Tuesday, April 17, 2012

Chicken Rendang

tried a long time ago but never got chance to upload...

Rendang is one of the favourites of Malaysians.  Usually served at wedding receptions and during Eid celebrations.  You can use chicken, mutton/lamb or beef to make your rendang.  It is normally cook dry or semi dry.  I cooked mine the in between version - not so dry not so curryish..

Traditionally the meat is cooked with roasted coconut that is pounded - it is called kerisik. Like so many others food stuff, kerisiks are available ready made.  But nothing compared to making your very own kerisik

My turmeric leaf - daun kunyit came all the way from Malaysia courtesy of a good friend.  This is one of the main ingredient that makes the added punch in a rendang.  I wrapped them up with aluminium wrapper and store them in freezer.

Now lets look on how to make Chicken Rendang.

1 whole chicken - cut into bite size
1 cup of thick coconut milk
1 cup of thin coconut milk
4-6 tbs of red chilli paste -depending on our spicy you want it to be.
200gms of shallots-sliced
1 turmeric leaves- sliced finely
6tbs of kerisik (more if you like the taste of coconut.)

Chilli Paste
15-20pieces of dried chillies- cut
a handful of shallots
4-5 cloves of garlic
thumb size of ginger
thumb size of galangal
3-4 of lemon grass-chopped
half of thumb size of turmeric
Blend all of above

- heat oil in a wok/pan
- once heat add in chilli paste and cook till fragrant and oil separates
- Keep stirring occasionally so as not to burn the paste
- Add in sliced shallots and saute further till soft.
- Add in chicken with coconut milk - both thick and thin milk and cook on medium fire.
- Stir occassionally and cook till the chickens are cooked and to a desired consistency ( I prefer mine semi gravy.
- Season with salt, add in turmeric leave and kerisik and stir so as to mix well and let it simmer for another 10mins.
- Ready to serve

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