Saturday, July 16, 2011

THURSDAY BUKA PUASA MENU - GREEN CHICKEN RENDANG, ASAM-ASAM BUNCIS, SPICY FRIED ANCHOVIES WITH PEANUT, CENIL AND ESS POKAT

Green Chicken RendangAyam Rendang Ijo
Asam-Asam Buncis / French Bean In Tamarind Soup
Spicy Anchovies an Peanut / Ikan Bilis & Kacang goreng Pedas

Cenil / Glutinous Rice Steam Kuih With Grated Coconut

Ess Pokat/Avacado Milky Drinks
Buka Puasa with an Indonesia Touch. It's a daily Indonesia recipe, Chicken Rendang, Assam-Assam Buncis, Spicy Peanuts and Anchovies. Dessert of a day is Cenil, a steam glutinous rice flour cake coated with white grated coconut and Drink of the day is an Indonesia signature drinks ESS POKAT or Milky Avacado Drinks.

GREEN CHICKEN RENDANG

This is an authentic Indonesia recipe, however I made a tweak by replacing the red dried chilies with the green bird's eyes chilies. It's fiery hot and delicious. Serve best with rice,

Ingredients to Make Chicken Rendang:
  1. 1 chicken, cut into 10 sections
  2. 150 grams of grated coconut, toasted, crushed
  3. 2 bay leaves
  4. 2 pieces of turmeric leaf
  5. 2 stalks of lemongrass, take a white, crushed
  6. 2 pieces of lime leaves, discard bones
  7. 1200 ml thin coconut milk from the remaining thick coconut milk
  8. 300 ml thick coconut milk from 1 1 / 2 coconut
  9. 2 pieces of tamarind

Spices to Make Chicken Rendang:

  1. 25  bird's eyes chilies
  2. 8 cloves of shallots
  3. 4 cloves of garlic
  4. 1 / 2 teaspoon pepper
  5. 1 teaspoon coriander
  6. 2 cm ginger
  7. 1 cm galangal
  8. 2 teaspoons salt
  9. 1 / 2 teaspoon sugar

Directions to Make Chicken Rendang:

  • Boil the thin coconut milk, spices, bay leaves, turmeric leaves, lemon grass and lime leaves until fragrant.
  • Add chicken. Cook on low heat until cooked and half absorbed.
  • Add thick coconut milk and tamarind. Cook until thick.
  • Add toasted coconut. Cook until oily.

Chicken Rendang is Ready to be Served.
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Buka Puasa untuk Hari Khamis baru-baru ini ialah menu dari Tanah Seberang, Rendang Ayam Ijo, Asam-Asam Buncis, Kacang dan Bilis Goreng Pedas. Untuk dessertnya pula saya buat cenil. Cenil ini ala-ala puteri beremdam Malaysia, diperbuat dari tepung pulut dan digaul dengan kelapa parut. Bzanya cenil dengan puteri berendam ialah cenil ni agak kering tidak berendam dalam santan dan gula merah. Minumanya pula ialah minuman favorite anak-anak saya ESS POKAT, buah evacado di blend, dicampurkan susu pejat dan titikan samada bancuhan pekat nescafe atau milo. Cukup enak minuman ini lemak dan berkrim hasil gabungan susu dan avacado.

Next Post - Asam-Asam Buncis

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1 comment:

HomeKreation said...

Salam KakPaty. What a perfect menu set. Award dah gantung & di persila KakPaty komen....hehe. Thanks so much.

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