Simple Rendang


6 fresh red chillies
10 bird chillies (add only if you prefer a hotter rendang
10 shallots, peeled
5 clvs garlic
2 cm piece ginger
2 stalks lemon grass
1 level tsp ground turmeric
3 tablespoons oil
Thick coconut milk from 1 coconut
1 kg chicken, skinned and cut into 4 cm pieces
1 2 tsp salt (to taste)
1 tablespoon sugar
2 3 kaffir lime leaves, torn up
turmeric leaf, torn up
tablespoon lime juice


Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor 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 low heat until liquid is reduced and oil begins to separate. Pour in the coconut milk and continue cooking over medium heat until mixture is thick.
Add chicken, salt and sugar. Cook over medium heat, stirring occasionally 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 (some people prefer a thick sauce, others like it cooked until the mixture is dark brown - it's a matter of personal taste).
Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.




48.0 servings


Saturday, February 13, 2010 - 4:43pm



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