Eid without Rendang is no Eid at all… Well that is for us Malaysians. This recipe works well for both beef and chicken. The key to a good Rendang is low and slow. Patience my child…
Each bite is jam packed with amazing 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.