Pound coriander, garlic and black peppercorns finely, set aside. Heat the pan, add the garlic. Stir fry until turn to light brown. Scoop them down, set aside.

After fried garlic use the same wok, add the pounded. Stir fry until fragrant add onion stir fry until the onion look clear. Add chicken, season with palm sugar. Keep stir fry until it all melt. Add watermelon rind, soy sauce and macadamia. Stir fry until dry and stick. Scoop up and allow it cool. Then use a spoon scoop up, roll into a small ball.

Mix the flour together, use a strainer Strain the flour into the pan. Simmer over low heat until the batter is stick and dry. Then knead the batter 2-3 minutes, form into a small ball. Flatten it and put the filling on, wrap it into a ball. Pull the batter up to make a long neck of the bird shape. Use tweezers to make feathers like in the picture.