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- Pisang Rai - banana with coconut and palm sugar sauce
- Pininyahang Manok sa Gata - chicken stewed in coconut milk with pineapple
- Tahu kuning - yellow stewed tahu
- Tempe Bumbu Petis - spicy stewed tempe
- Hati Sapi Masak Lokio - fried liver with spring onions
- Kue Semprong
- Palai Bungkus Daun Ubi Kayu - fish steamed in banana leaves
Rendang Ayam

Rendang Ayam
Bahan-bahan:
Ingrediënts:
1750 gr chicken
1000 ml thick coconut milk (santen asli)
225 gr grated coconut
4 kaffir lime leaves
2 tsp salt or to taste
1 tsp gula jawa (palmsugar)
1 kunyit leaf
Haluskan;
bumbu:
30 dried chillies, (rawits)
3 red chillies, (lomboks)
9 shallots
5 cloves garlic
5 lemon grass
5 cm ginger
3 cm laos
3 cm kunyit
Preperation/Method:
Cut the chicken in bitsize pieces. Heat a pan an roast the grated coconut golden brown. Desees the lomboks and soak the chillies for 10 minutes. Grind the ingrediënts for the bumbu into a fine paste. Slice the kaffir lime leaves an the kunyit leaf fine
Mix in a wok the chicken, the bumbu and the coconut milk and let it boil slowly until the fluid turns thick. Then add the roasted coconut and when the oil rises to the top add the leaves, the salt and the sugar and let it simmer for 10 minutes.
- Written by AsianCook