Monday, 7 May 2012

Spicy Chicken Rendang

The preparation for this dish is little bit different from the original Malay rendang even though most of the ingredients are the same. Taste is spicy and sourish, it's nice when you it served with white rice

1/2 chicken - cut into small pieces
1 large onion -  sliced
2 lemongrass
4 kafir leaves
1 tsp tamarind paste
1/2 cup coconut milk
1/4 tsp sugar
salt to taste

Ingredient for chili paste
1/2" ginger
5 dried chili
2 red chili
1" galangal
3 onion
3 garlic

1. Heat 2 tbsp oil, sauté the onion until fragrant, add the chili paste and lemongrass. Stir fry for 5 minutes
2. Add the chicken and continue stirs. Add the kafir leaves, coconut milk, sugar, tamarind and salt.
3. Cook until it's thick and dish out
4. Served with white rice

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