More recipes with Banana leaves

Chicken Rendang

5 pieces Chicken thighs

1/2 cup toasted dessicated coconut

spices:

1/2 onion

5 pieces dried chilis

3-4 cloves garlic

1 thumb sized piece ginger

1 tsp belacan powder

1/2 can coconut cream

1 tbsp soy sauce

1 tbsp curry powder

1 tbsp vegetable oil (for stir fry)

Grind all the spices into paste form in a blender.

Heat pan, stir fry the paste with 1 tbsp vegetable oil until fragrant. Season the paste with salt, pepper & sugar. Pour in the cup of toasted dessicated coconut and mix well.

Rub chicken with some salt & pepper. Then spread the cooked paste on the chicken.

Place a piece of the banana leaf on foil wrap. Grease the banana leaf then place the chicken in it and seal the foil tightly. Bake in the oven at 400F for 45 mins.

Remove the chicken from the oven, open up the foil and broil another 15 mins until brown.

Serve this with coconut milk rice.