Natural Coconut Cream Kara Cholesterol Free Gluten Free 200 ml x 3 Packs

Description

Kara Coconut Cream Extract
200 ML
Kara Coconut Cream is a creamy white, sterilized and homogenized product from the natural extract of coconut kernel. It is UHT (Ultra High Temperature) processed and aseptically packed.
One of the famous Southeast Asian Recipes using Coconut Cream is Chicken Rendang. Below is the real authentic recipe that you should try:
CHICKEN RENDANG
Chicken Rendang is amazing Malaysian chicken stew with spices and coconut milk.
Deeply flavorful. The best rendang recipe ever!
PREP TIME
15 minutes
COOK TIME
45 minutes
TOTAL TIME
1 hour
INGREDIENTS:
1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into cubes
1/3 cup cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, white part only, pounded and cut into strips
1 cup coconut milk
1 cup water
5 kaffir lime leaves (bruised)
5 tablespoons toasted grated coconut, kerisik
1 tablespoon sugar or to taste
salt to taste
SPICE PASTE:
6 shallots
1- inch galangal
3 stalks lemongrass (white part only)
4 cloves garlic
1- inch piece ginger, peeled
10 dried chilies, chili arbol, seeded
INSTRUCTIONS
All all the ingredients of the Spice Paste in a food processor. Blend well.
Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom
pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well
with the spices. Add the coconut milk, water, and simmer on medium heat, stirring
frequently until the chicken is almost cooked.
Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the
heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender
and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
If you want to get Dried Chilies, you can get it at my eBAY Store. Happy Shopping!