vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chicken Rendang (malaysian Cuisine)

Chicken Rendang (Malaysian Cuisine)
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Tomato egg mould

Tomato Egg Mould

How to makeTomato egg mould?How to cookTomato egg mould?Learn the recipeTomato egg mould...

Pasta with Turkey Balls in Tomato Sauce

Pasta With Turkey Balls In Tomato Sauce

This is a very nice kid friendly recipe. Kids like pasta and love meat balls. The meat ca...

Jazmaz

Jazmaz

How to makeJazmaz?How to cookJazmaz?Learn the recipeJazmazby vahchef.For all recipes vis...

gravy

Gravy

How to makegravy?How to cookgravy?Learn the recipegravyby vahchef.For all recipes visit ...

ground chicken cutlets

Ground Chicken Cutlets

How to makeground chicken cutlets?How to cookground chicken cutlets?Learn the recipegrou...

Chicken Rendang (malaysian Cuisine) Recipe, How To Make Chicken Rendang (malaysian Cuisine) Recipe

Chicken rendang is a very delicious malaysian cooking.

About Recipe

How to make Chicken Rendang (Malaysian Cuisine)

(89 ratings)
0 reviews so far
Prep time
40 mins
Cook time
20 mins
Total time
60 mins
Chicken Rendang (Malaysian Cuisine)
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 05, 2016


Ingredients used in Chicken Rendang (Malaysian Cuisine)
• Lemon grass - 5 piece.
• Garlic cloves - 4 piece.
• Shallots - 8 piece.
• 3 fresh red chilli - piece.
• Dried chilies - 30 piece.
• 3-4 kaffir lime leaves, finely sliced - piece.
• 1 turmeric leaf, finely sliced - piece.
• 1 cup grated coconut (use the white part only) - to fry.
• Coconut milk (1 litre) - 1 litre ml.
• Chicken - 3kg piece.
• Ginger - 3cm piece.
• Galangale - 3cm piece.
• Fresh turmeric - 2cm piece.
• Salt to taste - to taste.
• Brown sugar - to taste.
Method:
5kg-2kg chicken, chopped into serving pieces 1 liter thick coconut milk (from 2 coconuts) 1 cup grated coconut (use the white part only), dry fried for kerisik- and blend it like a paste (it will smell extremely good) 1 turmeric leaf, finely sliced 3-4 kaffir lime leaves, finely sliced Spices (ground) : 30 dried chillies, soaked 3 fresh red chilli, seeded 8 shallots 4 cloves garlic 5 stalks lemon grass 4-5 cm piece ginger 3cm piece galangale 2cm piece fresh turmeric Seasoning : 1 1/2 - 2 tsp. salt or to taste 1 tsp. dark brown sugar Combine chicken, ground spices and coconut milk in an earthed pot ang bring to low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stiring to prevent sticking. Add kerisik (dry fried coconut) and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning. Then you can serve it with rice or bread.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter