Ingredients: 1 kg chicken, skinned and cut into 4 cm pieces,3Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick – about 20 minutes.,1Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.,6 fresh red chillies,Thick coconut milk from 1 coconut,5 clvs garlic,2 cm piece ginger,1 level tsp ground turmeric,2 3 kaffir lime leaves, torn up,2 stalks lemon grass,tablespoon lime juice,5Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.,3 tablespoons oil,1 2 tsp salt (to taste),10 shallots, peeled,1 tablespoon sugar,turmeric leaf, torn up
Instructions:
- Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.
- Heat oil in a roomy wok and add ground ingredients. Cook over low heat until liquid is reduced and oil begins to separate.
- Pour in the coconut milk and continue cooking over medium heat until mixture is thick.
- Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick – about 20 minutes.
- Add the kaffir lime and turmeric leaves and continue cooking to desired consistency, stirring now and then to prevent the base from burning. Cook for 20 – 30 minutes, depending on how “dry” you like your rendang (some people prefer a thick sauce, others like it cooked until the mixture is dark brown – it's a matter of personal taste).Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.
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