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Recipe

Chicken Rendang

30
Minutes
18
Ingredients
5
Servings

  • Serving Size 4 pax
  • Preparation Time30 min
  • Cooking Time30 min

Ingredients

  • 15 nosdried chilies, snipped into 2 cm lengths
  • Sliced Ingredients
  • 5 nosShallots
  • 4 clovesGarlics
  • 2 cmGinger
  • 2 cmGalangal
  • 2 cmTumeric
  • 2 stalksLemon Grass
  • 4 tbspOil
  • 400 mlF&N Evaporated Filled Milk
  • 200 mlWater
  • 600 gChicken,cut into small pieces
  • 2 tbspKerisik (finely ground, toasted coconut)
  • 1 noTurmeric leaf, sliced finely
  • 2 nosKaffir lime leaves, torn
  • 1, 1/2 tspSalt
  • 2 tspSugar
  • 1 pcAsam Keping

Instruction

  • Step 1Soak dried chilies in warm water till softened. Drain and blender together with sliced ingredients and bird chilies. Add 100 ml water and grind finely.
  • Step 2Heat oil in a large pan and fry paste on medium heat for 10 minutes. Add F&N Evaporated Filled Milk and water. Bring to the boil and simmer for 5 minutes before adding chicken. Stir occasionally, until chicken is cooked.
  • Step 3Add kerisik, turmeric leaves, kaffir lime leaves, seasonings and asam keping. Cook another 10 – 15 minutes on low heat until gravy is thick. Add seasoning to taste.

Bahan-bahan

  • 15 biji Cili kering, dihiris hingga 2 cm
  • 10 biji Bawang merah (dihiris)
  • 4 ulas Bawang putih (dihiris)
  • 2 cm Halia (dihiris)
  • 2 cm Lengkuas (dihiris)
  • 2 cm Kunyit (dihiris)
  • 2 batang Serai (dihiris)
  • 5 biji Cili padi
  • 4 sudu besar Minyak
  • 400ml Krimer Sejat F&N BUY
  • 200ml Air
  • 600g Ayam, dikulit dan potong kecil
  • 2 sudu besar Kerisik
  • 1 keping Daun kunyit, dihiris halus
  • 2 keping Daun limau purut, koyak
  • 1.5 sudu kecil Garam
  • 2 sudu kecil Gula
  • 2 keping Asam keping

Langkah-langkah

  • STEP 1 of 3 Rendam cili kering dalam air suam hingga lembut. Toskan dan blender bersama bahan hirisan dan cili padi. Masukkan 100 ml air dan kisar halus.
  • STEP 2 of 3 Panaskan minyak dalam kuali besar dan goreng pes pada api sederhana selama 10 minit. Masukkan air dan Krimer Sejat F&N. Didihkan selama 5 minit sebelum menambah ayam. Kacau sekali sekala, sehingga ayam masak.
  • STEP 3 of 3 Masukkan kerisik, daun kunyit, daun limau purut, perasa dan asam keping. Masak 10 - 15 minit lagi dengan api kecil sehingga kuah pekat. Tambahkan perasa secukupnya.

Ingredients

  • 15 nos Dried chilies, snipped into 2 cm lengths
  • 10 nos Shallot (sliced)
  • 4 cloves Garlic (sliced)
  • 2 cm Ginger (sliced)
  • 2 cm Galangal (sliced)
  • 2 cm Turmeric (sliced)
  • 2 stalks Lemongrass (sliced)
  • 5 pcs Bird eye chilies
  • 4 tbsp Oil
  • 400ml F&N Evaporated Creamer BUY
  • 200ml Water
  • 600g Chicken, skinned and cut into small pieces
  • 2 tbsp Kerisik
  • 1 pc Turmeric leaf, sliced finely
  • 2 pcs Kaffir lime leaves, torn
  • 1.5 tsp Salt
  • 2 tsp Sugar
  • 1 pc Asam keping

Directions

  • STEP 1 of 3 Soak dried chilies in warm water till softened. Drain and blender together with sliced ingredients and bird chilies. Add 100 ml water and grind finely
  • STEP 2 of 3 Heat oil in a large pan and fry paste on medium heat for 10 minutes. Add F&N Evaporated Creamer and water. Bring to the boil and simmer for 5 minutes before adding chicken. Stir occasionally, until chicken is cooked.
  • STEP 3 of 3 Add kerisik, turmeric leaves, kaffir lime leaves, seasonings and asam keping. Cook another 10 – 15 minutes on low heat until gravy is thick. Add seasoning to taste.

F&N products used

F&N EVAP CREAMER 390G x 48 CANS

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