The chicken pieces are seasoned and sautéed with the spice paste, then cooked in coconut milk. The dish is simmered until the sauce is almost fully evaporated and sticks to the meat. Once done, rendang ayam is typically accompanied by steamed white rice on the side.
This is what we'll be doing: Soak the chillies. Soak the tamarind to get the juice. Read about tamarind here, if you like. Make the kerisik (dry fried shredded coconut), more below. Make the rempah rendang (rendang spice paste). Fry the dry spices, followed by the spice paste. Add the chicken, coat,
25 grams garlic (4 large cloves, smashed) 925 grams boneless skin-on chicken thighs (chopped into pieces) 1 cup coconut milk (poured from the top of an unshaken can) 20 grams coconut sugar (2 tablespoons) 5 kaffir lime leaves (sliced into very thin threads) ¾ cup grated unsweetened coconut 50 grams.
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
Instructions First, place all the rendang curry paste ingredients in the food processor and grind it into a smooth paste. Add a Heat the pan into medium heat and add oil. Once the oil is hot, add cumin seeds, cinnamon, cloves, and star anise. Let Add the prepared curry paste and saute for 1-2
It is also one of the specialties in Malaysia especially in the nyonya culture. Chicken rendang / Rendang ayam is rich in flavour because lots of spices and coconut milk are used in this dish
This is my video on how to cook chicken rendang (rendang ayam). It is a famous Malaysian delight and tastes so yummy! I love eating it and thought of sharing an easy way of preparing it.
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how to cook rendang ayam
