chicken rendang

first time i am cooking chicken rendang on 22.11.2015. ^^

actually first time i cooking any rendang.

chicken rendang

like the babi pongteh i did yesterday, i am thinking to do this for a RI eat-together at a friend’s house on 3.12.2015. 🙂

my nonya curry chicken

i initially thought of doing my nonya curry chicken.

a friend is now doing the curry chicken, so i thought either to skip the chicken, OR to do a different style – a dry chicken rendang. 🙂

chicken rendang

i looked at some online recipes. the one i like best is by nonya cooking.

i mostly followed that with some minor variations.

lemon grass, dessicated coconut, galangal

i went to sheng shiong to get some ingredients like lemon grass, galangal & dessicated coconut.

dessicated coconut

i added about 30g dessicated coconut and fried under medium to low fire.

kerisik

until golden brown=kerisik.

kerisik

set aside the kerisik.

blended chilli, ginger, galangal, lemon grass etc

i blended 12 dry chilli (soaked in hot water & seeded), 4cm galangal, 3cm ginger, 7 shallots, 3garlic cloves, and 3 stalks lemon grass (white part).

frying the rempah

then i fried in 3 tbsp oil till the rempah is fragrant.

deboned chicken pieces, about 800g

i had earlier deboned  1.4kg chicken. i kept the 2 drum sticks for future use, and the legs & bones for soup.

fyring the chicken

i added the cut chicken breast meat & 2 wings & fried with the rempah to coat the chicken.

chicken rendang

i did for about 10mins.

chicken rendang

then i added 200ml coconut milk.

added the kerisik and cooked for another 20mins, adding salt & tasting. & tried the chicken that it was cooked & not overcooked.

then i added some cut kaffir lime leaves.

then reduced to a drier, very fragrant chicken rendang dish.

chicken rendang

i did the final taste & added 1 tbsp fish sauce.

chicken rendang

overall, it was really quite an excellent dish.

it was intended for dinner to be eaten with rice. daughter & later wife came back & we finished more than 1/2 without any rice.

looks like we are going out for dimsum dinner instead.

daughter & wife thought the lemon grass could be reduced. otherwise quite perfect.

i did have a superb S$5 chicken rendang rice at kopi roti central with mei mei & my good dentist friend on 19.9.2015.

i think that one still better than mine la…just S$5!

c.h.e.f andy

Ingredients :-

• 800g cut chicken
• 30g dessicated coconut
• 1 heap tsp salt
• 1 tbsp fish sauce
• 6 kaffir lime leaves

for rempah paste –

• 12 red chilli seeded (i used 12 quite old dry chilli so colour not red enuf!)
• 3cm ginger
• 4cm galangal
• 2 stalks lemon grass (white part) – (i used 3 will reduce next time)
• 7 shallots
• 3 clove garlic

Directions :-

1. fry 30g dessicated coconut and fried under medium to low fire to lightly golden brown (kerisik). set aside.
2. blend 12 red chilli (or dry chilli soaked in hot water & seeded), 4cm galangal, 3cm ginger, 7 shallots, 3garlic cloves, and 2 stalks lemon grass (white part) for rempah paste.
3. fry in 3 tbsp oil till the rempah is fragrant.
4. add cut chicken breast meat & 2 wings & fry with the rempah to coat the chicken. fry for 10mins.
5. add 200ml coconut milk. add the kerisik and cooked for another 20mins (add some water & cover), adding salt & tasting. try chicken, to see that it is cooked & not overcooked.
6. add some cut kaffir lime leaves. then reduce to a drier, very fragrant chicken rendang dish.