The Curvy Kitchen Goddess

Ingredients A Chicken- cut it into cubes, marinate with salt + black pepper (loads of them), leave it for as long as you desire, prolly 30 minutes or so. B Garlic / 5 cloves  just smash it ;) and chop Shallot - 5 of them / finely chopped C -  cut them all ;) Cabbage Carrot Chives D Bihun | 1/3 of the packet (white thin noddles) E Salt Cooking Oil - 5 table spoon How To Heat the cooking oil in a large wok (if you have any, else you may use large sautéing-pan) over medium high heat, add ingredient A. You may wait for few minutes until the chicken is half cooked. Now add ingredient B, stir from time to time until for about 3-4 mins or until they turn to slight golden brown. Reduce the heat, and add ingredient C except for the Chives, (i usually save it until the later part) you might want to add in some water, few spoons maybe, cover and let them simmer for few minutes until the carrot slightly soften. yo...

  Ingredient A Chop them all and then blend it in a food processor until fine. 6 Onions 15 Shallots 10 Garlic 5 cm long of Ginger 8 cm of Galangal 3 Lemon Grass Chili ( some may use the bird peppers else you can use the dried ones - usually they are red in color ) ** you can opt for either or, the only different it’ll do is the color of your rendang. ** the amount of this cili is again depending on your tolerance level towards spicy food. I usually go for loads of them say maybe 150 gram?   Ingredient B Finely slice 1 big Turmeric Leaves 10 pieces of Lime Leaves   Ingredient C 1 tea spoon of Turmeric Powder 2 pieces of tamarind skin Sugar to taste Salt to taste Ingredient D Kerisik (toasted coconut) Ingredient E 600 grams Beef ( cut them into cubes ) / Chicken ( cut them into desired size )   Ingredient F 1 liter of Thick Coconut Milk **...