Toast cumin, fennel and coriander seeds under low fire.

Place toasted herbs together with the marinade ingredients except sugar and salt into food processor and blitz until you get a smooth paste.

Heat up 500ml water in a heavy bottom pot. Once it comes to a boil, toss in kaffir lime leaves, bay leaves and the blended herbs.

Let it come to a boil and place the chicken marylands in together with sugar and salt. Cook for 20 mins. Remove and set aside to cool.

Strain out 250ml stock and mix with the rest of the batter ingredients together.

Heat enough oil in a large pot to 180C and coat tofu triangles with batter and fry until golden. Set aside.

Coat chicken with batter and fry until both sides slightly golden. Remove and set aside.

To make the kremes (crunchy bits made with batter), spoon remaining batter and sprinkle into hot oil. Strain and place onto paper towels to absorb excess oil.

Heat up frying pan with 1 tbsp of oil and fry chillies, shallots, garlic and tomatoes for a min.

Add in toasted belacan and cook for 1 min. Remove from heat and transfer to food processor and blend into paste.

Transfer back into frying pan, add sugar and salt and cook until it thickens. Add lime juice once removed from heat. Set aside to cool.

Give the chicken a good smash with a pestle. Serve with steamed jasmine rice, cabbage, snake beans, tomato wedges, fried tofu and sambal.