Ayam Bakar (Indonesian Grilled Chicken)

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1. 1Step 1: Heat vegetable oil in a pot (large enough to arrange the chicken in one layer). Fry the spice paste for 5 minutes on medium heat until fragrant.
2. 2Step 2: Add lemongrass, galangal, lime leaves, water, kecap manis, tamarind puree, salt and sugar, and bring to a boil.
3. 3Step 3: Add the chicken and simmer for 30 minutes or until chicken is cooked. Turn off the heat. If you have time, you can leave the chicken to soak in the sauce for another hour to let the flavours permeate into the meat.
4. 4Step 4: Transfer the chicken to a baking dish or pan, as you will need to grill the chicken in the oven later. Leave the sauce in the pot, and bring it to a boil. Simmer until sauce is reduced to a thick paste.
5. 5Step 5: Spoon some of this paste onto the chicken (skin-side up).
6. 6Step 6: Turn on the oven grill/broiler. Grill the chicken for 20 minutes or until the skin is caramelized and black. Be careful not to burn it.
7. 7Step 7: Brush on more of the reserved paste from step 2 above if you like and grill again.
8. 8Step 8: Transfer to a serving dish and serve with steamed rice, cucumbers, a drizzle of kecap manis and sambal belacan.
9. 9Step 9: Remove the chilli stalks. Place chillies and candlenuts in a pot of boiling water, and simmer for 10 minutes. Drain of the water.
10. 10Step 10: Roughly slice the chillies. Place chillies, belacan, candlenuts and garlic in a food processor/blender and chop finely.
11. 11Step 11: Add salt, sugar and lime juice to taste. Transfer to a small dish, and serve with Ayam Bakar. If desired, drizzle some kecap manis over the sambal belacan before serving.