for the marinade paste:
1 tbsp turmeric, peeled
2 shallots, peeled
3 cloves garlic, peeled
3 birds eye chili
1 tbsp palm sugar
white pepper (a pinch)
4 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp kecap manis
For the coconut sambal:
1 tbsp fish sauce
¼ cup desiccated coconut
2 birds eye chilis, sliced
3 red shallots, peeled and sliced
2 kaffir lime leaves, chiffonade
1 tbsp oil
1 lime, juice
To serve:
steamed rice
To serve the chicken, chop into smaller pieces. Serve with the coconut sambal and steamed rice.