Ayam Rendang
A traditional home-cooked dish with a spiced sauce and a distinctive regional flavor.
Ingredienti
- coscia di pollo600 g
- latte di cocco400 ml
- pasta rendang3 cucchiaio
- citronella2 gambi
- kerisik (pasta di cocco tostato)60 g
- sale1 cucchiaino
- pepe nero0.5 cucchiaino
- olio vegetale2 cucchiaio
Istruzioni
Cut the Chicken thigh, Coconut milk, Rendang paste, Lemongrass; chop the onion, garlic, and ginger separately.
Heat fat in a heavy pan and fry the onion until golden; add garlic, ginger, and the spices from the recipe.
Add the main ingredient and fry until it is coated with the spiced base.
Add tomatoes, yogurt, coconut milk, or another liquid base if the recipe calls for one.
Simmer over low heat until tender and the sauce has thickened; adjust salt and acidity at the end.
Serve hot with rice, flatbread, or a side dish that traditionally accompanies this meal.
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