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Before you jump to Spicy asian chicken rendang recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to spicy asian chicken rendang recipe. You can cook spicy asian chicken rendang using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Spicy asian chicken rendang:

1. Prepare whole chicken (cut into 12pieces each chicken)
2. Provide onions
3. Use garlic
4. You need thumbs size ginger
5. Take thumbs size blue ginger or galangal)
6. Use thumb size yellow ginger
7. Take lemongrass (choped to blend)
8. Use chili paste
9. Prepare lemongrass
10. Take lime leaves (kaffir leaves)
11. Use tumeric leaves
12. Prepare tamarind sauce
13. Prepare sugar (or lesser)
14. Take salt
15. Get coconut milk
16. Take roasted coconut paste
17. Take cooking oil

Steps to make Spicy asian chicken rendang:

1. Blend all the ingredients below to make the spices paste (rempah)
2. Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that the rempah is almost ready, as it darkens considerably and begins to glisten.
3. Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly.
4. Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken.
5. Add coconut paste and stir well to incorporate into rendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced.
6. Done!

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