Thursday, 28 July 2016

仁当鸡 ~ Chicken Rendang




 
 

食谱取自phonghongbakes
( 我做了少许更改 )

冷当鸡

材料 :
3 大鸡腿 ( 4 )
250ml 椰浆
200ml 清水
1/2 kerisik
2 黄姜叶 ( 切丝 )
7 疯柑叶
盐适量

香料 ( 捣烂 ) :
15粒小葱头
4 蒜头
3 香茅
2
1 蓝姜
1 黄姜
3 石古仔
15 辣椒干 ( 浸在热水里至软 )

做法 :
1. 用电动研磨器把所有香料研磨至细。

3. 起锅热油,把研磨香料炒至香,然后加入鸡肉块和清水,煮约15分钟或鸡肉熟透,间中搅拌。

4. 然后加入椰浆,黄姜叶,疯柑叶,椰浆和盐。搅拌均匀,试味后即可。
 
 

Recipe source :  phonghongbakes
( with minor adjustment )

Chicken Rendang

Ingredients :
3 whole chicken legs ( cut into 4 pieces  )
250ml  thick coconut milk
200ml water
1/2cup kerisik
2 fresh turmeric leaf ( finely sliced )
7 kaffir lime leaves
salt to taste

Spice paste ( finely ground ) :
15 shallots
4 cloves garlic
3 stalks lemongrass
2 inch ginger
1 inch galangal
1 inch turmeric
3 pieces candlenuts
15 stalks dried chillies ( soaked in hot water till soft )

Method :
1. Blend all spice paste ingredients with electric blender until fine .

3. Saute the ground spice paste with cooking oil until fragrant . Add chicken pieces and water , simmer for about 15 minutes or till chicken is cooked  , stirring occasionally .

4. Add coconut milk , turmeric leaf , kaffir lime leaves and salt . Stir until well combined  , adjust to taste . Serve .