A follow up recipe for this post-- Hungry HobbitI don't have the exact measurement for the ingredients since it was a quick fix. Thus I will only list down what I used.
2 pieces of chicken breasts
shredded ginger
shallots
ready made rendang powder (brought it from M'sia)
lightly crushed cashew nuts
olive oil
fresh milk (to replace coconut milk)
salt
light soy sauce
water
celery for garnish
1. Heat frying pot and add olive oil.
2. Throw in crushed cashew nuts and fry until the cashews turn golden brown. Take them out and set aside.
3. Still using the same oil, stir in shredded ginger and sliced shallots.
3. Add the chicken breasts. Fry both sides of the meat for a minute and cover the pot for 2 minutes.
4. Add adequate water (enough to cover the chicken meat) and let the chicken sit for another 4 minutes with the pot covered. Check in between.
5. Add in the ready made rendang powder to taste. Add half cup of milk. Stir consistently and boil for another 5 minutes.
6. Add salt and light soy sauce to taste.
7. Add the fried cashews. Constantly stir.
8. Turn the fire off and let the pot sit for a minute before garnishing with celery to serve.
