AYAM/CHICKEN RENDANG. HARI RAYA SPECIAL!!

 

Description
Rendang is spicy stewed dish and most often described as slow cooked meat in coconut milk and spices until it becomes tender. Chicken Rendang is so rich in flavours and spices. The most common rendang made with beef & chicken.
Trust me…. It is really worth waiting! 
Rendang goes well with Nasi lemak,  Lemang and ketupat!! One of dish MUST have during Hari Raya celebration!! 
You can find our Lemang recipe here
Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. However, the outcome is just amazing especially with kerisik (toasted grated coconut) mixed in at the end of the cooking process.

Item A. (Main Ingredients)
Oil
1kg chicken
Rendang paste
2 tbls chili paste
3-4 kaffir lime leaves
1 ½ coconut milk
Salt to taste
Sugar
1-2 Turmeric leaves (finely sliced)
3-4 pcs tamarind slices
2 tbls kerisik

 

Items B.(Rendang paste Ingredients)
8 shallots
6 garlic cloves
3 Lemongrass
3 inch ginger
3 pcs yellow turmeric
Galangal (lengkuas)
4 candlenuts (buah keras)
3 red chilies
3 bird eye chilies
1 big red onion
Water 

Item C (Kerisik Ingredient)
Fresh grated coconut 

       Method of Preparation
1.       Item B – wash & cut all the B items and blend it finely.
2.       Item C – Dry roast the fresh grated coconut under medium low heat until it turn brown and aromatic. Let it cool and then pound the kerisik in a mortar until I release some oils & aroma
3.       Heat the oil. Add the rendang paste (item B) and saute it until fragrant
4.       Next add kaffir lime leaves
5.       Add chicken and mix it well. Let it cook for 10-15mins on low flame
6.       Add coconut milk, tamarin sliced, kerisik, sugar, salt & chili paste. Stir it well to incorporate into the chicken rendang gravy.
7.       Lastly, add the finely chopped turmeric leaves and mix it well
8.       Cook on low flame for another 15-20mins until the sauce become thick gravy