How To Make Chicken Rendang

Materials and Seasoning Recipe Spicy Chicken Rendang
  1. The main ingredient is 1 chickens dibuutuhkan medium size (approximately 800 g-1 kg). Wash, drain and cut into slices to taste (8-12 parts).
  2. Mini potatoes as an additive approximately 150 grams. Can be removed or replaced with another when the likes.
  3. Thick coconut milk from coconut fruit juice of approximately 500 ml. Usually membuatuhkan approximately 1.5 - 2 pieces of shredded coconut.
  4. Thin coconut milk of approximately 1 1/4 liters. Can be taken from the rest of the grated coconut to make coconut milk thickened.
  5. Grated coconuts for rendang sauce mixture of approximately 100 grams. Roasted first, but do not burn.
  6. Lemongrass approximately 2 pcs. Take stem white part only then crushed so easily absorbed by other spices.
  7. Orange leaves a nice fresh condition as much as approximately 5 sheets. Discard the stems and the leaves take.
  8. Kandis acid approximately 2 pcs.
  9. Turmeric leaf medium size of approximately 2 pcs only.
  10. Large medium red onion as much as 12 cloves. Peel the skin before the smoothed (spices).
  11. Large red chilies approximately 70 grams. Can be reproduced when really like spicy (spices).
  12. Curly red fruit spicy chili of approximately 90-110 grams. Can be reduced or increased according to taste (spices).
  13. Garlic is a great medium as much as 4 pcs. We recommend using local onions. Peel the skin also sebleum smoothed (spices).
  14. Regular coriander of approximately 2 small spoons or teaspoons (spices).
  15. Ginger is a great medium size approximately 2 cm long course (spices).
  16. Turmeric medium large size less lebuh along 3 cm. Peeled before use (spices).
  17. Brown sugar that has been combed thin thin as approximately 1 teaspoon (spices).
  18. Just a little pepper (more or less just took half a teaspoon) (spices).
  19. Galangal size being approximately equal to 3 cm (spices).
  20. Iodized table salt to taste (approximately 1 tablespoon of fine spices).

How to Make Delicious Rendang Padang
  1. The first step that must be done is to soften the spice seasoning will pan.
  2. Puree red peppers, chili curly, ginger, onion, garlic, ginger, turmeric, coriander, brown sugar and salt until really smooth.
  3. Prepare a rather large skillet. Give a little oil and seasoning enter rendang paste the above into it. Stir stir briefly until fragrant smell.
  4. Enter the thin coconut milk that has been previously prepared in a pan before. Stir stir until mixed with subtle spice.
  5. Enter turmeric leaf, which has been prepared kandis acid, citrus leaf stems discarded leaves and lemongrass. Stir stir all ingredients to a boil. Do not forget stirring so it does not break the coconut milk.
  6. Add chicken already cut pieces to taste. Reduce the heat and stir in seasoning mix so quickly absorbed into the chicken.
  7. When the chicken was a little soft, enter additional ingredients (potatoes that have been cut into pieces, know or others). Stir stir again so that all the flavors mingle perfectly.
  8. After seasoning rendang was somewhat shrunk, enter the thick coconut milk and coconut scars. Stir stir again so that all the ingredients mixed perfectly.
  9. Taste the cuisine of the chicken rendang. If less savory, salt can be added according to taste. Mass again until slightly dry.
Resep Rendang Ayam Pedas