rendang ala negeri 9

Ingredients:
1 whole chicken ( I prefer to cut 16 pieces)
15-21 Birdseye Chili or Cili Padi (you to decide, it is suppose to be used all green but no harm to mix with red)*
Inch and half of Fresh Turmeric*
3 Lemongrass*
1 1/2 cup thick coconut milk
2 tablespoons of Kerisik
2 Asam Keping
1 turmeric leaf (finely chopped)
2-3 Kafir Limeleaf or daun Limau Purut (optional)
Salt and sugar

Note: no oil and onion needed for this recipe

How to:
In a food processor, grind all the asterisks item above to make paste.  In a pan or pot(best to use non stick), put chicken and the paste you have processed earlier. Add water and simmer on medium heat, stirring frequently until the chicken is half cooked. Add coconut milk and continue to stir.Add the Asam Keping, kaffir leaves, kerisik (toasted coconut), and continue to stir to blend well with the chicken. Finally finely chopped turmeric leaf and add salt to taste and pinch of sugar(optional).Lower the heat to low and simmer for 1/2 to 1 hours or until the gravy has dried up.