Simple guide to make traditional Malaysia Rendang Ayam скачать в хорошем качестве

Simple guide to make traditional Malaysia Rendang Ayam

A traditional dish that uses a variety of spices may seem difficult, but in fact it is not complicated at all! Aromatic coconut and curry flavors are very appetizing and satisfying when paired with white rice. It is a very common traditional delicacy food loved by all local Malaysians. **Other meats can also be substituted, which is also very delicious. --------------------------------------------------------------------------------------- 【Ingredients】 #Rendang sauce: Red Onion (bawang merah) - 5 pcs Onion (bawang besar) - 1 pc Garlic - 4 cloves Lemongrass - 3 sprigs Galangal - 25g Ginger - 25g Turmeric - 2 pieces Dried chili -10 sticks Chili - 5 sticks (Leave it, if you can't take spicy) Water - 20ml Star anise - 2 pcs Cinnamon - 1 stick Coconut sugar (Gula malaka) - 30g Salt - 1tsp Coconut milk - 200ml Coconut Butter (Kerisik kelapa) - 100g Turmeric leaf (Daun kunik) - 1 slice --------------------------------------------------------------------------------------- 【Steps】 0:00 Introduction 0:26 Making Rendang Paste 1. Peel red onions and Onion skin , and cut them into small pieces 2. Cut the lemongrass into smaller length 3. Cut galangal, ginger, and turmeric into small pieces 4. After cleaning the dried chili and chili, cut them into small pieces and remove the chili seed if you can't handle too much spicy. 5. Pour all the above ingredients into a food blender, add 20ml of water, and blend into rendang sauce. 1:56 How to Cook 6. Add appropriate amount of oil to the pot, add star anise and cinnamon to sauté until you smell the star anise and cinnamon aroma. Then add in the rendang sauce just now and cook until it overflows with aroma. 7.Add in the prepared #chicken thighs, mix it with the rendang paste and cook together. 8. After cooking for 5 minutes, add #coconut milk, coconut sugar and salt. Stir well, then simmer on low heat for 20-30 minutes (Open the lid and stir every 5 minutes to avoid burning). Cook until the chicken is cooked. 9. After the chicken is cooked and tender, add shredded turmeric leaves and coconut paste (Kerisik). Stir well and cook for another few more minutes until the rendang sauce become thicken, then it is 3:49 Ready to serve. --------------------------------------------------------------------------------------- Find #rookiecookery on - Facebook   / rookiecookery​   Instagram   / ​   --------------------------------------------------------------------------------------- Music : Malay Scenery Music produced by OrangeHead Watch : [No Copyright Music] Malay Scenery Asian Nostalgia Background Music for Videos Website : http://www.orangehead.net