Hello... It's been a while. I haven't been cooking lately. I took up a job.. and it's taking too much of my time. huhu..
Anyway, someone actually requested that I post a youtube video on how to make simple rendang. The easiest rendang I could think of is Rendang Pedas Ayam. It doesn't require kerisik (grated coconut that is fried until it's brown and oily), and it's really easy. Blend all the ingredients and cook. Simple. I used to make it when I was a student. During Hari Raya time.. before Raya of course, we'd go to Chinatown and get the ingredients. That was back in.. the late 90s. Darn.. now everyone knows my age. LOL! The ingredients are really easy to get back then, I am sure it's even easier to get now.
Hope you'll enjoy the recipe. The youtube video is here... http://youtu.be/KUwGlC8SlBg
Chicken Rendang a la Marina
Ingredients:
Chicken ( I used about 1 kg chicken cut into small pieces)
shallots (I used about 15 - 20. More is good :D )
garlic (1 clove is enough)
ginger (1 cm)
Galangal (1 cm)
2 lemongrass
chili boh (dried chili - soak in hot water, tossed and blended - I used 1/2 cup)
milk from 1 coconut (about 1 cup)
1 turmeric leaf sliced thinly.. or you could just mince it (this one is hard to find but no worries, you may replace it with screwpine leaf (Pandan). If you're using pandan leaf, simply wash it thoroughly and make a knot with the leaf and throw it in about the same time i put in the turmeric leaf)
sugar & salt to taste
vegetable oil for cooking.
Method:
1. Blend the shallots, garlic, ginger, galangal, lemongrass till fine.
2. Heat vegetable oil in wok. Once hot, add the blended ingredients. Stir frequently until browned. Make sure they don't burn.
3. Add in the chili boh. Let the chili cooked. Stir in low heat.
4. Once chili is fully cooked, add the coconut milk. Stir.
5. When it looks red and reduced, add the chicken. Fold carefully so not to break the chicken to pieces.
6. When chicken is cooked add the sliced turmeric leaf. Stir and add sugar and salt to taste.
7. Chicken rendang is ready to be eaten when they turn slightly browned and the gravy is reduced to paste.
Serve hot with rice.
Anyway, someone actually requested that I post a youtube video on how to make simple rendang. The easiest rendang I could think of is Rendang Pedas Ayam. It doesn't require kerisik (grated coconut that is fried until it's brown and oily), and it's really easy. Blend all the ingredients and cook. Simple. I used to make it when I was a student. During Hari Raya time.. before Raya of course, we'd go to Chinatown and get the ingredients. That was back in.. the late 90s. Darn.. now everyone knows my age. LOL! The ingredients are really easy to get back then, I am sure it's even easier to get now.
Hope you'll enjoy the recipe. The youtube video is here... http://youtu.be/KUwGlC8SlBg
Chicken Rendang a la Marina
Ingredients:
Chicken ( I used about 1 kg chicken cut into small pieces)
shallots (I used about 15 - 20. More is good :D )
garlic (1 clove is enough)
ginger (1 cm)
Galangal (1 cm)
2 lemongrass
chili boh (dried chili - soak in hot water, tossed and blended - I used 1/2 cup)
milk from 1 coconut (about 1 cup)
1 turmeric leaf sliced thinly.. or you could just mince it (this one is hard to find but no worries, you may replace it with screwpine leaf (Pandan). If you're using pandan leaf, simply wash it thoroughly and make a knot with the leaf and throw it in about the same time i put in the turmeric leaf)
sugar & salt to taste
vegetable oil for cooking.
Method:
1. Blend the shallots, garlic, ginger, galangal, lemongrass till fine.
2. Heat vegetable oil in wok. Once hot, add the blended ingredients. Stir frequently until browned. Make sure they don't burn.
3. Add in the chili boh. Let the chili cooked. Stir in low heat.
4. Once chili is fully cooked, add the coconut milk. Stir.
5. When it looks red and reduced, add the chicken. Fold carefully so not to break the chicken to pieces.
6. When chicken is cooked add the sliced turmeric leaf. Stir and add sugar and salt to taste.
7. Chicken rendang is ready to be eaten when they turn slightly browned and the gravy is reduced to paste.
Serve hot with rice.
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| Yummy! Chicken Rendang a la Marina |
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