08 March 2013

FOODIE WEEKEND - Chicken Rendang

Hello, dearest readers!  Welcome to another addition of Foodie Weekend!

A while back I received a few requests from a few regular readers for a recipe of Rendang. Rendang is a traditional Malay pasty spicy dish that uses Asian spices like star anise, cardamom and cinnamon (you can refer to this post  for pictures of these spices) and a lot of coconut and its milk which gives Rendang its delicate flavor.  Unlike curry, Rendang's unique taste comes from the 'kerisik', the roasted/dry fried shredded coconut.  The kerisik is an essential ingredients in making the Rendang and thankfully, it can easily be made at home.


Rendang is said to be originated from Sumatra, among the Malays of Minagkabau. In Malaysia, Rendang is typically the star of the dinning tables in the Malay homes during Eid, a celebration that marks the end of Ramadhan or as one of the condiments for the typical Malay wedding feast  and can be either with chicken or beef.  It normally goes with rice cakes or 'ketupat' or 'lemang' which is coconut milk soaked sticky rice cooked in bamboo stick. Sounds exotic isn't it? Indeed it is! 

I personally prefer beef Rendang but for this post I prepared the one with chicken instead. Please feel free to write me if you have any questions on any of the ingredients or method of preparing and good luck in trying this fabulous dish!


CHICKEN RENDANG

Ingredients (serves 6)
Rendang paste (ponded or dry blend)
2 stalks of lemon grass
1 large red onion or 8 shallots
2 inches of galangal
1 inch of ginger
2 cloves of garlic
1 inch of fresh turmeric or 1 tsp of turmeric powder 


Other ingredients
2 tbsp cooking oil
4 star anise pods
8 cardamom pods
About 5 inches of cinnamon stick
8 cloves
1 kg of chicken breast (or with bones if preferred) OR beef (topside)
milk/cream of 1 coconut (or 1.5 can)
4 pieces of kafir lime leaves
2 pieces of turmeric leaves
2 tablespoon of thick tamarind juice
salt and sugar to taste
'kerisik' (grated flesh of 1/2 coconut, dry fried or toasted till bronze and 
pounded until a little pasty and oily)



Method

Heat the oil in a wok and once hot, add the whole aromatic spices – star anise, cloves, cinnamon, cardamom and fry for 1 minute.

Add the Rendang paste and fry till the colour darkens. Add the meat/chicken stirring well into to the paste for 3 or 4 minutes

Tear up the turmeric leaves and kafir lime leaves and add to the mixture, stirring them in.

Pour in the coconut milk and stir into the mixture and add 2 tablespoons of tamarind juice.

Add salt and sugar to taste and leave to simmer slowly for 45 minutes (or 1-1.5 hours for beef) until the liquid has reduced to a thick sauce.

Add the pounded toasted coconut and stir into the mixture to soak up the remaining juices. The result should be quite dry and pasty yet incredibly tender and flavorsome! 

Serve with steamed white rice or glutinous rice.



26 comments:

  1. I'm salivating. I could almost taste it in my mouth...ALMOST:)! WOW!

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  2. I bet it's full of flavor - it looks really good... would it be good with mashed potatoes?

    XO
    Pearls & Paws

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    Replies
    1. I think it would especially the one without or less butter :)

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  3. It looks so delicious! Yummy:)

    http://theprintedsea.blogspot.de/

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  4. thank you!
    from tomorrow greetings from Dubai also from me!
    i live in marina!

    have a nice weekend!


    SELENE OVER THE POND

    FB @ SELENE OVER THE POND

    INSTAGRAM @ HIPANDCHIPS

    ReplyDelete
    Replies
    1. Oh, you are back in town! I am in Jumeirah, close to Dubai Mall :) Welcome home!

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  5. It looks so tasty, nice pics ;)
    Maybe we can follow each other??
    xx
    Katha

    showthestyle.blogspot.de

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  6. Happy International Women's Day Mrs C! Thank you so much for your support. I'd love to make this because I love anything spicy.

    xo Jo

    http://www.whiterosesandcoffee.com/

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  7. looks delicious!


    happy women's day
    pass by mine:http://www.themilanomode.com/

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  8. ooo looks yummy, ill have to bookmark the recipe!
    and lovely blog, following you now :)

    x

    ♥ Ellen
    SHOPSTYLECONQUER.COM
    Facebook + Instagram

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  9. Really look good! problem here is finding the right ingredients in one place. probably the best place to try this is go to the resto :)
    have a lovely weekend hun!

    http://anmari-ish.blogspot.com

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  10. um i wish i had THAT for dinner!!!!
    brooke @ what2wear

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  11. Thank you so much for your lovely comment ..we can follow each other via GFC....!!! :) <3

    NICE PICTURES!!

    Now I'm your newest follower!!!
    Hope to see you again on my blog. now there's an interesting post!!

    http://www.thechicetoile.com/

    KISSES, Francesca

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  12. Nice post! You have a lovely blog :)
    I definitely follow you...would you like to follow each other?

    http://nancymaterialgirl.blogspot.it/

    xoxo Nancy S.

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  13. Hallo Lady!

    I am so happy to find your blog, becose your style is very close to mine and this receipe look gret and I am sure also taste great.

    Kisses from Prague, follow you and hope if you want, follow me back.

    www.olllalabyveronica.blogspot.com

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  14. Very yummy looking food! You are making me hungry now! Hope you are having a wonderful day!
    -Jyoti
    Style Delights Blog

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  15. This looks absolutely delicious! I've only had Malay food a few times, but I've always really enjoyed it - I'm a vegetarian, so I'm going to try substituting a vegetable mix for chicken and see how it goes :)
    xox,
    Cee

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    Replies
    1. Try tofu instead to substitute. Pan fry the tofu first to get the crusty texture outside but soft inside. Add tofu at the end before the coconut paste (kerisik). I think it would really nice! Good Luck, Cee!

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  16. Mmmmm, that looks so delicious! I'll definitely have to get my Man to try cooking this! (whenever I try to cook, it never tastes right...I just don't have the flair for it). :)

    xo Jenny

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