CAROB CHICKEN RENDANG
01:12:00
Ingredients:
600g Chicken Drumstick marinate with 1tbsp Carob Powder
5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
2 pcs tamarind slice
200ml thick coconut
milk
200ml water
few stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves
few stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves
3 Lemon leaves
3 Turmeric leaves
6 tablespoons kerisik (toasted
coconut)
2 tablespoons Carob
Syrup to taste
1 tablespoon Salt to taste
Spice Paste:
10-12 dried chilies
(soaked in warm water and seeded)
1 inch ginger
1 inch galangal
5 Candlenuts
5 cloves garlic
5 shallots
3 stalks lemongrass
(about 4 inch and pounded)
1 teaspoon Cumin Seeds
1 teaspoon Coriander
Seeds
Method:
1)Chop the spice paste ingredients and then blend it in a food processor until fine.
2)Heat the oil in a wok, add the spice paste stir-fry them until aromatic, Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(kaffir lime leaves, lemon leaves, turmeric leaves).Lastly,add in pounded lemongrass.
3)Then add the chicken drumsticks stir for 1 minute.
3) Add water, stirring to blend well with the chicken drumsticks.
4)Add salt and Carob Syrup to taste,add in kerisik (toasted coconut) then add in the coconut milk and simmer on medium heat,stirring frequently until the chicken is almost cooked.
5)Lower the heat to low, cover the lid, and simmer for 1 hour until the the meat is really tender.
6)If not sweet enough, add more Carob Syrup to taste.
2)Heat the oil in a wok, add the spice paste stir-fry them until aromatic, Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(kaffir lime leaves, lemon leaves, turmeric leaves).Lastly,add in pounded lemongrass.
3)Then add the chicken drumsticks stir for 1 minute.
3) Add water, stirring to blend well with the chicken drumsticks.
4)Add salt and Carob Syrup to taste,add in kerisik (toasted coconut) then add in the coconut milk and simmer on medium heat,stirring frequently until the chicken is almost cooked.
5)Lower the heat to low, cover the lid, and simmer for 1 hour until the the meat is really tender.
6)If not sweet enough, add more Carob Syrup to taste.
Serve immediately with
steamed rice and save some for overnight.
Cook’s Notes:
To prepare the kerisik or
toasted coconut, just add the grated coconut to a dry wok and stir continuosly
until they turn golden brown.
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