This recipe is adapted from UMMI’s blogspot. I have changed the proportions of some of the ingredients to suit my taste and I have added the directions to make “Kerisik”. I have other chicken rendang recipes that I will share on my blog at a later date. I served the rendang with TURMERIC RICE and STIR FRIED CABBAGE WITH MUSTARD SEEDS.
1 chicken - cut into bite sized pieces
Cream from 1 coconut (I used 1 can of coconut cream)
100g “kerisik” (see note below) – made from 100g desiccated coconut
2 turmeric leaves – sliced thinly (if you can’t find this, omit it from the recipe)
4 kaffir lime leaves – sliced thinly
¼ cup tamarind water – from 1 heaped tbsp tamarind pulp
2 tbsp ready made rendang powder – optional
Salt to taste
Ingredients to be ground (#)
250g shallots or red onions
2 large heads of garlic
100g large dried chillies – deseeded and soaked in boiling water for 15 mins
1 large thumb size galangal or lengkuas
1 large thumb young ginger
3 stalks lemon grass
Heat oil in a pot and fry # until aromatic. Add in the rendang powder (if using). Cook for 10 mins.
Add in the chicken and cover with the paste. Stir well and cook for a 5 mins. Add in the coconut cream and the kerisik. Mix well. Reduce to medium heat and cook for 5 mins, covered.
Add in the tamarind water and salt and mix well, ensuring that the chicken does not come off the bone in the process. Cook uncovered to ensure evaporation. When the gravy is fairly thick, put in the lime and turmeric leaves. Mix well. Render to the desired consistency. This dish is normally served quite dry.
Serve with plain rice or yellow glutinous rice.
NOTE: Kerisik is grated fresh or desiccated coconut that has been dry fried in a frying pan on the stove or oven roasted on a tray. To make the kerisik, toast (I used desiccated) coconut in the oven at 180° C for 20 minutes. Stir it from time to time till the coconut is dark brown (not burnt) in colour.