- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C
- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds
- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the jar side.
Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6
- Add (C) ingredients, then start saute..
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 110°C
- Place in the (D) kerisik, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 110°C
Tips:
- The toasted coconut acts to thicken the curry to give it a thicker texture. It also gives the chicken curry (rendang) an added nutty aroma.
- Serve hot with steamed rice, pasta or bread.
Serving Size dishes
Servings 4
- Amount Per Serving
- Calories 853
- % Daily Value *
- Total Fat 60.9g94%
- Saturated Fat 26.4g132%
- Cholesterol 122mg41%
- Sodium 145mg7%
- Potassium 1140mg33%
- Total Carbohydrate 34.6g12%
- Dietary Fiber 8.4g34%
- Sugars 9.2g
- Protein 47.3g95%
- Calcium 9%
- Iron 71%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Place in desiccated coconut and spread evenly in the baking tray lined with baking paper until golden brown.
Settings: Timer: 15 Minutes / Temperature: 180°C
- Place in the mixing jar and grind. Press TURBO.
Settings: Timer: 3 Seconds
- Add (A) spice paste ingredients and blend twice until you satisfy the texture and all the ingredients fully blend.
Settings: Timer: 20 Seconds / Speed: 10
- Scrape down the jar side.
Add (B) vegetable oil into mixing jar to saute.
Settings: Timer: 6 Minutes / Speed: 2 / Temperature: 120°C / Heat Power: 6
- Add (C) ingredients, then start saute..
Settings: Timer: 15 Minutes / Speed: 1 / Temperature: 110°C
- Place in the (D) kerisik, then continue to saute.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 110°C
Tips:
- The toasted coconut acts to thicken the curry to give it a thicker texture. It also gives the chicken curry (rendang) an added nutty aroma.
- Serve hot with steamed rice, pasta or bread.