Classic Roasted Chicken with Creamy Kantan Buttermilk Sauce and Rendang Sauce

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Roasted Chicken Marination
- Mix all ingredient to marinate over the chicken.
- Roast in the oven at 175C for 30minutes.
Creamy Kantan Buttermilk Sauce
- Melt butter, saute minced ingredients with curry leaf and bunga kantan.
- Add in water and evaporated milk. Stir well and bring to boil.
- Season to taste.
Rendang Sauce
- Melt butter and sauted all paste ingredients.
- Add in water, coconut milk and dessicated coconut.. Stir well and bring to boil and thick.
- Season to taste.
Assemble
- Plating the whole roasted chicken in the carving board for carving station and served with kantan buttermilk sauce and creamy rendang sauce.