Spicy asian chicken rendang

Source : Blend All The Ingredients Below To Make The Spices Paste Rempah Heat 1/2 Cup Of Oil To Saute All The Blended Ingredients And Chili Paste Until It Suffi...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 20, 2021

Step:

  1. Blend all the ingredients below to make the spices paste (rempah)

  2. Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that therempahis almost ready, as it darkens considerably and begins to glisten.

    Spicy asian chicken rendang recipe step 2 photo
  3. Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly.

    Spicy asian chicken rendang recipe step 3 photo
  4. Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken.

    Spicy asian chicken rendang recipe step 4 photo
  5. Addcoconut paste and stir well to incorporate intorendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced.

    Spicy asian chicken rendang recipe step 5 photo
  6. Done!

    Spicy asian chicken rendang recipe step 6 photo

Ingredients

  1. 2 whole chicken (cut into 12pieces each chicken)
  2. 5 piece onions
  3. 4 clove garlic
  4. 2 thumbs size ginger
  5. 2 thumbs size blue ginger or galangal)
  6. 1 thumb size yellow ginger
  7. 2 stalk lemongrass (choped to blend)
  8. 2 tbsp chili paste
  9. 2 stalk lemongrass
  10. 5 lime leaves (kaffir leaves)
  11. 2 tumeric leaves
  12. 1 tbsp tamarind sauce
  13. 1 tbsp sugar (or lesser)
  14. 1 salt
  15. 500 ml coconut milk
  16. 3 packages roasted coconut paste
  17. 1/2 cup cooking oil

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