Turkey Rendang

Recipe & photo courtesy of Chef Eric Teo

INGREDIENTS:

4 kg           U.S. turkey (cut into 32 pieces)
380 ml       Thick santan (coconut milk)
6 tbsp        Sugar
1 no.          Coconut (fried & ground)
salt to taste

Ground (A):

300 gm      Small onions
150 gm      Garlic
3 nos.        Candlenuts
1 piece       1 inch turmeric
2 slices      Nam ginger
1 piece       Shrimp paste

Ground (B):

6 tbsp        Chilli paste
3 tbsp        Coriander powder
3 tbsp        Fennel powder
3 tbsp        Ground cumin
4 pieces     Turmeric leaves
8 stalks      Lemon grass

PREPARATION METHOD:

Heat 1 cup of oil in wok, stir fry (A), (B) and sugar until fragrant.  Add in turkey and salt and stir fry until cooked (about 30 to 35 minutes).

Add in santan and stir fry well, remove from heat and stir in fried and ground coconut.