CHICKEN RENDANG & PULUT KUNING

CHICKEN RENDANG

 

 

1 chicken,remove the skin and the fats and cut into pieces

 

21/2 cup thick coconut milk

 

1/2 cup kersik

 

2 turmeric leaves,shredded finely

 

2-3 asam gelugor

 

2-3 tbsp brown sugar or sugar

 

Salt to taste

 

Oil

 

Grind to a paste

 

3 medium size onion

 

5 garlic

 

5 stalk serai

 

3 in ginger

 

1 in lengkuas

 

1 in fresh turmeric or 1/2 tbsp turmeric powder

 

20 dry chili,remove seeds and soaked. I use the big

type of dry chili for the nice red colour and less hot.But I

only use 5 of it.

 

 Heat the oil and add in the grind paste and fry until the oil rise. Add in the chicken and mix well then

 pour in the coconut milk,sugar ,kersik and salt. Cooked until the oil rise then add in 1/2 of the turmeric leaves. Cook until the chicken is cooked and the gravy is a bit thick. Garnish with the remaining turmeric leaves.

 

PULUT KUNING

 

 

 

1 kg glutinous rice

 

2 tbsp turmeric powder

 

2 pieces asam gelugor

 

2 cups thin coconut milk

 

1 cup thick coconut milk

 

1 tbsp whole black pepper

 

1 tsp salts

 

 Boil water in a steamer

 

1. Soak glutinous rice with turmeric powder and asam gelugor overnight,  Remove the asam gelugor wash drain the rice

Place the rice on in a tray

Steam for 25 minutes over rapidly boiling water.

 

2. Scoop the rice into a large bowl and pour in the thin coconut milk.

Stir and add in the black pepper, then cover and steam for another 10 minutes.

 

3.When rice is almost cooked, stir in the thick coconut milk.

Continue steaming until the rice is cooked. Serve with the chicken rending.