Rendang Chicken & Carrot Rice

Rendang Chicken

1 Chicken ~ cut 8 pieces

2 tbsp chili paste

1 dried tamarind (asam keping)

150ml thick coconut milk

200ml water

1 turmeric leave ~ finely shredded

3 kaffir leaves ~ torn into few pcs

2 lemongrass ~ bruised

5 tbsp cooking oil

2 tsp salt to taste

1½ tbsp sugar

Blended

5 cloves garlic

2 shallot

2 big onion

1" ginger

1" galangal

2 lemongrass ~ cut small

5 candlenuts

1 tbsp turmeric powder / 1" fresh turmeric

Directions:

1. Blend all ingredients with few tablespoons of water to a fine paste, set aside.
2. Heat oil in a heavy pan, add in blended paste, saute till fragrant.
3. Add in chili paste, continue stir fry for 15 mins.  Add chicken, tamarind peel, turmeric leaves, kaffir leaves & lemongrass.   Stir to mix well for 5 mins.
4. Add in water, continue to simmer for 20-25 mins.  Stir from time to time.
5. Season with salt & sugar, mix in coconut milk.  Continue to cook for another 5 mins.
6. Serve hot with rice or ketupat.

Carrot Rice aka Nasi Lobek Merah

3 cups Basmathi rice

3 green chilies ~ bruised

½ tsp cumin powder

½ cup cooking oil

1 tbsp ghee oil

2 carrots ~ grated

150g tomatoes ~ sliced thinly

3 cloves garlic ~ pounded/minced

1cm ginger ~ pounded/minced

1 large onion ~ sliced

2cm cinnamon bark

3 cloves

3 cardamom

Salt to taste

Directions:

1. Measure water 3½ cup (I used milk) & set aside.
2. Wash rice & drained.  Mix with grated carrots.
3. Heat ghee oil & cooking oil, saute onions & minced ingredients, green chilies, cumin powder.  Stir well till oil rises the surface.  Add tomatoes, cloves, cinnamon, cardamom & water.  When boil, add in rice & salt.  Let it cook.