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 ultra-flavorful coating around each piece of chicken. Rendang originated from Indonesia but they are very popular and well loved by many in Malaysia. Malaysian rendang has several variants, such as the Kelantanese rendang and the Negri Sembilan rendang. Ingredients for Rendang Ayam (Indonesian Chicken Rendang) Where is the origin of rendang? To cook Chicken Rendang (Rendang Ayam) you need 19 ingredients and 16 steps easily.
The ingredients needed to make Chicken Rendang (Rendang Ayam):
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1 kg of chicken cut into med size
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1 cup of grated coconut (for kerisik)
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1 cup of thick coconut milk
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30 of grm palm sugar coarsely chopped
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1/2 cup of vegetable oil
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to taste of salt
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1 of galangal 2.5cm, peeled and crushed
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3 stalks of lemongrass crushed
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1 of turmeric leaf finely sliced
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2 of lemon leaves crushed
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of Ingredients to be ground (A) 5red pepper 20 dried pepper
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5 of candle nuts
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1 of galangal 2.5 cm (peeled)
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1 of ginger 2.5 cm (peeled)
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1 of turmeric 2.5 cm (peeled)
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3 stalks of lemongrass
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of Shallots 20 (peeled)
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of Garlic 5 cloves (peeled)
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of Ingredients to be ground (B)
Steps to make Chicken Rendang (Rendang Ayam):
- Wash chicken and cut into medium sized pieces.
- Cut all the spice ingredients to prepare for blending or pounding into paste.
- Soak the dried chillies in hot water till soft. Drain.
- 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.
- (Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside.
- Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant.
- Next, add in the blended spice paste & red chili paste
- 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.
- 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.
- Then add thick coconut milk.
- Followed by the crushed lemon leaves and turmeric leaves.
- Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil.
- Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown
- 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.
- 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.
- 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.
Rendang Ayam (Spiced Chicken Rendang) Todd Coleman This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to. Chicken Rendang (Rendang Ayam Hari Raya) Thanks to all our Malay friends, for inspiring such a tasty Raya menu. ??♀️. Saya selalu cari je untuk makan rendang & lemang semasa Hari Raya. Tips to cook rendang: Rendang Ayam – Chicken Rendang I don't know about you guys, but from where I live, no one could resist a good rendang. Thick slabs of meat which had been stewed in a rich and spicy coconut-based sauce over a prolonged period of time is simply to die for.
