Fry the bruised lemongrass in oil, then put in the blended ingredients. When the colour has changed - and the blended ingredients are a bit garing (crisp; though not too much), put in the chicken and the coconut milk (if the milk is too thick, add water, though not too much as the chicken will excrete liquids).
After a while, put in the lime leaves (just tear and throw in) and the asam keping.
A little while later, put in the turmeric leaves and kerisik. Wait till the gravy is thick, then add in salt and sugar to taste.