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Rendang ayam nogori (chilli padi chicken rendang)
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Coconut paste (Kerisik)
- 300 g frozen grated coconut, thawed (see Tips)
- 100 g eschalots
- 5 garlic cloves
- 2 stalks lemongrass, white part only, bruised
- 10 cm piece fresh turmeric, peeled
- 10 cm piece fresh ginger, peeled
- 5 cm piece fresh galangal, peeled
- 4 fresh long green chillies, trimmed, deseeded if preferred and cut into halves
- 50 g vegetable oil
- 4 fresh kaffir lime leaves
- 100 g coconut milk
- 1 tbsp tamarind paste
- 1 tsp salt
- 20 g brown sugar
- 1200 g chicken lovely legs (see Tips)
- per 1 portion
- 3806.7 kJ / 906.4 kcal
- 57.3 g
- 15 g
- 67.7 g
- Saturated fat
- 33.5 g
- 10.5 g
- 786.7 mg
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