Marinate for the chicken legs/tofu/tempeh (serves 4):
salt (2 tsp)
white pepper seed (1 tsp)
Look at picture for the quantity
For the above ingredients, you blend it together with a little of water.
After blending, use half of it for marinating the chicken, some for marinating the tofu and tempeh and the rest for boiling the chicken. So please remember to set aside.
Marinate the chicken legs for as long as you can. Preferably overnight but if you don't have time, then at least 2-3 hours.
Next, put the following ingredients into a pot to simmer together with your chicken legs,
blue ginger (galangal)
kaffir lime leaves
the marinade paste made earlier
about 100ml of water
Put all in the pot and top it off with the chicken legs prepared earlier. Cover the pot and let it simmer, low fire till the water has almost dried up or when you feel your chicken is almost cooked.
After boiling, please keep the remaining water left from the boiling and mix it with tapioca flour to make the crispy bits on top of your chicken. Just pour with your ladle onto a frying pan like a pancake and fry it till golden brown, then mash it to create the crispy bits.
Next, is the recipe for making the chilli.
Chilli- fresh chilli and chilli padi
Belachan (2 tsp)
Fry the above ingredients in oil
Fry till its fragrant before you blend everything. The quantity to how much you put is roughly in the picture. The rest is up to your preference.
Then finally, you can deep fry your chicken, marinated tofu (tou kan) and tempeh till golden brown
To serve your chicken after frying, you will need to stretch and pull open the joints of the chicken and use the back of your chopper to beat the chicken and flatten it.
Then you add the crispy bits on top of the chicken. The rice is just normal white rice.