Wednesday, January 26, 2011

RENDANG AYAM / CHICKEN RENDANG


I was on my blog walking, stopped at My Kuih Story,- owner and author Rosdi Eunos, nice and interesting blog. I couldn't help looking at his chicken rendang...OMG....so tempting, I wanted to do the rendang immediately but then again time .... santan....bla..bla .. were my constraints. The problem with me everytime I wanted to cook rendang, I want everything fresh especially santan.  The only time that I can have the time and fresh santan is over the week end or my off day. Thank god managed to do that last Saturday.

Rendang need no introductory to Malaysian and Indonesian. Just like a Roasted Turkey in Thanksgiving menu, Rendang is a main dish for Malaysian or Indonesia during Eid Mubarak or Idil Fitri. This dish goes well with Ketupat or Nasi Impit and it won't complete celebrating Eid Mubarak without this dish.There are few version of Rendang, the dry rendang, the wet rendang, the rendang with kerisik (dried and grinded coconut), without kerisik...and many..many more. All depend on what your preference are. I preferred the in between, not too dry and not to gravy.. so here goes the Rendang the PATYSKITCHEN way....

INGREDIENTS
1 whole chicken cut into 12 / 1 ekor ayam potong 12
3 cups thick coconut milk / 3 cawan santan pekat
3 cups thin coconut milk / 3 cawan santan cair
3 turmeric leaves slice thinly / 3 helai daun kunyit mayang halus
5 kaffir leaves / 5 helai daun limau purut
1 large asam keping / 1 asam keping

Ingredients to be blend
7 lemmongrass/ 7 batang serai
2 large onions / 2 biji bawang besar
5 cloves garlic / 5 ulas bawang putih
2" turmeric root / 2" kunyit hidup
1" galangal / 1" lengkuas
7 candlenut / 7 biji buah keras
30 dried chilies / 30 batang cili kering
17 bird's eyes chilies / 17 biji cili padi

PREPARATION



Blend the spice ingredients until fine. Put the chicken, spice blend, and coconut milk in a pot and stir over medium heat and bring to boil. /Blend semua bahan, masukkan dalam kuali besar bersama santan dan masak.

Reduce heat and cook until the gravy thickens. Add tumeric leaves, kaffir lime leaves, asam keping ,salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick. / Kecilkan api masak sehingga kuah pekat, masukkan daun limau purut, hirisan daun kunyit, asam keping, garam dan gula secukup rasa. Masak sehingga daging empuk dan kuah pekat.



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Jalan-jalan Blog walking, cari resipi baru, cari kawan baru, singgah sebentar di dapur My Kuih Story milik Rosdi Eunos, Alahai terpandang rendang ayam dia, ya allah sedap sangat nampak, terliur sangat-sangat, nak buat masa tak mengizinkan, saya ni pula pesyen kalau masak, semua bahan nak fresh, ayam nak fresh, santan nak fresh, kalau kerja memanglah tak ada harapan nak ke pasar jadi saya tunggu masa yang sesuai aje nak masak ayam rendang ni. Alhamdullilah ari Sabtu baru-baru ni aje baru  berkesempatan buat. Untuk resipi ini saya tidak menggunakan kerisik. Hajat tu nak makan dengan Nasi Impit tapi tak kesempatan nak buat jadi rendang ayam ini makan dengan nasi, buat lauk aje.


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Next Post - Sambal Tumis Udang



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