CHICKEN RENDANG
1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)
Grind together to make paste:
20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots
Method
Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.
1 chicken cut into 16 pcs
Thick coconut milk from 1 coconut
3 stalks serai (lemon grass)- smashed
salt to taste
Kerisek from 1/2 coconut (coconut grated, roasted until brown and ground to a fine paste)
Grind together to make paste:
20 dried chillies
1/2 inch gallangal (lengkuas)
1 inch ginger
10 shallots
Method
Heat wok. Put in chicken, coconut milk, serai, all the ground ingredients, salt and mix well. Cook on medium fire till chicken is well cooked. Add kerisek and mix well. Cook in slow fire until gravy blends well and oil rises. Remove and serve with ghee rice, white rice or even bread.
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