chicken rendang
Material:
1 chicken, cut 12
1 liter of coconut milk (from 1 coconut)
1 handful of coconut roaster (I do not use)
1 sheet of turmeric leaves
2 stalks lemongrass, crushed
3 bay leaves
5 orange leaves
2 cloves
2 cm cinnamon
1 piece of flower mace
Salt & sugar to taste
Ground spices:
10 grains of red onion
6 cloves of garlic
100 grams of red curry pepper (me: 3 large red chilies let me not spicy)
2 cm ginger
2 cm turmeric
3 candlenuts
1 segment of the young galangal finger
1 tablespoon coriander
1 teaspoon of pepper pepper
1/4 teaspoon cumin
1/4 teaspoon aniseed
1/4 nutmeg
How to make:
- Stir-fry the spices until fragrant, enter lemongrass, bay leaves, orange leaves, turmeric leaves, lawang flowers, cloves & cinnamon, stir until cooked.
- Enter the chicken, cook until the color changes, pour coconut milk, seasoning salt & sugar, cook until the chicken is cooked & the coconut milk shrinks. If you like the dry ripe much longer
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