From: iori yagami (M Effendi B M Rosli)
Date: Fri, 07 Apr 2000 15:42:59 +0800
Rendang Ayam (roast chicken in coconut milk)
Ingredients:
1 chicken (1.5kg)
2 onions, roughly chopped
4 cloves garlic, sliced
2 teaspoons chopped fresh ginger
2 stalks fresh lemon grass, sliced or 4 strips lemon rind
4 fresh red chillies
2 cups coconut milk
1 teaspoon laos powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 bay leaves or 6 curry leaves
½ teaspoon ground black pepper
1½ teaspoons salt
Method
1. Joint chicken and cut any large pieces, e.g. breasts and thighs, into halves.
2. Put the onions, garlic, ginger, sliced lemon grass and chillies into blender.
3. Add about ½ a cup of the coconut milk and blend into a smooth paste
4. Put into a saucepan
5. Wash out the blender container with the rest of coconut milk and add to pan.
6. Add the laos, coriander, turmeric, bay leaves or curry leaves, salt and pepper.
7. Bring slowly to a boil and stir occasionally.
N.B.: Do not cover pan or coconut milk would curdle
8. Add chicken, return to a boil and simmer gently uncovered until chicken is tender.
9. Simmer until almost all gravy is absorbed.
regards,
iori yagami
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