Chicken Rendang
You can cook with either beef, mutton or pork too. Your choice
Ingredients
Chilli Paste:
A)
1 tsp cumin seed
1 tsp fennel seed
B)
8 cloves garlic
5 stalks lemon grass
6 candle nuts (buah keras)
15 shallots
15 pcs dried chillies
25g ginger
25g galangal (blue ginger)
25g tumeric or 5g tumeric powder
100g oil
1 tsp salt
*Easier to cook 3 times the chilli paste and use only 1 portion and freeze up the rest for future use.
Ingredients (for Chicken):
800g chicken cut at bite size
250g coconut milk
3 Tbsp brown sugar
1 tsp salt
1 bowl fried coconut (200g fresh grated coconut – fry in pan without oil until brown)
*optional 5 kaffir lime leaves
Method:
1) Roast cumin seeds and fennel seeds 3mins30secs/ V/ Spd 1
2) Grind dry chillies, lemon grass, shallots, garlic, ginger, galangal, candle nuts and turmeric (in between, stop 2 or 3 times to scrape down for more even grinding) 2mins/ Spd 10
3) Add 100g oil and 1 tsp salt to cook paste (put simmering basket on top of lid instead of MC to prevent splash) Cook for 25~30mins / V/ Spd 1
4) Add chicken, coconut milk, 3 tbsp brown sugar and 1 tsp salt (continue to have simmering basket on top of lid) Cook another 50mins/ V (dry) or 100'C (gravy), Spd Spoon*Reverse
*Add fried coconut in last 10 mins
*optional, you can add in about 5 kaffir lime leaves at the last remaining 3mins