Monday, October 16, 2006

Rendang ayam - shorter version

5 to 8 pieces of buffalo wing chicken (or any meat marinated in hot sauce)
1 cup fresh coconut
1 cup 1% milk
1 teaspoon curry powder
Pinch of salt

In a skillet, brown the coconut on low heat. Keep stirring. Let it cool and then grind it until smooth. Set aside.
On the stove, use medium heat to heat the buffalo wing chicken pieces and coat well in milk. Season with salt. Once the water dissolve and thicken, add the coconut paste (kerisik). Incorporate well and let it cook for about 10 minutes. Garnish with daun kucai (Chives) and serve warm.

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