For an extended variation, I saved two rendang chicken thighs and some gravy to make 5 rendang chicken buns the next day.
Click here for the link to the rendang chicken bun recipe
* you can use store-bought dessicated coconut or homemade. Click the link to assess the recipe.
2. Rub 1/2 packet of Dancing Chef Padang Rendang Paste over the chicken thighs.
Let the thighs marinate for about 30 minutes.
3. Add the remaining half packet of Dancing Chef Padang Rendang Paste, 100ml of water, coconut milk, lemongrass and Kaffir lime leaves to the pot, and bring to a boil.
Click here for the link to the rendang chicken bun recipe
Ingredients
600~800g chicken thighs
1 packet Dancing Chef Padang Rendang Paste
100~200ml water
150 ml coconut milk
1~2 stalks lemongrass
3 leaves Kaffir lime leaves
1 tbsp palm sugar, optional
2 tbsp dessicated coconut *
* you can use store-bought dessicated coconut or homemade. Click the link to assess the recipe.
Directions
1. Rinse chicken thighs and trim away excess fat.
Keep the other 100ml of water till after adding the thighs.
I prefer a sweeter gravy, so added 1 tbsp of palm sugar/gula melaka to the rendang gravy. This ingredient is optional.
4. When the gravy starts to boil, add in the marinated thighs.
Add the remaining 100ml of water till the gravy reaches about 4/5 the ingredients' height. Need not add too much water as the meat will release juice to the gravy after cooking. Stirring occasionally.
I skim away the excess oil to have a leaner gravy. This step is optional.
5. When the gravy reduces by half,
add in about 2 tbsp of toasted coconut.
6. Serve the dish with warm rice. Enjoy 😋
I skim away the excess oil to have a leaner gravy. This step is optional.
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