Ingredients
1 kg Chicken (clean and cut into 12 pieces)
21/2 -3 cups Coconut Milk (extracted from 3/4 or 1 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result) ( I dont use that much coconut milk for health purpose)
21/2 -3 cups Coconut Milk (extracted from 3/4 or 1 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result) ( I dont use that much coconut milk for health purpose)
To grind in a paste:
10-15 dried Chillies (soaked till plump and drain)
5-6 large Bombay Onions/yellow onions (must be this onion, gives a sweeter taste to your dish)
10 cloves Garlic, peeled
3 cm Galangal (lengkuas)
2 cm fresh turmeric (optional)
2 cm Ginger
4 Lemon Grass(trim off the bottom part and cut off the top part, use the middle potion)
1/2 cup Oil
Salt to taste
5-6 large Bombay Onions/yellow onions (must be this onion, gives a sweeter taste to your dish)
10 cloves Garlic, peeled
3 cm Galangal (lengkuas)
2 cm fresh turmeric (optional)
2 cm Ginger
4 Lemon Grass(trim off the bottom part and cut off the top part, use the middle potion)
1/2 cup Oil
Salt to taste
Method
Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Cook the spices until oil surfaces on top, then only add chicken pieces.
Mix thoroughly.
Cook for 4 minutes. Add the coconut milk, salt, and sugar(optional) and leave to simmer gently. Close with a lid and stir occasionally. Cook until oil starts to surface for at least 30-40 minutes over low flame. You can add julienne turmeric leaf if desired. Remember, each item that you add or discard, changes the flavor which in my opinion just as tasty to enjoy with a plate of white rice or even briyani. I made this rendang two days back for my son’s birthday. He likes to eat it with plain briyani and potato cutlet
Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Cook the spices until oil surfaces on top, then only add chicken pieces.
Mix thoroughly.
Cook for 4 minutes. Add the coconut milk, salt, and sugar(optional) and leave to simmer gently. Close with a lid and stir occasionally. Cook until oil starts to surface for at least 30-40 minutes over low flame. You can add julienne turmeric leaf if desired. Remember, each item that you add or discard, changes the flavor which in my opinion just as tasty to enjoy with a plate of white rice or even briyani. I made this rendang two days back for my son’s birthday. He likes to eat it with plain briyani and potato cutlet
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