Ingredients:
500 g - 1 kg chicken, cut to bite sizes
10 shallots/ 3 onions, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalk lemongrass, chopped (white part only)
1 knob ginger, peeled and chopped
2 tbsp chili paste
1/2 tsp turmeric powder
few curry leaves
1 cup coconut milk
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp white pepper or taste
4 tbsp cooking oil
1/2 cup toasted dessicated coconut/fresh shredded coconut
Method:
With blender, blend together onion, garlic, lemongrass, ginger and chili paste to smooth paste; set aside.
Heat oil in wok or pot over medium high heat, saute the blended paste till fragrant (about 5 minutes).
Add-in chicken and stir fry for another 5 minutes.
Reduce heat to medium. add-in turmeric powder, curry leaves and coconut milk, leave to simmer for about 35 minutes or till chicken is almost tender (add more coconut milk if necessary to remain the juicy of gravy).
Seasons with salt, sugar and pepper.
Stir-in dessicated coconut and continue simmer for another 10 minutes or till chicken is tender.
Dish-up and serve hot with steamed rice.
2 comments:
HI Ai Lien
Chicken is yum yum. May I know what is the name of this dish?
Cheers
Olivia
Hello Olivia...This dish called "Rendang", a name for the preparation method, a typical Malay dish. Traditionally is made from beef slowly cooked in coconut milk and spices for quite sometime, allowing the meat to absorb the spicy condiments and to become tender. It can be in dried and wet form.
Happy Cooking!
Ai Lien
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