RENDANG CHICKEN
1 portion rendang spice blend (recipe follows)
1 cinnamon stick
50 g oil
500 ml thick coconut milk
3 tumeric leaves, thinly sliced
3 kaffir lime leaves, thinly sliced
50 g ready to use kerisik
salt to taste
50 g gula Melaka
20 g brown sugar
3 boneless chicken thighs
salt and white pepper (for marination)
SPICE BLEND
30 g dried chilies, soaked in hot water to soften and discard seeds
300 g shallots, peeled and sliced
4 cloves garlic, peeled and sliced
5 cm ginger, peeled and sliced
4 stalks lemongrass, diced
2 cm galangal, peeled and diced
2 cm turmeric root, peeled and diced
30 g caster sugar
VEGETABLE ACAR
80 g carrot, julienned
60 g onion, sliced
90 g cucumber, sliced thinly and cut to four parts
90 g pineapple, julienned
3 tbsp white vinegar
5 g salt & pepper
10 g sugar
TO ASSEMBLE
3 medium blocks of cooked nasi himpit (made from ready to cook nasi himpit)
60 g ready to use serunding
3 cooked chicken roulades
40 g vegetable acar
Garnish
chili sauce
kerisik