For My Fav Food :
Indonesian Rendang Curry
INGREDIENTS
* 1 whole chicken, cut into small to medium-size pieces (OR the equivalent of beef)
* SAUCE:
* 1/2 can good-quality coconut milk
* 2 Tbsp. healthy oil, like organic canola
* 1 onion, peeled and quartered
* 4 cloves garlic
* 1 thumb-size piece galangal (or ginger)
* 1-3 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired) OR substitute chili sauce
* 3/4 Tbsp. tamarind paste
* 1 Tbsp. brown sugar
* 2 tsp. dark soy sauce
* 4 Tbsp. fish sauce
* 1/2 tsp. turmeric
* 1 heaping Tbsp. ground coriander seeds
* 1 Tbsp. ground cumin
* 1 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/4 tsp. cloves
* 1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce
* 2 whole star anise (use the Asian one, available at Asian food stores)
* GARNISH (optional):
* fresh coriander leaves
* dry shredded coconut
DIRECTIONS
Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don?t have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients.
- These herbs and spices can also be ground together with a pestle & mortar.
- Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.
- Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.
- Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
- Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).
- Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too, as in the picture). Serve hot with rice
For My Fav Drink :
ES CAMPUR
INGREDIENTS
2 Avocados
1 can of Jack fruit
1 can of palm seed
Any kind of pudding
1/2 can sweetened condense milk
Marjan strawberry syrup ( U can Try Any Syrup For Sure ) :mrgreen:
4 cups or more of water
DIRECTIONS
Cut all the fruit and mix them up with sweetened condense milk, strawberry syrup and water. Store in refrigerator for about 1 hours then it is ready to served.
Happy Cooking All
Peace