1 kg whole chicken, cut into 8 pieces 4 tablespoons shredded galangal 2 salam leaves or bay leaves as substitute 1 stalk lemon grass, bruised Oil for deep-frying
Ingredients for the Spices paste: 3 cloves garlic 5 shallots 3 candlenuts, roasted 1 teaspoon tamarind paste 1 teaspoon ground turmeric Salt and sugar to taste
Put all the ingredients in a mortar and using pestle grind into spice paste
Combine chicken with ground spices and shredded galangal and mix thoroughly. Heat oil in wok or use a frying pan and fry the chicken. Add salam leaves and lemon grass. Cover the wok and fry over low heat, adding a little water if necessary. Cook the chicken until golden brown, then drain.