Ingredients:
10 candlenuts, crushed
3/4 cup thin-sliced shallots
3 cloves garlic, sliced
1/2 teaspoon ground cumin
2 teaspoons coriander
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon shrimp (sauce) paste
21/2 cups coconut milk
One whole 3½-pound chicken, split open and flattened out
5 pieces of jeruk purut, or 5 square inches of lemon peel
3 salam leaves (Indian bay leaves)
3 pieces of laos (galanggal)

Methods:
Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ 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 tile sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.