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Ingredients Chicken - cut into 12 pieces
6-8 pieces of chicken liver (washed and drained)
15 shallots
10 cm ginger
8 stalks of lemon grass
(divide all three items equally into two parts; one part to be sliced finely, blend the other part coarsely)
2½ cm fresh turmeric
1 handful grated coconut (pounded or blended)
20 dried chillies (pounded or blended)
5 pieces turmeric leaves (finely sliced)
1 piece asam keping (sliced tamarind fruit)
Coconut milk from 2 coconuts (make sure it is not too thick or watery)
salt and sugar
Method
1. Put all the ingredients in the frying-pan.
2. Cook it to a boil. Once it starts boiling, lower the heat.
3. Cook it with low heat while making sure that the ingredients are stirred occasionally so that the ingredients at the bottom of the pan won’t get burnt.
4. Let the gravy thickens or you can cook the rendang until it is dry, according to your preference.
2. Cook it to a boil. Once it starts boiling, lower the heat.
3. Cook it with low heat while making sure that the ingredients are stirred occasionally so that the ingredients at the bottom of the pan won’t get burnt.
4. Let the gravy thickens or you can cook the rendang until it is dry, according to your preference.
