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Rendang Ayam

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

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

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.

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  • Micheal Jordan

    Thanks for the info.

    0 Like

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