Cook With Love:Chicken Rendang

Rendang is a Malay delicacy which presents almost in all occasion in Malaysia and Indonesia with some variation. It is most preferred with rice or glutinous rice cooked in coconut milk such as ketupat or lemang. Today I will share chicken rendang however you may cook them with beef, mutton, pork or even with vegetarian meat too. Rendang tastes good if spicy with a good blend of various ingredients. It could be a hassle to gather all the ingredients for rendang over the market but worth finding because I promise that it would come out well.

Serving 10pax

Ingredients:

To blend-

1 big onion, cut into 4

10 cloves of garlic

3x3cm of ginger

3x3cm of galangal

2x2 cm fresh turmeric

2 lemongrass sliced

5 candlenut, soaked for 10mintes

20 pieces of dry chilli, cut half

150mls water

To cook-

 1 kg of broiler chicken, cleaned

5 lime leaves , sliced

2 turmeric leaves, sliced

100mls thick coconut milk

50g of grated and toasted coconut

150mls cooking oil

salt accordingly

Steps:

1. Blend the ingredients mentioned above and keep aside.
2. Heat oil in the wok for a few minutes and pour those blended ingredients
3. Allow them to cook well till the oil surface or 15-20 minutes
4. Add in the chicken and mix well
5. Let the lemon leaf go in once the chicken half cooked
6. Add the coconut milk and toasted coconut , let them cook further 
7. Put in the turmeric leaves and finally add salt according to your taste.
8. Serve hot with rice.

Tips:

• Ensure the blended ingredients are not runny so adjust water accordingly.
• Cooking the blended ingredients are vital to allow the dish to turn up well and avoid stomach discomfort.
• The spiciness may be adjusted with the number of dry chillies according to your preference
• This dish can be prepared in thick or watery consistency by adjusting the coconut milk or adding more water
• Practice to add salt lastly because the coconut milk may contribute to saltiness too 
• Toasted coconut can be prepared at home by toasting the grated coconut until it turns light brown or powdery with a pounding.

Cooking is a serious business so don't mess with it!