Tiring-tiring past three days, the least I expected, that's when I was robbed. Thank god I was not harmed (knife on my neck) but the trauma is still there at the back of my mind. Moreover, I can't sleep as I abruptly wake up in cold sweat. Also, as said earlier, tiring running from one place to the other to sort out the important documents which were in my handbag, hopefully, the phobia will soon be forgotten and I can move on as usual with my life. So much on the bad experience I am trying to put aside, meanwhile, lets look at how to make this chicken rendang. An authentic Malaysian savory chicken dish (Ayam Goreng Berempah) I learned from my Malay friends, this rendang is made with our local herbs, coconut milk and kerisik (fresh coconut, pan fried and pounded) which is easily available in packets at supermarkets these days.
1 whole chicken (about 600g) - cut into medium size pieces
2 daun kunyit (turmeric leaves) - shredded
1cup thick coconut milk
2 small pieces asam jawa/dried tamarind
2 1/2 tbsp kerisik (coconut paste)
Salt to taste
1 inch ginger
1 inch galangal/lengkuas
1/2 inch fresh turmeric/kunyit hidup
10-15 dried red chilies (or as preferred)
** Add some water and blend/ground to a thick smooth paste
Add chicken, spice paste, coconut milk, dried tamarind and salt into a large wok.
Simmer and stir as and when needed.
Continue to simmer until gravy evaporates and chicken is cook.
Add kerisik/coconut paste and turmeric leaves.
Stir a couple of times and remove from heat.
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