Colour is from the turmeric solution & the natural sugars in the coconut water(I think). It was tasty,I can see it being a real show stopper if I used a whole pig.
I will put the chicken in this thread just to round it off. I will marinate it in the rest of the turmeric solution & spice paste then roast it.I will get some shrimp paste just so I can see if that extra flavour is worth it. Its not that big a leap from a lot of the curry pastes I make ,its just this salam leaf & kencur that have me flummoxed..I figure they are the distinctly Balinese ingredients. I dont want to get obsessive about it but I am curious now.