Ayam Pop

Bruise and add 4 stalks of lemongrass and 5 cloves of garlic to the pot.

Add 3 cups of coconut milk and 1 liter of water. Do not use any more liquid to prevent the sauce from becoming too thin.

Cook chicken until well-cooked, turning frequently to ensure even cooking.

Peel and mince one tomato, fifteen chili peppers, one onion, five cloves of garlic, and crush a tablespoon of belacan.

Blend the mixture with oil instead of water to avoid splitting the sauce.

Add two chopped five-leaves and cook until dry.

Gradually add 1.5-2 tablespoons of coconut cream and continue cooking until well-colored.

Season with salt and sugar, taste testing before adding more seasoning.

Stir-fry again until oil separates and glazes the dish.

For the chicken, ensure it is turned frequently to prevent the sauce from separating.

Strain out lemongrass, garlic, and all other ingredients, leaving only the liquid behind.

Add half a small box of coconut cream and a little sugar. If needed, reduce the liquid slightly to thicken the sauce.

Serve with the prepared sambal on top of the chicken.

Optional: if available, bruise some cucumber slices with salt for garnish.