INGREDIENTS: 1 KG - Chicken (bone-in, cut in pieces), 1 - Banana Heart, 2 ½ - Freshly Squeezed Coconut Milk, 3 tbsp - Kerisik (Toasted Desiccated Coconut), 4 tbsp - Meat Curry Powder, 6 pcs - Assam Gelugor (Tamarind Slice), 2 - Star Anise, 1 tbsp - Budu (Fermented Anchovies Sauce), Salt and Sugar to Taste

REMPAH BASE: 80g - Shallots, 5 cloves - Garlic, 40g - Ginger, 30g - Dried Chillies,

METHOD Remove the outer layers of the Banana Heart to reveal the white heart, cut this in 1cm slices and soak them in salted water, leave to the side for use later. Blend your Shallots, Garlic, Ginger and Dried Chillies into a paste. (Tip: Put wet ingredients into the blender followed by dry, the liquid extracted ensures a smoother blend) On medium heat, add in half the coconut milk and cook this until the oil is released, add in your blended paste and fry for a while before throwing in the Star Anise. Fry this for 1 minute and add in your chicken to cook, slowly add in the remaining coconut milk alittle at a time while constantly stirring, cook this for 5 minutes. Now add the Banana Heart, Assam Gelugor, Curry Powder and Budu, cook a further 10 minutes, until the banana heart is soft and chicken is fully cooked, now we mix in our Kerisik and its done, the finished dish should be a dry gravy, coating the chicken.