Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 1 whole chicken, cut into pieces
- 2 cans of coconut milk
- 1 cup of water
- 5 kaffir lime leaves
- 2 stalks of lemongrass, bruised
- 3 tbsp of vegetable oil
- 3 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 1 tbsp of salt
- 1 tbsp of coriander powder
- 1 tbsp of cumin powder
- 1 tbsp of turmeric powder
- 1 tbsp of chili powder
- 1 tbsp of garlic powder
- 1 tbsp of ginger powder
Special equipment needed:
- Rice cooker
- Large pot
- Blender
Step-by-step instructions:
1. Rinse the jasmine rice and add it to the rice cooker with 4 cups of water. Cook the rice according to the rice cooker instructions.
2. In a blender, blend the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, salt, coriander powder, cumin powder, turmeric powder, chili powder, garlic powder, and ginger powder until it forms a smooth paste.
3. In a large pot, heat the vegetable oil over medium heat. Add the spice paste and cook for 5 minutes until fragrant.
4. Add the chicken pieces to the pot and cook for 5 minutes until browned.
5. Pour in the coconut milk and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour until the chicken is tender and the sauce has thickened.
6. Serve the chicken rendang with the jasmine rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium heat for cooking the chicken and low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Jasmine rice can be substituted with any type of rice.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as potatoes or carrots to the chicken rendang.
- Use different types of meat such as beef or lamb.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Use fresh spices for the best flavor.
- Cook the chicken on medium heat to ensure it browns evenly.
- Simmer the sauce on low heat to prevent it from burning.
Storage instructions:
- Store the chicken rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken rendang in a pot over low heat until heated through.
Presentation ideas:
- Serve the chicken rendang in a bowl with the jasmine rice on the side.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with a side of pickled vegetables or a salad.
Suggested side dishes:
- Pickled vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not tender, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Nasi Ayam Rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of pickled vegetables or a salad.
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Region: Malaysian