Materials and Seasoning Recipe Spicy Chicken Rendang
- 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).
- Mini potatoes as an additive approximately 150 grams. Can be removed or replaced with another when the likes.
- Thick coconut milk from coconut fruit juice of approximately 500 ml. Usually membuatuhkan approximately 1.5 - 2 pieces of shredded coconut.
- Thin coconut milk of approximately 1 1/4 liters. Can be taken from the rest of the grated coconut to make coconut milk thickened.
- Grated coconuts for rendang sauce mixture of approximately 100 grams. Roasted first, but do not burn.
- Lemongrass approximately 2 pcs. Take stem white part only then crushed so easily absorbed by other spices.
- Orange leaves a nice fresh condition as much as approximately 5 sheets. Discard the stems and the leaves take.
- Kandis acid approximately 2 pcs.
- Turmeric leaf medium size of approximately 2 pcs only.
- Large medium red onion as much as 12 cloves. Peel the skin before the smoothed (spices).
- Large red chilies approximately 70 grams. Can be reproduced when really like spicy (spices).
- Curly red fruit spicy chili of approximately 90-110 grams. Can be reduced or increased according to taste (spices).
- Garlic is a great medium as much as 4 pcs. We recommend using local onions. Peel the skin also sebleum smoothed (spices).
- Regular coriander of approximately 2 small spoons or teaspoons (spices).
- Ginger is a great medium size approximately 2 cm long course (spices).
- Turmeric medium large size less lebuh along 3 cm. Peeled before use (spices).
- Brown sugar that has been combed thin thin as approximately 1 teaspoon (spices).
- Just a little pepper (more or less just took half a teaspoon) (spices).
- Galangal size being approximately equal to 3 cm (spices).
- Iodized table salt to taste (approximately 1 tablespoon of fine spices).
How to Make Delicious Rendang Padang
- The first step that must be done is to soften the spice seasoning will pan.
- Puree red peppers, chili curly, ginger, onion, garlic, ginger, turmeric, coriander, brown sugar and salt until really smooth.
- Prepare a rather large skillet. Give a little oil and seasoning enter rendang paste the above into it. Stir stir briefly until fragrant smell.
- Enter the thin coconut milk that has been previously prepared in a pan before. Stir stir until mixed with subtle spice.
- 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.
- Add chicken already cut pieces to taste. Reduce the heat and stir in seasoning mix so quickly absorbed into the chicken.
- 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.
- After seasoning rendang was somewhat shrunk, enter the thick coconut milk and coconut scars. Stir stir again so that all the ingredients mixed perfectly.
- Taste the cuisine of the chicken rendang. If less savory, salt can be added according to taste. Mass again until slightly dry.
