Rendang Ayam Sos Soya
590g chicken, cut into desired size
180ml (3 1/2 cup) semi thick coconut milk
2 tbsp kerisik (I used Rasaku Brand)
1 tbsp dark soy sauce (I used the caramel type)
1 asam keping /tamarind slice/asam gelugor/Garcinia atroviridis
2 pieces of daun limau purut /kaffir lime leaves/makrut lime leaves (julienne)
1 piece/1 turmeric leaf (julienne)
To grind into a paste
10 -12 dried red chillies (soak in hot water for 15mins and drained)
70g galangal
60g lemongrass
32g ginger
10g coriander seeds
1 tsp fennel seeds
160g yellow onion
Heat a wok or skillet with 3/4 cup of oil (you do not oil to stir fry the ground ingredients until oil floats on top). Stir in ground ingredients and stir fry until aromatic. Then mix in the asam keping and leftover lemongrass (optional). I had extra so added :-) Give a few stirs, then add in chicken pieces. Mix for about a minute or so, then add in 1 cup of water. Mix well and leave to cook for about a few minutes. Close lid and stir occasionally so that the spices do not stick to the pan. Then pour in coconut milk and stir well. Add in some salt and sugar. You can add more if needed towards the end. Simmer in low heat. Close with a cover. Stir every 2 mins or so. Cook until the gravy thickens and the oil starts floating on top of the spices. Mix in julienne leaves, 1 tbsp kerisik and soy sauce. Stir well. Add more kerisik and adjust seasoning. Close fire. The gravy thickens further once cooled. Serve with biryani, coconut rice or white rice.
590g chicken, cut into desired size
180ml (3 1/2 cup) semi thick coconut milk
2 tbsp kerisik (I used Rasaku Brand)
1 tbsp dark soy sauce (I used the caramel type)
1 asam keping /tamarind slice/asam gelugor/Garcinia atroviridis
2 pieces of daun limau purut /kaffir lime leaves/makrut lime leaves (julienne)
1 piece/1 turmeric leaf (julienne)
To grind into a paste
10 -12 dried red chillies (soak in hot water for 15mins and drained)
70g galangal
60g lemongrass
32g ginger
10g coriander seeds
1 tsp fennel seeds
160g yellow onion
Heat a wok or skillet with 3/4 cup of oil (you do not oil to stir fry the ground ingredients until oil floats on top). Stir in ground ingredients and stir fry until aromatic. Then mix in the asam keping and leftover lemongrass (optional). I had extra so added :-) Give a few stirs, then add in chicken pieces. Mix for about a minute or so, then add in 1 cup of water. Mix well and leave to cook for about a few minutes. Close lid and stir occasionally so that the spices do not stick to the pan. Then pour in coconut milk and stir well. Add in some salt and sugar. You can add more if needed towards the end. Simmer in low heat. Close with a cover. Stir every 2 mins or so. Cook until the gravy thickens and the oil starts floating on top of the spices. Mix in julienne leaves, 1 tbsp kerisik and soy sauce. Stir well. Add more kerisik and adjust seasoning. Close fire. The gravy thickens further once cooled. Serve with biryani, coconut rice or white rice.
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