Скачать или смотреть Vegan Chick’n Rendang Malaysian Style | Aromatic Dry Roast Soya Chick’n | Vege Chicken Dry Roast

Description
Vegan Chick'n Rendang | Vege Chicken Rendang | Dry Roast Vege Chicken Rendang | Sharing my Rendang Chick’n Recipe in a vegan version. A mind-blowing combination of herbs and spices, rendang (dry-roast) chicken is a must-have festive dish in many homes. This vegan version uses the authentic recipe with all its spices and herbs-minus the chicken- but nonetheless is as delicious and mouth-watering as the original version! Give it a try and leave your comments below. I would love to hear from all of you!

Ingredients
450g Vegetarian Chicken (Soya Chicken), thaw 30 minutes and cut into 2 pieces each

B. Wet Paste Spices - To blend finely
6 dried red chilies, (3 crinkled less hot chillies and 3 Kashmiri Red Chillies)- cut into strips and soak in hot water for 20 minutes
2 red chilies, sliced
2 big onions, sliced
3 small onions, sliced
4 stalks lemon grass, use 5-6 inches to the bottom, cut into thin strips
4 cloves garlic, sliced
2 inches piece ginger, sliced
2 inches piece galangal, sliced
2 inch piece fresh turmeric, sliced
4 candlenuts

C. Dry Spices to Fry in Oil
2 inch piece cinnamon stick
4 cloves
2 star anise
5 cardamoms

D. Others
2 cups (180g) grated coconut-for toasting
200g grated coconut- to extract 2 ½ cups thick coconut milk (or use canned coconut milk)
4 kaffir lime leaves, remove centre and shred thinly
2 turmeric leaves, remove centre and shred thinly
4 stalks lemon grass-smashed lightly
3 tsp coconut palm sugar, chopped
2 tamarind slice
Salt to taste (1 tsp)
½ tsp turmeric powder
½ cup cooking oil

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