Chicken Rendeng - source I-Ching Home Recipe

INGREDIENTS

A : Group A
1 bowl chopped galangal
3 pieces of 3" Kunyit
1 tablespoon chopped garlic

3 stalk lemongrass, to blend
6 Shallots
6 Garlic
All to blend

B : 3 stalk lemongrass, crushed

C : Group B
6 long dried red chillies (50cts), split open and seeds removed
Shrime Paste (Belacan) '3 Prawn Brand' 1/3 of the piece.

1 cup fine desiccated coconut (stir fry till brown, leave to cold, blend)

1.5 cups of thick coconut milk

2 tablespoons vegetable oil
1 stick cinnamon

1 chicken, cut into pieces
400ml coconut milk
½ cup water
4 kaffir lime leaves, torn
Curry Leaves
1 teaspoon salt
juice of one lime or Assam Water


Method :
All mixed well, then on fire
add salt and sugar to taster 5 minute before fully cook
Serve with rice.


Ingredients

•1.5kg-2kg chicken, chopped into serving pieces

•1 litre thick coconut milk (from 2 coconuts)

•1 cup grated coconut (use the white part only), dry fried for kerisik

•3-4 kaffir lime leaves, finely sliced

•1 turmeric leaf, finely sliced

Spices (ground):

•30 dried chillies, soaked

•3 fresh red chillies, seeded

•8 shallots

•4 cloves garlic

•5 stalks lemon grass

•4-5cm piece ginger

•3cm piece galangale

•2cm piece fresh turmeric

Seasoning:

•1 1/2 to 2 tsp salt or to taste

•1 tsp dark brown sugar
Method
Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.

Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.