Sunday, November 2, 2008
Simple Nasi Kerabu + Chicken Rendang
I am doing a jig right now. Those are some darn nice pics if I do say so myself (heh, can you tell i had extra time today)! And its always a cheery day when you learn how to make something, you've been buying all this time, all by yourself.
Nasi Kerabu (Herbed Rice Salad)
Steamed white rice + Method:
1. Steam rice in ricecooker.
2. In a skillet, roast grated coconut to make kerisik. Once nicely browned, keep aside.
3. Heat some oil in the skillet and fry chopped shallots and salted fish.
4. Start chopping up four angled beans, torch ginger buds (bunga kantan), lemongrass, kaffir lime leaves (daun limau purut). Note: In the original version, there are other "ulam" but these are just what I like and had on hand. See traditional recipe here.
5. Place everything into a large bowl. Once the rice is cooked, add it into the bowl steaming hot and toss everything well. While still hot, keep covered tightly for a couple of minutes with a cling-wrap or lid, so that the fragrance is released from the herbs.
Easy & Quick Chicken Rendang
1/2 a chicken - chopped into bite size chunks
10 dried red chillies
A handful of onions
4 garlic cloves
an inch of ginger - sliced
1 Lemongrass stem
3 kaffir lime leaves
Salt and a touch of sugar to taste
Roasted coconut (kerisik) - lots of it
1 cup thick coconut milk (santan)
1 cup thin coconut milk
1. Grind chillies, onions, garlic cloves and lemongrass together with 1/2 cup thin coconut milk.
2. In a pot, heat some oil and fry the grinded ingredients until slightly aromatic. Add in chicken chunks and cover it well with the gravy.
3. Add in kaffir lime leaves, ginger and rest of thin coconut milk. Cover and leave to cook.
4. Once chicken is about half-cooked, add in thick coconut milk and leave to simmer until gravy is thick and chicken flesh drops off bones.