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Rendang Ayam

Servings : 3~4 persons

6 fresh red chillies
10 bird chillies if you prefer hotter rendang
10 shallots, peeled
5 cloves garlic
2 cm ginger
2 stalks lemon grass
1 level tsp ground turmeric
3 tbsps oil
Thick coconut milk from 1 coconut
1 kg chicken, skinned and cut into 4 cm pieces
1-2 tsp salt to taste
1 tbsp sugar
2-3 kaffir lime leaves, torn up
1/2 turmeric leaf, torn up
1/2 tbsp lime juice
  • Thickly slice chillies, shallots, garlic, ginger and lemon grass.
  • Blend to a fine paste with just enough water for blades to work.
  • Stir in the ground turmeric.
  • Heat oil in a roomy wok and add ground ingredients.
  • Cook over love heat until liquid is reduced and oil begins to separate.
  • Pour in the coconut milk adn continue cooking over medium heat until mixture is thick.
  • Add chicken, salt and sugar.
  • Cook over medium heat, stirring occassionally until gravy is thick - about 20 minutes.
  • Add the kaffir lime and turmeric leaves and continue cooking to desired consistency, stirring now and then to prevent the base from burning.
  • Cook for 20-30 minutes depending on how "dry" you like your rendang to be.
  • Stir in lime juice and taste.
  • Adjust seasonings if necessary and take pan off the heat.

~~~ Happy Trying ~~~

Malay: Rendang Ayam | Ondeh-Ondeh | Chicken Satay