Coconut, lemongrass, kaffir lime… the smell and taste of Rendang is distinctive for all Malaysians – it is one of our national dishes and our pride.
It can simply be eaten with steamed rice and sliced cucumbers. But, In Malaysia, we also eat it with lemang (glutinous rice cooked in bamboo tubes) or ketupat (compressed rice cake).
Today is Hari Raya, and I can’t have Hari Raya without my precious Rendang. It’s a must to have this during Hari Raya, and you can’t have one way another.
Hari Raya will always close to my heart. It’s one of the biggest celebration in Malaysia. And we love this celebration because it just means visiting your friends, or families to catch up, and eating a lot of cookies, Rendang, more food and the most important is a long public holiday for everyone. Yayy!
Some people feel intimidates with making Rendang, but Don’t be! Making rendang is not difficult. The starting point to any Rendang is spice mix rich in lemongrass, galangal, shallot, garlic and chilies. Pieces of meat are slowly cooked in coconut milk and the spice mix until almost all of the liquid is gone, allowing the meat to absorb all of the complex flavours.
One thing, I can promise you that when you start making Rendang, your kitchen will smell delicious, and your belly is going to thanks me later!
INGREDIENTS, A : 1.1 kg chicken wings cut into bite size (About 12 pcs chicken Wings) 1 cup Thick coconut milk 40 gram palm sugar coarsely chopped 1/2 cup + 2 tbsp vegetable oil 100gram Grated coconut ( Kerisik) 5 x medium size potatos, peeled & cut four 1/2 tbsp salt to taste 1 galangal (lengkuas) 2.5cm, peeled and crushed 3 stalks lemongrass (serai) crushed 1/2 turmeric leaf (daun kunyit) crushed, remove the midrib and stalks 1/2 turmeric leaf (daun kunyit) finely sliced, remove the midrib and stalks 2 kaffir lime leaves crushed 2 kaffir lime leaves finely sliced, remove the midrib and stalks
Ingredients to be ground (B) -Chilies Paste 5 red chillies seeded 20 dried chillies soaked in hot water and seeded
Ingredients to be ground (C) – Spice Paste 20 shallots peeled 5 clove garlic peeled 5 candlenuts (buah keras) 1 galangal (lengkuas) 2.5 cm knob, peeled 1 ginger 2.5 cm knob, peeled 1 turmeric (kunyit) 2.5 cm knob, peeled 3 stalks lemongrass (serai) – only takes the white part
1. Get ready all the ingredients A.
2. Ingredients to be ground (B) -Chilies Paste a. Soaked the dried chilies in hot water till soft. Cut the chilies in small pieces to remove the seed. About 10mins. Drained. b. Meanwhile, seeded and cut the red chilies into small pieces. c. Drain the dried chilies and wash a couple times. d. Blend all the dried chilies and red chilies until smooth. Add some water if necessary to help the blending process. e. Transfer to a bowl, put aside.
3. Ingredients to be ground (C) – Spice Paste a. Cut all the ingredients in smaller sizes for easy blending. b. Blend all the ingredients until coarse paste. c. Add some water if necessary to help the blending process. d. Transfer to a bowl, put aside.
4. In a boiling water, cook potatoes for about 10-15mins or until fork poke through without resistance.
5. Add cooking oil into a heated wok over medium low heat and sauté the crushed lemongrass and galangal until fragrant.
6. Then stir fry with the red chili paste, B.
7. Next, add in the blended spice paste, C.
8. Add crushed kaffir lime leaves and turmeric leaf.
9. Mix all the spice ingredients together and continue to sauté for about 5 to 10 minutes until aromatic and the oil begins to separate from the paste and the paste has darkened considerably.
10. At this point, add in the chicken pieces.
11. Stir fry the chicken with the aromatic spice paste until the skin begins to brown slightly and all the chicken has been well coated with the spice.
12. Then add thick coconut milk.
13. Next, add in palm sugar (gula Melaka). Continue stirring occasionally as you bring the curry to a boil.
14. Then lower heat to low and leave to simmer for 30 minutes without cover. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok.
15. After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy.
16. Also add in the finely shredded kaffir and turmeric leaves.
17. Lastly, add in salt and adjust taste accordingly.
18. Continue to cook for another 10-15 minutes until the chicken is cooked and tender and the gravy is thick and reduced. Tips: If after 10 minutes, the chicken still uncooked. You can add some water and cover it for 10 minutes. Increase the heat to medium heat. But, keep an eye on the rendang.
19. Dish out onto a serving casserole garnish with finely shred turmeric leaves and kerisik for added flavour.
20. Serve with steamed fluffy rice. As always, ENJOY!
How To Make Kerisik:
Ingredients: 1 Cup grated coconut for kerisik
Method: 1. Frying freshly grated coconut under medium low heat until it is well toasted, turn brown and aromatic. Around 10 minutes. 2. Then pound the toasted coconut in a mortar. This will help release some oils and aroma. Set aside.