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Chicken in rendang sauce
Indonesian dish with shallot, garlic, sambal, cashew nuts, coriander, coconut milk.
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Ingredients
Directions
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Peel the shallots, cut into pieces and put them in the food processor. Peel the garlic cloves and add together with the sambal.
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Peel the ginger, cut into pieces and also put in the food processor together with the cashews, turmeric, cumin and coriander.
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Grind to a smooth boemboe. This takes 2-3 min.
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Heat the oil in a frying pan and fry the Bumbu spice for 3 minutes on low heat. Add the coconut milk and coconut cream and crumble the bouillon tablet above it.
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Cut the stems of lemongrass a few times in length and place in the sauce.
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Use a peeler or a sharp knife to cut a few large pieces of the green layer of the lime as thin as possible and also place in the sauce.
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Let the rendangsaus gently simmer for half an hour without lid on the pan. Stir frequently. Remove the lime peels and lemongrass from the sauce.
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Cut the chicken fillet into thin strips and add to the sauce. Let it simmer for 20 minutes.
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Cut the peeled lime into wedges and serve with the chicken in rendangsaus.
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Nutrition
370Calories
Sodium18% DV440mg
Fat43% DV28g
Protein46% DV23g
Carbs2% DV6g
Fiber4% DV1g
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