Thinly slice the cucumber and cut the tomatoes into quarters. Steam the green beans and cabbage leaves until soft, but not mushy.
Prepare sambal lalap terasi:
Preheat cooking oil over medium heat. Add shallots, shrimp paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes
Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor
Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week
Prepare ayam bakar:
Marinade the chicken with lime juice while you are preparing other things
Place all ingredients to grind in a food processor and grind until you have a smooth paste
Mix the ingredients you have grind with coconut sugar, kecap manis, and salt. Stir to mix everything
Preheat cooking oil over medium heat. Add the grind ingredients. Stir fry until fragrant, about 5 minutes.
If cooking with Instant Pot pressure cooker:
Place the chicken pieces inside the inner pot of instant pot. Pour 1/4 cup of water inside the pot. It may seem a little of water, but that's enough. Not much liquid is lost in pressure cooker. Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass.
Cover the lid of the instant pot. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "hi pressure". Set the timer to 10 minutes. When the timer is up, release the steam immediately. Uncover the lid. Carefully remove the chicken from the inner pot and set aside to let them cool down for 10 minutes. Proceed to grilling
Strain the cooking juice from the inner pot. You will get some solid. Keep the solid and mix with some kecap manis and cooking oil if you like, that's what I did.
If cooking chicken on the stove:
Place the chicken pieces in a large pot. Pour water until just enough to cover the chicken pieces. Add the grind ingredients you stir fry earlier followed by kaffir lime leaves, and lemongrass. Bring to a boil and then lower the heat to let it simmer until the chicken pieces are cooked through, about 20-30 minutes
Remove the chicken pieces from the liquid and keep some of the solids from cooking the chicken. Let the chicken cool down for 10 minutes. Proceed to grilling
Grill the chicken:
Brush the chicken with the sauce and then grill until you are happy with the color
Serving:
Serve the ayam bakar with vegetables and sambal lalap terasi