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Mondays, Tuesdays & Wednesdays | TV2

Ep41 - Indonesian Grilled Chicken with Sambal and Tempeh

Team: Tasia and Gracia

Prep: 30mins

Cook: 2hours

Serves: 6



4 chicken marylands

400ml can coconut milk

coriander and sliced chilli, to garnish



3 long red chillies, chopped

3 red birds eye chillies, chopped

3 eschallots, chopped

6 garlic cloves, chopped

1 tbs grated palm sugar

4 sticks lemongrass, bruised, chopped

1 tbs lime juice

2 tbs vegetable oil



2 cups jasmine rice, washed

125ml coconut milk

3cm piece fresh turmeric, finely grated

¼ tsp ground turmeric

1 stick lemongrass, bruised



2 tbs shrimp paste

5 birds eye chillies

3 long red chillies

4 eschallots

3 kaffir lime leaves

1 tbs vegetable oil

juice of 1 kaffir lime



5 long red chillies, chopped

3 eschallots, chopped

3 garlic cloves, chopped

1 tbs vegetable oil

1 tbs grated palm sugar

10 kaffir lime leaves, spine removed, shredded finely

1 tbs tamarind paste

½ cup fried anchovies (ikan bilis)

300g packet tempeh, cut into 2cm cubes

vegetable oil, for deep frying



  1. To make the spice paste, process all ingredients except oil until smooth.
  2. Heat oil in a large wok over high heat. Cook paste, stirring, until soft and fragrant. Add chicken. Cook until browned on both sides.
  3. Stir in coconut milk. Season. Cook, partially covered, turning chicken occasionally, for about 1 ½ hours or until chicken is tender.
  4. Remove chicken and place on an oven tray lined with baking paper. Cook under a hot grill until browned.
  5. Simmer sauce until slightly thickened.
  6. To make turmeric rice, combine all ingredients in a saucepan. Add enough water to come 2.5cm above the rice. Bring to a boil, stirring occasionally.
  7. Cover with a tight fitting lid and reduce heat to low. Cook for a further 13-15 minutes. Stand covered for 5 minutes. Remove lemongrass before serving.
  8. To make the sambal matah, dry fry the shrimp paste until fragrant and crumbly.
  9. Process the chillies, eschallots and lime leaves until finely chopped. Place in a small bowl and stir in shrimp paste.
  10. Heat oil in saucepan until hot and pour over chilli mixture. Stir to combine. Cool completely. Stir in juice.
  11. To prepare tempeh, process chillies, eschallots and garlic until finely chopped.
  12. Heat oil in a wok over medium heat. Cook chilli mixture until soft and fragrant. Stir in sugar, lime leaves and tamarind paste. Stir in anchovies. Set aside.
  13. Deep fry tempeh until golden and crisp. Drain on absorbent paper. Add to sauce in wok and toss to combine.
  14. Serve chicken, sauce and rice with fried tempeh and sliced cucumber. Garnish with chilli and coriander.