Wednesday, January 14, 2015

A Scratch Rendang Recipe

Chicken Rendang

The ingredients:
1/2 kilo chicken, cut into chunks
Oil for frying
5 kaffir lime leaves
1 stalk lemongrass
1/2 cup coconut milk
3 tbsp of desiccated coconut (kopra)
1 spoon of salt and sugar

For the spice paste:
5 bird's eye chillies, soaked in warm water
5 fresh red chillies (remove the seeds if you want it less spicy)
1 stalk of lemongrass
7 shallots
1 clove garlic
1/2-inch peeled galangal
1 teaspoon each of coriander seeds / turmeric powder / salt / sugar

How to make:

  1. Grind coarsely the spice paste in your food processor. 
  2. Toast the grated desiccated coconut (kopra) with a little oil in a heavy-bottomed pan until brown and set aside. 
  3. In the same wok, heat another spoon of oil and fry the kaffir lime leaves for 10 seconds. 
  4. Now add the spice paste and fry on a slightly high flame until the colour changes. 
  5. Add the chicken and mix well, letting the meat coat and soak in the spice mix. 
  6. Add salt and sugar. 
  7. After the chicken is cooked on low heat, add the coconut milk and the toasted coconut. 
  8. Let it boil for a few seconds and turn the flame off immediately.

Serve with hot rice.
From TheHindu

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