Chicken Rendang, SIMPOL!

Ingredients

• 4 cloves Garlic (peeled and minced; double the usual amount for extra punch)
• 1 stalk Lemongrass (outer tough layers removed, tender inner part minced)
• 1 teaspoon Fresh Cilantro (chopped finely)
• 1 tablespoon Radish Oil (or any neutral oil such as vegetable or canola oil)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Red Chili Flakes (optional for extra heat)

Instructions

1. Prepare Ingredients

   Peel and mince the garlic cloves. Trim the outer layers of the lemongrass stalk, then finely mince the tender inner part. Chop the cilantro and set aside.

   Time: PT5M

2. Heat Oil

   Place the skillet over medium heat and add the radish oil. Allow the oil to shimmer, about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

3. Sauté Garlic and Lemongrass

   Add the minced garlic and lemongrass to the hot oil. Stir continuously for 2 minutes until fragrant but not browned.

   Time: PT2M

   Temperature: Medium heat

4. Add Seasonings

   Stir in the chopped cilantro, salt, black pepper, and optional chili flakes. Cook for another 1 minute, allowing the flavors to meld.

   Time: PT1M

   Temperature: Medium heat

5. Finish and Serve

   Remove the skillet from heat. Transfer the stir‑fry to a serving plate and serve immediately with rice or flatbread.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

4 g

Fat

9 g

Fiber

1 g