• 1 whole chicken, cut up into 8 pieces
• 1 stalk lemongrass, bruised
• 2 salam/bay leaves
• 4 Tbs. grated galangal (laos/lengkuas)
• vegetable oil for deep frying

Spice-Paste Ingredients:

• 3 cloves garlic
• 5 small shallots
• 3 candlenuts
• 1 tsp. tamarind
• 2 tsp. fresh grated turmeric
• salt and sugar to taste

• Marinade the chicken pieces with the spice paste.  Set it aside for 15-20 minutes so that the chicken absorb the spice flavor.

• In a wok, mix the chicken pieces with salam leaves and lemongrass.  Cook it with low heat and cover the wok until the chicken is half done.  If needed, add a little water.  Remove the chicken.
• Heat lots of oil with medium high temperature for deep frying.  Deep fry the chicken pieces until the chicken become brownish.  Drain and remove.
• Serve it with the fried grated galangal on top of it.

Makes 3-4 servings.