basically i steamed a couple of chicken breasts in a bamboo steamer with a few drops of pat chun vinegar, some palm sugar, fresh ginger, corriander root and salt.
cooked 2 cups of jasmine rice with corriander root and ginger in a rice cooker, but subsittuted 50% of the water for coconut oil (not cream or milk... oil) and i didn't rince the rice to keep the starch in it.
made the sauces by microplaning a shit ton of fresh ginger, mixing one 33/33/33 ginger/sambal/coconut oil and the other 50/50 ginger/coconut oil (3rd sausce was just kecap manis)
serve with fresh corriander and some spring onion
done