Ayam Pan-Seared dengan Sambal Matah
The Blueprint of Bumbu: Foundational Spice Pastes
If there is a dish that teleports you straight to a sun-drenched Balinese courtyard, it is this. Sambal matah is less a sauce and more an electric, raw relish of shallots, lemongrass, and lime leaves. The grandma’s secret—the maneuver that elevates it from a mere chopped salad to a revelation—is the shock of smoking-hot coconut oil poured directly over the herbs, instantly blooming their fragrant essential oils. Paired with quick-cooking chicken thighs heavily seared in a sweet soy marinade to mimic an outdoor charcoal grill, it delivers uncompromising, authentic archipelago flavor on a random Tuesday night in Ohio.
Before you start
Extract only the tender core of the lemongrass.
Peel away the tough, fibrous outer layers until you reach the pale, tender inner core of the bottom three inches, discarding the woody tops entirely.
Remove the bitter stems from the lime leaves.
Fold the leaf in half and rip out the stiff center stem, then stack the halves and slice them into microscopic ribbons to prevent an unpleasantly tough texture.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- garlic3 med clove
- kecap manis1 tbsp
- ground coriander1 tsp
- ground turmeric1/4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- neutral cooking oil1 tbsp
- shallot6 large
- fresh lemongrass3 med stalk
- makrut lime leaves6 med leaf
- Thai bird's eye chilies6 med
- toasted shrimp paste1/2 tsp
- kosher salt1/2 tsp
- sugar1/2 tsp
- virgin coconut oil4 tbsp
- lime juice2 tbsp
Method
- 01
Marinate the chicken thighs in the wet spice rub.
In a medium bowl, combine the chicken thighs, minced garlic, kecap manis, coriander, turmeric, salt, and pepper, tossing until the meat is thoroughly coated.
- 02
Massage the sambal aromatics by hand.
In a heat-proof mixing bowl, combine the paper-thin shallots, lemongrass, lime leaves, chilies, salt, sugar, and shrimp paste, gently squeezing the mixture with your bare hands for thirty seconds to lightly bruise the herbs and release their essential oils.
- 03
Shock the sambal with smoking-hot coconut oil.
Heat the coconut oil in a small skillet over medium-high heat until shimmering and just beginning to smoke, then carefully pour it directly over the massaged sambal to aggressively sizzle and semi-cook the shallots. Stir well to distribute the heat, and mix in the fresh lime juice once the sizzling stops.
- 04
Sear the chicken thighs in a hot skillet.
Heat a large heavy-bottomed skillet over medium-high heat with the neutral oil, then sear the chicken undisturbed for five to six minutes per side until a deeply browned, caramelized crust forms.
- 05
Serve the hot seared chicken smothered in the sambal matah.
Transfer the hot chicken to a platter and generously spoon the resting sambal and its fragrant coconut oil over the top, serving immediately with steaming white jasmine rice.
Notes
Use a very sharp knife for the aromatics.
The texture of the sambal is paramount; thick chunks of lemongrass or raw shallot will ruin the delicate balance of the dish, so take the time to slice everything as paper-thin as possible.
Source pre-toasted shrimp paste if possible.
While raw block terasi requires toasting in a dry pan, pre-toasted shrimp paste powder from an Asian grocer saves time and spares your kitchen the intense smell of roasting fermented shrimp indoors.
Substitute smartly for the sweet soy sauce.
If you cannot find Indonesian kecap manis, simply mix equal parts standard soy sauce and dark brown sugar.