Chicken Rendang

Ingredients:

7-8 pcs mixed chicken

1 pcs turmeric leaves, sliced thinly

1-1/2 cup coconut milk

1 cube chicken knorr

1 tsp salt

1 pcs asam keping

1/2 pcs coconut sugar

2 tbsp "kerisik" aka coconut paste

Paste

3 red onions

3 clove garlic

1" ginger

1" galangal

1" turmeric

1 stalk lemongrass

1 tsp cumin, roasted

1 tsp coriander, roasted

2 tbsp chili paste/boh

Instructions:

1. First, roast the cumin and coriander. Then, add all the ingredients for the paste to a food processor and blend until smooth.
2. Heat oil in a large wok over medium-high heat. Add the paste and stir-fry until fragrant.
3. Next, add the chicken pieces, coconut milk, and "asam keping." Cover with a lid and let it cook for 20 minutes. Then, add the coconut sugar and "kerisik" and season with salt. Continue stirring for another 10 minutes.
4. Add a cube of chicken Knorr and mix well. Cook for an additional 10 to 20 minutes. Finally, sprinkle in the turmeric leaves and stir well. Enjoy!