1 Kg Whole Chicken
15 g Shallots
15 g Garlic
10 g Candlenut
20 g Turmeric
20 g Coriander
20 g Galangal, smashed
2 sticks lemongrass, smashed
20 g Ginger
5 Bay Leaves
3 pieces Lime Leaves
13 g Chicken Powder
7 g Salt
5 g White Pepper
6 g MSG, optional
18 g Sugar
60 ml Thick Coconut Milk
1 liter Cooking Oil
1 liter Water
Sambal Pecak:
100 g Green Cayenne Pepper
20 + 30 g Shallots, thin slices
100 g Red Tomatoes, cut into 1 inch cubes
30 g Basil Leaves
8 g Sugar
5 g Salt
3 g MSG
100 ml Cooking Oil
2 pcs Lime
With some rice, serve the chicken on the side and drizzle with the pecak sauce. Garnish with lime.