Ingredients:
 | 10 candlenuts, crushed |
| ¾ cup thin-sliced shallots |
| 3 cloves garlic, sliced |
| ½ teaspoon ground cumin |
| 2 teaspoons coriander |
| 2 teaspoons sugar |
| 1 teaspoon salt |
| ¼ teaspoon shrimp (sauce) paste |
| 2½ cups coconut milk |
| One whole 3½-pound chicken, split
open and flattened out |
| 5 pieces of jeruk purut, or 5 square
inches of lemon peel |
| 3 salam leaves (Indian bay leaves) |
| 3 pieces of laos (galanggal) |
|
Instructions:
| Blend the candlenut, shallots,
garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a
smooth paste. |
| Broil the chicken for five minutes
on each side. |
| Put the spice paste in a wok or
large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and
laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting
frequently. When done, the sauce will have almost completely evaporated. |
| Return the chicken, skin side up,
and the balance of tile sauce to the broiler and broil for ten minutes, or until the
chicken is brown and crispy. Serve hot. |
Makes 6 servings, with other
dishes. |
