Elon Musk Tastes

Tasty and flavourful chicken rendang

Rendang is a combination of chicken or beef, spices, and coconut milk cooked at a low temperature. The slow cooking method, until the liquid almost completely evaporates, ensures that this stew is absolutely flavourful. There’s no hurry, but it’s worth the wait.

Ingredients

• 1 whole chicken, cut into 8 parts
• 2 stalks lemongrass, bruise the stem
• 5 pcs lime leaves
• 1 turmeric leaf, tie a knot
• 3 assam tamarinds (remove seeds)
• 150ml water (adjust accordingly)
• 200ml Kara UHT Coconut Cream
• Baby potatoes
• 5 tablespoons kerisik (toasted grated coconut)
• Palm sugar (to taste)
• Salt (to taste)
• A few whole red chili padi

Method

• Prepare spice paste: In a high-speed food processor, blend the spices into paste.
• Heat frying pan with some cooking oil, sauté blended spices until fragrant & fully cooked.
• Add in chicken, lemongrass, lime leaves, turmeric leaf and assam. Stir chicken to combine.
• Add in water and Kara UHT Coconut Cream.
• Bring to boil and lower heat to simmer until chicken are starting to get tender.
• Add in potatoes, kerisik, palm sugar & salt. Continue to cook until potatoes & chicken are tender, and gravy are thickened.
• Add in whole red chili padi, let it cook for a while.
• Ready to be served.