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- Not Crispy & Classic Rendang Ayam Pedas
Not Crispy & Classic Rendang Ayam Pedas
Our most beloved Hari Raya food has made the headlines recently and we are celebrating at how much this had brought Malaysians and our fellow neighbouring-rendang countries together. If you missed the fiasco, here’s a quick recap: Contestant Zaleha served Nasi Lemak with Rendang Ayam to some of UK’s best chef John Torode & Gregg Wallace in the quarter finals of Masterchef UK (they were the judges) and was eliminated for her uncooked Rendang. Wallace unfortunately used the wrong word to describe his feelings towards the dish and went on to comment that the skin of the chicken is not crispy and the sauce all over it makes it inedible. #LOL #FacePalm! Torode who has a Malaysian food trail show was also attacked for his comments that the chicken should be falling off its bones and that it was uncooked. Legit remarks but not very well taken by Zaleha’s orang kampung. Hence the hashtag #Rendangate & #CrispyRendang made the news which even got the attention of our former and current Prime Minister… yeah and here we Malaysian are still wondering when the heck is the Elections!
Anyhoo… that aside, our team came together to clear the air with a legit Rendang recipe, some education on Nasi Lemak and a discussion on the kerfuffle LIVE on our Facebook. You can try the recipe yourself and watch the discussion for tips #HidupRendang!
Ps. This recipe works well for both beef and chicken and remember, the key to a good Rendang is low and slow. Patience my child…
Each bite is jam packed with amazing asian flavours!
1 whole chicken, cut into 8 pieces
1 cup oil
5 stalks lemon grass, crushed
2x2 inch galangal, crushed
500ml coconut milk
8 pieces kaffir lime leaf, finely shredded
2 large pieces of turmeric leaves, finely shredded
2 pieces asam keping
4 tbsp. kerisik
2 1/2 tsp. salt
2 tsp. palm sugar
10 red birds eye chilli
10 red chilli
6 stalks lemon grass, chopped
4 red onion
10 cloves garlic
2 thumb sized ginger
3 thumb sized galangal
1 thumb sized turmeric
1. Blend all the ingredients for the spices into a smooth paste.
2. In a large heavy based sauce pan, heat up the oil on medium high and fry the smashed lemon grass and galangal for a few seconds to perfume the oil.
3. Add in the blended spices and cook until the paste shrinks and oil split. This should take about 20 minutes.
4. Pour in all of the chicken pieces and stir to coat well with the spices. When the chicken shrinks slightly, add water, smashed galangal and smashed lemon grass and bring to a boil. Turn the heat down to medium low and let it simmer gently.
5. When the chicken is cooked through, pour in the coconut milk, kaffir lime leaf, turmeric leaves, assam keping, kerisik, salt and palm sugar. Simmer gently until the sauce thickens.
6. Serve with rice, ketupat or lemang. And of course Nasi Lemak if you may!