4 sundried bilimbi (substitute with other sour fruits such as lemon, or tamarind)
4 cloves garlic
The unique thing about this Acehnese cooking is not only are they fried with spice paste but also with chopped pandan leaves, curry leaves, and green curly chilies. Use free-range chicken to achieve an authentic taste.
Bring water to a boil together with the spice paste, lemongrass and bay leaves. Add in the chicken, and sprinkle in salt and sugar. Lower the heat and cook until the water is reduced, and remove the chicken.
Deep-fry the chicken with its spices until golden brown. Remove from heat and strain the excess oil.
Using the left over cooking oil from the chicken, fry the pandan leaves, curry leaves, and green curly chilies until they become dry. Remove from heat and strain the excess oil.
Heat the fried chicken with the fried leaves in a pan without any oil, on a medium heat while mixing evenly for a few minutes. Remove from heat.