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TURKEY RENDANG

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Yields1 Serving
 Ground chicken 500g
 Turkey, roasted and cut into 1 inch cubes 1 inch
 Red onion 3 nos
 Garlic 7nos
 Ginger 1 inch
 Galangal 1½ inch
 Tumeric 1 inch
 Bird’s eye chili 7 nos
 Lemongrass 3 stalks
 Cinnamon stick 2 nos
 Chili paste 1 tbsp
1

Place red onion, garlic, ginger, galangal, tumeric, bird’s eye chili, chili paste and lemongrass in a blender and blend until smooth paste.

2

Bring the pot to a medium heat and pour in a generous amount of oil.

3

When the oil is hot, pour in blended ingredients and cinnamon stick.

4

Saute until the oil has floated to the surface and the mixture has turn darker.

5

Add meat curry powder and stir for an additional 10 minutes.

6

Stir in coconut milk, turmeric leaves, kaffir lime leaves, and toasted desiccated coconut.

7

Let the mixture reduce into half and toss in turkey.

8

Season with salt and pepper and remove the pot from the heat.

Ingredients

 Ground chicken 500g
 Turkey, roasted and cut into 1 inch cubes 1 inch
 Red onion 3 nos
 Garlic 7nos
 Ginger 1 inch
 Galangal 1½ inch
 Tumeric 1 inch
 Bird’s eye chili 7 nos
 Lemongrass 3 stalks
 Cinnamon stick 2 nos
 Chili paste 1 tbsp

Directions

1

Place red onion, garlic, ginger, galangal, tumeric, bird’s eye chili, chili paste and lemongrass in a blender and blend until smooth paste.

2

Bring the pot to a medium heat and pour in a generous amount of oil.

3

When the oil is hot, pour in blended ingredients and cinnamon stick.

4

Saute until the oil has floated to the surface and the mixture has turn darker.

5

Add meat curry powder and stir for an additional 10 minutes.

6

Stir in coconut milk, turmeric leaves, kaffir lime leaves, and toasted desiccated coconut.

7

Let the mixture reduce into half and toss in turkey.

8

Season with salt and pepper and remove the pot from the heat.

TURKEY RENDANG

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