Malaysian Recipes

Spicy Rendang 

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, and is also in Singapore and Brunei. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'.


Rendang is often served with steamed rice, ketupat (a compressed rice cake), or lemang (glutinous rice barbecued in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak] (young jackfruit gulai), cabbage gulai, and lado (red or green chilli pepper sambal).

Ingredients

1 kg chicken cleaned and cut into medium sized pieces
1/2 tablespoon turmeric powder
Salt

Spice paste to blend together

6 tablespoons dried chilli paste
7 shallots
5 cloves garlic
1 large onion
1 inch ginger
10 bird's eye chillies
5 stalks lemongrass
2 candlenuts (buah keras)
1/2 inch fresh turmeric
2 inches galangal
Sufficient water to form a paste



200ml coconut milk
2 pcs tamarind pulps
2 stalk lemongrass ~ slightly bruised
5 pcs kaffir lime leaves or 2 pcs turmeric leaves ~ thinly sliced
2 tablespoons kerisik (toasted and pounded coconut)
Salt to taste
Cooking oil


Method

First of all, marinade chicken pieces with turmeric powder and salt for 30 minutes.
Meanwhile, blend ingredients until smooth.
Heat oil in wok and fry the chicken pieces until 3/4 cooked. Set aside.
Use same oil to saute the blended ingredients together with the bruised lemongrass.

Stir the gravy and cook covered for 25-30 minutes. Stir occasionally to avoid burnt bottom.
Once you see the oil separates from the gravy, add coconut milk, tamarind pulps and salt.
Stir and allow to boil a few times. Add fried chicken pieces and kaffir lime leaves.
Mix well and cover the lid for another 10 minutes. Stir.
Add toasted coconut, mix evenly. Check for salt. Dish out.