Chicken Recipes

Chicken Rendang Recipe (Resepi Rendang Ayam)

Name: Chicken Rendang Recipe (Resepi Rendang Ayam)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 4 Tbsp vegetable oil (minyak); 1 kg mix chicken portions (see article above); 400 ml coconut milk (santan); 125 ml water (air); 1 stalk lemongrass, bruised (serail); 2 large turmeric leaves OR 6 kaffir lime leaves (daun kunyit); 1 tsp salt (garam); 3 heaped Tbsp tamarind pulp (asam jawa) or 2-3 Tbsp shop bought paste); 125 ml water (for the tamarind); 4 Tbsp desiccated coconut (or grated coconut); 1 Tbsp coconut milk (from above); 1 star anise (bunga lawang); 1 small cinnamon stick (kayu manis); 3 green cardamom pods (buah pelaga); 3 stalks lemongrass (serai); 2 ½ cm galangal (lengkuas); 5 cm ginger (halia); 5 medium cloves garlic (bawang putih); 20 dried red chillies (cili kering) see article above); 2 large onions, quartered (bawang besar); ½ tsp ground turmeric (serbuk kunyit); 1 Tbsp ground coriander (serbuk ketumbar)

6 servings

porce

25 minutes

aktivní čas

1 hour 25 minutes

celkový čas

Začít vařit

Ingredience

4 Tbsp vegetable oil (minyak)

1 kg mix chicken portions (see article above)

400 ml coconut milk (santan)

125 ml water (air)

1 stalk lemongrass, bruised (serail)

2 large turmeric leaves OR 6 kaffir lime leaves (daun kunyit)

1 tsp salt (garam)

3 heaped Tbsp tamarind pulp (asam jawa) or 2-3 Tbsp shop bought paste)

125 ml water (for the tamarind)

4 Tbsp desiccated coconut (or grated coconut)

1 Tbsp coconut milk (from above)

1 star anise (bunga lawang)

1 small cinnamon stick (kayu manis)

3 green cardamom pods (buah pelaga)

3 stalks lemongrass (serai)

2 ½ cm galangal (lengkuas)

5 cm ginger (halia)

5 medium cloves garlic (bawang putih)

20 dried red chillies (cili kering) see article above)

2 large onions, quartered (bawang besar)

½ tsp ground turmeric (serbuk kunyit)

1 Tbsp ground coriander (serbuk ketumbar)

Pokyny

Prep Work

cut

Put the kettle on, about half full.Dried Chillies. Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.After 20 minutes, drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

soak

Tamarind. Place the tamarind pulp (if using) into a bowl, and top with 125 ml (½ cup) of hot water from the kettle. Leave to soak for 10 minutes, no need to cover.

mash

At the end of 10 minutes, mash it all up with your fingers and fish out all the fibrous pulp and bits of shell, as much as you can.I prefer not to strain the tamarind juice, as you'll miss out on all the flavour if you do. The odd bit of pulp is perfectly fine.

tear

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds.If using lime leaves, just tear the leaves up.

Kerisik

cook

Shake your coconut can up to mix the fat and liquid into 1 homogenous mixture.Tip the desiccated coconut into a small frying pan, along with 1 Tbsp of the coconut milk. Cook on low for 2-3 minutes, tossing the flakes until they are dry and a deep golden brown colour.Err on the side of caution and take it off before they get too brown, as towards the end, they can burn pretty quickly.

cool

Tip it out onto a plate or your mortar. This will stop the kerisik from burning in the hot pan.Leave to cool for 5 minutes, then pound to a semi-coarse grind.

Let's chop up the ingredients into a paste

chop

Place your lemongrass, galangal, ginger and garlic and chop for 20 seconds.Add the chillies and chop again for 20 seconds.Now add the onions and blend everything to a fine paste.

add

Finally add the ground turmeric and coriander and blend in.

Let's get cooking!

heat

Heat the oil on medium and fry the star anise, cinnamon and cardamom for 20 seconds.

fry

Add the bruised lemongrass and spice paste and fry for 5 minutes, stirring every so often. Because we're only using 4 Tbsp of oil, it will start to get dry half way through. Just turn the heat down to medium-low and stir to stop it from burning.

coat

At the end of 5 minutes, tip in the chicken pieces and coat them well with the spice paste. Stir and leave the chicken to cook for 1 minute.

stir

Add half the tamarind juice, coconut milk, water, salt, turmeric leaves and kerisik, and bring everything to a simmer on medium heat. Give it a good stir.Cook, uncovered, for 45 minutes, stirring a few times in the last 15 minutes.If you're using bite-sized boneless chicken, then you only need 30 minutes.

season

When it's done, check seasoning and add more salt if you think it needs it. And also more tamarind to your taste, if you fancy a little more tartness and depth.Just bear in mind, rendang is not a tangy curry, and you are not going for hot, sweet and tangy Thai flavours.Serve as suggested in the article.

Fancy some Serunding?

Výživové údaje

Velikost porce

Kalorie

421 kcal

Celkový tuk

21 g

Nasycený tuk

10 g

Nenasycený tuk

11 g

Trans mastné kyseliny

0.2 g

Cholesterol

85 mg

Sodík

381 mg

Celkový obsah sacharidů

7 g

Vláknina

2 g

Celkové cukry

1 g

Bílkoviny

23 g