Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob

Name: Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob
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

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1 whole chicken
1 stalk lemongrass
Ingredients to blend:
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

Cooking Instructions

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