Discover how to make this delicious and healthy chicken rendang from NUH chief dietitian, Dr Lim Su Lin who developed this unique dish.
Simply make a couple of easy modifications and you will have the ability to work up this healthy chicken rendang meal:
1. Utilize chicken without skin which is an excellent source of lean protein rather of lamb, beef or goat.
2. Cut the oil utilized for this meal to simply a tablespoon and usage canola oil which consists of high quantity of monounsaturated fat.
3. Change coconut milk or cream with low-fat plain yoghurt which includes calcium to the meal.
4. Generous usage of spices like lemongrass, turmeric powder, tamarind piece, kaffir lime leaves, and so on includes anti-oxidants, vitamins, minerals, and fiber to the meal.
Components (serves 6 individuals).
1 entire chicken (about 1 kg).
Dressings to marinade chicken:.
1/2 a teaspoon of white pepper powder.
3/4 teaspoon of turmeric powder.
1 teaspoon of salt.
Components for the paste:.
5 red chillis.
2 chilli padis.
10 shallots.
1 garlic.
1 ginger (2 cm).
1 blue ginger (1 cm).
1 lemongrass (just the white part).
5 candlenuts.
Other active ingredients to be utilized midway through the cooking:.
3 young turmeric leaves (carefully sliced).
2 lemongrass (crushed).
5 kaffir lime leaves.
1 tamarind piece.
Low-fat plain yoghurt (130 grams).
1 tablespoon of canola oil.
300 ml of water.
Components for garnishing:.
1 lot of coriander leaves.
1 chilli.
Actions to make the rendang:.
Slice the chicken up into 12 pieces, eliminating the skin and fats.
Marinade chicken with pepper, turmeric powder & salt. Cover chicken with stick wrap and location in refrigerator for a minimum of 1 hour.
Prepare the paste by including the cut red chilli, chilli padi, shallots, garlic, ginger, blue ginger, lemongrass, and candlenut into the food mill and mix them. Please include 100 ml of water if you are utilizing a mixer.
Heat oil in pan. Include combined paste then sauté for 10 minutes till the paste turns thick.
Include chicken and crushed lemongrass and sauté for another 5 minutes till the chicken is covered with the spices.
Include water into the pan, followed by kaffir lime leaves, turmeric leaves and tamarind piece. Stir the active ingredients well, then cover the cover and let it simmer for about 45 minutes.
Gather yoghurt and stir till the gravy is nearly dry and thick. Plate the rendang and garnish it with coriander leaves and chilli.
00:00 – Introduction.
00:30 – About rendang.
01:17 – Main & marinading active ingredients.
01:35 – Paste active ingredients.
02:10 – Other active ingredients.
02:48 – Garnishing active ingredients.
02:53 – Preparing & marinading chicken.
03:37 – Preparing rendang paste active ingredient.
04:05 – Cooking approach.
06:24– Plating the rendang.
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