Chicken rendang without coconut milk
Ingredients
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1 chicken cut into 6 or 8 parts Chicken
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6 lime leaves that have been roughly chopped Kaffir lime leaves
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2 pieces of turmeric leaves turmeric leaves
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3 stalks of lemongrass, coarsely ground, take the white part only Lemongrass
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8 cups soy milk
Directions
Who doesn’t know rendang? Rendang is one of the most popular Indonesian food recipes from West Sumatra, according to CNN. However, rendang which is processed with coconut milk can make blood cholesterol rise if eaten too much or too often. Don’t worry, you can make rendang with soy milk, a substitute for coconut milk which tastes just as delicious. How’s the recipe?
Ground spices:
100 grams of curly red chili
50 grams of big red chili
2 Spring onions
4 cloves garlic
2 pieces of ginger size 2 cm
2 pieces of galangal size 2 cm
1 burnt turmeric
Teaspoon pepper powder
2 teaspoons coriander
1 teaspoon salt
1 teaspoon sugar
How to make:
Heat 3 tablespoons of cooking oil, stir fry the spices that have been mashed
Add milk, lime leaves, turmeric leaves, lemon grass, while stirring until it boils
Enter the chicken that has been washed clean
Cook over low heat, stirring occasionally, until cooked and the spices are absorbed.
Recipe Reviews
Ingredients
| 1 chicken cut into 6 or 8 parts Chicken | |
| 6 lime leaves that have been roughly chopped Kaffir lime leaves | |
| 2 pieces of turmeric leaves turmeric leaves | |
| 3 stalks of lemongrass, coarsely ground, take the white part only Lemongrass | |
| 8 cups soy milk |
