Chicken gado gado

To make the sambal kacang, heat the oil in a wok or frying pan over a medium heat. Once hot, add the peanuts

Cook the peanuts, stir frying, until they’re starting to colour. Remove from the pan with a slotted spoon and drain on kitchen paper

Add the garlic, makrut lime leaves, bird’s eye chillies and shrimp paste to the pan and cook until the garlic and chillies have softened. Lift everything out with a slotted spoon and drain on kitchen paper with the peanuts

Add the fried ingredients to a blender with the tamarind and kecap manis and blend to a coarse paste. Taste and add a pinch of salt, if necessary

In a saucepan, combine the palm sugar and 200ml water. Heat gently until the sugar is dissolved

Combine the peanut paste with the sugar mixture. Heat gently until thickened and slightly reduced. Add the lime juice, mix well to combine, and set aside

To cook the chicken, first place a frying pan over medium heat and, once hot, add a small splash of oil

Add the chicken breasts to the pan - skin side down - and place a sheet of greaseproof paper over them. Top the paper with something heavy like a cast iron pan

Cook the chicken for 5-7 minutes, depending on their size. Then, flip the chicken breasts over and cook for a minute or so more until fully cooked through (if any liquid builds up in the pan, carefully pour this off during cooking)

To serve, arrange the vegetables on a platter with the chicken and garnish with sliced chilli and crispy shallots. Either drizzle the sambal over or serve it on the side