Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken rendang (rendang ayam). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken. Ingredients for Rendang Ayam (Indonesian Chicken Rendang) Where is the origin of rendang?
Chicken Rendang (Rendang Ayam) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Rendang (Rendang Ayam) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken rendang (rendang ayam) using 19 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Chicken Rendang (Rendang Ayam):
- Prepare 1 kg chicken cut into med size
- Prepare 1 cup grated coconut (for kerisik)
- Take 1 cup thick coconut milk
- Prepare 30 grm palm sugar coarsely chopped
- Prepare 1/2 cup vegetable oil
- Make ready to taste salt
- Prepare 1 galangal 2.5cm, peeled and crushed
- Make ready 3 stalks lemongrass crushed
- Make ready 1 turmeric leaf finely sliced
- Prepare 2 lemon leaves crushed
- Take Ingredients to be ground (A) 5red pepper 20 dried pepper
- Prepare 5 candle nuts
- Take 1 galangal 2.5 cm (peeled)
- Make ready 1 ginger 2.5 cm (peeled)
- Get 1 turmeric 2.5 cm (peeled)
- Prepare 3 stalks lemongrass
- Make ready Shallots 20 (peeled)
- Make ready Garlic 5 cloves (peeled)
- Prepare Ingredients to be ground (B)
You can serve this flavourful rendang dish with steamed white or saffron rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes) and thick slices of bread. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices. I love making chicken rendang at home. Once you have all the ingredients ready, cooking chicken rendang is quite straightforward.
Instructions to make Chicken Rendang (Rendang Ayam):
- Wash chicken and cut into medium sized pieces.
- Cut all the spice ingredients to prepare for blending or pounding into paste.
- Soak the dried chillies in hot water till soft. Drain.
- Remove seeds from red chillies and cut into smaller pieces. Place the cut dried and red chillies with some water in a blender. Blend into a paste and set aside.
- (Cut, Garlic,Shallots,Galangal, Ginger, turmeric & Lemongrass). Blend into a paste, set aside.
- Add cooking oil into a heated pan over medium flame and saute the crushed lemongrass and galangal until fragrant.
- Next, add in the blended spice paste & red chili paste
- Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until the oil begins to separate from the paste and the paste has darken considerably.
- 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.
- Then add thick coconut milk.
- Followed by the crushed lemon leaves and turmeric leaves.
- Next, add in palm sugar or sugar. Continue stirring occasionally as you bring the curry to a boil.
- Meanwhile, prepare kerisik by dry roasting freshly grated coconut under low flame until it is well roasted and turn brown
- Then pound the kerisik (toasted coconut) in a mortar as this will help release some of the oils within as well as to intensify the nutty aroma. Set aside the pounded kerisik to cool.
- After 30 minutes, add kerisik and stir well to incorporate into the chicken rendang gravy. Add in the finely shredded kaffir and turmeric leaves. Stir and mix well.
- Add in salt to taste. Stir and continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and thickened.
Transfer the rendang paste to the pan with some cooking oil. Saute over low heat until it turns aromatic. It will take some time because we have added some water to blend the spices. Rendang Ayam (Spiced Chicken Rendang) Todd Coleman. This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to.
So that’s going to wrap it up with this exceptional food chicken rendang (rendang ayam) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
