Spicy Malaysian Chicken Rendang
Ingredients
- Chicken
- Coconut milk (santan kara, boxed)
- Toasted coconut (kerisik)
- Lime leaves or turmeric leaves
- Salt
- MSG (optional)
- Palm sugar (gula melaka)
- Oil
- Chili paste (cili mesin)
Blended spice paste
- Chili peppers (cili api)
- Galangal (lengkuas)
- Turmeric (kunyit)
- Ginger (halia)
- Lemongrass (serai)
- Red onions (bawang merah)
- Garlic (bawang putih)
Preparation
Heat oil and add the blended spice mixture.
Sauté until it turns slightly brown, then add the chili paste.
Add salt, MSG if using, and palm sugar.
Add the chicken.
Then add the coconut milk.
When it becomes somewhat dry, add toasted coconut and sliced lime or turmeric leaves.
It is done.
Notes
I used boxed Kara coconut milk for this recipe.
