DRY CHICKEN RENDANG

INGREDIENT

• 1 chicken, cut into 8 parts

• 3 lime leaves, remove the bones

• 2 lemongrass stalks, bruised

• 2 tbsp tamarind water

• 2 cm galangal, bruised

• 2 cm ginger, crushed

• 1 liter thick coconut milk

• 5 cloves of garlic, finely chopped

• 1.5 tsp grams

• 1 tbsp sugar

• 0.5 tsp ground pepper

• Cooking oil for sauteing and frying

ground spices =

• 3 cm turmeric

• 2 cm ginger

• 15 pieces of red chili

• 8 shallots

• 4 cloves garlic

• 1 tsp whole pepper

• 2.5 tsp coriander

HOW TO MAKE

• Fry the chicken until golden brown. Remove and set aside.

• Saute garlic until fragrant. Enter the ground spices, lime leaves, lemon grass, galangal, ginger, and tamarind water, stir until smooth.

• Pour thick coconut milk, cook while stirring for 20 minutes. Add fried chicken.

• Add salt, sugar, and ground pepper, stir until smooth. Cook over medium heat until coconut milk is dry and oily. Lift and serve.

• If you want to store it, cool it first and then put it in an airtight container. Store in the refrigerator to make it last longer.