Chicken Rendang

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CHICKEN RENDANG






CHICKEN RENDANG - This dish is well loved by many Malaysians. It's a delicious stew prepared by a myriad of herbs and spices. This rendang is made with coconut milk. The coconut milk is cooked with the meat for few hours to the point where the coconut milk splits and the oil seperates from the milk. It is cooked low and slow. The slow cooking process until the liquid has almost evaporated means this stew is absolutely full of flavour.

Asian recipes tend to have a quite a handful of ingredients. Making the rendang paste and kerisik from scratch can be time consuming. But it is worth it.

One of the typical ingredients in making rendang is the inclusion of kerisik ( toasted coconut paste). Kerisik is made by dry frying grated coconut over medium heat until browned. It is then pounded until it releases oil and creates a paste. It has a very aromatic
delicious smell and a deep smoky coconut flavour. This not only imparts a wonderful nutty taste but also absorbs any remaining liquid, allowing you to caremalize the sauce around the chicken much faster.

Let's get cooking!


INGREDIENTS

- 750g chicken -(bone- in skinless chicken          cut into pieces)
                    
     
- 1 cup thick coconut milk

- 1 turmeric leaf- (remove midvein, rolled
  rolled and cut into thin stripes)
                               
 
- 4 kaffir lime leaves ( roughly torn)


FOR SPICE PASTE

- 1 inch fresh tumeric

- 1 inch galangal

- thumb size ginger

- 4 cloves garlic

- 8 shallots

- 2 stalk lemon grass

- 3 tbsp home made dry chilli paste
  (Adjust the amount to your own taste)

* You can find chilli paste recipe on my
   blog
  

FOR ROASTED COCONUT PASTE (KERISIK)

- 1/2 cup fresh shredded coconut


METHOD

- In a small blender , puree the spice paste 
   ingredients into fine paste . ( No need to
   add water)






- In a deep skillet add oil. Fry the blended
  paste and dry chilli paste over medium     
  heat until  raw smell disappears and oil 
  seperates. ( A good amount of oil is needed 
  to fry the paste)
   



- Next add chicken and toss well with the
  fried paste until chicken turns opaque.

- Pour in coconut milk and cook in low heat 
  with a lid on. Stir occasionally.
 



- Meanwhile, prepare the kerisik. In a pan
  fry shredded coconut. Keep stirring and
  flipping until it reaches golden brown.







- Pound the roasted coconut using pestle
  and mortar to achieve a paste like texture. 
  The colour also change as it becomes more
  paste like.
  





- Once the gravy has reduced and the meat
  is tender . Add kerisik, kaffir lime leaves 
  and  turmeric leave. Let it to simmer for 
  a further 10 min until gravy thickens.



- Season with salt.

- Enjoy!




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