FiberCreme Chicken Kalio Recipe: Authentic Padang Flavor Without Coconut Milk
You’re probably familiar with Padang’s famous rendang, but have you heard of kalio? For those unacquainted, kalio is like rendang’s "unfinished" sibling. Unlike the dry, dark-colored rendang, kalio has a moist texture and a lighter brown color. But when it comes to flavor, kalio is no less enticing! With the same aromatic Padang spices, kalio offers that creamy, punchy taste we all love. Interested in trying kalio? Why not make it yourself at home? Don’t worry—Minchef has got a super simple chicken kalio recipe for you! And to make it family-friendly (even for those avoiding coconut milk), Minchef uses FiberCreme. FiberCreme gives the same creamy consistency while being high in fiber, low in sugar, and completely cholesterol-free. The result? Equally delicious, equally authentic, but FiberCreme’s version is much healthier, making it perfect for anyone on a diet or maintaining a healthy lifestyle. This means you and your loved ones can enjoy guilt-free indulgence! So, why not explore your kitchen and whip up some kalio with this healthy twist from FiberCreme? Get your ingredients ready and follow the step-by-step guide in the video below. Once you’re done cooking, don’t forget to share your creation on social media! Tag Minchef at @FiberCreme_TV and @FiberCreme so we can see your masterpiece. Happy cooking!
Ingredients
Aromatic spices
- 4 gr Ground Nutmeg
- 4 gr Ground Cloves
- 4 gr Ground Cardamom
- 4 gr Ground Cinnamon
- 4 gr Ground Star Anise
- 4 gr Ground Cumin
- 50 ml Water
Blended spices
- 40 gr Red Chili Peppers
- 30 gr Curly Chili Peppers
- 40 gr Shallots
- 15 gr Garlic
- 10 gr Ginger
- 3 gr Coriander
- 100 ml Water
Chicken Kalio Ingredients
- 150 gr FiberCreme
- 2 bay Leaves
- 5 kaffir Lime Leaves
- 2 Stalks of Lemongrass
- 10 ml Cooking Oil
- 600 ml Water
- 500 gr Chicken Breast
- 15 gr Galangal, Bruised
- 4 gr Salt
- 2 gr Pepper
Instructions
Instructions
- Grind all aromatic spices and set aside
- Blend all the ingredients for the blended spices
- Heat a pan and sauté the blended spices with lemongrass, bay leaves, kaffir lime leaves, and bruised galangal. Cook until the liquid reduces, then add the oil and cook until fragrant
- Add water and the ground aromatic spices, stirring until well combined
- Once it boils, add FiberCreme, stir, and include the shredded boiled chicken
- Season with salt and pepper. Adjust taste, cook until the liquid reduces, then remove from heat and serve
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