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Malaysian Recipe : Rendang Pedas Perak

Preparation and Cooking time : 45 mins
Serves 8 to 12
Per person : 242 kcal (1012 kilojoules)

Ingredients:

A:

• 8 shallots
• 4 cloves garlic
• 4 cm ginger
• 20 dried red chilies, soaked
• 7 red chilies
• 3 cm fresh turmeric
• 2 stalks lemon grass
• 1 cup white coconut, grated

B:

• 8 shallots, sliced
• 4 cloves garlic, sliced
• 3 cm ginger, sliced
• 2 stalks lemon grass, sliced
• 3 turmeric leaves, sliced

• 1.5 kg chicken, cut into 12 pieces
• 400ml thin coconut milk
• 2 chicken stock cubes (Maggi)

Tip: Replace chicken with prawns or cockles and use Ikan Bilis Stock cube (Maggi) as seasoning.

Directions:

1. Blend ingredients A until very fine. In a wok, combine ingredients A and B, add chicken pieces and coconut milk.
2. Add Chicken stock cubes. Cook over medium heat, stirring occasionally until chicken is tender and gravy is slightly thick.