Massage chicken with betutu spice mix. Season with salt and pepper and tamarind water. Wrap chicken completely with banana leaves or greased parchment paper and then foil. Place on grill for 30 minutes.
Grind shallots, garlic, turmeric, ginger, galangal, wild ginger, candlenuts, 1000-spice, chile peppers, shrimp paste, and peanuts in a food processor. Saute paste with coconut oil.
Wash rice until water is clear and then drain. Put rice in pot with coconut milk, chicken stock, garlic, lemongrass, salam leaves, and bali leaves. Season with salt and stir well. Put on top of stove with medium heat and let it boil. Put in rice cooker and cook until soft. Remove and disregard the lime leaves, garlic, lemongrass and salam leaves.
Recipe courtesy of Vindex Valentino