Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. The next day, preheat the oven to 120C/250F/Gas ½.

Take a large pan and some olive oil in it and then add the cumin seeds along with chilli flakes, salt and pepper and let it cook until fragrant and take some of the cooked spices aside for the ...