Chicken Rendang does not require much cooking. Just lots of patience and time to allow it to simmer. What do I mean? Well, you just have to cook the chicken with coconut milk and the spice paste. Then let it simmer until almost...
See more »
Chicken Rendang does not require much cooking. Just lots of patience and time to allow it to simmer. What do I mean? Well, you just have to cook the chicken with coconut milk and the spice paste. Then let it simmer until almost all the coconut and spice mixture are absorbed into the chicken meat and becomes tender. Chicken Rendang Ingredients 1 Whole Chicken, cut into smaller pieces 1/2 Cup Unsweetened Desiccated Coconut 300 ml Coconut Milk 2 Pandan Leaves, knotted 3 Stalk lemongrass, bruised Sea Salt To Taste Spice Paste 10 Shallots (about 120 g), peeled 4 Cloves Garlic 3 Lemongrass, white part only 50 g Ginger 15 g Galangal 10 g Fresh Turmeric 20 g Dried Chilies, soaked Method Combine the spice paste and blend until fine. In a large pot, add the chicken pieces with coconut milk, lemongrass, Pandan leaves and spice paste. Bring it to a boil and reduce the heat. Stir well and simmer for about 25-30 minutes. Meanwhile, dry fry the desiccated coconut on low heat until light golden brown. Let it cool completely and blend until fine. Then mix in the ground coconut into the chicken mixtures. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken. Serve warm. You might also like:
See less »
Kaboodle will send you a newsletter and updates from your friends. You can unsubscribe at any time. Kaboodle does not sell or share your email address or personal information with anyone.
Kaboodle requires all users to provide their real date of birth as both a safety precaution and as a means
of preserving the integrity of the site. You will be able to hide this information from your profile if you wish.
Added by 1 people