Servings: 4 people……..Prep Time:10 minutes
Cook Time:1 hour
5 garlic cloves *
1 inch ginger *
1/2 inch galangal *
3 candlenuts *
1/2 yellow onion *
1 red onion *
6 lemongrass *
1 cup water *
1 kg chicken thigh , skinless and bone in
1 star anise
1 cinnamon stick
2 lemongrass , wounded and cut into 2 inches length
2 tsp bean stew powder
4 tbsp curry powder
1/2 tsp turmeric powder
1 cup water
2 tbsp earthy colored sugar
2 tsp salt
3 tbsp kerisik , broiled coconut glue
4 tbsp pressed tamarind juice
300 ml coconut milk
3 kefir lime leaves , daintily cut
The Base Paste
Rendang glue or powder comprises of chillies, galangal, garlic, ginger, lemongrass, shallots, kerisik and now and then different flavors also. In the event that you need to accomplish a definitive flavors, it is ideal to saute the aromatics as per this arrangement: lemongrass, garlic, shallots lastly, chillies. Guarantee that every fixing is sauteed until fragrant before including the following.
50 g coconut dried up
In a dry and clean container, toast dried up or ground coconut over medium warmth until brilliant earthy colored. Expel from skillet. Pound ground coconut until oil is discharged. In the case of utilizing dried up coconut, it ought to be beat finely.
10 bean stew peppers (fresh)3 lemongrass stalk(s) 4 cm galangal 2 shallot(s) 4 garlic clove(s)3 tbsp oil
Mix dried chillies, galangal, garlic, shallots and lemongrass follows finely. Warmth up a container with oil over medium to high warmth and cook the mixed fixings until fragrant
450 g chicken meat
Include toasted parched coconut. Blend uniformly. At that point, include chicken meat and pan fried food over medium warmth for 3 to 5 minutes.
150 ml coconut milk200 ml watersalt
Include coconut milk. For more sauce, include some water or more coconut milk. Add salt to taste. Cook until sauce thickens.
3 kaffir lime leaves
Without further ado before dispensing, include kaffir lime leaves. Blend well and serve hot.