Wednesday, 28 September 2011

Chicken Rendang

This recipe is learnt from Rasa Malaysia but i have made some changes to it to suit my taste. Thanks Rasa Malaysia!


1 Large Chicken, Chopped to 6 pieces
5 Tbs Cooking oil
1 Cinnamon stick
3 Cloves
3 Star anise
3 Cardamom pods
1 Lemongrass, cut into 4 and pounded
1 Cup thick coconut milk
1 Cup water
2 Tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 Kaffir lime leaves (thinly sliced)
Hard Boil Eggs
Salt to taste


5 Shallots
1" Galangal
3 Lemongrass (white part only)
5 Cloves garlic
1" Ginger
10 dried chilies, soaked and de-seed


1. Combine all spices ingredients and then blend it in a food processor until fine.
2. Heat the oil in a pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry till fragrant.
3. Add the coconut milk, tamarind juice, water, and simmer on medium heat
4. Add the chicken and the pounded lemongrass.
5. Add the kaffir lime leaves, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 45 mins or until the meat is really tender and the gravy has dried up.
7. Add salt to taste.
8.Toss in Hard Boil eggs 
9. Enjoy!

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