How to Make Kerisik and Chicken Rendang

Much like cereal prawns, an overwhelming number of online searches for “kerisik” yield misinformed recipes (what I like to call Fake Food News) for this Malaysian rendang ingredient. For the last time, kerisik is not toasted desiccated coconut; it’s roasted creamed coconut, sometimes called “coconut butter”.

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Kerisik

INGREDIENT:

Block of creamed coconut

METHOD:

  1. Cook the creamed coconut in a non-stick pan on low heat, stirring gently until browned.
  2. Allow to cool before storing in the refrigerator for up to 2 weeks.

Chicken Rendang

INGREDIENTS:

2kg chicken pieces
2 onions, peeled and quartered
8 cloves garlic, peeled
¼ cup minced lemongrass
1-inch piece of ginger
3-4 Tbsps meat curry powder
500ml coconut cream
200ml water
2 Tbsps chicken powder
2 tsps sugar
Dash of fish sauce (optional)
3 Tbsps kerisik
4 Tbsps oil

METHOD:

  1. Blend onion, garlic and ginger in food processor.
  2. Transfer into a bowl; add curry powder and lemongrass and mix to a paste.
  3. Saute in a wok until most of the moisture has evaporated, then add oil and fry until browned and oil separates.
  4. Add chicken and saute another 2 minutes.
  5. Add coconut cream, water, chicken powder, sugar and fish sauce.
  6. Simmer, stirring regularly, until chicken is cooked through and dish is a semi-dry consistency.
  7. Add kerisik and mix well; adjust seasoning before removing from heat.
  8. Serve with plain or coconut-flavoured rice

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