I was inspired to cook this dish mostly due to the recent “Eid” or “Raya Aidilfitri” festivities celebrated by the Muslims. I can so clearly remember growing up in Malaysia, whenever Raya comes around I look forward to visiting our Muslim friends at their Open House to eat the rendang, curries, and especially the lemang (traditional food originated from the Iban people in Borneo – PS my mom is Iban, therefore I am half Iban! – made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo).

• 1.5kg whole chicken, cut into 8-10 parts
• 2 tbsp turmeric powder
• 1 tbsp salt
• Sufficient peanut or vegetable oil
• 1 cup red onions, chopped
• 2 tbsp ginger, grated
• 4 cloves garlic, minced
• 1 can tomato puree
• 4 tbsp chilli paste (medium hot, reduce to 2-3 tbsp for mild)
• 3 tbsp hot chilli sauce, or to taste
• 1 cup tomato sauce
• 2 tbsp dark sweet soy sauce
• 1 large onion, cut into rings
• 1/2 tbsp sugar
• Salt to taste
• 2 cups water
• 3-4 kaffir lime leaves (substitute: zest of 1 lime)
• 2-3 pandan leaves (optional)
• Vegetable oil for pan frying
• A few sprigs fresh coriander leaves for garnish