Vegetarian Rendang Chicken

Tested Recipe with Slight Adjustment Adapted from Amy Wong’s Versatile Vegetarian

Ingredients A:

250g vegetarian chicken ball

½ tbsp curry powder

30g young grated coconut (stir-fried in dry wok and pounded finely)

125ml coconut milk

25ml coconut milk (mixed with 100ml water)

Ingredients B:

1 stick lemongrass (flattened)

1 piece turmeric leaf

5 pieces lime leaf

1 piece pandan leaf

Blended ingredients:

3 red chillies

10 dried chillies (soaked)

10g galangal

5g turmeric

30g young ginger

4 sticks lemongrass

½ tbsp coriander seeds

Seasonings:

½ tsp salt

1 tbsp light soy sauce

1 tsp sugar

Preparation Instructions:

1. Combine vegetarian chicken ball and curry powder, and set aside for 30 minutes. Scald in hot oil and remove.
2. Keep 3 tbsp oil in a wok, stir-fry ingredients B and blended ingredients till fragrant.
3. Add in thin coconut milk and chicken ball, and cook until the sauce become thicken.
4. Add in seasonings, thick coconut milk and young grated coconut, and cook till the gravy is reduced.