Hello foodies friend today I will share a recipe for a typical dish from Padang West Sumatran namely "rendang". Rendang is a very popular dish in Indonesia and even abroad, rendang usually uses beef but as time goes by some people create it with chicken, eggs, tofu and tempeh. Rendang is a food that is rich in flavor because it is cooked with various spices with the addition of coconut milk. It takes a long time to cook rendang, the time required is between 2 - 4 hours. The longer the cooking time, the more distinctive the taste will come out.
Today I will share a recipe for chicken rendang that I cooked with spices and coconut milk for approximately 2 hours.
Materials that need to be prepared
500 grams of chicken meat
500 ml thick coconut milk, if you use instant coconut milk, use 65 ml instant coconut milk + 400 ml water
30 grams of red onion
20 grams of garlic
5 grams of candlenuts
2 bay leaves
4 lime leaves
2 lemongrass stalks
34 grams of red chili
12 grams galangal
7 grams of ginger
3 cloves
1/2 tsp nutmeg
1 tsp coriander
1 star anise flower
1/2 tsp anise
1/2 tsp cumin
1 tsp turmeric powder
2 cardamom pods
1 tsp salt
1/2 tsp msg
10 grams of brown sugar
How to make
Boil 1 liter of cooking water until it boils then add the chicken which has been washed thoroughly beforehand. Boil the chicken until cooked and reserve 500 ml of chicken stock.
Blend all the spices except bay leaves, lemongrass, lime leaves and star anise with a blender until smooth.
Heat the oil then saute the ground spices, add bay leaves, lemongrass, lime leaves and star anise, cook until fragrant.
Add the boiled chicken and add 500ml of chicken stock then cook until it boils and the water reduces slightly. Check the taste, don't add too much salt at the start of cooking because rendang takes a long time to cook. If you add too much salt at the start, there are concerns that it will make the dish too salty.
When the water has reduced, add thick coconut milk then cook the rendang chicken again until the water runs out and the oil releases.
To cook rendang using low heat for approximately 2 hours for chicken, 4 hours if using beef and 30 minutes to 45 minutes if using tofu/tempeh, all adjusted to the ingredients used and individual tastes.
For friends who don't like the spicy taste, you can reduce the amount of red chili used or you can use red chili by removing the chili seeds. It is highly recommended for friends to use brown sugar so that the resulting color is more beautiful and attractive.
Chicken Rendang is ready to be served with warm rice, chili sauce and green vegetables.
I hope all my friends like the recipe that I shared. Good luck, see you in my next recipe. Thank You
