Chicken thigh rendang with homemade tagliatelle

Ingredients for 2 servings:

• 2 chicken legs (thighs and drumsticks), fresh or frozen
• 5 kemiri nuts (kacang kemiri)
• 4 medium-sized garlic cloves, fresh
• 6 small onions, red
• 15 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 2 tbsp palm oil, premium quality
• 4 m.-large tomato(s), fully ripe
• 2 small chili peppers, red
• 20 g lemongrass, fresh or frozen
• 2 lemons, fully ripe
• 2 kaffir lime leaves, fresh or frozen
• 200 ml coconut milk, creamy
• 100 g orange juice
• 100 g water
• 2 tbsp coconut palm sugar (gula kelapa)
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet
• 8 cm cinnamon stick(s)
• 1 tsp cardamom powder
• 1 tsp mace powder
• 1 star anise, whole
• 6 g instant chicken broth
• 100 g coconut milk, creamy
• 2 tbsp rice wine (Arak masak)
• 1 medium-sized garlic clove(s), squeezed
• n. B. Coconut palm sugar
• e.g. instant chicken broth
• 120 g wheat flour type 405
• 15 g mushroom powder
• 10 g coconut milk powder
• 1 tsp beef broth, instant
• 1 pinch of black pepper
• 1 pinch of mace powder
• 70 g water
• 1 tbsp palm oil, premium quality
• n. B. Flour for the work surface
• 1 liter of salted water for cooking
• 5 tbsp oil to prevent boiling over
• e.g. Mango(s) in pieces
• n. B. Chili pepper(s), red
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 55 minutes

Tender, fragrant chicken with hearty, wide noodles. Recipe from Lombok, Indonesia.

Place all the tagliatelle ingredients in a mixing bowl and knead into a firm dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour. Separate the chicken thighs into upper and lower legs at the joint. Peel off the skin and trim off any fat. Rinse and keep in the refrigerator. Quarter the kemiri nuts. Discard any rancid or moldy ones. Trim both ends of the garlic cloves and the red onions, peel them, and roughly chop them. Keep them separate. Wash the fresh ginger and galangal, peel them, and cut them crosswise into thin slices. Weigh the frozen goods and thaw them. Keep them together. Wash the tomatoes, halve them lengthwise, and remove the green-white stems. Halve the halves lengthwise, then cut them into thirds crosswise, and place them in the blender. Wash the chilies and halve them crosswise, remove the stems, and discard them. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw the frozen goods. Have everything ready. Squeeze the lemons and reserve only the juice. Dispose of the bitter peels in the organic waste. Wash the kaffir lime leaves and use them whole. Mix the coconut milk with the ingredients up to sweet soy sauce in a 3-liter covered casserole dish. Add the chicken thighs. Heat a medium-sized pan, add the palm oil, and heat until hot. Add the kemiri nuts and garlic and roast until golden brown. Add the onions and stir-fry briefly, then briefly roast the ginger and galangal. Deglaze with a little of the coconut milk mixture. Cook for 2 minutes, remove from the heat, and let cool slightly. Add to the tomatoes in a blender and blend on high for 1 minute until smooth. Place in the casserole dish. Add all the rendang ingredients to the casserole dish, mix, and bring to a boil. Reduce the heat and simmer for 90 minutes, stirring frequently. In the meantime, roll out the dough thinly, flour both sides well, roll it up, and cut into approximately 8 mm wide rolls. Place these on a tea towel and let it dry slightly until just before use. Bring the salted water for the noodles to a boil. Add the oil. Season the rendang with the appropriate ingredients, remove the cinnamon stick and star anise. Heat the rendang a little longer, but do not let it boil over. Add the noodles to the boiling water and cook for about 4 minutes until al dente. Reduce the heat and watch for overcooking. Drain the noodles and divide them between serving plates. Add the chicken pieces and pour the sauce over the noodles and meat pieces. Garnish and serve immediately. Note: The Indonesian word rendang is often translated as curry, which, from a culinary perspective, makes a stew of everything. Rendang encompasses the seasoning and cooking techniques. Generally speaking, rendang is always cooked for a long time with coconut milk. It has little or no sauce, but the meat has a wonderful flavor.