Instructions: Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and 1/2 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 the sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.

This recipe yields 6 servings, with other dishes.

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