Malaysian Style Chicken Rendang - Red version🌺||🌺(Rendang Ayam

(Recipe is in English and Bahasa Malaysia)

Hello wonderful people. I'm Nora Liban from Malaysia. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen. Thank you so much for coming by and I really appreciate it. I'm always so grateful with you all. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen. Have a nice day and may God bless!!!

*If you have any queries regarding "this Recipe", feel free to visit my Facebook Page" and leave your message there and I'll give you a reply whenever I'm free. 'or' feel free to leave your messages/comments in the comments section below*

Pictures of ingredients and method👇

In my previous post, posted on 13th December 2020, I did share my version of "Green Chicken Rendang' recipe and today's topic is about "Rendang" too, but the red version of it, called "Red Chicken Rendang". If you've never heard of the word "Rendang", well, Rendang is listed in Malaysia's top 20 dishes, namely Chicken Rendang, Beef Rendang, Mutton Rendang, Lamb Rendang and etc. Being a Malaysian, I love Rendang and today's recipe that I'm about to share with you is my version of "Red Chicken Rendang". I got this recipe from my ex-colleague's mom and so far her Chicken Rendang is one of the best that I've ever tasted.

"Rendang is a dish of meat(Chicken, Mutton, beef & etc) seasoned with blended spice mixture and braised in coconut milk till the liquid evaporate".

Note : Here are some tips to make the dish less spicy; - Soak the dried Chillies (about 40-50 grams of dried Chillies) in hot water with one teaspoon of tamarind paste or vinegar and a pinch of salt till soften. Place the dried chillies in a strainer and then remove the seeds and membrane of dried chillies with a pair of scissors. Rinse under running water and drain well.

----

OTHER RECIPES 👇👇👇
Other recipes that you might like//Other recipes/posts that you might have missed 👇
👇1. Spiced fried chicken wings.
http://noraliban.blogspot.com/2021/10/spiced-fried-chicken-wings-with-curry.html
-----
👇2. Malaysian Beef Satay.
http://noraliban.blogspot.com/2021/11/beef-satay-done.html
-----
👇3. Malaysian Crab Curry.
http://noraliban.blogspot.com/2021/11/malaysian-crab-curry-recipekari-ketam.html
-----
👇4. Shellout@Mixed Seafood.
http://noraliban.blogspot.com/2021/10/shellout-mixed-seafood-recipe-super.html
-----
👇5. Beef Rendang.
http://noraliban.blogspot.com/2021/02/beef-rendang-rendang-daging-sedap-sangat.html
-----
👇6. Malaysian Satay Dipping sauce @ Peanut Sauce.
http://noraliban.blogspot.com/2021/03/satay-sauce-peanut-dipping-sauce-kuah.html-

-----

👇7. Tom Yum Paste.

https://noraliban.blogspot.com/2021/11/tom-yam-paste-my-version.html

-----

Ingredients for the Red Chicken Rendang;👇

Ingredients A

(Bahan - Bahan A)

1. One whole Chicken (chopped into small pieces) - 1.4kg/

-(Ayam- dipotong kecil - 1.4 kg)

2.Thick Coconut Milk - 400ml /

-(Santan Pekat - 400ml)

3. Blended Toasted grated coconut or instant blended toasted grated coconut that is available in the supermarket - 1 tbsp /

-(Kerisik kelapa - 1 sdm)

4.Chicken seasoning powder - to taste /

-(Serbuk perasa ayam - ikut citarasa)

5.Salt - to taste/

-(Garam - ikut citarasa)

6.Brown Sugar - to taste/

-(Gula Perang - ikut citarasa)

7.Tamarind paste - 1 tsp/

-(Pes asam jawa - 1 sdt)

8. Water - 500-600ml /

-(Air - 500/600ml)

9. Cooking oil - 7 tbsp or sufficient amount

-(Minyak masak - 7 sdm @ secukupnya)

----

Ingredients B (Finely blended)

(Bahan -Bahan B - Kisar halus)

1. Garlic - 15 Cloves, sliced/

(Bawang Putih - 15 ulas, hiriskan)

2. Shallot(s) - 25pcs(210grams), sliced/

(Bawang merah - 25 biji(210grams), hiriskan)

3. Dried Chillies - 40g, soaked in hot water and drained well/

(Cili kering - 40g, rendam dalam air panas dan toskan)

4. Galangal - 30g, sliced/

(Lengkuas - 30g, hiriskan)

5. Lemongrass - 4 stalks(white part only), sliced/

(Serai - 4 btg-bahagian putih sahaja, hiriskan)

6. Candlenut or cashew nut - 8 pcs/

(Buah keras atau kacang gajus - 8 biji)

7). Ginger - 10grams, sliced /

(Halia - 10gram)

8). Chilli powder - 3 tbsp - *Optional* added for a nice and beautiful colour/

(Serbuk Cili - 3 sdm - *Optional* ditambah supaya warna cantik dan merah)

9). Bird's eye chilli - 10 pcs, - *Optional* - add if you want it to be extra hot*

(Cili padi- - 10 biji - *Optional* - kalau nak extra pedas*

*Put ingredients B in a blender and blend until fine.

*(Masukkan bahan B dalam blender dan kisar halus).

----

Ingredients C

(Bahan-bahan C)

1. Kaffir lime leaves - 5 pcs, centre spine removed, sliced * NOTE : Do not include the centre spine because it's bitter /

(Daun limau purut - 5 keping, buang urat tengah, dihiris * Note : Buang urat tengah daun limau purut sebab ianya berasa pahit))

2. Turmeric Leaves - 2 stalks, thinly sliced@julienned /

(Daun kunyit - 2 keping, hiriskan halus)

----

Cooking Method👇👇👇

(Cara-cara memasak 👇👇👇)

1. Heat 7 tbsp of oil in a wok and add in the blended ingredients (Ingredients B). Stir-fry well over low heat till the oil rises to the top and red color oil is visible.

**(Panaskan 7 sdm minyak, tumiskan bahan kisar(B) dengan api kecil. Gaulkan hingga pecah minyak).

2. Add in chicken pieces, mix well. Add water barely to cover the chicken then bring to boil over medium - high heat.

**(Masukkan ayam, gaul rata, kemudian masukkan air secukupnya dan biarkan sehingga mendidih dengan api sederhana dan besar).

3. Add salt, brown sugar, chicken seasoning, coconut milk, blended toasted grated coconut (kerisik kelapa) and tamarind paste. Cook until the chicken is tender.

**(Tambahkan garam, gula perang, serbuk perasa ayam, Santan, kerisik dan pes asam jawa. Masakkan ayam sehingga empuk).

4. Stir occasionally and continue cooking over low - medium heat. Simmer till the gravy thickens.

**(Masakkan ayam dengan api kecil dan sederhana sehingga kuah menjadi pekat).

5. Once the gravy has thickened and red colour oil is visible, add 3 pcs of Kaffir lime leaves(C) and half (1/2) of the sliced turmeric leaves(C). Mix well, then turn off the heat.

**(Bila kuah sudah pekat, masukkan 3 keping daun limau purut dan separuh hirisan daun kunyit. Gaul rata dan padamkan api).

6. Garnish the cooked Chicken Rendang with the remaining Turmeric Leaves and Kaffir lime leaves before serving. Now it's ready to be enjoyed.

**(Hiaskan Rendang ayam dengan baki hirisan daun kunyit dan baki daun limau purut sebelum hidang. Rendang sudah sedia untuk dihidang).

Nora Liban

Total Pageviews

Search This Blog

Malaysian Style Chicken Rendang - Red version🌺||🌺(Rendang Ayam - Versi merah )

Comments

Post a Comment