– Slice the cabbage
– Roughly chop the fresh turmeric
– Chop the red onion, chillis (red and green) and candlenuts
– Crush garlic
Rub the chicken leg with candlenuts, white pepper, salt and fresh turmeric.
Boil a pot of water and boil the marinated chicken legs for about 10 minutes.
While waiting for the chicken leg, in a blender, add in the crushed garlic, diced red onions, chopped chillis, belacan and water. Blend until well combined and finish blending with some lime juice. Season to taste with salt and sugar then set the sambal aside for the flavours to develop.
Remove chicken legs from the pot and allow to cool.
Once cooled, deep fry over high heat for 2 minutes until golden brown.
Deep fry the tempeh until golden brown.
On a chopping board, lightly smash the chicken and apply some of the sambal on top of the chicken. The rest of the sambal will be for dipping.
Serve the chicken legs with the fried tempeh, sliced cabbage and sambal