:::In the name of ALLAH, The Most Gracious, Most Merciful:::
~PATIENCE IS VITAL~
Hello everyone! Ramadhan Mubarrak.
It has been 2 weeks since all Muslims started fasting and that means we're only half way to completing this journey in the holy month of Ramadhan. Like most people, I have been very busy baking cookies lately. That explains the missing me.
Anyway, here's something to share. The picture was taken just a while ago. That means this is what I'm having for breaking fast later today.
The Chicken Rendang is one of my many favourites for Eid. I'm sure it's not that easy to get when you are living overseas, as not many people here celebrate Eid in the Malaysian/Singaporean way. So, here's for us...despite the distance, we can still enjoy our delicious rendang as long as we're willing to spend extra hours in preparing the ingredients. To my non-Muslim silent readers, do have a try. I hope you'll love it, too.
CHICKEN RENDANG
1kg chicken, cut 12 pieces
Blended Ingredients
300g shallot (add more if you prefer)
30g or 5 cloves garlic
2 inch ginger root, sliced
1 inch galangal, sliced
20g fresh turmeric (use turmeric powder if not available)
3 stalks lemongrass (use white part only), sliced
3 tbsp chilli paste (more if you prefer more heat)(made preferably with dried chilli)
2 nos. turmeric leaves, finely sliced
5 nos. kaffir lime leaves, spine removed, torn into 2
2 cups coconut milk (if using coconut cream, dilute with equal amount of water)
3 tbsp toasted dessicated coconut paste a.k.a. kerisik
salt and pepper to taste
Method:-
1. To make kerisik, ideally you need freshly grated coconut. Toast/dry fry in a wok over moderate heat, stirring with a spatula to evenly distribute the heat, until golden brown. Transfer to a mortar and pestle and pound until powedered and slightly oily. If fresh grated coconut is not available, you may substitute with packet dessicated coconut.
2. If using dried chilli to make paste, take about 2 handfuls (about 60g) and snip them into smaller pieces. Either soak them in water for about 20 minutes or boil on medium heat until soften. Blend in a food processor to a fine paste. Set aside. (if using fresh red chilli, blend about 120g into a fine paste)
3. Combine all blended ingredients in a food processor and blend to a fine paste.
4. In a wok or sufficient sized pot, heat about 1/2 cup of vegetable or palm oil over moderate heat and fry blended ingredients until fragrant.
5. Add chilli paste and fry until chilli is cooked, minimum 5 minutes. Add also kaffir lime leaves when frying the chilli paste. Stir occasionally to prevent burning at the bottom of the wok/pot. (You will see the oil separate after a while. this is normal. Stir again and fry until oil separates again. Repeat at least twice and chilli should be cooked).
6. Add chicken pieces and stir to coat with the sauce. Fry for a few minutes.
7. Add coconut milk and mix well. Add also half of the sliced turmeric leaves. Season with salt and pepper. Simmer on low heat for about 30 minutes, stirring occasionally. (Add coconut milk gradually. Colour of the sauce should be light brown but not too pale)
8. Add the kerisik and mix well. Continue to simmer on low heat until sauce thickens, for about 15 more minutes. (Check and adjust seasoning as necessary)(Colour of the sauce should turn darker brown after kerisik is mixed well)
9. Add remaining sliced turmeric leaves. Toss and take off heat.
10. Dish out and serve with white rice, coconut rice (nasi lemak) or rice cake cubes (as is traditionally done during Eid)
Enjoy!!!
1kg chicken, cut 12 pieces
Blended Ingredients
300g shallot (add more if you prefer)
30g or 5 cloves garlic
2 inch ginger root, sliced
1 inch galangal, sliced
20g fresh turmeric (use turmeric powder if not available)
3 stalks lemongrass (use white part only), sliced
3 tbsp chilli paste (more if you prefer more heat)(made preferably with dried chilli)
2 nos. turmeric leaves, finely sliced
5 nos. kaffir lime leaves, spine removed, torn into 2
2 cups coconut milk (if using coconut cream, dilute with equal amount of water)
3 tbsp toasted dessicated coconut paste a.k.a. kerisik
salt and pepper to taste
Method:-
1. To make kerisik, ideally you need freshly grated coconut. Toast/dry fry in a wok over moderate heat, stirring with a spatula to evenly distribute the heat, until golden brown. Transfer to a mortar and pestle and pound until powedered and slightly oily. If fresh grated coconut is not available, you may substitute with packet dessicated coconut.
2. If using dried chilli to make paste, take about 2 handfuls (about 60g) and snip them into smaller pieces. Either soak them in water for about 20 minutes or boil on medium heat until soften. Blend in a food processor to a fine paste. Set aside. (if using fresh red chilli, blend about 120g into a fine paste)
3. Combine all blended ingredients in a food processor and blend to a fine paste.
4. In a wok or sufficient sized pot, heat about 1/2 cup of vegetable or palm oil over moderate heat and fry blended ingredients until fragrant.
5. Add chilli paste and fry until chilli is cooked, minimum 5 minutes. Add also kaffir lime leaves when frying the chilli paste. Stir occasionally to prevent burning at the bottom of the wok/pot. (You will see the oil separate after a while. this is normal. Stir again and fry until oil separates again. Repeat at least twice and chilli should be cooked).
6. Add chicken pieces and stir to coat with the sauce. Fry for a few minutes.
7. Add coconut milk and mix well. Add also half of the sliced turmeric leaves. Season with salt and pepper. Simmer on low heat for about 30 minutes, stirring occasionally. (Add coconut milk gradually. Colour of the sauce should be light brown but not too pale)
8. Add the kerisik and mix well. Continue to simmer on low heat until sauce thickens, for about 15 more minutes. (Check and adjust seasoning as necessary)(Colour of the sauce should turn darker brown after kerisik is mixed well)
9. Add remaining sliced turmeric leaves. Toss and take off heat.
10. Dish out and serve with white rice, coconut rice (nasi lemak) or rice cake cubes (as is traditionally done during Eid)
Enjoy!!!
