malaysian$chicken$rendang source:$chef$wan$ · pdf file• 8$candlenuts$(buah$keras,...
TRANSCRIPT
Ingredients -‐ Chicken • 1.5 kg chicken, cut into 12 pieces • 500 ml coconut milk (Santan Cair) • 250 g desiccated coconut, roasted, pounded, (Kerisek Mu?ara) • 3 kaffir lime leaves (Makrut, Daun Limau Purut) • 2 turmeric leaves (Daun Kunyit), sliced into thin, narrow strips • Salt and sugar, to taste • Oil for wok cooking
Ingredients -‐ Spice Paste • 10 red chilies, seeds removed • 15 dried chilies (Cili Kering), soJened in hot water, drained • 15 shallots (or 2 red onions), peeled • 3 garlic cloves, peeled • 8 candlenuts (Buah Keras, Kemiri) • 8 lemongrass s?cks (Serai), sliced • 2 cm ginger, peeled • 3 cm fresh turmeric (Kunyit), peeled • 3 kaffir lime leaves (Makrut, Daun Limau Purut), sliced • 10 bird's eye chilies (Cili Padi) – op?onal
Instruc5ons • Blend all the ingredients of the spice paste in a blender un?l smooth and homogeneous. • In a wok, heat up oil and s?r-‐fry the spice paste. Simmer for 2-‐3 minutes. Cover wok to avoid
splaRers. • Add in chicken, coconut milk, and turmeric leaves. Mix well with the gravy (spice paste). • Boil for 45 minutes, or un?l chicken becomes tender and the gravy thickens, or un?l oil surfaces. • Add in the roasted, pounded desiccated coconut (Kerisik) and in the kaffir lime leaves. • Add salt and sugar to taste. • Dish and garnish with finely sliced turmeric leaves. • Serve hot, with plain rice or with Nasi Kerabu (herbed rice – recipe available at ICCS blog).
Malaysian Chicken Rendang
Serves 6
Source: Chef Wan
Cook: Niva Mohan Main, inexpensive, easy to prepare