil

Raw sambal

  • 1 tsp belacan
  • 2 makrut lime leaves, central vein removed and finely shredded, plus extra to garnish
  • 1 stalk lemongrass, tender central white part only, finely sliced
  • 1 bird’s eye chilli
  • 1 garlic clove, minced
  • ½ small red onion, minced
  • 1 Roma tomato, deseeded and diced
  • 2 limes, juiced
  • 1 tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 1 hour

  1. Combine the chicken, turmeric, salt and oil in a bowl and mix well. Marinate for at least 1 hour.
  2. For the sambal, wrap the belacan in foil and toast in a dry frying pan over low–medium heat, turning occasionally, for 6-8 minutes or until fragrant. Combine the remaining ingredients together, then crumble in the toasted belacan. Stir well and set aside to rest for at least 10 minutes.
  3. Heat a heavy-based frying pan or chargrill pan over high heat. Grill the chicken, skin–side down for about 5 minutes or until golden and crisp. Turn and cook for another 2 minutes or until cooked through. Rest for a few minutes, then thickly slice and serve with the sambal and extra finely shredded makrut leaves. 

 

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Photography by Danielle Abou Karam.