Chicken Rendang (Rendang Ayam) - Family warmth and closeness is usually obtained in very simple approaches. One particular of them is cooking and serving food for the family members. As a housewife, naturally you do not wish to miss a meal with each other proper? Cuisine also can be the important to a delighted family, quite a few really feel homesick for the reason that their cooking has been found elsewhere.
So for those of you who like to cook and like it or not you might have to supply food for the loved ones, of course you also never want precisely the same dishes, ideal? You can cook with new and basic variants. For the reason that now you can conveniently find recipes devoid of getting to bother. Just like the following Chicken Rendang (Rendang Ayam) which you can imitate to become presented for your beloved loved ones.
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. Rendang regularly shows up among the list of world's most delicious food, and if you have ever sink your teeth into the savory, spicy, and slowly braised rendang, you are sure to nod your head in agreement.
Chicken Rendang (Rendang Ayam) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Rendang (Rendang Ayam) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken rendang (rendang ayam) using 19 ingredients and 16 steps. Here is how you can achieve that.
Composition needed to serve Chicken Rendang (Rendang Ayam):
- 1 kg chicken cut into med size
- 1 cup grated coconut (for kerisik)
- 1 cup thick coconut milk
- 30 grm palm sugar coarsely chopped
- 1/2 cup vegetable oil
- to taste salt
- 1 galangal 2.5cm, peeled and crushed
- 3 stalks lemongrass crushed
- 1 turmeric leaf finely sliced
- 2 lemon leaves crushed
- Ingredients to be ground (A) 5red pepper 20 dried pepper
- 5 candle nuts
- 1 galangal 2.5 cm (peeled)
- 1 ginger 2.5 cm (peeled)
- 1 turmeric 2.5 cm (peeled)
- 3 stalks lemongrass
- Shallots 20 (peeled)
- Garlic 5 cloves (peeled)
- Ingredients to be ground (B)
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. Chicken Rendang or should I say, Tilah's Mum Chicken Rendang to be exact.
Directions to serve 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.
Even a good friend of mine who got the recipe from me by chance, has her family now addicted to this dish and they call it by the Malay name, "Rendang Ayam Mak Tilah". I am sorry though that there is no direct translation in English for the word "rendang". A Malay gathering will never be complete without Rendang Ayam (Chicken Rendang). Try making this traditional favourite with this healthier recipe! I love making chicken rendang at home.
So that is going to wrap this up with this exceptional food chicken rendang (rendang ayam) recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!