Chicken Rendang

Blend 20 small onions finely

Cut a 3-inch lengkuas (galangal) into slices and blend finely

Cut 3 stalks lemongrass and 4 cloves garlic and blend finely

Cut a 3-inch ginger into small pieces and blend finely

Soak 20 dried chillies and remove seeds

Blend chillies into a fine paste

Mix all the blended ingredients together

Add 2 Tbsp oil to a hot wok and stir fry mixed blended ingredients (rempah)

Fry until the rempah is cooked

Remove from wok and cool down

Refrigerate rempah if not using on same day

Cut the chicken thighs and drumsticks into smaller pieces

Marinate the cut chicken with lime juice and salt

Set aside in the fridge for at least 30 mins

Add the cooked rempah to a hot wok and fry for a few mins

Add marinated cut chicken

Mix well until the chicken pieces are coated with the rempah

Add 1 cup water and mix well

Add 2 crushed lemongrass stalks and 6 crushed lime leaves and mix well

Add 1/2 cup water and stir well

Add 2 tsp sugar

Add 1 cup coconut milk and mix well

Remove chicken and simmer gravy on low heat until most of the liquid is reduced

This is to prevent over cooking the chicken

Return chicken to pan and heat up rendang before serving