Comments on: Chicken Rendang – How to cook in 4 easy steps https://www.tasteasianfood.com/chicken-rendang/ Asian Food Recipes and Techniques Fri, 15 Jul 2022 07:05:17 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/chicken-rendang/comment-page-2/#comment-31155 Sat, 30 Jan 2021 02:07:06 +0000 https://tasteasianfood.com/?p=23457#comment-31155 In reply to Dorothy.

Hi Dorothy,
Dry chilies are spicier than fresh ones, so you may want to reduce the amount slightly. Also, you can cut them into short sections and remove the seeds to reduce the spiciness. Soak in water for 30 minutes until they are soft before blending them into a paste.

]]> By: Dorothy https://www.tasteasianfood.com/chicken-rendang/comment-page-2/#comment-31138 Fri, 29 Jan 2021 12:18:06 +0000 https://tasteasianfood.com/?p=23457#comment-31138 Hi Mr Kwan, can I use dried chilis to replace the fresh chilis as they are not available in my area? If so, how much do you advise me to use? Thanks in advance for your reply:)

]]> By: KP Kwan https://www.tasteasianfood.com/chicken-rendang/comment-page-2/#comment-23845 Fri, 27 Nov 2020 00:49:54 +0000 https://tasteasianfood.com/?p=23457#comment-23845 In reply to Victoria Ingle.

Hi Victoria,
Yes. I have done that before and keep it in the freezer. No problem.
KP Kwan

]]> By: Victoria Ingle https://www.tasteasianfood.com/chicken-rendang/comment-page-2/#comment-23835 Thu, 26 Nov 2020 22:39:24 +0000 https://tasteasianfood.com/?p=23457#comment-23835 Could you make more of the paste and freeze it to use another time?

]]> By: Nancy https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-23423 Wed, 11 Nov 2020 06:27:53 +0000 https://tasteasianfood.com/?p=23457#comment-23423 The chicken is so delicious.

]]> By: KP Kwan https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-16098 Mon, 13 Jan 2020 01:37:52 +0000 https://tasteasianfood.com/?p=23457#comment-16098 In reply to Lynn Bean.

Hi Lynn,
I never tried that before as it is so easy to get the fresh one at where I live. But I do not see any reason it can not be used.
Thanks,
KP Kwan

]]> By: Lynn Bean https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-16084 Sun, 12 Jan 2020 02:18:25 +0000 https://tasteasianfood.com/?p=23457#comment-16084 Delicious recipe. I have already made your Indonesian beef rendang which is amazing so I’m going to make this too! Can you make kerisik with desiccated coconut as it’s hard to get fresh here?

]]> By: KP Kwan https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-14275 Tue, 19 Nov 2019 00:59:08 +0000 https://tasteasianfood.com/?p=23457#comment-14275 In reply to Hashimah.

Yeah. I like to do that too, as what I have shown in the video 🙂

]]> By: KP Kwan https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-14274 Tue, 19 Nov 2019 00:57:20 +0000 https://tasteasianfood.com/?p=23457#comment-14274 In reply to Wei-Yann Chen.

Hi Wei-Yann,
Yes, you can freeze it.
1. Cook a large batch.
2. Portion it to a small quantity and keep individual portion into separate freezer save container (with the gravy).
3. When you need, remove it in advance so that it returns to room temperature. (if not, the innermost part will still be cold after reheating.)
4. Add a little water and heat up on a stove.
It is good for a least a week in the freezer.
Enjoy!
KP Kwan

]]> By: Hashimah https://www.tasteasianfood.com/chicken-rendang/comment-page-1/#comment-14235 Mon, 18 Nov 2019 07:31:53 +0000 https://tasteasianfood.com/?p=23457#comment-14235 The kerisik – blend to become paste for Smoother gravy.

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