Running out of ideas on what to cook at home during the MCO? In a continuing bid to support local (because #BUROSupportsLocal), we’ll be sharing delicious recipes by Malaysian hotels. Can’t go out to eat? Have a taste of it at home, made by you.
First up:
Rendang Ayam Utara recipe by The Datai Langkawi
Slow cooked chicken, lemongrass, galangal, roasted coconut, turmeric leaf and local spices
Serves 2
Ingredients
1kg Chicken
Paste:
- 7pcs Garlic bulbs
- 15pcs Shallots
- 15gm Ginger
- 5pcs Lemongrass
- 20gm Galangal
- 10gm Fresh turmeric
- 50gm Chili paste
- 250ml Water
Braising:
- 1tbsp Cumin powder
- 1tbsp Fennel powder
- 150gm Palm sugar
- 100gm Roasted grated coconut (kerisik)
- 1/2cup Coconut milk
- 2pcs Turmeric leaf, sliced
- 6pcs Lime leaf, sliced
- 1pc Cinnamon stick
- 6pcs Star anise
- 10pcs Clove
Salt & sugar to taste
METHOD
- Cut chicken into pieces.
- Blend together all the paste ingredients.
- Heat a pot, add the paste and cook until boiling. Keep stirring to avoid burning.
- Add in turmeric leaves, lime leaves, cumin powder, fennel powder, cinnamon stick, clove, star anise, palm sugar and coconut milk and keep stirring.
- After a few minutes, add in the chicken.
- Braise slowly until chicken is tender. Add in roasted coconut and keep stirring until the oil has separated.
- Season to taste.
Also, why not keep up with The Datai Langkawi on their Instagram?
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