Rendang Ayam Croffle

Name: Rendang Ayam Croffle
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Cuisine: Breakfast
Ingredients: 1 Chicken; 12 pieces Croffles; 200 ml Kara Coconut Cream; 1/4 cup Vegetable Oil; 60 g Kerisik; 60 g Dried Chilli Paste; 1 tsp Turmeric Powder; 2 pieces Turmeric Leave; 5 pieces Kaffir Lime Leaves; 1 block Palm Sugar; 1 tsp Salt; 100 ml Water; 5 pieces Chilli Padi; 6 cloves Garlic; 8 cloves Shallots; 5 knobs Ginger; 1 piece Star Anise; 5 pieces Cardamom; 2 pieces Cinnamon; 1 piece Bay Leaf; 4 cloves Garlic; 5 knobs Blue Ginger; 2 stalks Lemongrass

From YoRipe by Popozwen

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Level

intermediate

Cooking

50 min

Preparation

10 min

Ingredients

Servings

Chicken	1
Croffles	12 pieces
Kara Coconut Cream	200 ml
Vegetable Oil	¹⁄₄ cup
Kerisik store bought or homemade	60 g
Dried Chilli Paste	60 g
Turmeric Powder	1 tsp
Turmeric Leave	2 pieces
Kaffir Lime Leaves	5 pieces
Palm Sugar to taste	1 block
Salt	1 tsp
Water	100 ml
Spice A
Chilli Padi	5 pieces
Garlic	6 cloves
Shallots	8 cloves
Ginger	5 knobs
Star Anise	1 piece
Cardamom	5 pieces
Cinnamon	2 pieces
Bay Leaf	1 piece
Garlic	4 cloves
Blue Ginger	5 knobs
Lemongrass white part only	2 stalks

How to cook

Prepare the chicken

Squeeze the lime over the chicken. Wash and pat dry. Set aside.

Blend spices A

Place all the ingredients (Spice A) in a blender.

Start cooking

Heat the oil over medium high heat. Add the spice A and spice B. Stir for 2 - 3 mins until the aroma is out.
Add the dried chilli paste, then lower the heat and let it simmer for 20 mins or until oil separates.
Add the rest of ingredients(chicken, coconut cream, water, palm sugar, kerisik, turmeric leaves, turmeric powder, kaffir leaves and salt.
Let it boil and then lower the heat, simmer for 20 mins or until oil separates. The sauce is thick and can be reduced longer if you want dryer rendang.
Taste and adjust the seasoning.