Marinate the Chicken

1. Add the ginger, galangal, garlic, shallots, curry powder, turmeric powder, yumyum seasoning, and water to a blender.
2. Blend until smooth.
3. Pour the marinade over the chicken thighs and drumsticks.
4. Mix well, ensuring all pieces are evenly coated.
5. Cover and marinate overnight for best results.

Poach the Chicken

1. Bring a large wok or pot of water to a boil.
2. Add the spring onions, ginger, chicken powder, and salt.
3. Add the marinated chicken and simmer until cooked through.
4. Remove the chicken and drain well. Set aside.

Make the Cashew Sauce

1. Add the cashews to a mortar and pestle and pound until roughly crushed.
2. Add the salt and continue pounding until a coarse paste forms.
3. Pour in the hot oil and mix until smooth.
4. Set aside.

Make the Chilli Sauce

1. Add the chillies, garlic, salt, and sugar to a mortar and pestle.
2. Pound until a rough paste forms.
3. Pour in the hot oil and continue mixing until combined.
4. Set aside.

Fry the Vegetables & Sides

1. Heat oil in a wok over high heat.
2. Fry the cabbage briefly until lightly coloured. Remove and set aside.
3. Fry the watercress until just cooked. Remove and set aside.
4. Fry the tofu until golden. Remove and set aside.
5. Fry the kerupuk until puffed and crispy. Remove and set aside.

Fry the Chicken

1. Using the same hot oil, fry the poached chicken until golden brown and crispy.
2. Remove and drain well.

Serve

1. Add steamed rice to a serving plate.
2. Arrange the fried cabbage, watercress, tofu, and kerupuk alongside.
3. Place the crispy chicken on top.
4. Spoon over the cashew sauce and chilli sauce.
5. Serve immediately.