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Blend ginger, galangal, coriander seeds, turmeric powder, salt, and a bit of water into a paste. Marinate the Sadia Chicken Thighs with this blended paste for 30 minutes.
Boil the marinated chicken with bay leaves until half-cooked. Drain, then deep fry (or air fry) until golden. Remove and set aside.
Pound the cashew nuts until fine. Pour some hot oil (from frying the chicken) over them and mix well.
In another bowl, pound the chilies and garlic together. Pour some hot oil (from frying the chicken) and mix with seasoning powder, salt, and sugar.
Mix both pastes. Add more cashew nuts paste to reduce heat, less for spicier sambal.
Deep-fry cabbage, tempeh and tofu.
Pound the fried chicken thighs until half-crushed and serve it with white rice, sambal, and side dishes.