Malay

Rendang Ayam Evergreen

by Lisa K. on Fri, June 22, 2018

First week of Raya is over! Back to the daily grind and now it is Raya open house season for the next 3 weeks. Want to cook something traditional but with a fresh twist? Then this is the rendang recipe for you. Green chicken rendang is spicy and vibrant in flavour, great for your Raya table!

Green hits the rendang scene!

Serves 8 - 10 people

For better flavour, use kampung green bird's eye chillies.

Sauteed paste will look slightly dry, you can add a little oil bit by bit but bear in mind all the oil will float up when the chicken is simmering.

Foodster's Verdict

Rendang Ayam Evergreen

Difficulty

  • Preparation
    30minutes
  • Total
    2hour 20minutes
INGREDIENTS
    Blended Spices
    15 green bird’s eye chillies (40g)
    15 green chillies (250g)
    1 bunch spring onions (100g)
    1 inch turmeric (15g)
    2 red onions (120g)
    6 cloves garlic
    2 inch ginger (30g)
    3 inch galangal (60g)
    8 lemongrass, chopped (120g)
    200ml water, for blending

    Other Ingredients
    1 chicken, cut into 10 pieces
    250ml oil
    750ml water (3 cups)
    1 asam keping
    4 lemongrass, smashed
    2 inch galangal, smashed (40g)
    2 tbsp. sugar
    3 turmeric leaves, finely shredded
    8 pieces kaffir lime leaves, finely shredded
    200ml coconut milk
    100g kerisik
    2 ½ tsp. salt
METHOD

1. Blend ingredients for spices until really fine. Pinch paste with fingers to make sure there are no chunky fibrous bits left.

2. Heat oil and sauté blended spices on medium heat until the paste shrinks, it will look a bit dry. This will take about 15 to 20 minutes. Stir once in a while to keep it from catching at the bottom.

3. Add in chicken pieces and little bit of water, cook until the chicken shrinks slightly and is no longer pink on the outside.

4. Add in remaining water, asam keping, smashed lemongrass, smashed galangal, sugar, 1 tsp. salt, half the amount of shredded turmeric leaves and half the amount of shredded kaffir lime leaves.

5. Cook on medium low heat until the liquids have reduced to half. Stir gently from time to time.

6. Add in the remaining shredded turmeric leaves & kaffir lime leaves, coconut milk, kerisik and the remaining salt. Reduce until the gravy is thick, or slightly liquid if you prefer it that way. Rendang is ready!

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