Ingredients:

• 1 chicken (900 gr)
• 2 lemongrass
• 6 kaffir lime leaves
• 1 kunyit leave
• 375 ml thick coconut milk

Finely Pounded Spices:

• 1 tbsp black peppercorns
• 4 cm galangal
• 2 cm Turmeric
• 3 cm ginger
• 4 shallots
• 3 cloves garlic
• 1 tsp salt

How To:

1. Pound or grind the ingredients for the bumbu into a paste.
2. Slice the chicken open and flatten it. Heat in a wok the santen and stir in the bumbu and let it simmer for 3 minutes.
3. Then add the chicken, the jerut purut, de sereh and the kunyit leave and let it cook slowly for 3 minutes.
4. Remove the chicken and roast/grill it slowly for 15 minutes above a charcoalfire until golden brown and done. 5. Sprinkle the chicken during grilling with the sauce.