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Chicken Rendang (Malaysia)
Rendang is meat with spices, coconut milk and lemon grass.
Fry in 3 tablespoons oil:
6 shallots or 1 large onion, chopped
2 hot red chili peppers, cut lengthwise or 1 teaspoon hot red pepper (cayenne)
3 teaspoons ginger root, grated
6 cloves of garlic, crushed
When golden brown, add:
2 pounds chicken breasts, skin removed, cut into medium pieces
3 stalks fresh lemon grass, ends crushed or 2 teaspoons dried lemon grass
2 cups water and 1 1/2 cups coconut milk*
Bring to a boil.
When the chicken is almost cooked, add:
1 teaspoon sugar
and another 1 1/2 cups coconut milk
Return to a boil. Lower heat and allow chicken to simmer uncovered until very tender, about 1 1/2 hours.
When done, the chicken will begin to flake apart when stirred and much of the liquid will be evaporated.
Add: Salt to taste.
Serve with hot rice and cucumbers sliced diagonally. You may substitute lamb or stew beef for the chicken.
NOTE:* You can make coconut milk by combining the meat from one fresh coconut, cut into chunks, with 3 cups (750 ml) hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it. You can purchase canned coconut milk, or even find coconut milk powder in some "gourmet" stores, but do not confuse this with coconut cream. If you cannot find coconut, you can replace the coconut milk with regular milk and 2 T. (30 ml) of grated coconut, dry or frozen.
Servings: 4 to 5
Rendang Ayam (ren-DAHNG ah-yuhm)
Source: Recipes from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, pp. 227 and 295.
Chicken Rendang (Malaysia)
Rendang is meat with spices, coconut milk and lemon grass.
Fry in 3 tablespoons oil:
6 shallots or 1 large onion, chopped
2 hot red chili peppers, cut lengthwise or 1 teaspoon hot red pepper (cayenne)
3 teaspoons ginger root, grated
6 cloves of garlic, crushed
When golden brown, add:
2 pounds chicken breasts, skin removed, cut into medium pieces
3 stalks fresh lemon grass, ends crushed or 2 teaspoons dried lemon grass
2 cups water and 1 1/2 cups coconut milk*
Bring to a boil.
When the chicken is almost cooked, add:
1 teaspoon sugar
and another 1 1/2 cups coconut milk
Return to a boil. Lower heat and allow chicken to simmer uncovered until very tender, about 1 1/2 hours.
When done, the chicken will begin to flake apart when stirred and much of the liquid will be evaporated.
Add: Salt to taste.
Serve with hot rice and cucumbers sliced diagonally. You may substitute lamb or stew beef for the chicken.
NOTE:* You can make coconut milk by combining the meat from one fresh coconut, cut into chunks, with 3 cups (750 ml) hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it. You can purchase canned coconut milk, or even find coconut milk powder in some "gourmet" stores, but do not confuse this with coconut cream. If you cannot find coconut, you can replace the coconut milk with regular milk and 2 T. (30 ml) of grated coconut, dry or frozen.
Servings: 4 to 5
Rendang Ayam (ren-DAHNG ah-yuhm)
Source: Recipes from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, pp. 227 and 295.
MsgID: 038826
Shared by: Gladys/PR
In reply to: ISO: chicken malaya
Board: International Recipes at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: chicken malaya
Board: International Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: chicken malaya |
Bev, UK | |
2 | Recipe: Chicken Rendang (Malaysia) for BEV |
Gladys/PR | |
3 | ISO: Malaysian recipe |
Sarah, UK |
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