041e Spicy Shredded Chiken (Ayam Pelalah)



1200 grams Chicken breast


7 pcs Shallot peeled, finely sliced

3 cloves Garlic peeled, finely sliced

2 cm White ginger peeled, finely sliced

2 cm Galagal peeled, finely sliced

2 cm Turmeric peeled, finely sliced

5 pcs Candle nut

2 tbs. Palm Sugar

3 tbs. Vegetable oil

1 stalk Lemon grass Crushed

1 pcs Salam leaves

5 pcs Bird's eye chilies finely sliced


6 tbs. Vegetable oil

4 pcs Shallot peeled

3 cloves Garlic peeled

2 pcs Red Chilies seeded, finely sliced

1 pcs Tomato Mediun Size

1/4 tsp. Salt Shrimp Paste 1/2 tsp (Optional)

2 tsp. Palm Sugar

3 pcs Jeruk Limau (Lime) Cut in half, squesed the juice


Blend the shallot, garlic, white ginger, galangal, candlenut, turmeric and palm sugar using a mortar and pestle until turned into paste. In a frying pan place three tablespoons vegetable oil and the paste. Stir over a medium heat until the color turns golden. Remove from the stove. Let it cool. Rub the surface of the chicken with the paste. Bake chicken in a hot oven temperature of 180 degrees C for 20 minutes until lightly browned and cooked through. Cold it down and shredded .

Place the vegetable oil in the fry pan, wait until the oil really hot. Put in Shallot, Garlic, Tomato, Red Chillies, eye bird chili and shrimp paste in the pan and fry until half cooked. Remove from the pan and blend them together with palm sugar, salt in a mortar and pestle until turned into paste. Mix the chicken with tomato sambal. Pour the jeruk limau juice over the mixture.