About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, August 19, 2012

CHICKEN RENDANG

CHICKEN RENDANG

700gm chicken cut into small pieces

11/2 cup thick coconut milk

60gm kersik

1-2 pieces asam gelogur

1 tsp cumin powder

1 tsp fennel powder

1 tsp turmeric powder

1 tsp coriander powder

1 turmeric leaf,shredded finely

7-8 tbsp oil

Salt and a bit of sugar to taste

Grind to a paste

20 dry chili,remove seeds and soaked

6 shallots

6 garlic

3 stalk serai

2cm ginger

2cm lengkuas

1. Heat oil and add in the grind ingredients and the powders mix with a little water. Fry until oil rise.

2. Add rest of the ingredients and stir well, cook until oil rise and the chicken is cooked. If you like you can cook until dry.
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7 comments:

  1. Anna there's an award waiting for you in blog, please collect it from:
    http://www.sumanarthyskitchen.blogspot.com/2012/08/my-very-first-award.html

    ReplyDelete
  2. Kash...what do you mean by ...if only?

    ReplyDelete
  3. If only..I can buy daun kunyit,kerisik and asam gelugor here,to make the rendang.

    ReplyDelete
  4. Kash so you can get serai and lengkuas there? ok it is very easy to make the kersik,roast some coconut and pound it until it becames a paste...if you don have the asam keping use tamarind juice..just forget the turmeric leafs...

    ReplyDelete
  5. Sorry Bro, I mistyped, I can't get those things here. As for asam keping, I cooked gulai sotong one day with tamarind, rasanya memang tak sama,hehehehe but ok. Thanks for the kerisik tip.

    ReplyDelete

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