Chicken Rendang
40 min
2 SERVINGS
INGREDIENTS
- 400g Sadia chicken cubes
- 11g oil
- 1 Lemongrass
- 22g Coconut Milk
- 1 Turmeric leaves (torn to pieces)
- 1 Lime leaves
- Salt
- Sugar
Spice Paste
- ½ Onion
- 2 Cloves of Garlic
- ½ cm Galangal, peeled
- 45g Dried chillies
- 1 Chilli Padi
METHOD
- Grind all the ingredients of the Spice Paste. Set it aside.
- Heat the oil in a skillet and put in the lemongrass. Stir fry till fragrant.
- Add in the Spice Paste to the hot oil with lemongrass. Stir fry till you can see the oil seeping through the top.
- Add in the chicken cubes, stir to combine well with the spices. Add the coconut milk, stirring frequently until the chicken is almost cooked.
- Add in salt and sugar to taste. Add in the leaves, stir to blend well with chicken. Serve the Chicken Rendang with rice.
Natasha Shakireen
Dine Inn Host also a Chef wannabe. Host Natasha only started cooking after she got married because her mom refuses to let her use the kitchen. But now, having one to call her own, she spend most of her times there cooking and baking for families and friends.
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