Ayam Gepuk Cream Pasta

Mix sea salt, brown sugar, turmeric powder, corlander powder, garlic powder, cumin powder, ginger powder, and white pepper together.

Rub seasoning evenly onto chicken thigh.

Leave chicken uncovered on rack in chiller fro 2-3 hours.

Surface should be dry but slightly tacky, not wet.

Whisk all the dry flour ingredients together in a large bowl until fully combined.

Thoroughly dredge the dry, seasoned chicken pieces in the flour mixture, pressing down firmly to ensure the coating adheres to the surface.

Let the coated chicken rest for 5 to 10 minutes until the flour mixture hydrates slightly and clings to the skin.

Mist the chicken very lightly with water just until the surface feels damp and tacky —ensure it is not overly wet or dripping. Immediately dredge the pieces a second time to create a thin, double-crusted layer of flour mix.

Let the double-coated chicken rest again for 5 to 10 minutes to lock the crust in place.

Fry the chicken at 165°C until it reaches a light golder color and is cooked through. Remove the pieces from the oil and let them rest for 3 to 5 minutes.

Right before plating, flash fry the chicken a second time at 180°C for 45 seconds to get that ultimate, maximum crunch. Drain quickly and serve hot!

Blend oil, red chili, chili padi, shallot, garlic, tomato, belacan, lemograss and sea salt.

Sweat mixture and bay leaf until aromatic.

Add in roasted cashew nibs.

Cook on medium-low heat until fragnant and oil separates.

Add gula melaka. Cook for another minutes.

Off heat, then add lime juice.

Slice cabbage very fine.

Slice cucumber into ribbon or thin slice.

Chiffonade coriancer leaf and kaffir lime leaf.

Mix lime juice, salt and sugar.

Toss lightly with the greens.

Keep chilled.

Season only 10-15 minutes before serving to avoid the slaw becoming watery.

Boil fettuccine in salted water until 1 minute before al dente.

Reserve pasta water before draining.

In a pan, melt Debic butter.

Add chopped garlic and sweat until fragnant.

Add cashew sambal gepuk and cook for 45-60 seconds until aromatic.

Add Debic Cookng Cream and parmesan cheese.

Add cooked fettuccine

Toss continuously until sauce coats the fettuccine.

Add more pasta water little by little if the sauce is too thick.

Finish with lime juice.

Final texture should be creamy, glossy, sambal-forward, not too thick and not watery.

Add kicap manis, water, ginger, kaffir lime leaf, lemongrass, and lime peel into a small pan.

Slimmer gently until slightly syrupy. Do not boil aggresively.

Strain. Cool down. Add lime juice at the end.