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Old 1st April 2011, 03:47 PM   #1 (permalink)
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Three classic Rendang Chicken recipes

Three classic Rendang Chicken recipes



Try the different styles of preparing this spiced chicken from three Malaysian states.

Chef Rossham Rusli | Kuali.com | Fri Apr 1 2011
Malaysia, April 1, 2011


CLASSIC Malay cuisine is all about long and slow cooking, in addition to the use of preserved and dried ingredients. It is also very aromatic depending on the use of basic flavouring ingredients.

The key ingredient in most Malay dishes is rempah or spice paste. Rempah is made by grinding fresh and/or dried spices and herbs to form spice paste which is then sauteed in peanut oil to bring out the aroma.

Malay dishes can be more or less distinguished by several styles of cooking: Masak Lemak (coconut), Masak Pedas (sambal, hot chilli), Masak Assam (tamarind), Masak Merah (tomato-chilli), Masak Hitam (dark-sweet soy sauce) and Masak Assam Pedas (tamarind and sambal, hot chilli).

These basic styles of cooking can be applied to a variety of food from meat, poultry and vegetables to all kinds of seafood and fish.

Rendang is a popular dish among the Malays and is cooked Masak Lemak style. Rendang is the local word for wok, and in this case, it refers to a dish that is cooked for a long time on low heat.

The Malays cook rendang in a kuali or wok as the ingredients need to be constantly stirred or turned over to ensure they are cooked properly.

There are many variations of the rendang - known as the Rendang Asli which is usually prepared using beef or chicken during festive and other special occasions.

One example is the popular Chicken Rendang. Here are three different rendang from the states of Perak, Selangor and Negeri Sembilan. These classic rendang recipes are prepared using key ingredients used in Malay cuisine and come with simple instructions.

Rendang Ayam Klasik Perak



Ingredients

Marinate

1.2 - 1.4kg old chicken (ayam telor), one cut into 12 pieces
Salt to taste
Fried together
200ml cooking oil
20g galangal, peeled and pounded
10g lemongrass, cut 3in and pounded
1litre, freshly squeezed coconut milk
2 pcs turmeric leaf, sliced thinly
3 pcs lime leaf, sliced thinly
250g coconut meat, cut into chunks
3 tbsp grated coconut (kerisik)
rock salt (garam kasar) to taste
Spice paste
30g dried chili, soaked, boiled and blended
15g old ginger, peeled and blended
300g shallot, peeled and blended
30g lemongrass, cut 3in and blended
20g garlic, peeled and blended

Method

1. Marinate the chicken with salt for 15 minutes, keep a side.

2. Heat oil, sauté pounded galangal and lemongrass.

3. Add in blended dried chilli and all blended ingredients.

4. Keep stirring continuously for 5 minutes.

5. Add in chicken ? mix well for 5 minutes, then pour in the coconut milk.

6. Add in turmeric leaf, coconut meat, kerisik and simmer for 40 minutes till the gravy thickens and chicken is cooked.

7. Lastly, season with rock salt.


Rendang Ayam Klasik Selangor



Ingredients

Marinate

1.2 - 1.4kg old chicken (ayam telor), one cut into 12 pieces
To taste salt
5g black peppercorns, ground
10g cumin powder
10g fennel powder
Spice paste
200ml cooking oil
50g dried chili, soaked, boiled and blended
150g red onion, peeled and blended
150g shallot, peeled and blended
50g garlic, peeled and blended
100g red chilli, remove seeds and blend
5g fresh turmeric, peeled and blended
20g lemongrass, cut 3ins and blended
1 litre fresh squeeze coconut milk
rock salt (garam kasar) to taste

Method

1. Marinate chicken with salt, black peppercorns, cumin and fennel for 15 minutes.

2. Heat oil, deep fry chicken and keep aside.

3. Sauté all blended ingredients with the remaining oil until fragrant for 10 minutes.

4. Add chicken, stir continuously for 5 minutes.

5. Then pour in the coconut milk. Bring to a boil, then simmer for 45 minutes until chicken is cooked and gravy has thicken.

6. Lastly, season with rock salt.


Rendang Ayam Klasik Negeri Sembilan



Ingredients

Marinate

1.2 - 1.6kg old chicken (ayam telor), one cut into 12 pieces
120g shallot, peeled and blended
50g garlic, peeled and blended
60g dried chilli. soaked, boiled, blended
20g bird?s eye chilli, blended
20g old ginger, peeled and blended
30g galangal, peeled and blended
20g lemongrass, cut 3in, blended
5g fresh turmeric, peeled and blended
2 pcs turmeric leaf, sliced thinly
120g grated coconut (kerisik), fried
1 litre freshly squeezed coconut milk
rock salt (garam kasar) to taste

Method

1. Marinate chicken with salt, shallot, garlic and all ground ingredients for 20 minutes.

2. Boil coconut milk in a wok, add in marinated chicken and turmeric leaf. Then let it simmer for 45 minutes.

3. Season with rock salt.

4. Lastly, add in the kerisik and cook until the gravy thickens.

Source: http://www.soshiok.com/article/15113

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Old 1st April 2011, 04:46 PM   #2 (permalink)
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Re: Three classic Rendang Chicken recipes

wow looks yummily delicious !

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Old 1st April 2011, 04:51 PM   #3 (permalink)
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Re: Three classic Rendang Chicken recipes

Thanks for sharing. Would love to cook for next weekend..Wanna give my wife a surprise.

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Old 1st April 2011, 05:20 PM   #4 (permalink)
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Re: Three classic Rendang Chicken recipes

my saliva is coming all out by looking at the Rendang pictures

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Old 11th May 2012, 02:53 PM   #5 (permalink)
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Re: Three classic Rendang Chicken recipes

This looks delicious and I guess the taste also. I would definitely prepare this for my family, and I'm sure they will like it. Three choices of Rendang chicken and surely they will like it. Thank you for sharing this recipe.

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Old 11th May 2012, 03:55 PM   #6 (permalink)
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Re: Three classic Rendang Chicken recipes

Two thumbs up for that recipe...

I want to cook that on Mother's Day to treat my mom a good food that her favorite daughter made...^_^

Thank for sharing it...^_^

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Old 11th May 2012, 11:17 PM   #7 (permalink)
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Re: Three classic Rendang Chicken recipes

Thanks so much for sharing!
will definitely try that out

hope eat already will like macdonald advertisement like that.

感觉就像 AHHH!!!WUUUU!!!SHIOK AH!

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