1. Wash and dry the chicken breast and chop it into big chunks before adding it to a food processor. We need a fairly mushily texture to be able to wrap around the skewers later. Take your gangal, ginger, aromatic ginger, turmeric and shallots and peel them. Chop them rather coarsely.

2. Do the same with the lemongrass only using the lower part of the stick. Clean and core the chilis, slice them. Add the chopped spices either to a food processor or chop them super finely with a sharp knife until they are barely big enough to notice them later on in the chicken mix.

3. Mix the spices and chicken well together with your hands or a spatula. Mortar the black pepper, coriander and candlenut or use them already in powdered form, add to the mix.

4. Add the grated coconut to the mixture as well as the palm sugar and shrimp paste.* Slice the kaffir lime leaves very finely before adding to the mixture. Use the coconut oil to bring it all together and season with some sea salt and white pepper.

5. Wrap 2 teaspoons of the mixture around the skewers like in the video below. Put aside. Fire up your charcoal or electric BBQ and grill the skewers for about 5-7 minutes, keep turning them so they get a golden colour from all sides.

6. Serve as a starter or snack and mix up a delicious sambal to go with it if you like. Enjoy!