Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob

Name: Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob
Cuisine: American
Ingredients: 1 whole chicken; 1 stalk lemongrass; 500 grams red onions; 250 grams garlic; 3 stalks lemongrass (thinly chopped); 15 grams galangal; 20 grams turmeric; 100 grams bird’s eye chili; 150 grams chili paste; 250 grams tamarind paste; 40 grams toasted desiccated coconut; 2 grams star anise; 5 grams cinnamon stick; 5 grams cloves; 100 grams rendang paste; 3 kg coconut milk; 6 pieces lime leaves; Oil to cook

Dato’ Fazley Yaakob @cook_17749154

SukaSucre Bistro (Cheras)

Using vivo | Villeroy & Boch Cast Iron Casserole

Dato’ Fazley Yaakob @cook_17749154

SukaSucre Bistro (Cheras)

Using vivo | Villeroy & Boch Cast Iron Casserole

Saved

Ingredients

1whole chicken
1 stalklemongrass
Ingredients to blend:
500 gramsred onions
250 gramsgarlic
3 stalkslemongrass (thinly chopped)
15 gramsgalangal
20 gramsturmeric
100 gramsbird’s eye chili
150 gramschili paste
250 gramstamarind paste
40 gramstoasted desiccated coconut
2 gramsstar anise
5 gramscinnamon stick
5 gramscloves
100 gramsrendang paste
3 kgcoconut milk
6 pieceslime leaves
Oil to cook

Saved

Steps

1

Heat the oil and place all the dry spice such as the cinnamon, star anise, cloves until fragrant.
2

Put all of the blended items in.
3

Put in the rendang paste, chili paste, lime leaves and the 1 stalk of lemongrass.
4

Finally, put the chicken in.
5

Pour the toasted desiccated coconut.
6

Lastly, pour the coconut milk and cook til all moisture is reduced.
7

For more information on how you can redeem your own vivo | Villeroy & Boch group kitchenware from AEON Malaysia from now til November 2019, please visit any AEON store or check out the website aeonretail.com.my/vivocookwares