Pulled chicken rendang
Rated 5.0 stars by 1 users
Cuisine
Indonesian
Servings
4-6
Not so simple. Very tasty. An Indonesian dish with a twist! Recipe comes from a book called: indorock
Ingredients
- 1 ½ tsp cumin seeds
- 1 tbsp coriander seeds
- 40 gr ginger
- 40 gr laos
- ½ cm fresh curcuma
- 6 red lombok peppers
- 4 rawit peppers
- 4 shallots
- 5 garlic cloves
- 700 gr chicken thighs
- 1 tbsp tamarind paste + 3 tbsp water
- 2 tbsp sunflower oil
- 500 ml coconut milk
- splash chicken broth
- 4 kaffir lime leaves
- 3 salam leaves
- 4 stems lemongrass
- 1 ½ tsp salt + for chicken
- 100 gr coconut grate
- 2 garlic cloves
- 3 tbsp sunflower oil
- 600 gr spinach
- 1 tsp terasi
- salt
- ½ lemon
Bumbu paste
Chicken
Side (kankung terasi)
Directions
- Roast the cumin and coriander seeds
- To a mortar and pestle add the cumin and coriander seeds and make fine
- Add all the other Bumbu ingredients and mix till a paste
- Salt the chicken and rub in the tamarind paste and water. set Aside
- Fry the bumbu in a pan with sunflower oil and add after 5 minutes the coconut milk while stirring
- Add the chicken and all the other chicken ingredients except for the coconut grate. Add as much chicken broth till the chicken is covered
- Let simmer for a hour
- Pull the chicken and add back to the pan, let simmer until thickened till the consistency you want
- Roast the coconut grate
- Add the coconut grate to a mortar and pestle and make fine
- Add ½ of the coconut grate to the chicken and set the rest aside for garnish
- Sautée the 2 whole garlic cloves in some sunflower oil together with the terasi.
- Add the spinach and salt and wok on high heat
- Go in with the lime juice and mix well
- Boil the rice
- Serve the chicken with the rice, spinach and garnish with coconut grate and red pepper slices