食谱取自 : phonghongbakes
( 我做了少许更改 )
冷当鸡
材料 :
3只 大鸡腿 ( 斩4块 )
250ml
椰浆
200ml
清水
2片 黄姜叶 ( 切丝 )
7片 疯柑叶
盐适量
香料 ( 捣烂 ) :
15粒小葱头
4瓣 蒜头
3枝 香茅
2寸 姜
1寸 蓝姜
1寸 黄姜
3粒 石古仔
15条 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
.
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