Cut chicken thigh filet like a chicken finger size, and marinade with base genep, salt, and pepper. Cover it and let it marinade in the fridge for at least 2-3 hours.

Combine shallot, kaffir lime leaves, and red tabasco chillies in a medium or large heatproof bowl. Put coconut oil in the pan and put lemongrass and shrimp paste when the oil gets hot. Fry until the smell of both comes and when the oil is smoking, turn off the heat and directly put the oil inside the spice mix. Mix until all combine, and season with salt, msg, blackpepper, and sugar to taste. Sambal matah is ready and set it aside.

Strain sambal matah to get only the oil, but you don’t have to strain it too well, cause we will also use the shallot and spice mix. Put the oil into a squeeze bag to make it easier when we make the mayo. Prepare a medium to large bowl to make the mayo. Put the egg yolk, a few drops of lemon juice, salt, and pepper in the bowl. Mix until combined. To first seed the mix to become mayo, slowly put palm oil first and whisk thoroughly. Until it becomes thick and reflects mayo consistency, slowly drizzle matah oil and continue whisking until the oil runs out. Put in a jar with a lid and put it in the fridge.

Don’t directly put matah oil when making the mayo. The seeder step has to be followed in order to succeed in making matah mayo. I’ve tried a couple of times, and if we directly put matah oil from the start, the mayo won’t emulsify.

Chiffonade white cabbage as thin as possible to create a voluminous cloud effect. You can also use a gadget to shred the white cabbage as we usually see in Japanese restaurants. Set aside and put in the fridge.

Prepare 2 trays for flour mix and one with wire rack to rest the fried chicken as well as 1 bowl for base genep salt. Put palm oil or any neutral oil in a deep fryer or a deep pan and turn on medium heat. While waiting for the oil to become hot, mix all-purpose flour, corn flour, 2-3 tsp toya salt babi guling spices into the tray, and season with salt and black pepper. Meanwhile, coat each chicken piece into the flour mixture by putting some pressure so we can make sure it’s all coated with flour and make some abstract texture in the flour on the chicken.

You can put aside the big piece of base genep mix on the chicken before putting it into the flour mixture to prevent burning the spices while frying.

When the oil is hot enough to fry (we can check by when we put a chopstick, it's directly bubbling), fry the chicken by batch to prevent overcrowding the oil. After it is golden brown, carefully transfer the chicken to a tray with a wire rack. After 1-2- minutes of resting the chicken, transfer the fried chicken into a bowl of base genep salt and shake until the salt mix coating all surfaces of the chicken. Shake the excess salt mix and put in another bowl to set aside. Do this for all batches remaining.

Prepare a medium or big size of bowl with an ice bath. Put the chiffonade cabbage into an ice bath for 1-2 minutes, then strain it. This is to make sure the cabbage gets the best crunch as well as remove some of the raw taste of the cabbage.

Grab a small flat plate with a neutral color (the brighter the better). Put the chiffonade cabbage on the bottom to create a mountain shape. Then carefully put 4-5 pieces of the chicken karaages on top of the mountain. Drizzle the matah mayo all over the chicken mountain and put a spoonful of sambal matah on top of the mountain. Finally, put the lemon on the side and it’s ready to serve!