Simple Rendang

Name: Simple Rendang
Cook time: 45 min
Total time: 45 min
Yield: 48 servings
Ingredients: 1 kg chicken, skinned and cut into 4 cm pieces; 3Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick - about 20 minutes.; 1Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.; 6 fresh red chillies; Thick coconut milk from 1 coconut; 5 clvs garlic; 2 cm piece ginger; 1 level tsp ground turmeric; 2 3 kaffir lime leaves, torn up; 2 stalks lemon grass; tablespoon lime juice; 5Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.; 3 tablespoons oil; 1 2 tsp salt (to taste); 10 shallots, peeled; 1 tablespoon sugar; turmeric leaf, torn up

“Simple Rendang is a gluten free and dairy free recipe with 48 servings. One portion of this dish contains roughly 61g of protein, 50g of fat, and a total of 728 calories. For $2.63 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as a rather inexpensive hor d'oeuvre. Head to the store and pick up sugar, shallots, stir in lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a not so excellent spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Indonesian Beef Rendang (Rendang Sapi), Potato Rendang, and Beef Rendang.”

total: 45 min
effort: Easy
serves: 48
ratings: New

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Ingredients

Serves 48

Chickenskinned and cut into 4 cm pieces1 kg
Add chickensalt and sugar. Cook over medium heat, stirring occasionally until gravy is thick - about 20 minutes.20
Thickly chilliesshallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.1 slice
Chillies6
Coconut milk from coconut1
Clvs garlic5
Cm piece ginger2
Level tsp ground turmeric1
Kaffir lime leavestorn up6
Lemon grass2 stalk
Lime juice1 tbsp
Stir in lime juiceand taste. Adjust seasonings if necessary and take pan off the heat.48 servings
Oil3 tbsp
Salt2 tsp
Shallotspeeled10
Sugar1 tbsp
Turmeric torn uptorn up1 leaf

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.
2
Heat oil in a roomy wok and add ground ingredients. Cook over low heat until liquid is reduced and oil begins to separate.
3
Pour in the coconut milk and continue cooking over medium heat until mixture is thick.

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