Malaysian Cuisine - Meat
Chicken Rendang
January 05, 2018
| Recipe by Bake with Paws
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After the festive season of eating all that rich Christmas food, I began to crave local flavours and I decided to cook Chicken Rendang (Rendang Ayam). Chicken Rendang is a version of dry chicken curry dish with toasted grated coconut added. I cooked it to go together with Nasi Lemak for dinner ...and it doesn’t get much more Malaysian than that!
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How To Make Chicken Rendang
Yields: 5 – 6 servings
INGREDIENTS
500g chicken, cut into your desired size
4 tbsp cooking oil
300g coconut milk
1 lemongrass, crushed
5 kaffir lime leaves (2 sliced finely and 3 cruchsed)
2 turmeric leave, sliced finely
30g pan toasted grated coconut (Kerisik)
Brown sugar and salt to taste
Spice Paste to be ground:
8 (80g) shallots
3 cloves garlic
1.5 inch (25g) ginger
1.5 inch (25g) lengkuas
1 knob (20g) turmeric
7 stalks lemongrass, use the white part
18g dried red chillies, soaked in hot water and seeded
1/2 tsp ground cumin
1 tsp ground fennel
METHOD:
- Blend the spice paste ingredients in a food processor until smooth with a little water added. Transfer the paste into a bowl and add in ground cumin and fennel.
- Heat the oil in a wok over medium heat, add crushed lemongrass and saute until fragrant. Then in the spice paste and stir fry until aromatic and oil begins to separate.
- Add in the chicken and stir until all well coated. Then add in the coconut milk.
- Simmer on low heat for 15 – 20 minutes or until the gravy is thickening. Stir occasionally to prevent the prevent from burning at the bottom and add some water if necessary.
- Add in kerisik and also all the turmeric leaves and kaffir lime leaves.
- Season with salt and sugar to taste. Continue to cook for another few minutes. Dish out and serve with steamed rice.
Labels:
Malaysian Cuisine - Meat,
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