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Chicken Rendang
Chicken Rendang
Rendang has it’s origins from Indonesia, but is also extremely popular in Malaysia and Singapore. Beef, chicken, or lamb is simmered in a spice paste and coconut milk with whole spices such as cinnamon, cloves, star anise, and cardamom pods. The meat is ready when the majority of the liquid has evaporated.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 6 small shallots
- 3 stalks lemongrass bottom 4”
- 5 garlic cloves
- 1” galangal chopped
- 1” ginger minced
- 10 dried arbol chilies seeded, ground in spice grinder
Chicken Rendang
- 1/4 cup vegetable oil
- 1 1/2 lbs boneless chicken thighs cubed
- 1 cinnamon stick
- 3 green cardamom pods
- 3 star anise
- 3 whole cloves
- 1 stalk lemongrass finely chopped
- 1 1/2 cup coconut milk
- 1/2 cup water
- 6 kaffir lime leaves julienned and chopped
- 5 tbsp coconut grated
- 1 tbsp sugar
- salt to taste
Instructions
- Mix together all of the spice paste ingredients in a food processor or immersion blender until a paste forms.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the spice paste, cinnamon stick, cardamom pods, whole cloves, and star anise. Fry for 2 minutes.
- Add in the chicken and lemongrass. Cook for 3 minutes, making sure the chicken is coated in the paste.
- Pour in the coconut milk and water. Simmer for 8 minutes on medium heat.
- Add in the lime leaves and coconut. Cover. Simmer for 30 minutes.
- Uncover. Add the sugar and salt. If there is any liquid left, continue to cook until it is mostly evaporated.
Trinidad Macaroni Pie
Trinidad Macaroni Pie
This just isn’t any old macaroni recipe. This recipe has Caribbean flavors of smoked paprika, garlic, thyme, creole salt, with slight heat from jalapeños. This is a great side dish and can be eaten as a main course.
Ingredients
- 8 oz dry macaroni cooked according to the package
- 2 tbsp butter
- 2 tbsp jalapeños minced
- 1 small white onion finely diced
- 4 garlic cloves minced
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tbsp flour
- 1 can evaporated milk
- 1 large egg beaten
- 4 oz cheddar cheese
- 4 oz mozzarella cheese
- 1 tsp creole salt
Instructions
- Melt butter in a large sauce pan over medium high heat. Sauté the onions, garlic, jalapeños, thyme, and smoked paprika for 5 minutes.
- Whisk in the flour. Pour in the evaporated milk and simmer for 2 minutes.
- Scoop out a 1/4 cup of the milk mixture and whisk with the beaten egg. This process will temper the egg, allowing it to not curdle in the cheese sauce but still help thicken it.
- Pour the tempered egg back into the milk mixture, continuing to whisk. Add in 3/4 of the 2 cheeses.
- Turn off the heat. Mix in the macaroni.
- Preheat the oven to 350 degrees. Add the macaroni to a well greased baking dish. Top with the remaining cheeses.
- Bake for 25-30 minutes. Let rest for 15 minutes before serving.
Laab Kai Jiew (Omelette Salad)
Laab Kai Jiew (Omelette Salad)
Laab is a Northern Thai salad typically consisting of ground meat and mint. In this recipe, an omelette is substituted. It is then tossed with mint, cilantro, lemongrass, cucumber, shallots, and chili flakes. A dressing of lime juice and fish sauce is drizzled over. It is then sprinkled with toasted rice powder, giving it a nice mix of textures. Serve with steamed rice.
Ingredients
- 3 large eggs beaten
- 1 tsp oyster sauce
- 1/2 cup mint
- 1 shallot thinly sliced
- 8 sprigs cilantro
- 2 green onion finely chopped
- 1/2 cup cucumber thinly sliced
- 3” lemongrass thinly sliced
- 2 tsp chili flakes
- 2 tbsp toasted rice powder
- 1 1/2 tbsp lime juice
- 2 tsp fish sauce
Instructions
Toasted Rice Powder
- Add 2 tbsp of dry jasmine or sticky rice to a dry skillet over medium high heat.
- Toast until browned, 2-3 minutes.
- Grind into a powder in a spice blender. Set aside.
Omelette Salad
- In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
- Beat the eggs with the oyster sauce.
- Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
- Cook for about 3 minutes a side. Thai omelettes are browned and crispy. Remove from the skillet. Dab any grease with paper towel. Cut into chunks.
- Add the omelette to the bowl. Mix with the mint. Mix together the lime juice and fish sauce. Drizzle over the salad. Add 3/4 of the toasted rice powder. Mix.
- Serve with steamed rice. Garnish with the remaining toasted rice powder.
