Fresh pandanus leaves are available from Asian grocery stores. They impart a floral flavour to cooked dishes but are not edible.
2 garlic cloves, crushed
2 cm (¾ inch) piece fresh ginger, peeled and chopped
1 small onion, chopped
1 stem lemon grass, white part only, sliced
1 tablespoon fish sauce
2 tablespoons kecap manis
1 tablespoon Worcestershire sauce
125 ml (4 fl oz/½ cup) coconut milk
2 teaspoons grated palm sugar or soft brown sugar
500 g (1 lb 2 oz) chicken thigh fillets, cut into 20 large chunks
20 pandanus leaves
125 ml (4 fl oz/½ cup) white vinegar
3 tablespoons shaved palm sugar or soft brown sugar
1 tablespoon dark soy sauce
1 teaspoon toasted sesame seeds
1. Put the garlic, ginger, onion, lemon grass, fish sauce, kecap manis, Worcestershire sauce and ¼ teaspoon of pepper in a food processor and blend to a smooth paste. Gradually blend in the coconut milk and sugar.
2. Transfer the paste to a shallow non-metallic dish, add the chicken and mix together well. Cover with plastic wrap and refrigerate for 2 hours. Put the dipping sauce ingredients in a bowl and stir until the sugar has dissolved. Set aside until needed.
3. Preheat a barbecue grill plate or flat plate to medium. Trim the pandanus leaves into strips about 15 cm (6 inches) long. Put a piece of chicken on each leaf, then roll each one up tightly and secure with a toothpick to make 20 parcels.
4. Put the parcels on a lightly oiled hotplate and cook for 5–6 minutes on each side, or until the chicken is cooked through. Serve hot with the dipping sauce.