Chicken Rendang with Coconut Rice, Pineapple Cucumber Achar and Roti Jala

Tenplay
40Ingredients
Calories
90Minutes

Ingredients

  • vegetable (/ canola oil, for deep frying)
  • 60 grams dried chillies
  • 4 red chillies (long, deseeded, if desired)
  • 4 stalks lemongrass
  • 40 grams fresh turmeric (peeled)
  • 60 grams fresh ginger (peeled)
  • 120 grams galangal (fresh, peeled)
  • 200 grams shallots (peeled)
  • 4 cloves garlic (peeled)
  • 2 tablespoons coconut oil
  • 4 chicken (Marylands)
  • 800 milliliters coconut milk
  • 30 grams kaffir lime leaves
  • 100 grams coconut (shredded fresh)
  • 100 grams gula melaka (thinly sliced)
  • 1 teaspoon salt
  • 3/4 cup basmati rice
  • 3/4 cup coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 2 pandan leaves (fresh)
  • 1/4 pineapple (sweet, cut into 2cm pieces)
  • 1 cucumber (Lebanese, deseeded and thinly sliced)
  • 1 red chilli (deseeded and thinly sliced)
  • 2 cloves garlic (peeled and thinly sliced)
  • 20 grams sesame seeds, toasted
  • 60 milliliters white vinegar
  • 3 tablespoons caster sugar
  • 1 pinch saffron
  • 1 cup plain flour
  • 1 teaspoon salt
  • 2 teaspoons turmeric powder
  • 1 large egg
  • 150 milliliters coconut milk
  • 200 milliliters water
  • 2 banana leaves (large fresh)
  • coriander leaves
  • 5 grams kaffir lime leaves (shredded)
  • toasted coconut (reserved)
  • 10 grams sesame seeds, toasted
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