Rendang is a traditional Minangkabau dish. Over the centuries, the dish has been adapted by local cooking styles and is no longer only found in Indonesia but also other neighbouring countries like Malaysia and Singapore. The time taken to cook rendang is also longer than other curries as it thrives when cooked slowly. The following rendang recipe has been shared by a Malay neighbour using very simple ingredients which can be found anywhere. Checkout the comments and you will know that this is the rendang recipe you must try. The key to rendang are ingredients of quality and also its cooking technique. The tips are shared below:
You may use chicken breast for rendang. The best chicken part for rendang would be its thigh. Feel free to substitute chicken meat with either beef or mutton, according to your preference.
Rendang paste or powder consists of chillies, galangal, garlic, shallots, kerisik and sometimes other spices as well.
Kerisik is made by dry frying grated coconut (fresh and frozen) in a pan over medium heat until it browns. Then, it is pounded until it creates a paste as it will release its oil. Using dessicated coconut as a substitute will not create the paste instead it will only be in a powder form which is absolutely acceptable.
There are a few things to reduce the spiciness of rendang. The first part would be the handling of chillies. Process the chillies to remove the membrane and seeds to reduce the heat. Besides that, adding coconut milk will help to reduce the heat as well.
In the video, you would notice that there was not much gravy in the dish. If you want the rendang with more gravy, add in some water or more coconut milk. Allow it to simmer until desired consistency. Do note that coconut milk will reduce the spiciness and will make the appearance of rendang much lighter.
Cook this recipe using a slow cooker. Simply mix all the blended ingredients, meat, coconut milk and water into the slow cooker to cook for 6 hours. The final result is a succulent and tender chicken rendang dish.
To many, cooking rendang seems complicated. Do not be intimidated for this is a simple version for you to attempt. Trust me, this is delicious!
Chicken Rendang is also known as: Rendang Ayam
In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan. Pound grated coconut until oil is released. If using desiccated coconut, it should be pounded until fine.
Blend dried chillies, galangal, garlic, shallots and lemongrass stalks finely. Heat up a pan with oil over medium to high heat and cook the blended ingredients until fragrant.
Add toasted desiccated coconut. Mix evenly. Then, add chicken meat and stir-fry over medium heat for 3 to 5 minutes.
After that, add coconut milk. For more gravy, add some water or more coconut milk. Add salt to taste. Cook until gravy thickens.
Shortly before serving, add kaffir lime leaves. Mix well and serve hot.