1 chicken cut into 4
1 tbs cumin, dry-roasted and pounded
1 tbs coriander seeds, dry roasted and pounded
2 stalks lemon grass, sliced and pounded
1 thumb-size ginger, pounded
2 thumb-size galangal, pounded
5 cloves garlic, pounded
5 shallors, pounded
The dish is also accompanied with a selection of fresh vegetables (or ulam!) like sliced cucumber, salad leaves, long beans and tomatoes. I also included fried 'tempe' which I fried after seasoning with some of the chicken marinade plus some turmeric (in fact, I rather prefer the 'temper' to the chicken!). These then are eaten together with some 'sambal'; recipe as follows :
5 red chilies
10 birds eye chilies
2 ripe tomatoes
some dried anchovies
some shrimp paste and salt to taste
Fry the first three ingredients ( I used the oil I used to fry the chicken and 'tempe'!) Then blend them with the rest of the ingredients.
Serve immediately, with the vegetables, 'tempe', chicken and hot plain white rice; not forgetting the soup!