This Cambodian Chicken Rendang meal is made with free range chicken, fresh lemongrass, Kaffir lime leaves, galangal, garlic, coconut, and shrimp paste. And it now comes as a single serve with rice on the side. I learned this dish from a Cambodian chef that cooked for my office when I worked in Phnomh Penh. I loved her way of cooking because of her use of fresh ingredients and this Rendang was my favourite dish.
Preparation: Step 1 - Defrost in microwave Step 2 - Give it a stir Step 3 - Microwave until heated through (approx 3 mins)
😋 This is a well balanced meal that can be enjoyed on its own. 🌶 This meal has a spice level of “mild” Ingredients: Rice, Free range chicken, coconut, lemongrass, galangal, kaffir lime leaf, dried chilli (not spicy), garlic, shrimp paste, coconut sugar, salt, fish sauce, soy sauce Contains: Soybeans, Tree nuts other than coconut from the fruit of the palm, Fish and fish products , Cereals containing gluten and their products.
Hi, I'm Iris!
I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old.