Bumbu Prep Chop the djahe and kunyit, finely chop the shallots, garlic and red lombok and grind the peanuts into a bumbu paste. Then add djahe, kunyit, petis udang and ketumbar to make a nice paste. Light the BBQ at 180 °C. Heat the oil in a Dutch oven and fry the bumbu paste together with the Sereh and the daun djeruk purut to a fragrant tropical substance. Add the coconut milk and bring to the boil. Add the chicken thighs, palm sugar and asem paste to the Dutch oven and bring back to the boil, stirring frequently. Braise the chicken thighs for about 30 minutes or until they reach a core temperature of 75 °C. Remove the chicken thighs from the Dutch oven and roast them on the BBQ until nicely browned, brushing the cooking juices over and over.