chicken rendang recipe
Material :
- 1 chicken cut into 8 parts, cleaned, and add 1 tsp salt, mix well and set aside.
- 500ml thick coconut milk from 1 grated old coconut
- 300 ml liquid coconut milk
- 6 lime leaves and bay leaves
- 1 sheet of turmeric leaves concluded
- 2 lemongrass, crushed
- 1/2 galangal, crushed
- 3 pieces of flower
- 5 cloves
- 1 tsp Monosodium glutamate
- Salt, pepper, and sugar to taste
- Enough oil for frying the spices
Ground spices:
- 12 cloves of red onion
- 6 cloves of garlic
- 10 pieces of curly red chili
- 3 pieces of bird's eye
- 1 piece of turmeric
- 2 segments Ginger
- 1 tsp Cumin
- 5 pecans
Cooking process:
- Heat the oil, and fry the lime leaves, bay leaf, lemongrass, and galangal for a while.
- Add the ground spices and stir fry until it turns red.
- Add a little salt, stir and add the thick and liquid coconut milk, stir. cook over medium heat stirring occasionally.
- After the coconut milk is cooked for 15 minutes, add the chicken and mix well.
- Add Monosodium glutamate, salt, pepper, and sugar, mix well and cook until the chicken is soft and the coconut milk is sour.
- Correct the taste if it's just right and start to feel a bit like the Santa is lifting.
- Serve while warm.
- For the rest, you can put it in a closed container and put it in the freezer and it can last a long time, Max 1 month. and you can heat it anytime
Good luck
