Skip to main content

Chicken Rendang


I picked up this dish from a very old neighbour, fondly remembered as 'Malay Aunty' as hers was the only Malay family in a totally Chinese dominated neighbourhood, back in the late 50's. Young children addressed her as "Grandma'. She liked her rendang to be cooked dry, with some 'kerisik' (fried coconut) tossed in at the end. On the contrary, I prefer mine to have a little bit of gravy and omitted the 'kerisik'.


Chicken Rendang

Ingredients :
  • 900 gm Chicken cut into medium size
  • 20 gm young ginger (cut into fine strips)
  • 20 Shallots (cut into slices)
  • 3 stalks of Serai/Lemon grass (crushed)
  • 4 fresh Red Chillies (blended)
  • 3 to 4 pieces of Kunyit/Turmeric leaves (cut into fine strips)
  • 500 ml Coconut milk
  • Salt to taste
  • 'Kerisik'/Fried Coconut - Optional
Method :

1. In a wok, put in the chicken pieces, ginger strips, shallots, turmeric leaves, coconut milk, blended chillies, lemon grass and salt.
2. Cook on high heat and once it starts to boil, cook on low for about an hour or till the chicken is thoroughly cooked and tender. Do not cover the wok during the whole cooking process.
3. Cook to the desired consistency, add salt to taste, dish out.
4.  Serve.

Note :

If fresh chillies are not available, you can replace with dried chilles, soaked and blended.
You can also substitute Turmeric leaves with Limau Purut aka Kaffir leaves.





Comments

  1. They look fantastic, Cheah. I would love to have some for my dinner.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Minced meat noodles

This quickie noodle dish works well as a one-dish meal.  I used fresh flat egg noodles, added a bit of mushrooms, meat, beans,  Chinese sausage and tadaa.....a meal is ready for a hungry soul!

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.