仁当鸡 RENDANG CHICKEN
招牌菜揭秘 SECRET RECIPE - 仁当鸡 RENDANG CHICKEN
中英文版（Chinese English version）
人家赚钱的食谱肯公开，这种就叫交情！
材料
鸡腿 3只（斩块，用一小匙盐腌15分钟）
刀标油 6汤匙
马铃薯 4粒（切半，去皮炸至金黄或不用）
月桂叶 3片(撕碎)黄姜叶 2片（撕碎）
椰浆 200毫升约半粒椰磨丝
清水 1玻璃杯
香料（店主喜用石臼分开捣烂更香，省工亦可用搅拌机打烂，分别在此）：
红葱头 15粒
鲜辣椒 4条
黄姜 1拇指
南姜 1拇指
老姜 1拇指
石谷仔 5粒
香茅 3颗（取白色部份）
调味
糖 1汤匙
盐 1茶匙
烘椰丝 4汤匙（把椰丝炒至金黄色或买便）
做法：
1.烧6汤匙热油，以小火爆香小红葱蓉，顺序下香茅、黄姜、南姜、老姜、石谷仔、鲜辣椒蓉炒至出油。
2.放鸡块兜炒，才下月桂叶、黄姜叶、马铃薯，注入清水，约盖过鸡面煮滚。
3.转小火，放椰浆、盐、糖及烘椰丝，煮沸。期间要不断搅拌，以免糊。
地点： 柔佛新山柏林花园，即往PASIR GUDANG 路反方向那个花园，过了观音庙，转右手支路。欢乐园娘惹屋 No 280, Jalan Simpang , Taman Perling, 81200 Johor, Bahru, Johor.驰名仁当鸡、豆酱鸡和咖喱鱼头。
Due to good relationship with the restaurant, the owner agree to disclose his secret recipe.
RENDANG CHICKEN
INGREDIENT
Drumstick 3 (chop into chunks)
Oil 6 spoon
Potato 4 ( cut into halves, Remove skin and fry until golden )
Bay leaf 3 pieces (tear)
Turmeric Leaf 2 pieces (tear)
Coconut milk 200 ml
Water 1 glass
SPICES ( use stone mortar to punch separately)
Shallots 15
Chili 4
Turmeric 1 thumb
Galangal 1 thumb
Ginger 1 thumb
Candles nut 5
Lemon Grass 3 stalks ( white part only)
SEASONING
Sugar 1 spoon
Salt 1 teaspoon
Toasted Grated Coconut 4 spoon
Method:
1. Heat up 6 spoon oil , fry the shallots until frangrant, follow the order put lemon grass, turmeric, galangal, ginger, candle nut, fresh chili until oil seeps out.
2. Add chicken and stir fry until chicken is well coated in spices. Add bay leaf, turmeric leaf ,potato, water covered the surface and bring to boiled.
3. Turn to low heat, put toasted grated coconut, sugar, salt and coconut milk, keep stirring from time to time until sauce is thicken.
Loacation : Nyonya Treats No 280, Jalan Simbang, Taman Perling, 81200 Johor Bahru, Johor.
Signature dish : Nyonya Curry Fish Head, Rendang Chicken and Pongteh Chicken.
人家赚钱的食谱肯公开，这种就叫交情！
材料
鸡腿 3只（斩块，用一小匙盐腌15分钟）
刀标油 6汤匙
马铃薯 4粒（切半，去皮炸至金黄或不用）
月桂叶 3片(撕碎)黄姜叶 2片（撕碎）
椰浆 200毫升约半粒椰磨丝
清水 1玻璃杯
香料（店主喜用石臼分开捣烂更香，省工亦可用搅拌机打烂，分别在此）：
红葱头 15粒
鲜辣椒 4条
黄姜 1拇指
南姜 1拇指
老姜 1拇指
石谷仔 5粒
香茅 3颗（取白色部份）
调味
糖 1汤匙
盐 1茶匙
烘椰丝 4汤匙（把椰丝炒至金黄色或买便）
做法：
1.烧6汤匙热油，以小火爆香小红葱蓉，顺序下香茅、黄姜、南姜、老姜、石谷仔、鲜辣椒蓉炒至出油。
2.放鸡块兜炒，才下月桂叶、黄姜叶、马铃薯，注入清水，约盖过鸡面煮滚。
3.转小火，放椰浆、盐、糖及烘椰丝，煮沸。期间要不断搅拌，以免糊。
地点： 柔佛新山柏林花园，即往PASIR GUDANG 路反方向那个花园，过了观音庙，转右手支路。欢乐园娘惹屋 No 280, Jalan Simpang , Taman Perling, 81200 Johor, Bahru, Johor.驰名仁当鸡、豆酱鸡和咖喱鱼头。
Due to good relationship with the restaurant, the owner agree to disclose his secret recipe.
RENDANG CHICKEN
INGREDIENT
Drumstick 3 (chop into chunks)
Oil 6 spoon
Potato 4 ( cut into halves, Remove skin and fry until golden )
Bay leaf 3 pieces (tear)
Turmeric Leaf 2 pieces (tear)
Coconut milk 200 ml
Water 1 glass
SPICES ( use stone mortar to punch separately)
Shallots 15
Chili 4
Turmeric 1 thumb
Galangal 1 thumb
Ginger 1 thumb
Candles nut 5
Lemon Grass 3 stalks ( white part only)
SEASONING
Sugar 1 spoon
Salt 1 teaspoon
Toasted Grated Coconut 4 spoon
Method:
1. Heat up 6 spoon oil , fry the shallots until frangrant, follow the order put lemon grass, turmeric, galangal, ginger, candle nut, fresh chili until oil seeps out.
2. Add chicken and stir fry until chicken is well coated in spices. Add bay leaf, turmeric leaf ,potato, water covered the surface and bring to boiled.
3. Turn to low heat, put toasted grated coconut, sugar, salt and coconut milk, keep stirring from time to time until sauce is thicken.
Loacation : Nyonya Treats No 280, Jalan Simbang, Taman Perling, 81200 Johor Bahru, Johor.
Signature dish : Nyonya Curry Fish Head, Rendang Chicken and Pongteh Chicken.
