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A8ad7152 7b87 4ccf 9676 f6b6bbe86266  2016 12 23 11 51 52
Jet Yang
Jet Yang

Combine chili paste, grated and pan-toasted coconut flakes, coconut milk, finely chopped lemongrass, garlic, fresh ginger and turmeric. Cook the sauce until it thickens, then add in shredded chicken. Topped water biscuit with the chicken rendang and garnish with red chilies or spring onions