Be Siap Sambal Matah - Chicken Salad with Lemongrass and Chili Dressing

2 cups shredded roasted chicken (see recipe for roasted chicken)

½ cup Balinese salsa/dressing (see recipe for salsa/dressing)

½ cup julienne capsicums

¼ cup julienne tomatoes

some herb for garnish

For the salad: combine the ingredients and mix well. Keep for several minutes before serving to make sure the dressing taste go into the chicken. Makes 3-5 servings

About the image above: be siap sambel matah

 – shredded chicken salad with lemongrass and chili dressing

Balinese Salsa/Dressing – Sambal Matah

(Lemongrass, lime leaves and chili dressing)

1-cup shallots, chopped

½ cup green bird eye’s chilies, chopped

2/3-cup lemongrass, chopped

1-teaspoon shrimp paste, grilled and chopped

6 pieces fresh kaffir lime leaves, chopped

4 pieces limo lime juice

salt to taste

½ cup vegetable oil

For the salsa:  in a clean bowl, combine all of the ingredients and mix well.  Store the dressing in a clean plastic container in the fridge. Make 8-10 servings.

Balinese Roasted Chicken

1 piece whole chicken, clean

4 pieces shallots, finely chopped

2 cloves garlic, finely chopped

2-3 red chilies

2 green chilies

1 tablespoon freshly chopped ginger

½ tablespoon freshly chopped galangal

½ tablespoon freshly chopped turmeric

2-3 pieces lemongrass (white part only) clean and crushed

3-4 pieces lime leaves

2-3 pieces salam leaves (local herb, similarly to bay leaf)

1 teaspoon lemon ginger/rhizome/kencur, chopped

½ teaspoon coriander seeds, crushed

2 pieces candlenuts, peeled and finely crushed

5-6 pieces black pepper, crushed

2 pieces dried cloves, crushed

pinch of dried nutmeg

salt to taste

Place a pot and filled with water and add in all of the ingredients and add the whole chicken. Cook slowly (not boiling), until the chicken cook but still firm.

Prepare a charcoal to grill the chicken in an open space or place into a tray to roast in the oven. If you wish to roast the boiled chicken, place the chicken on a large stick or skewer that strong enough to hold the bird. Grill or roast the chicken until golden brown. Take it out when ready. Keep it cool and shred it for the salad.

Helpful hints: if you wish to have cold chicken salad, may you need to prepare the roasted chicken a day earlier to make sure the chicken is cold. The salad will also be nice to have if in a room temperature or when the chicken just cooked and served with the dressing and steamed rice.