Friday, 3 May 2013

Recipe - Chicken Rendang (Ayam Rendang)

Chicken rendang is a traditional Malay dish. This spicy chicken dish is made distinctive by the use of  grated or desiccated coconut. The grated coconut is then toasted to release its flavour before being added to the dish. Gula melaka (palm sugar) is also used to add sweetness and flavour.  The chicken and spice paste is then slowly cooked for the spice paste to blend and the chicken to become tender.

It is a slight variation from the curry chicken or ayam pongteh or even the ayam buah keras. They are all aromatic and spicy.

Onions, garlic, ginger, candle nuts, lemon grass, turmeric, coriander and coconut milk are the usual spices used to make the dish aromatic and spicy.

Serves 4

8 chicken drumsticks (about 500 grams)
60 ml coconut milk.
50 grams grated coconut to make kerisik (see below)
3 turmeric leaves (if you have) or a tbs of turmeric powder
3 kaffir lime leaves, slice finely (if you have)
1 tsp of salt

Spice Blend:
  • 5 dried chillies, soak in water for easy blending
  • 10 shallots or 3 large onions
  • 2 pieces candlenut
  • 4 cloves garlic
  • 5 cm ginger
  • 2 stalks lemongrass
  • 2 cm galangal
  • 2 cm turmeric root
  • 2 cm coriander root.
  • 1 tbs of palm sugar
1 tbs cooking oil

Preparation method

Prep: 20 minsCook: 1 hour

A 13 minute video on the Peranakan version of chicken rendang.

A 5 minute video on how to make beef rendang

One more version of chicken rendang from Nyonya Cooking


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