Rendang Ayam Basah
There are so many recipes for Rendang and all of them are really beautiful in it's own way but this recipe is so simple and quick to make, you'll have no problems cooking it, even at the last minute!
There are so many recipes for Rendang and all of them are really beautiful in it's own way but this recipe is so simple and quick to make, you'll have no problems cooking it, even at the last minute! I also love it because it it's not too rich and not too overpowering with flavours.....just light & beautiful! Lucky my sister shared this recipe with me!
Ingredients
- handful dried chillies, deseed & soak in hot water1
- bulbs large red onions3
- ginger2 inch
- garlic10 cloves
- lemongrass5 stalks
- galangal3 inch
- cooking oil0.5 cup
- (2.5kg)chicken, cut into 16 pieces1 whole
- heap tbsp tamarind paste, mixed with 2 cups of water1
- sugar2 tbsp
- salt1 tsp
- kerisik1 tbsp
- coconut milk3 cups
- leaves turmeric leaves, sliced finely vertically2
Instructions
- 1.
Heat cooking oil in a large heavy wok. Sautee' the blended ingredients till a beautiful aroma wafts around your kitchen.
- 2.
Put the chicken in. Let the ingredients coat around the chicken, sealing in the flavor.
- 3.
Pour in the tamarind juice, sugar & salt.
- 4.
When the gravy thickens a little, add the kerisik & coconut milk.
- 5.
Continue cooking on low fire till gravy thickens, stirring regularly.
- 6.
Finally, sprinkle with the tumeric leaves. Toss the chicken around and it's ready for consumption!