The passion for food has made Malaysia one of the best destination for a culinary adventure.Today Im going to share one of the characteristic foods of Malaysia.Rendang is a luxuriously spiced dry curry mostly made of beef or chicken.Like most Malay food,the spicier it is,the better.Therefore it's a traditional favorite during occasions and celebrations amongst Malay community.
I had cooked it so many times since then and I'm very happy within it.Thus,it was extremely enthusiastic yet filled with in-numerous flavor.Traditionally this scrumptious rendang eaten with lemang which is made of glutinous rice and coconut milk,cooked in hollowed bamboo trunks,and barbecued over open fire.These immensely aromatic rendang also goes well with rice and nasi kunyit(turmeric glutinous rice) .
Rendang Ayam/Chicken Rendang by Kavis
5 Chicken tight - cut into pieces
1/4cup Kerisik(toased coconut)
1stalk Lemongrass- roughly chopped
1/4cup Coconut milk
2inch Pandan Leave(optional)
4nos Karrif lime Leaves
1tsp Tamarind Paste
2 Red chilli-finely sliced
1 Cinnamon stick
3 Cardamon pods
Salt to taste
3inch Fresh turmeric
10nos Dried red chilli (soaked in hot water)
1 large onion
5 Garlic clove
- Blend the spice ingredients with little water until form a fine paste.
- Heat the oil in a heavy bottomed saucepan,add the blended spice paste,pandan leaves and cinnamon stick and fry until is fragrant.Add the chicken pieces and stir it well.
- Then in go the coconut milk,tamarind paste,red chillies,karrif lime leave,lemon grass and salt.Stir well then let it cook to simmer and stir occasionally during this cooking process(its take about 1 hours to 1 1/2 hours).
- At last add kerisik and cook till chicken is really tender and the spices become dry but still have moist and rich.Done
*To make kerisik,dry toast the grated coconut in a pan on a low heat.Stiring constantly until its turn to golden brown. Keep a close eye while toast, as it will burn really quickly.Blend it croasely in a blender or pound in a pestle and mortar.Click the link here for more details.