*Scroll down for ingredients* As homesick Malaysian students studying abroad, our mum’s Chicken Rendang was another of our precious freezer stash (besides her Caramel Kaya, Fried Ikan Bills and Hae Bee Hiam)! Whenever Anne came to visit she would cook a large batch of chicken rendang and freeze it in small vacuum packs for us to slowly savour once she returns home to Klang. That’s a mother’s love! ❤️

Chicken Rendang can be dry or with gravy. Our family prefers the dry version. The recipe is essentially the same for both. If you prefer more gravy, don’t reduce the liquid too much after adding the coconut cream.

Anne’s tip:
Kerisik and Chilli Paste are the time consuming part of making Chicken Rendang. So make them ahead of time and store in the freezer. That way you can easily whip up Chicken Rendang anytime, and in no time!


Ingredients:

1 Whole Chicken (2kg - cut into pieces)
- marinate for 1 hour in 1 tsp Salt and Rendang Paste
2 stalks Lemongrass (bruised and halved)
3 tbsp Chilli Paste (See video link below)
400ml Coconut Cream
1 1/2 tsp Salt (to taste)
2 tsp Sugar (to taste)
2 tsp Light Soy Sauce
1 tsp Black Soy Sauce (for colour)

KERISIK:
300g Grated Coconut
- fry without oil over low heat until deep golden brown throughout
- pound finely
- use 80g Kerisik for this recipe; freeze the rest for another day

RENDANG PASTE:
10 Small Onions (100g)
6 cloves Garlic (25g)
4 Red Chillies (40g)
3 Cili Padi
2 stalks Lemongrass
2 thick slices Galangal/Lengkuas (30g)
1 inch Turmeric (10g)
- Add a small amount of water and blend finely

Link for Chilli Paste video:
[ Ссылка ]

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