Скачать или смотреть Chicken Rendang with ketupat

Rendang recipe:
1.5kg chicken
500ml light coconut milk
100ml coconut cream
3 tbsp toasted grated coconut (kerisik)
2 tamarind slice
1 turmeric leave, slice into very thin threads
3 kaffir lime leaves, roughly chopped
20g gula melaka
Salt for seasoning
oil for cooking

Blend ingredients:
20 dried chili, soaked
2 onion
4 shallot
8 garlic
4 lemongrass
10g turmeric
20g galangal
20g ginger

Spice powder:
2 tbsp coriander
1 tbsp cumin seeds
1 tbsp fennel seeds
Toast till fragrant and blend into powder
(Rendang ayam method in the comment)

Method:
Heat oil saute the blended ingredients till fragrant over low heat about 10 minutes. Then add in chicken and toasted spice powder. Stir to combine well with the spice. Add in light coconut milk, simmer on medium heat, stirring frequently until the chicken is almost cook. Add in the coconut cream, kaffir lime leaves, tamarind slice, toasted coconut and gula melaka. (Add 1/2 cup water if the rendang is too dry).
Cover and simmer until the liquid has dried up, lastly add the thinly slice turmeric leaves. Serve with ketupat or lemang. Enjoy

Ketupat recipe:
2 cups (400g) rice, soak for 1 hour
10 pre-woven ketupat cases
1 tbsp salt
3 pandan leaves (optional)

Method:
Drain the soaked rice and set aside. Open one of the edges and fill the pouch with rice filling it halfway to allow the rice to expand during cook and reseal it. Bring water to the boil in a large pot. Carefully lower the ketupat into the boiling water. Allow to cook for 1 1/2 hours. Remove from the water, allow to cool completely before serving.

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