Nowadays easy to cook with all these ready sauces. Although sometimes I wish I could grind my own ingredients, I always have extra fresh ingredients and spices,etc left over and dont know what to do with them lol. So these ready sauces really solves my problem.
I bought the Instant Rendang Paste (Sheen Supply Brand) from NTUC Supermarket(Cold Section), was to cook rendang chicken with it.
Was pretty easy to cook it cause the instructions behind the packet was easy to understand.
I used only half chicken (about 640 gm instead of whole chicken) cause I wanted to add some potatoes to it, 100 gm coconut milk (I used kara brand), 100 gm coconut shred (easily available in NTUC Supermarket-Cold Section)
I added some onions and tomatoes (optional)
Firstly, I dry fry the coconut shred till brown and set aside.
Heat some oil in the wok and stir fry the onion till fragrant and add the rendang paste. Stir fry till fragrant and add the chicken meat and potatoes, fry them for about 5 mintues.
Add about 500 to 600 ml of water and let it boil.
On boiling add the coconut milk and let it boil and simmer for about 30 to 40 minutes.
When the gravy is thicken and potatoes soft, I scoop a small portion of the gravy and potatoes up in a bowl, cause my sons love to have some gravy to go with his rice. (This is step is optional if you do not add potatoes.)
Add the coconut shreds and mix together with the chicken till the gravy dried up.
Served hot with rice - yummy.
Was pretty easy to cook it cause the instructions behind the packet was easy to understand.
I used only half chicken (about 640 gm instead of whole chicken) cause I wanted to add some potatoes to it, 100 gm coconut milk (I used kara brand), 100 gm coconut shred (easily available in NTUC Supermarket-Cold Section)
I added some onions and tomatoes (optional)
Firstly, I dry fry the coconut shred till brown and set aside.
Heat some oil in the wok and stir fry the onion till fragrant and add the rendang paste. Stir fry till fragrant and add the chicken meat and potatoes, fry them for about 5 mintues.
Add about 500 to 600 ml of water and let it boil.
On boiling add the coconut milk and let it boil and simmer for about 30 to 40 minutes.
When the gravy is thicken and potatoes soft, I scoop a small portion of the gravy and potatoes up in a bowl, cause my sons love to have some gravy to go with his rice. (This is step is optional if you do not add potatoes.)
Add the coconut shreds and mix together with the chicken till the gravy dried up.
Served hot with rice - yummy.
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