Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
1/4 tsp. aniseeds
1/2 tsp. cumin seeds
1/2 tsp. nutmeg
1/4 Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Methods:
Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.  Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice.  Cook it until the chicken is almost done and the sauce is thickened, remove. On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
Ready to serve.

Ingredients:
1 young chicken
2 kaffir lime leaves
2 large eggs, beaten
4 (1 cm each) galangal, soaked in water for 1 hour
Vegetables oil for deep frying

Spice Paste Ingredients:
4 small shallots
2 cloves garlic
1 tsp. sliced fresh ginger
1/4 tsp. turmeric
salt to taste

Methods:
Grind all spice ingredients to form a smooth paste.  Then add the beaten eggs and mix well. In a bowl, mix the chicken with the spice paste and let it stand for 15 minutes. Heat the oil in a wok and fry the chicken with galangal slices and lime leaves over medium high heat for approximately 10 minutes or until the chicken color turns to brown. Scoop out the chicken and the sauce that look like shredded coconut and drain the oil briefly on paper towels.

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.

Ingredients :
1 whole village chicken type
1000 cc coconut milk

Spices :
3 table spoon of margarine
8 pieces of red onion
4 pieces of garlic
1 internode of ginger finger, pound them until soft
4 leaf of orange leaves
salt and pepper as needed
3 table spoon of citrus fruit water

Methods :
Cut the chicken into 4 parts, give them salt, sugar and 1 1/2 table spoon of citrus
fruit water, leave them for 20 minutes.Sauted the chicken with the spices until they are well blended. Add the orange leaves, citrus fruit water, salt and pepper.
Pour the coconut milk, then cook them until the chicken is done and oily. Lift the chicken, then grill it for a while. Place the chicken on a plate, pour the rest of the spices on top.

Ingredients :
6 large chicken legs or breast, deboned
2 stalks lemon grass, crushed
2 bay leaves (salam leaves)
1 tbsp coriander seeds (ketumbar)
1/2 tsp ground cumin (jintan manis)
2 tbsp thick coconut milk
1 tsp sugar
1 tsp salt
2 tbsp cooking oil

Ingredients to grind :
3 cloves garlic
1 red chilli, seeded
2 cm knob tumeric
120g lengkuas, peeled and sliced
4 slices ginger
3 candlenuts (bush keras)

Method :
Fry coriander seeds over slow fire till fragrant then grind coarsely. Wash chicken and drain well. Prick chicken all over with a fork. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Ingredients :
3½ lb. young chicken, cut into frying pieces
¼ cup sliced shallots
3 cloves garlic, sliced
2 tsp. crushed dried red hot chili
5 candlenut, crushed
1/8 tsp. turmeric
1 tsp. salt
1 tsp. sugar
2 cups coconut milk
1 Tbs. Vegetable oil
1 thick slice ginger
1 stalk lemon grass

Method :
Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Ingredients :
5 tablespoons Oil
100 g Young cassava leaves, boiled until tender, cut into serving pieces
1.5 kg Chicken
Banana leaves or aluminum foil for wrapping Spices (ground)
7 Red chilies
5 Bird’s eye chilies
5 Candlenuts, roasted
10 Shallots
1 teaspoon Dried shrimp paste
5 cloves Garlic
1 tablespoon Coriander, roasted
1 1/2 tablespoons Sliced lemon grass
2 teaspoons Peppercorns
tablespoon Chopped galangal
1/2 teaspoon Powdered nutmeg
2 teaspoons Chopped turmeric
4 Kaffir lime leaves
2 teaspoons Chopped ginger
2 teaspoons Chopped lesser galangal
Salt and sugar

Method :
Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.

Ingredients :
1 chicken
4 onions
2 cloves garlic
2 red lomboks (large chilies)
2 tbsp kecap manis (dark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock (see recipe)
salt to taste
3 tbsp oil

Method :
Cut the chicken into large pieces. Cut the onions and the garlic fine. Slice the lomboks into small rings.Rub the chicken in with the kecap and the lime juce.Heat in a wok the oil and fry the chicken golden brown.Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

Ingredients :
1 2-pound Cornish hen, butterflied and flattened
1 teaspoon salt
1 tablespoon vegetable oil
5 shallots, sliced
3 cloves garlic, sliced
1 teaspoon shrimp paste
½ teaspoon sugar
1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
2 teaspoons pineapple juice
2 cups chopped fresh pineapple

Method :
Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste. Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes. Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

Ingredients :
800g chicken, cut into pieces
750 cc coconut milk
2 tsp palm sugar
1 lemongrass, crush
3 lime leaves
6 shallots
3 cloves garlic
5 candlenuts
1 tsp pepper corn
1 tsp coriander seeds
1/2 tsp cumin
1 cm galangal
2 tsp salt

Method :
Grind shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in a blender. Heat oil in a prying pan, fry the ground spices until fragrant.Add coconut milk, water, palm sugar,lemongrass and lime leaves into 1, bring to boil. Add chicken meat and cook until the meat is half-cooked, reduce heat and simmer until well-cooked and the soup mostly evaporates.