Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, malay chicken rendang. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Malay Chicken Rendang is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Malay Chicken Rendang is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have malay chicken rendang using 23 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Malay Chicken Rendang:
- Get 350 g chicken meat (deboned, skinless)
- Make ready 4 cloves (40 g) shallots
- Make ready 3 cloves (25 g) garlic
- Take 8 dried chilies or 4 live chilies
- Take 1 inch (20 g) turmeric root
- Take 1 inch (20 g) galangal
- Take 1 inch (20 g) ginger
- Make ready 1 stick (20 g) lemongrass
- Make ready 1 tsp cumin powder
- Take 1 tsp coriander powder
- Make ready 1 tsp fennel powder
- Make ready 1 tsp fenugreek
- Take 2 star anise
- Prepare 1 cinnamon stick
- Make ready 3 cardamom pods
- Take 1 Tbsp palm sugar
- Get 3 Tbsp coconut paste (kerisik)
- Prepare 2 turmeric leaves (sliced finely)
- Get 3 kaffir lime leaves
- Take 2 tamarind slices (asam keping)
- Take 1 cup thick coconut milk
- Make ready 3 Tbsp cooking oil
- Prepare Salt to taste (1 tsp)
Steps to make Malay Chicken Rendang:
- Blend shallots, garlic, ginger, galangal, lemongrass, chilis, turmeric root into paste.
- Heat oil in wok and fry cinnamon, cardamom, star anise, cumin, fenugreek, coriander and fennel until fragrant. Then add in the blended paste and cook until color has darken and the oil separates.
- Add chicken and cook well. Next add the coconut milk, kaffir lime leaves, tamarind slices, turmeric leaves and palm sugar. Mix well and cook until the liquid thickens but not yet dry. Then add coconut paste and cook until desired consistency or until dry. Add salt to taste.
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