Skip to main content

Ayam Rendang-Chicken In Spicy Gravy

Ayam Rendang-Chicken In Spicy Gravy
I grow up having Nasi Lemak with rendang almost every morning for breakfast as a kid back in Singapore. A very popular breakfast item enjoyed by the local Malay as well others. A plate of Nasi Lemak would cost around 5o cents served in banana leave with eggs,fried fish and many more. A great variety of choice were available for u to chose. What's actually Rendang means???Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. A popular dish in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jack-fruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments which include ginger, galangal, turmeric leaf, lemon grass and chillie. I have prepared this recipe very long back for my friend's birthday. I was not into blogging at that time and completely forgotten about til now..The fact are taken from Wikipedia:

Ingredients
Serving Size: 4

Spicy Paste:
12 dried chillie pepper -soaked seeds discarded
1 cup shallots
2tbsp ginger garlic paste
2tbsp grated coconut roasted

Grind the ingredient into a very smooth past an set aside.

1 whole chicken cut
1tbsp curry powder mixed with 1tsp warm water to form a thick paste
1 cocount grated and mixed with 2 cups water
1 cup chopped onions
2 tomatoes chopped
chopped coriander leaves
salt to taste.

Whole spices:
1 cinnamon stick
3 cardamon pods
3 whole cloves
3 star anise
2 bay leaves
2 lime leaves
1 stem lemongrass crushed
1tsp cumin seeds
1tsp mustard seeds

Preparation Methods:
Heat a heavy bottomed wok with 3tbsp oil and splutter the whole spices till fragrant followed by the chopped onions. As the onions turns to brown add the chopped tomatoes and saute until they soften. add the grind paste. Fry until the oil starts to separate. Finally add the chopped chicken and curry paste. Cover and cook till the chicken becomes tender. Meanwhile squeezes out the milk from the coconut mixture and add to the chicken. Once the gravy thickens add the chopped coriander leaves and adjust the level of salt.Transfer to a serving platter. A great combination for Nasi Lemak..

Comments

Sarah Naveen said…
Oh My!!!! that looks excellent..SPicy, yummy ..oooh i m drooling
Madhavi said…
My hubby and in-laws love chicken. Your recipe is simply greattt. Will try for my hubby soon n let u know!!
Mona said…
The gravy sounds delicious!
my kitchen said…
Chicken looks really good,want to try
Urmi said…
Chicken looks spicy, yummy and delicious. I will definitely prepare it. Mouth watering pictures.
Tina said…
Spicy spicy chicken...so delicious and mouthwatering......
Sushma Mallya said…
looks very spicy and mouthwatering..nice recipe
Priya Suresh said…
Mouthwatering spicy chicken gravy, will try next time..
gtyuk said…
you do wonderful malaysian dishes!! this one looks absolutely lip-smacking, the flavour of those roasted coconnuts would have been the highlight of the dish I suppose; sounds delicious and also love the addition of lemongrass to the preparartion!! very interesting recipe!!!
Thanks for the all the comments.I really miss my hometown food I grow up with here..I'm able to find the Chinese cuisine here but not the Malaysian and some traditional Singapore dishes here in Dallas.

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t