Sambal Ayam

(Chicken Sambal) Serves 6 - 8


  • 1 chicken
  • 10 dried red chillies
  • 10 shallots
  • 5 cloves garlic
  • 3 cm piece ginger - pound half
  • 2 cm piece galangal - pound half
  • 1 tbsp flour
  • 1 piece tamarind (asam keping)
  • salt and pepper to taste
  • oil for deep-frying


  1. Clean the chicken and cut into eight. Mix with the flour ( this clears the smell of the chicken). Wash and drain well.
  2. Season the chicken with half the pounded ginger and galangal.
  3. Heat the oil and fry the chicken pieces until slightly golden.
  4. Pound finely the chillies, shallots, galangal, garlic and remaining ginger.
  5. Remove half of the oil and fry the pounded ingredients until fragrant.
  6. Add the tamarind and salt.
  7. Add 1 cup water and bring to the boil. Stir constantly for a few minutes then add the chicken pieces. Mix well. Simmer till chicken is tender.
  8. Serve with plain boiled rice.