1Use a grinder to grind the buah keras, lemongrass, ginger, galangal, turmeric root, garlic, shallots, dried chillies, red finger chillies and chilli padi into paste. If using a blender, add up to 150 ml of water to help its blades rotate smoothly.
2Heat the wok on medium heat and add the oil. Heat for 2 mins. Turn off the heat and gently add in the spice paste. Stir and turn on the heat to low.
3Over low heat, fry the mixture for around 15 to 20 mins until it becomes a thick paste and the oil surfaces.
4Add in the chicken pieces and stir-fry for 5 mins until the chicken is coated with the spice paste.
5Add in the bruised lemongrass, cloves and star anise.
6Pour in the coconut cream and water.
7Add the asam keping, kaffir lime leaves, turmeric leaf and ground coriander.
8In a small bowl, mix the asam jawa and 2 tbsps of water. Strain the mixture and add the tamarind juice to the chicken.
9Stir and simmer covered for 45 mins, stirring often, until chicken is cooked through and tender.
10Season with salt and add the sugar.
11Add in the kerisik. Stir through. Serve hot.