Tuesday, February 22, 2011

Chicken Rendang


1 lb Chicken (cut to small pieces)
300ml coconut milk
6 lime leaf
½ tsp salt

Spice Paste (ground together)

5 shallots
4 clove garlic
1½ Tbsp mince ginger
4-8 fresh or dried chillies (or sambal oelek 4 tbsp)
5 Tbsp toasted coconut
2 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp ground turmeric
2 stalk of lemon grass
1 thumb size galangal


  • Combine all the ingredients in a large wok and bring to a boil.
  • Reduce heat to medium-low, partially covered and simmer for 1 hours or until chicken is tender and gravy is very thick and shiny with oil. Stir every now and then. Season to taste. If there is much more liquid, remove chicken and cook till liquid is almost dry.
  • Serve hot with rice and some sliced cucumber.
Note : 1)  If you want it to be spicier, add more chili
           2)  To toast coconut, fry in a dry pan till it looks brown, then pound it till it looks like the oil is
                seperating. Should look like a paste.

No comments:

Post a Comment