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Chicken Rendang | Rendang Ayam | Kozhi Rendang | கோழி ரெண்டாங் | Amma Samayal

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  • Опубліковано 19 тра 2020
  • Don’t Forget To Subscribe. It’s Free! Enjoy Watching and Trying Out Our Home Recipe | Amma Samayal Official
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    #ChickenRendang #Chicken #Rendang #RendangAyaml #AsianDish #MalaysianRendang #MalaysianSamayal #ammasamayal #ammasamayalofficial
    Kozhi Rendang | Chicken Rendang | Rendang Ayam |கோழி ரெண்டாங் | Amma Samayal
    Ingredients:
    Oil - As Required
    Lemongrass (Serai)- 2 sticks (Lightly Pounded)
    Onion - 1 Large Cut In Half Rings
    Special Blended Paste For The Rendang (2-3 Cups):
    Kunyit Hidup (Turmeric Alive) - 4-5 Pcs ( 3 Inch In Size) Cut Into Small Chunks
    Lemongrass - 1-2 Sticks (Cut In Half Or Split In Half)
    Galangal (Lengkuas) - 4-5 Inch In Size long (Cut Into Small Chunks)
    Water - ¾ Cup
    Onion - ½ Large Onion Cut into Chucks
    Bird’s Eye Chili - 50 Pcs (Adjust Less/More Base on Your Tolerance in Spiciness)
    Salt - As Required To Taste
    Chicken - 1 ½ Whole Chicken (Roughly Above 2 Kg) Washed & Cleaned With Turmeric Powder and Salt
    Pressed Coconut Milk - 1 Whole Piece of Coconut (Blended and Strained/Pressed Milk)
    Chili Powder - 1 Tbsp
    Chicken Curry Powder - 1 Tbsp
    Kaffir Lime Leaves - A Handful
    Curry Leaves - A Handful
    Pandan leaves (optional) - 1 Leave Cut in Half
    “Kerisik” (Toasted/Fried Coconut Paste/Coarse Grinded/Pounded Powder) - 1 ½ Cup - ¾ Cup
    Brown Sugar - 1 Tbsp
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