Kangkung Belacan, Ikan Pari Sambal, Mee Rojak, Sambal Udang Petai & Nasi Lemak Sambal Udang) and I think world known dish. Its like a customary and much looked forward to dish during our festivals, regardless which religion and race in Malaysia. Of course, without a doubt, the best rendang I must vouch are those made by our Malay friends (Laksam Kelantan & Gado Gado). Of course. We shouldn't doubt it. Then again, anyone for the matter can make and trust me, stop believing those who claim rendang ayam is so difficult to make and its recipe is a guarded secret. Oh please. I used to fall for those crappiness until I started making. Who said you can't? Its matter of practice and of course, you can make an over-the-top rendang or simplicity can be your call as well for rendang ayam (Ayam Goreng Berempah, Malaysian Chicken Chop & Ayam Masak Merah), and for a simplified simple version, perhaps my recipe? I don't know. Really up to you, but I can assure you that my rendang ayam, let me repeat myself again, our Malaysian popularity (Malaysian Fried Rice, Malaysian Sour Spicy Noodle Soup & Malaysian Chilli Crab) will not fail you. Our Malaysian herbs, kerisik and all the ingredients listed below for an appreciated and delightful rendang ayam/chicken rendang.
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.