Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob
Using vivo | Villeroy & Boch Cast Iron Casserole
- 1 whole chicken
- 1 stalk lemongrass
- Ingredients to blend:
- 500 grams red onions
- 250 grams garlic
- 3 stalks lemongrass (thinly chopped)
- 15 grams galangal
- 20 grams turmeric
- 100 grams bird’s eye chili
- 150 grams chili paste
- 250 grams tamarind paste
- 40 grams toasted desiccated coconut
- 2 grams star anise
- 5 grams cinnamon stick
- 5 grams cloves
- 100 grams rendang paste
- 3 kg coconut milk
- 6 pieces lime leaves
- Oil to cook
Heat the oil and place all the dry spice such as the cinnamon, star anise, cloves until fragrant.
Put all of the blended items in.
Put in the rendang paste, chili paste, lime leaves and the 1 stalk of lemongrass.
Finally, put the chicken in.
Pour the toasted desiccated coconut.
Lastly, pour the coconut milk and cook til all moisture is reduced.
For more information on how you can redeem your own vivo | Villeroy & Boch group kitchenware from AEON Malaysia from now til November 2019, please visit any AEON store or check out the website http://aeonretail.com.my
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