RENDANG AYAM

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

45.24 g

Sodium (mg)

4597.49 mg

Vitamin A (IU)

9767.33 IU

Saturated Fat (g)

301.74 g

Vitamin D (mcg)

12.91 mcg

Energy (kcal)

14729.68 kcal

Fat (g)

1047.45 g

Trans Fat (g)

6.26 g

Vitamin B12 (mcg)

20.01 mcg

Vitamin B6 (mg)

23.71 mg

Salt (g)

11.49 g

Folate (mcg)

483.76 mcg

Calcium (mg)

811.56 mg

Zinc (mcg)

86.08 mcg

Monounsaturated Fat (g)

445.38 g

Cholesterol (mg)

4840.31 mg

Iron (mg)

62.75 mg

Selenium (mcg)

937.09 mcg

Vitamin C (mg)

260.34 mg

Fibre (g)

9.57 g

Sugars (g)

21.72 g

Protein (g)

1208.52 g

Copper (mg)

3.6 mg

Potassium (mg)

13303.31 mg

Total

180.94 g

18389.97 mg

39069.31 IU

1206.97 g

51.63 mcg

58918.74 kcal

4189.8 g

25.04 g

80.03 mcg

94.84 mg

45.97 g

1935.05 mcg

3246.23 mg

344.33 mcg

1781.51 g

19361.25 mg

250.99 mg

3748.34 mcg

1041.35 mg

38.28 g

86.87 g

4834.07 g

14.41 mg

53213.24 mg

4 chicken Drumstick and 4 thighs
4 kaffir lime leaves
1 cup of kerisik (toasted grated coconut), pounded
1 cup thick coconut milk
60 g gula melaka or jaggery, coarsely chopped
1 cup cooking oil
1 piece of Knorr chicken cube
salt to taste
5 red chillies, chopped coarsely
10 dried red chillies, soaked in hot water until soft
5 candlenuts
15 shallots, peeled and sliced
2 large bombay onions, peeled and sliced
5 cloves garlic, peeled and sliced
thumb length knob of ginger, sliced
thumb length knob of tumeric root, sliced
thumb length knob of galangal, sliced
4 stalks of lemon grass, lower

1 Blend or pound all the Generic Rempah ingredients separately into paste. The onions, shallots and garlic in one batch, the fresh and red chilies in another and the rest of the rempah ingredients in the last.

2 Add cooking oil to a heated wok over medium low heat and saute the rempah ingredients until fragrant and "pecah minyak", i.e. when the rempah darkens considerably, starts to glisten as the oil begins to separate from the paste.Scoop up half of the rempah and leave to cool to bag and freeze for future use.

3 Add chicken chunks and saute with the remaining half of the rempah until the skin begins to brown slightly and is well coated with rempah.

4 Add thick coconut milk, crushed kaffir lime leaves, KNORR chicken cube and gula melaka.

5 Bring the ingredients to a boil and lower heat to low and allow to simmer uncovered for 30 min. Gently stir the ingredients periodically to make sure that everything is cooked evenly and does not stick to the bottom of the wok.