Using our homemade Rendang Paste:
1 portion Rendang Paste (200g)
Chicken drumsticks/thighs 800g/6-8 pcs
2-3 tbsp cooking oil
1/4 C water (if necessary)
Coconut cream (desired amount)
Kerisik/dessicated coconut 50-75g (optional)
Light soy sauce
Salt
Sugar
1) Marinate chicken pieces with rendang paste for a few hours or overnight if possible.
2) Heat up cooking oil in a wok and add in chicken pieces. Fry till chicken is half cooked.
3) Add 1/4C water and simmer using low-medium fire till fully cooked. (If there is enough liquid from the chicken, then it will not be necessary to add the 1/4C water.)
4) When chicken is cooked through, add in coconut cream and season with light soy sauce, salt and a little sugar if needed. Then add dessicated coconut to thicken the gravy.
5) Serve with prata, roti jala or plain/coconut rice.
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