Spice Blend

• 2 shallots, peeled
• 2 big onions, peeled and quartered
• 4 cloves garlic, peeled
• 3 dried red chilies, boiled for 10 minutes
• 2 fresh red chilies, seeds removed
• 1 red chili padi, seeds removed
• 10g galangal, sliced
• 10g turmeric, sliced​
• 10g ginger, peeled & sliced
• 1 stalk lemongrass, white part only, sliced
• 3 candlenuts
• 1-2 tbsp water

Blend all ingredients above in a blender until smooth.

Rendang

• 2 tbsp oil
• Spice blend (see above)
• 1 stalk lemongrass, bruised
• 400g chicken breast, chopped into chunks
• 25ml Water
• 100ml low-fat evaporated milk
• A pinch of salt
• 5 Kaffir lime leaves, crushed
• 20g toasted shredded coconut (kerisik)