Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spicy asian chicken rendang. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Once you have all the ingredients ready, cooking chicken rendang is quite straightforward. Transfer the rendang paste to the pan with some cooking oil. Saute over low heat until it turns aromatic.
Spicy asian chicken rendang is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Spicy asian chicken rendang is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy asian chicken rendang using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spicy asian chicken rendang:
- Take 2 whole chicken (cut into 12pieces each chicken)
- Make ready 5 piece onions
- Prepare 4 clove garlic
- Get 2 thumbs size ginger
- Make ready 2 thumbs size blue ginger or galangal)
- Prepare 1 thumb size yellow ginger
- Prepare 2 stalk lemongrass (choped to blend)
- Get 2 tbsp chili paste
- Get 2 stalk lemongrass
- Get 5 lime leaves (kaffir leaves)
- Make ready 2 tumeric leaves
- Get 1 tbsp tamarind sauce
- Take 1 tbsp sugar (or lesser)
- Prepare 1 salt
- Take 500 ml coconut milk
- Get 3 packages roasted coconut paste
- Get 1/2 cup cooking oil
Don't skip the kerisik , it's the flavour bomb that makes this scrumptious rendang fit for a celebratory festive meal. The cockle rendang is delicious and awesome. Normally, i will have it with nasi lemak, just love it. For those who never stumble upon this delicious dish, rendang are filled with Asian spices, mildly spicy, rich and flavorful , full with coconut milk and semi dry.
Steps to make Spicy asian chicken rendang:
- Blend all the ingredients below to make the spices paste (rempah)
- Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that the rempah is almost ready, as it darkens considerably and begins to glisten.
- Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly.
- Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken.
- Add coconut paste and stir well to incorporate into rendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced.
- Done!
Those day, i always had lots of rendang to eat. I wanted to see if I could make a rendang with as much flavor as the original, that comes together faster, and with less steps. The first thing I did was swap chicken in for beef, as chicken will become fork-tender much faster than any other meat. To ensure the chicken doesn't dry out, I used legs (thighs and drumsticks), instead of breast meat. Here I have just the perfect chicken rendang recipe for you.
So that’s going to wrap it up with this exceptional food spicy asian chicken rendang recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
