By Sri Owen
Cut the chicken into two, lengthways, and wash and dry the halves.
Crush the terasi, kemiri, garlic and shallots into a smooth paste. Mix into it all the other ground spices. Heat the oil in a wok and sauté the paste for half a minute. Brown the chicken halves in this oil and paste. Pour in the santen and let it bubble, turning the chicken from time to time. When the sauce has become th