Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Rendang Chicken Recipe by Amy Beh
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Ingredients
1.5-2kg chicken, chopped into serving pieces
Spices (ground):
30 dried chillies, soaked
3 fresh red chillies, seeded
8 shallots
4 cloves garlic
5 stalks lemon grass
4-5cm piece ginger
3cm piece galangale
2cm piece fresh turmeric
1 litre thick coconut milk (from 2 coconuts)
1 cup grated coconut (use the white part only), dry fried for kerisik
3-4 kaffir lime leaves, finely sliced
1 turmeric leaf, finely sliced
Seasoning:
1 1/5-2 tsp salt or to taste
1 tsp dark brown sugar
Method
Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.
Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.
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