Easiest Way to Make Perfect Chicken Rendang (Rendang Ayam)

Chicken Rendang (Rendang Ayam). Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an. The same recipe for the chicken rendang can be used to prepare beef, pork, eggs, and even young jackfruit.

Substitute with beef or mutton according to your preference. https. Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Recently, there was a huge rendang controversy caused by Master Chef UK judges who said that chicken rendang should have crispy skin, which enraged the. You can cook Chicken Rendang (Rendang Ayam) using 19 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chicken Rendang (Rendang Ayam)

1. Prepare 1 kg of chicken cut into med size.
2. You need 1 cup of grated coconut (for kerisik).
3. It's 1 cup of thick coconut milk.
4. You need 30 of grm palm sugar coarsely chopped.
5. You need 1/2 cup of vegetable oil.
6. It's to taste of salt.
7. Prepare 1 of galangal 2.5cm, peeled and crushed.
8. Prepare 3 stalks of lemongrass crushed.
9. You need 1 of turmeric leaf finely sliced.
10. You need 2 of lemon leaves crushed.
11. Prepare of Ingredients to be ground (A) 5red pepper 20 dried pepper.
12. Prepare 5 of candle nuts.
13. It's 1 of galangal 2.5 cm (peeled).
14. It's 1 of ginger 2.5 cm (peeled).
15. You need 1 of turmeric 2.5 cm (peeled).
16. You need 3 stalks of lemongrass.
17. It's of Shallots 20 (peeled).
18. Prepare of Garlic 5 cloves (peeled).
19. You need of Ingredients to be ground (B).

This rich and flavourful chicken rendang is simple yet delicious. 'Rendang' is a traditional Minangkabau dish. Over the centuries, this dish has been adapted to local cooking cultures and is now no longer only found in Indonesia but also available in neighbouring countries like Malaysia and. Yesterday I noticed that the usual Malay stalls in the wet market selling more herbs than usual, they also selling My Malay friend taught me how to cook this Ayam Rendang (Rendang chicken), and usually I prefer creamy (more gravy) type of Ayam Rendang. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia.

Chicken Rendang (Rendang Ayam) step by step

1. Wash chicken and cut into medium sized pieces..
2. Cut all the spice ingredients to prepare for blending or pounding into paste..
3. Soak the dried chillies in hot water till soft. Drain..
4. Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside..
5. (Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside..
6. Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant..
7. Next, add in the blended spice paste & red chili paste.
8. Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until the oil begins to separate from the paste and the paste has darken considerably..
9. Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice..
10. Then add thick coconut milk..
11. Followed by the crushed lemon leaves and turmeric leaves..
12. Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil..
13. Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown.
14. Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Set aside the pounded kerisik to cool..
15. After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Add in the finely shredded kaffir and turmeric leaves. Stir and mix well..
16. Add in salt to taste. Stir and continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and thickened..

It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Raise your hands for those don't like this. Rendang is a Malay dish and can be done using beef or chicken. Beef rendang taste best with a sweet end. I did not add in any sugar, but the taste is pretty balanced.

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