Chicken Rendang

Chicken rendang is my all-time favorite food. It is very popular in Malaysia and Singapore. There are other variants like beef rendang and mutton rendang. They are very popular too. If you were asked me what is rendang, honestly I have no answer for that. But I have did some research and found some info from the internet.

"Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. It is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, and is also in Singapore and Brunei. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). ~ Source from Wikipedia"

The chicken rendang recipe I am sharing today was getting from Nyonya Cooking. Another popular food blog. You can also find a step-by-step video in the blog. This is something I love about it. So, if you love to eat rendang especially chicken rendang then you should try out this recipe. Happy cooking!

 

Chicken Rendang Recipe

Adapted from Nyonya Cooking

Ingredients: 5 Chicken wings (cut into smaller pieces) 3 kaffir lime leaves 200 ml coconut milk 4 tablespoons cooking oil 1 teaspoon salt or to taste 100 g shredded coconut to make kerisik Spice blend: 10 chillies 2 shallots 3 cm ginger 4 cm galangal 3 stalks of lemongrass 4 gloves of garlic Methods: To make the kerisik, toast the grated shredded in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside. Cut the kaffir lime leaves into strips ans set aside. Cut all the spice blend ingredients into smaller piece and blend it until fine. Heat up a wok with 4 tablespoons cooking oil. Fry the blended spice ingredients in medium heat until it turns into darker colour and fragrant. Add in the kerisik and stir until the spice ingredients and the kerisik mixed evenly. Add in the chicken wings, coconut milk and salt. Stir fry so that the spice gravy and chicken wings mixed well. When the gravy start getting dry, turn to low heat and simmer for another 10 minutes. Turn off the heat and add in the kaffir lime leave strips. Stir for few more rounds and dish out.