This dish is a Malaysian favourite but can be a little rich as you do need coconut milk and roasted coconut to develop the flavour. You can substitute the coconut milk with low fat milk but it will change the taste. So be warned that this is indulgent food but sometimes, we should reward ourselves.
Ingredients:
1 chicken - 1.5 kg ( cut into medium parts)
1 cup coconut milk
4-5 tbsp roasted coconut (kerisik) - pounded fine
1-1 1/2 tsp salt
2 tsp sugar
Grind Together Till Paste:
1 large onion
5 pips garlic
1 inch fresh ginger
1 inch galangal
2 stalks lemon grass (serai)
10-15 dried chilies
Method:
Heat oil and fry ground ingredients till fragrant.
Add chicken and stir well to coat.
Add coconut milk, mixed with roasted coconut and stir well.
Add salt and sugar and cook on slow fire till dry.
Leave in pan to cool before dishing out.
Great with hot white rice or tomato rice, vegetable / achar (pickled vegetables) and dhall / kurma. If your heart can take it, chicken rendang also makes a wonderful side dish to nasi lemak.
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