Malay Chicken Rendang
Malay Chicken Rendang

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, malay chicken rendang. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Malay Chicken Rendang is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Malay Chicken Rendang is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook malay chicken rendang using 23 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Malay Chicken Rendang:
  1. Prepare 350 g chicken meat (deboned, skinless)
  2. Get 4 cloves (40 g) shallots
  3. Get 3 cloves (25 g) garlic
  4. Make ready 8 dried chilies or 4 live chilies
  5. Get 1 inch (20 g) turmeric root
  6. Get 1 inch (20 g) galangal
  7. Prepare 1 inch (20 g) ginger
  8. Make ready 1 stick (20 g) lemongrass
  9. Take 1 tsp cumin powder
  10. Make ready 1 tsp coriander powder
  11. Take 1 tsp fennel powder
  12. Take 1 tsp fenugreek
  13. Take 2 star anise
  14. Get 1 cinnamon stick
  15. Prepare 3 cardamom pods
  16. Prepare 1 Tbsp palm sugar
  17. Get 3 Tbsp coconut paste (kerisik)
  18. Prepare 2 turmeric leaves (sliced finely)
  19. Prepare 3 kaffir lime leaves
  20. Take 2 tamarind slices (asam keping)
  21. Get 1 cup thick coconut milk
  22. Take 3 Tbsp cooking oil
  23. Get Salt to taste (1 tsp)
Instructions to make Malay Chicken Rendang:
  1. Blend shallots, garlic, ginger, galangal, lemongrass, chilis, turmeric root into paste.
  2. Heat oil in wok and fry cinnamon, cardamom, star anise, cumin, fenugreek, coriander and fennel until fragrant. Then add in the blended paste and cook until color has darken and the oil separates.
  3. Add chicken and cook well. Next add the coconut milk, kaffir lime leaves, tamarind slices, turmeric leaves and palm sugar. Mix well and cook until the liquid thickens but not yet dry. Then add coconut paste and cook until desired consistency or until dry. Add salt to taste.

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