RENDANG AYAM

 

CHICKEN RENDANG

 Ingredients:

1 chicken

2 cups thick coconut milk [1 coconut]

1/2 cup kersik

2 pieces asam gelugor

2 leaves of turmeric [finely sliced or torn]

1/3  cup oil

salt

 Grind into a paste:

 3 large onion,chopped

5 cloves of garlic

5 lemongrass sticks

3 inches of ginger

1 inch galangal

1 inch fresh turmeric

15 dried chilies

25 chilie padi; if you like it very hot.

 1. Remove the skin from the chicken and cut it into small pieces. Wash and drain.

2. Heat the oil and add in the grind paste and stir fry till the oil rise. Add all the ingredients in a large pan and stir until combined.

3. Cook on medium heat until the chicken is tender and the sauce thickens and the oil rises.

4. Taste for salt and when it has thickened you can serve it.

 

SEMPERIT

 

 SEMPERIT 

125 gm butter

1/4 cup sugar, grind to powder

1 small eggs yolk

1/2 tsp vanilla

1/2 cup custards flour

1/2 cup cornfour

1 cup flour

Red and green cherries 

1. Bowl mix the butter,egg yolk,vanila and the powder sugar. Mix with a spoon till well mix. Don't use a beater to mix.

2. Add the cornflour and the custard flour and mix. Then you add in the flour little by little and mix it into a soft dough. Cover the dough so that it will not becomes dry. 

3. Put some dough into semperit mould and press out on a tray and put a cherry on the top. Bake in a preheated oven for 170c for 15 mints. Depending on the oven use

 

 

RENDANG AYAM HIJAU

1 chicken, cut into pieces

1 cup gm thick coconut milk

1 cup water

½ cup  kerisik

1-2 pieces asam gelugur,

kafir lime leaves,finely sliced

turmeric leaves,finely sliced

2 stak serai, lightly pound

salt to taste

1 tbsp sugar, must add

1 chicken cube , if you like

6 tbsp oil

to grind

4 seral

3cm ginger

3 cm  fresh turmeric

2 cm lengkuas

30 green chilie padi , add more if you like it very hot

15 small onion

5 garlic

1.   Heat a wok  add in the oli and when the oil is hot add in the grind sambal. stir fry till the oil rise. if needed add a bit more.

2.   When the oil rise add in the chicken  and mix well. add in the all the ingredients expect the kafir lime leaves and turmeric leaves. mix well and let it cook. stirring from time to time. if add some hot water if needed. the rendang must be a bit watery

3.    when the rendang cooked add in the leaves. check the taste it must be a bit sour ,sweet and hot. remove from the heat. serve with rice

 

DOSA (THOSAI)

1 small condense milk tin 300gm rice

 150 gm urad dhal

½ cup and a bit more cooked rice

1 tsp sallt

1 tsp fenugeek seeds

water

1.   soaked all the ingredients expect salt

2.   after 3 to 4 hours grind into a fine paste

3.   keep over night.

150 gm rice

75 gm urad dhal

½ tsp salt

½ tsp fenugeek seeds