Rendang refers to the cooking process of making a spicy curry by caramelizing the meat using coconut milk until it's dry with a combination of aromatic spices. It originates in Minangkabau in West Sumatra. It's thought to have been influenced by the northern Indian migrants during the spice trade in the early 14th century. The taste and flavour have changed over time and adapted locally in countries like Malaysia, Singapore and the Philippines, with different versions. In this video, I am sharing my family version, which by no means is the original version. I used fewer chillies and my version is somewhere between a wet and dry curry. I will show you how to make your own rendang spice paste in your own kitchen using the traditional method of mortar and pestle, and how to cook the rendang making use of chicken. A simpler version of chicken rendang or in Malay, we call it "rendang ayam".

This rendang chicken matches well with my Nyonya fried rice, [ Ссылка ]

Timecodes:
0:00 Intro
1:15 What is rendang?
2:33 Learn the ingredients to make this chicken rendang
5:34 Learn how to make your own chicken rendang spice paste at home or rempah?
9:28 Learn how to cook and make my family version of chicken rendang
11:45 Learn how to dry toast the desiccated coconut for making chicken rendang
13:23 Taste and plate the chicken rendang

Website: [ Ссылка ]


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