Ingredients

Smoothies are an easy breakfast alternative and a great power source during the day. For this amazing blueberry paleo smoothie, you will need to get 2 cups blueberries either frozen or fresh, fresh lemon zest and 1/2 cup coconut milk. Grab some cinnamon to add to your taste and filtered water, of course.

Instructions

We all know how easy smoothies are to make. That’s why they are the go-to choice for many busy people. You get all the nutrients that you need in five minutes. Get your blender and fill it with the blueberries, a little bit of lemon zest and the coconut milk. Also add cinnamon as much as you prefer. Blend the ingredients into a mixture. Add the water to bring your smoothie to your preferred consistency and enjoy!

The post The Best Blueberry Paleo Smoothie appeared first on foodisinthehouse.com.

Ingredients:

For the base:

• 1/4 cup + 1 tablespoon of melted butter
• 2 packets of Oreos
• 1 pinch of salt

For the filling:

• 1/4 cup of cream
• cup brown sugar
• 1/2 cup melted butter
• 1 cup crunchy peanut butter
• 1 teaspoon salt
• 1 can condensed milk

For the topping:

• 50 ml cream
• 1 pinch of salt
• 150 g milk chocolate chips
• 2 tablespoons smooth peanut butter
• cup of roughly chopped peanuts

Instructions:

• Set the oven to 320 F degrees.
• Blend the oreos and combine them with the butter and salt.
• Prepare a 9 inch pan with cooking spray or line it with cooking paper.
• Add the base mixture on the bottom of a pan and use pressure to really pack it.
• For the filling get a pan. Fill it with the butter and melt it.
• Include the brown sugar and when it starts boiling, pour in the condensed milk and cream.
• Take the pan away from the heat.
• Add the peanut butter and salt.
• Add the filling on top of the base.
• Bake it for 15 minutes at 320 F degrees.
• Wait for the peanut caramel tart to cool down for 30 minutes.
• For the topping, melt the cream, chocolate chips, peanut butter, and salt together in the microwave.
• Mix it and pour it on top of the filling. Add peanuts and leave the tart in the fridge for 90 to 120 minutes.

The post Peanut Caramel Tart is the Sweetest Pleasure appeared first on foodisinthehouse.com.

Ingredients:

• 1/3 cup sugar
• 1 tablespoon vanilla
• 3 1/2 tablespoons Bailey’s Irish Cream
• 1 1/4 cups strong brewed espresso, cooled
• 1 lb mascarpone cheese
• 1 oz bittersweet chocolate, shaved
• 25 soft ladyfingers
• 1 1/2 cups heavy whipping cream

Instructions:

1. Mix 2 tablespoons of Bailey’s Irish Cream, mascarpone, and sugar in a bowl. Stir all the ingredients together.
2. Next, beat the whipping cream until you get white stiff peaks. Add it to the bowl with Bailey’s Irish Cream and mascarpone.
3. This recipe is meant for 6 servings, so you will need 6 trifle dishes.
4. Combine the cooled espresso coffee with 1 1/2 tablespoons of Bailey’s Irish Cream and vanilla.
5. Start cutting the ladyfingers into cubes. Every Bailey’s tiramisu trifle will get 4 ladyfingers. Fill the bottoms of each dish with 6 cubes of ladyfingers, 5 on the sides and 1 in the center.
6. Add 2 scant tablespoons on top.
7. Next, add the mascarpone mix on top, until 1/4 of the dish is full.
8. Top it off with the shaved chocolate. Now, do the same layers all over again.
9. Leave the dishes in the fridge for at least 8 hours.

The post Bailey’s Tiramisu Trifle is Today’s Sweet Treat appeared first on foodisinthehouse.com.

Ingredients:

• 1-1.5 lb thinly sliced rib-eye steak cut into strips
• 3 cloves minced garlic
• 2 green onions
• 3 tablespoons sugar
• 1/4 teaspoons red pepper flakes
• 1/2 medium sliced yellow onion
• 1 tablespoon sesame oil
• 2 pinches black pepper
• 2 tablespoons roasted sesame seeds
• 1/3 cup soy sauce
• 1/4 teaspoons finely minced ginger
• vegetable oil

Instructions:

1. Combine the green onions, sesame seeds, soy sauce, onions, red pepper flakes, sugar, pepper, garlic, ginger, and sesame oil in a bowl. Mix them all well together for 10 minutes.
2. Include the beef slices to the mix and leave it to marinate for 30 minutes.
3. Get a pan and heat the vegetable oil. Take the beef bulgogi and start cooking it for about three minutes.
4. When you’re done, you can feel free to add some honey or agave syrup for a sweeter taste. Then, continue cooking it for 10 more minutes.
5. Your dish is ready! Serve it with rice on the side.

The post Beef Bulgogi is the Best Korean Dish appeared first on foodisinthehouse.com.

Ingredients:

• 1/2 cup freshly grated parmesan
• 3 medium eggplants
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cups marinara sauce
• 1 cup all-purpose flour
• 1/4 cup chopped fresh basil
• 1 cup panko breadcrumbs
• 8 oz fresh sliced mozzarella
• 1 cup Italian style breadcrumbs

Instructions:

1. Start by cutting the eggplant into 1/4 inch circles. Place them on a baking sheet in one layer. Don’t forget to add paper under the eggplant pieces.
2. Top it off with salt and leave it on the baking sheet for 1 hour.
3. Set the oven to 400 F degrees and prepare 2 baking sheets.
4. Combine the flour, pepper, and salt in a dish. Whisk the eggs in a second dish. Fill the third one with garlic powder, panko breadcrumbs, and Italian breadcrumbs.
5. Get the eggplant slices and start dipping them in the bowls, first in the flour, next in the eggs and finally in the breadcrumbs. Put them all on a baking sheet in a single layer.
6. Add a little parmesan cheese on top and roast for 20 minutes. Flip them on the other side after 10 minutes.
7. Add 2 tablespoons marinara in a baking dish. Put 1/2 of the eggplant on top of the marinara. The following layer is the rest of the marinara. Next, add the mozzarella, basil, and 1/2 parmesan cheese.
8. Finish off with rest of the eggplant, more marinara, parmesan, and basil. Bake for 20 to 25 minutes. Serve the eggplant parmesan right away.

The post Eggplant Parmesan is a Cool Italian Dish to Make appeared first on foodisinthehouse.com.

Ingredients:

• 100 g baby spinach leaves
• 300 g sour cream
• 1 cup grated mozzarella cheese
• 1 cobb loaf
• 1 pack french onion soup
• 250 g softened cream cheese
• salt
• pepper

Instructions:

1. Set the oven to 190 C degrees and prepare a baking tray.
2. Cut the cobb loaf in the top part and remove the soft part of the bread from the inside. Keep both the bread and the top part that you cut off.
3. Cut the baby spinach into pieces.
4. Mix the french onion soup, sour cream, and softened cream cheese together. You can do it with a mixer as well.
5. Include the baby spinach and mozzarella. Mix again, then add pepper and salt.
6. Add this mixture to the inside of the cobb loaf, put the top part back on and cover the spinach dip cobb loaf with foil.
7. Place it on the baking tray and leave it in the oven for 40 minutes.
8. When the time is up, take off the foil and place the bread pieces on the tray. Continue baking for 10 to 15 more minutes.

The post Spinach Dip Cobb Loaf is the Best Party Trick appeared first on foodisinthehouse.com.

Peppermint Tea

If peppermint is your favorite tea, you are enjoying quite a lot of benefits. People mostly drink it to calm their digestive issues, help with stomach pain, nausea, relax muscles, and much more.

Camomile Tea

Chamomile is one of the best herbal teas that you have to include in your life. Among its countless benefits, we have to mention its calming and anti-inflammatory benefits. You can find it anywhere, plus it’s very affordable.

Hibiscus Tea

This is such a delicious tea. It’s also one of those very beneficial herbal teas that will keep you warm in the colder weather. Hibiscus has the ability to stimulate weight loss, lower levels of bad cholesterol, and protect your liver.

Ginger Tea

Ginger is such an amazing root. If you love adding it to your detox water, this winter you can switch to tea. Just like chamomile, it has anti-inflammatory powers. It can significantly boost immunity and it promotes weight loss.

The post Best Herbal Teas You Should Be Drinking appeared first on foodisinthehouse.com.

Edamame

Edamame is delicious and one of the best energy-boosting foods. Start your day with a green bowl or add it to your lunch as a side. Either way, it will bring phytoestrogens, ingredients responsible for extra energy.

Sweet Potatoes

Forget about regular potatoes, this is the type you need to get that boost of energy. What makes sweet potatoes so good is the fact that they are packed with complex carbohydrates. This means that the body needs more time to digest them, so that is the way you get energy.

Bananas

Your favorite fruit can also be your source of energy. Starting with the high content of Vitamin K and potassium, they are a part of the best energy-boosting foods that are very affordable as well.

Quinoa

Quinoa is the fuel you need to get through a hard day. We all have those times when our energy levels are so low, we’re too tired to even exist. By adding quinoa to your diet, a lot of things will change.

Brown Rice

Enjoy a bowl of brown rice with vegetables to feel much better and more energetic. It contains lots of fiber which will keep you happy for hours.

The post 5 Best Energy-Boosting Foods appeared first on foodisinthehouse.com.

Ingredients:

• 1 medium butternut squash, cut into 1/2-inch pieces
• 1 lb ground turkey
• 1 tablespoon chili powder
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 tablespoon ground cumin
• 2 chopped green bell peppers
• 2 teaspoons oregano
• 2 14-oz cans black beans
• 1 teaspoon ground cinnamon
• 2 cups chicken or turkey broth
• 1 teaspoon sugar
• 1 diced onion
• 2 14.5-oz cans fire-roasted tomatoes
• 7 chopped cloves garlic
• 2 teaspoons ground coriander
• kosher salt
• freshly ground black pepper
• shredded cheddar cheese

Instructions:

1. Get a large pot and add the oil. When it’s hot, pour in the garlic and onion.
2. Cook for 30 seconds, then include the cumin, coriander, chili powder, sugar, cinnamon, and oregano. Mix and cook for 10 more seconds.
3. Add the turkey together with 1 teaspoon salt. You need to divide the turkey into smaller pieces as it’s cooking. Once it’s almost done, pour in the tomato paste.
4. Mix for 30 seconds, then include the fire-roasted tomatoes with juices, bell peppers, and broth.
5. Wait for the butternut squash chili to start simmering, and leave it to simmer for 20 minutes with the lid on.
6. Then, add the squash and beans. Wait for the mix to simmer again and cook for 20 more minutes.
7. Serve it right away and add salt and pepper to your liking. Top it off with the shredded cheese.

The post You Have to Try This Butternut Squash Chili appeared first on foodisinthehouse.com.

Ingredients:

• 1 red onion
• 4 cloves
• 1/2 inch galangal
• 4 tablespoons curry powder
• 5 garlic cloves
• 3 cardamom
• 3 candlenuts
• 1/2 yellow onion
• 1 cup water
• 1 star anise
• 6 lemongrass
• 4 tablespoons curry powder
• 2 teaspoons salt
• 1 cup water
• 1 cinnamon stick
• 300 ml coconut milk
• 2 teaspoons chili powder
• 1 inch ginger
• 3 tablespoons kerisik
• 1 1/2 teaspoons turmeric powder
• 300 ml coconut milk
• 2 tablespoons brown sugar
• 4 tablespoons squeezed tamarind juice
• 15 thinly sliced kefir lime leaves
• 2 bruised lemongrass, cut into 2-inch pieces
• 1 kg chicken thighs, skinless with bone-in

Instructions:

1. Start by making the paste for the chicken rendang. Combine the ginger, galangal, red onion, water, lemongrass, garlic cloves, candlenuts, and yellow onion in a blender. Pulse until you get a paste.
2. Cook the chicken in a pot with oil until the meat gets a light brown color. When the meat is done remove it from the pot.
3. Combine the cinnamon stick, bruised lemongrass, star anise, cardamom pods, and cloves in the pot. Leave them on the stove for a few minutes, then mix in the paste, turmeric powder, curry powder, and chili powder.
4. Cook all these ingredients for 15 to 20 minutes. Don’t forget to mix several times. Then, include the chicken and add water. Wait for the chicken rendang to start simmering and leave it on the stove for 25 minutes on low heat.
5. Finish off by adding the roasted coconut paste, coconut milk, salt, sugar, squeezed tamarind juice, and kefir lime leaves. Let it simmer for 20 minutes on low heat.

The post Malaysian Chicken Rendang is So Tasty appeared first on foodisinthehouse.com.

Ingredients

Smoothies are an easy breakfast alternative and a great power source during the day. For this amazing blueberry paleo smoothie, you will need to get 2 cups blueberries either frozen or fresh, fresh lemon zest and 1/2 cup coconut milk. Grab some cinnamon to add to your taste and filtered water, of course.

Instructions

We all know how easy smoothies are to make. That’s why they are the go-to choice for many busy people. You get all the nutrients that you need in five minutes. Get your blender and fill it with the blueberries, a little bit of lemon zest and the coconut milk. Also add cinnamon as much as you prefer. Blend the ingredients into a mixture. Add the water to bring your smoothie to your preferred consistency and enjoy!

The post The Best Blueberry Paleo Smoothie appeared first on foodisinthehouse.com.

Ingredients:

For the base:

• 1/4 cup + 1 tablespoon of melted butter
• 2 packets of Oreos
• 1 pinch of salt

For the filling:

• 1/4 cup of cream
• cup brown sugar
• 1/2 cup melted butter
• 1 cup crunchy peanut butter
• 1 teaspoon salt
• 1 can condensed milk

For the topping:

• 50 ml cream
• 1 pinch of salt
• 150 g milk chocolate chips
• 2 tablespoons smooth peanut butter
• cup of roughly chopped peanuts

Instructions:

• Set the oven to 320 F degrees.
• Blend the oreos and combine them with the butter and salt.
• Prepare a 9 inch pan with cooking spray or line it with cooking paper.
• Add the base mixture on the bottom of a pan and use pressure to really pack it.
• For the filling get a pan. Fill it with the butter and melt it.
• Include the brown sugar and when it starts boiling, pour in the condensed milk and cream.
• Take the pan away from the heat.
• Add the peanut butter and salt.
• Add the filling on top of the base.
• Bake it for 15 minutes at 320 F degrees.
• Wait for the peanut caramel tart to cool down for 30 minutes.
• For the topping, melt the cream, chocolate chips, peanut butter, and salt together in the microwave.
• Mix it and pour it on top of the filling. Add peanuts and leave the tart in the fridge for 90 to 120 minutes.

The post Peanut Caramel Tart is the Sweetest Pleasure appeared first on foodisinthehouse.com.

Ingredients:

• 1/3 cup sugar
• 1 tablespoon vanilla
• 3 1/2 tablespoons Bailey’s Irish Cream
• 1 1/4 cups strong brewed espresso, cooled
• 1 lb mascarpone cheese
• 1 oz bittersweet chocolate, shaved
• 25 soft ladyfingers
• 1 1/2 cups heavy whipping cream

Instructions:

1. Mix 2 tablespoons of Bailey’s Irish Cream, mascarpone, and sugar in a bowl. Stir all the ingredients together.
2. Next, beat the whipping cream until you get white stiff peaks. Add it to the bowl with Bailey’s Irish Cream and mascarpone.
3. This recipe is meant for 6 servings, so you will need 6 trifle dishes.
4. Combine the cooled espresso coffee with 1 1/2 tablespoons of Bailey’s Irish Cream and vanilla.
5. Start cutting the ladyfingers into cubes. Every Bailey’s tiramisu trifle will get 4 ladyfingers. Fill the bottoms of each dish with 6 cubes of ladyfingers, 5 on the sides and 1 in the center.
6. Add 2 scant tablespoons on top.
7. Next, add the mascarpone mix on top, until 1/4 of the dish is full.
8. Top it off with the shaved chocolate. Now, do the same layers all over again.
9. Leave the dishes in the fridge for at least 8 hours.

The post Bailey’s Tiramisu Trifle is Today’s Sweet Treat appeared first on foodisinthehouse.com.

Ingredients:

• 1-1.5 lb thinly sliced rib-eye steak cut into strips
• 3 cloves minced garlic
• 2 green onions
• 3 tablespoons sugar
• 1/4 teaspoons red pepper flakes
• 1/2 medium sliced yellow onion
• 1 tablespoon sesame oil
• 2 pinches black pepper
• 2 tablespoons roasted sesame seeds
• 1/3 cup soy sauce
• 1/4 teaspoons finely minced ginger
• vegetable oil

Instructions:

1. Combine the green onions, sesame seeds, soy sauce, onions, red pepper flakes, sugar, pepper, garlic, ginger, and sesame oil in a bowl. Mix them all well together for 10 minutes.
2. Include the beef slices to the mix and leave it to marinate for 30 minutes.
3. Get a pan and heat the vegetable oil. Take the beef bulgogi and start cooking it for about three minutes.
4. When you’re done, you can feel free to add some honey or agave syrup for a sweeter taste. Then, continue cooking it for 10 more minutes.
5. Your dish is ready! Serve it with rice on the side.

The post Beef Bulgogi is the Best Korean Dish appeared first on foodisinthehouse.com.

Ingredients:

• 1/2 cup freshly grated parmesan
• 3 medium eggplants
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cups marinara sauce
• 1 cup all-purpose flour
• 1/4 cup chopped fresh basil
• 1 cup panko breadcrumbs
• 8 oz fresh sliced mozzarella
• 1 cup Italian style breadcrumbs

Instructions:

1. Start by cutting the eggplant into 1/4 inch circles. Place them on a baking sheet in one layer. Don’t forget to add paper under the eggplant pieces.
2. Top it off with salt and leave it on the baking sheet for 1 hour.
3. Set the oven to 400 F degrees and prepare 2 baking sheets.
4. Combine the flour, pepper, and salt in a dish. Whisk the eggs in a second dish. Fill the third one with garlic powder, panko breadcrumbs, and Italian breadcrumbs.
5. Get the eggplant slices and start dipping them in the bowls, first in the flour, next in the eggs and finally in the breadcrumbs. Put them all on a baking sheet in a single layer.
6. Add a little parmesan cheese on top and roast for 20 minutes. Flip them on the other side after 10 minutes.
7. Add 2 tablespoons marinara in a baking dish. Put 1/2 of the eggplant on top of the marinara. The following layer is the rest of the marinara. Next, add the mozzarella, basil, and 1/2 parmesan cheese.
8. Finish off with rest of the eggplant, more marinara, parmesan, and basil. Bake for 20 to 25 minutes. Serve the eggplant parmesan right away.

The post Eggplant Parmesan is a Cool Italian Dish to Make appeared first on foodisinthehouse.com.

Ingredients:

• 100 g baby spinach leaves
• 300 g sour cream
• 1 cup grated mozzarella cheese
• 1 cobb loaf
• 1 pack french onion soup
• 250 g softened cream cheese
• salt
• pepper

Instructions:

1. Set the oven to 190 C degrees and prepare a baking tray.
2. Cut the cobb loaf in the top part and remove the soft part of the bread from the inside. Keep both the bread and the top part that you cut off.
3. Cut the baby spinach into pieces.
4. Mix the french onion soup, sour cream, and softened cream cheese together. You can do it with a mixer as well.
5. Include the baby spinach and mozzarella. Mix again, then add pepper and salt.
6. Add this mixture to the inside of the cobb loaf, put the top part back on and cover the spinach dip cobb loaf with foil.
7. Place it on the baking tray and leave it in the oven for 40 minutes.
8. When the time is up, take off the foil and place the bread pieces on the tray. Continue baking for 10 to 15 more minutes.

The post Spinach Dip Cobb Loaf is the Best Party Trick appeared first on foodisinthehouse.com.

Peppermint Tea

If peppermint is your favorite tea, you are enjoying quite a lot of benefits. People mostly drink it to calm their digestive issues, help with stomach pain, nausea, relax muscles, and much more.

Camomile Tea

Chamomile is one of the best herbal teas that you have to include in your life. Among its countless benefits, we have to mention its calming and anti-inflammatory benefits. You can find it anywhere, plus it’s very affordable.

Hibiscus Tea

This is such a delicious tea. It’s also one of those very beneficial herbal teas that will keep you warm in the colder weather. Hibiscus has the ability to stimulate weight loss, lower levels of bad cholesterol, and protect your liver.

Ginger Tea

Ginger is such an amazing root. If you love adding it to your detox water, this winter you can switch to tea. Just like chamomile, it has anti-inflammatory powers. It can significantly boost immunity and it promotes weight loss.

The post Best Herbal Teas You Should Be Drinking appeared first on foodisinthehouse.com.

Edamame

Edamame is delicious and one of the best energy-boosting foods. Start your day with a green bowl or add it to your lunch as a side. Either way, it will bring phytoestrogens, ingredients responsible for extra energy.

Sweet Potatoes

Forget about regular potatoes, this is the type you need to get that boost of energy. What makes sweet potatoes so good is the fact that they are packed with complex carbohydrates. This means that the body needs more time to digest them, so that is the way you get energy.

Bananas

Your favorite fruit can also be your source of energy. Starting with the high content of Vitamin K and potassium, they are a part of the best energy-boosting foods that are very affordable as well.

Quinoa

Quinoa is the fuel you need to get through a hard day. We all have those times when our energy levels are so low, we’re too tired to even exist. By adding quinoa to your diet, a lot of things will change.

Brown Rice

Enjoy a bowl of brown rice with vegetables to feel much better and more energetic. It contains lots of fiber which will keep you happy for hours.

The post 5 Best Energy-Boosting Foods appeared first on foodisinthehouse.com.

Ingredients:

• 1 medium butternut squash, cut into 1/2-inch pieces
• 1 lb ground turkey
• 1 tablespoon chili powder
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 tablespoon ground cumin
• 2 chopped green bell peppers
• 2 teaspoons oregano
• 2 14-oz cans black beans
• 1 teaspoon ground cinnamon
• 2 cups chicken or turkey broth
• 1 teaspoon sugar
• 1 diced onion
• 2 14.5-oz cans fire-roasted tomatoes
• 7 chopped cloves garlic
• 2 teaspoons ground coriander
• kosher salt
• freshly ground black pepper
• shredded cheddar cheese

Instructions:

1. Get a large pot and add the oil. When it’s hot, pour in the garlic and onion.
2. Cook for 30 seconds, then include the cumin, coriander, chili powder, sugar, cinnamon, and oregano. Mix and cook for 10 more seconds.
3. Add the turkey together with 1 teaspoon salt. You need to divide the turkey into smaller pieces as it’s cooking. Once it’s almost done, pour in the tomato paste.
4. Mix for 30 seconds, then include the fire-roasted tomatoes with juices, bell peppers, and broth.
5. Wait for the butternut squash chili to start simmering, and leave it to simmer for 20 minutes with the lid on.
6. Then, add the squash and beans. Wait for the mix to simmer again and cook for 20 more minutes.
7. Serve it right away and add salt and pepper to your liking. Top it off with the shredded cheese.

The post You Have to Try This Butternut Squash Chili appeared first on foodisinthehouse.com.

Ingredients:

• 1 red onion
• 4 cloves
• 1/2 inch galangal
• 4 tablespoons curry powder
• 5 garlic cloves
• 3 cardamom
• 3 candlenuts
• 1/2 yellow onion
• 1 cup water
• 1 star anise
• 6 lemongrass
• 4 tablespoons curry powder
• 2 teaspoons salt
• 1 cup water
• 1 cinnamon stick
• 300 ml coconut milk
• 2 teaspoons chili powder
• 1 inch ginger
• 3 tablespoons kerisik
• 1 1/2 teaspoons turmeric powder
• 300 ml coconut milk
• 2 tablespoons brown sugar
• 4 tablespoons squeezed tamarind juice
• 15 thinly sliced kefir lime leaves
• 2 bruised lemongrass, cut into 2-inch pieces
• 1 kg chicken thighs, skinless with bone-in

Instructions:

1. Start by making the paste for the chicken rendang. Combine the ginger, galangal, red onion, water, lemongrass, garlic cloves, candlenuts, and yellow onion in a blender. Pulse until you get a paste.
2. Cook the chicken in a pot with oil until the meat gets a light brown color. When the meat is done remove it from the pot.
3. Combine the cinnamon stick, bruised lemongrass, star anise, cardamom pods, and cloves in the pot. Leave them on the stove for a few minutes, then mix in the paste, turmeric powder, curry powder, and chili powder.
4. Cook all these ingredients for 15 to 20 minutes. Don’t forget to mix several times. Then, include the chicken and add water. Wait for the chicken rendang to start simmering and leave it on the stove for 25 minutes on low heat.
5. Finish off by adding the roasted coconut paste, coconut milk, salt, sugar, squeezed tamarind juice, and kefir lime leaves. Let it simmer for 20 minutes on low heat.

The post Malaysian Chicken Rendang is So Tasty appeared first on foodisinthehouse.com.