I have just realized that this is my first time cooking chicken rendang. Freshly cut beef was readily available when I first started cooking rendang.
Surprisingly, it is simpler than beef rendang as it uses less spices.
I found instant packet kerisik in the supermarket. It’s so convenient. Compared to using desiccated coconut when I was in Glasgow from the baking aisle.
Chicken Rendang Recipe
Ingredients
2 kaffir leaf (I used a substitute)
Paste: 100-200g shallots, 3cm ginger, 3cm galangal (I used a substitute), 3 clove garlic, 15 pieces of dried chilli, 2 cm tumeric , 2 stalk of lemon grass
2 tumeric leaf
1 stalk lemon grass
50g instant kerisik
1kg chicken
200g thick coconut cream
3 tbs oil
tamarind juice: 5 tamarind mixed with hot water
water
sugar and salt to taste
Method
1.Boil dried chilli for 20 minutes, leave it to cool and remove seeds
2. Blend paste: garlic, shallot, tumeric, galangal, ginger, soaked chilli, lemon grass
3.Fry paste until oil separates from it.
4. Fry chicken with paste for a few minutes then add coconut cream, shredded tumeric leaves, lemon grass, coconut milk & water.
5. Cook for 20-30 minutes. Add kerisik, salt, sugar and tamarind juice to taste. Simmer the gravy down.
Keep some leftovers for the following day as leftover ones taste better.
On the first day, Piglet mentioned that the gravy was not dry enough (as per the above pic) so I thin it down more the following day.