Ayam Sisit

Main ingredients

  • 1 piece chicken breast, boiled and shredded
  • 1 tablespoon coriander powder
  • Salt to taste
  • ½ cup water
  • 1 teaspoon palm sugar, grated
  • 1 piece ginger flower stem, sliced
  • Oil for frying
  • Sambal bongkot, on the side (see pantry)
  • White rice, to be served with

Paste ingredients

  • 2 cloves garlic
  • 5 pieces big red chilli
  • 4 pieces candlenut
  • 1 teaspoon coriander seeds


  • 1 tablespoon fried shallot


  • Make paste by combining all ingredients together in a blender and blend not too fine.
  • Heat some oil in a pan and fry off the paste until fragrant, then season with coriander powder and salt.
  • Add in water and grated palm sugar.
  • Bring to a simmer.
  • Add in shredded chicken breast, mix all through.
  • Add in ginger flower stem slices at the end.
  • Served with white rice and sambal bongkot.



  • 8 pieces shallots
  • 2 stalks lemongrass
  • 1 piece ginger flower stem
  • 3 pieces red birds eye chilli, seeds intact
  • ½ teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil


  • Finely chop shallots, lemongrass, ginger flower stem and chillies.
  • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
  • Use your fingertips to lightly mix together with the oil.
  • Serve immediately.


45 minutes
2 portions