Malay Chicken and Eggplant Rendang

• 1/2 pkt (15 g) Malay spice 
• 500 g Chicken thigh, chopped 
• 1 eggplant, cubed 
• 1 onion, chopped 
• 2 tsp kecap manis* 
• 2 tbsp white vinegar 
• 1 tsp brown sugar 
• 400 ml coconut milk 

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add chicken and eggplant sauté, 5 min. 

STEP 3

Mix vinegar, sugar and kecap manis with coconut milk and add to dish. Cover and simmer 20 min.

HOW TO SERVE

Serve with steamed rice, pineapple and cucumber achar* 

HINTS & TIPS

SIDES & CONDIMENTS

cucumber and peanut salad:

• 100 g cucumber sliced 
• 1 tsp light soy sauce 
• 1 tsp lemon juice 
• 1 tsp sugar 
• 2 tbsp crushed peanuts 
• fresh chilli sliced - optional 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with steamed broccoli.

Reduce meat: 250 g chicken + 200 g cooked chickpeas.

Alternatives: kecap manis = sweet soy sauce