Recipe for Rendang Ayam (Chicken Rendang)
1/3 cup oil
1 lb. boneless chicken or 4 bone-in breasts or legs
1 cup water
1 cup cream coconut
2 tsp. salt
3 lime leaves thinly sliced
3 tamarind peels
½ tsp. brown sugar
Spicy Paste
Puree the following ingredients in a blender:
2 tsp. coriander seeds, heated until brown
5 huge dried chilies, boiled until soft or soaked in hot water
4 shallots
4 cloves garlic
2 stalks lemongrass, sliced ¼"
1 piece ginger (2")
1 tsp. galangal powder
3 small green chilies
1 tsp. turmeric
1 cup water
Then add 1 Tbsp. of curry powder and blend again.
The Steps:
1. Prepare the spicy paste.
2. Heat the oil, add the spicy paste, 1 cup of water and fry for 5 minutes.
3. Add chicken pieces.
4. Add salt, tamarind peels, lime leaves, coconut cream and brown sugar.
5. Cook uncovered on medium heat for 20 minutes, stirring frequently, then simmer until the chicken is tender (30 minutes) and the gravy begins to dry up and look creamy.
Nasi Lemak
Ingredients: (Serves 4)
Rice 3 cups
Coconut milk 1/2 cups
Water 3 cup
Pandan leaves, cleaned and knotted 4
Ingredients A - for sweet chilli paste
Dried chillies, softened in water and pounded finely 50g
Shallots 50g
Shrimp paste 1 tsp
Ingredients B
Sugar 2 tbsp
Tamarind, soaked in 4tbsp water, squeezed and strained 1 tbsp
Salt to taste
Method :
Sweet chilli paste
Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.
Coconut rice
1. Wash the rice and drain.
2. Mix coconut milk with 3 cups of water and 1 tsp salt.
3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chilli paste. |
发表于 26-12-2005 09:34 PM
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