Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken rendang (dry). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Rendang (Dry) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken Rendang (Dry) is something that I have loved my whole life. They’re nice and they look wonderful.
Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an ultra-flavorful coating around each piece of chicken. One of the typical ingredients in making Malaysian chicken rendang is the inclusion of kerisik (toasted grated coconut), and relatively shorter cooking time than the Indonesian version.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken rendang (dry) using 20 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Chicken Rendang (Dry):
- Get Chicken portion for 2 people
- Take 3 Kaffir lime leaves
- Prepare 1/2 can coconut milk (use the creamer part)
- Get Kerisik (Desiccated Coconut)
- Prepare 2 tsp salt
- Prepare 1 tsp gula melaka
- Make ready –Chili Paste—
- Make ready 3 red chilies (Deseeded)
- Prepare 5 dried chilies (Deseeded)
- Prepare 1 tbsp water
- Make ready ————-
- Take –Spice Paste—
- Get 4 shallots
- Get 4 cloves garlic
- Prepare 2 inches Galangal
- Prepare 1 inch ginger
- Prepare 2 stalks lemongrass (middle part)
- Make ready 1 tsp turmeric powder
- Take 1 tbsp water
- Make ready ————
One of the more popular Indonesian dishes in Thailand and throughout Asia is rendang chicken or beef curry. Rendang is considered a "dry" curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this dish incredibly flavorful. This is a dry chicken rendang.
Steps to make Chicken Rendang (Dry):
- Season the chicken with salt and leave aside.
- Dry fry the kerisik until golden, pound in mortar and set aside.
- Soak dried chilies in hot water till soft.
- Add dried, red chilies and 1 tbsp water and blend into chili paste. Set aside.
- Add spice ingredients to make spice paste. Set aside.
- In a wok, add oil. Crush the lemongrass head and galangal, add them into the wok.
- Add chili paste. then spice paste. Cook for 5 mins until it dry out a little bit.
- Add chicken.
- Add thick milk.
- Add kaffir leaves, and then gula melaka.
- Add kerisik into the wok.
- Add shredded kaffir leaves and turmeric leaves in.
- Add salt to taste and cook for another 10 mins.
- Serve.
Used a lot of kerisik which absorbs the sauce. And used a lot of Daun Limau Purut. Rendang Ayam - Indonesian Chicken Rendang How long do you cook a rendang? After a long discussion with my Minang friend, I arrive at this wisdom. One needs to cook rendang on a slow fire (simmering), in a wok, without any cover, until the sauce is reduced and even darken and caramelized (if possible).
So that’s going to wrap this up for this special food chicken rendang (dry) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Happy cooking!
