Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spicy asian chicken rendang. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Spicy asian chicken rendang is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Spicy asian chicken rendang is something which I have loved my whole life.
This article is specially written to explain how to prepare the Malaysian style chicken rendang. Rendang is a spicy stewed dish originated from Minangkabau, Indonesia. This delightful dish has since been assimilated into the Malaysian culinary culture, and have been improvised to satisfy the local taste buds.
To begin with this recipe, we must first prepare a few components. You can have spicy asian chicken rendang using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spicy asian chicken rendang:
- Prepare 2 whole chicken (cut into 12pieces each chicken)
- Take 5 piece onions
- Take 4 clove garlic
- Make ready 2 thumbs size ginger
- Prepare 2 thumbs size blue ginger or galangal)
- Get 1 thumb size yellow ginger
- Prepare 2 stalk lemongrass (choped to blend)
- Prepare 2 tbsp chili paste
- Make ready 2 stalk lemongrass
- Get 5 lime leaves (kaffir leaves)
- Get 2 tumeric leaves
- Take 1 tbsp tamarind sauce
- Take 1 tbsp sugar (or lesser)
- Get 1 salt
- Get 500 ml coconut milk
- Take 3 packages roasted coconut paste
- Get 1/2 cup cooking oil
Mix well and cook on low flame until the water dries up. Warm over medium heat until hot but not smoking. TECHNIQUE: A tasty rendang needs gentle and slow braising for full-bodied flavours to develop. This in turn flavours the meat while it cooks.
Instructions 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!
Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful. Here I have just the perfect chicken rendang recipe for you. Rendang originated from Indonesia but they are very popular and well loved by many in Malaysia. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices.
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