Serves 7
Ingredients to be blended into paste:
6 cloves garlic
5 shallots
2 pieces lemongrass (serai)
1 medium yellow onion
2 inches ginger
2 inches galangal (lengkuas)
4 pieces red chillis
1 tbsp Alagappas turmeric powder (substitute for live kunyit @ kunyit hidup)
*no biji keras and no kunyit hidup*
Ingredients:
8-9 tbsp Naturel Blend Canola & Sunflower Oil (extra oil can be disposed later)
1 tbsp blended habanero chilli (substitute for bird's eye chilli @ cili padi)
3 pieces kaffir lime leaves (daun limau purut)
1/2 chicken (about 10 pieces)
1 cup thick coconut milk extract (santan)
3 tbsp kerisik (grated,toasted,grounded coconut paste)
1 1/2 piece tamarind paste (substitute for asam gelugur @ asam keping)
4 pieces daun limau purut finely sliced (substitute for daun kunyit)
Salt and sugar to taste
Preparation:
1. Heat a generous amount of oil in a deep pan to fry the blended paste.
2. Next, stir fry paste for 10 mins until a little dark brown in color.
3. After that, add in blended habanero paste, chicken, kaffir leaves, salt & sugar.
4. Simmer chicken for 20 mins until it shrinks with its juice blending well with the paste.
5. Next, add in the coconut milk & tamarind extract. Simmer for 15 mins.
6. Once you get the fragrant aroma, throw in the kerisik & simmer for 10 mins.
7. Lastly, add sliced kaffir leaves, stir for 5 mins until combined & the rendang is ready!
Tips:
1. You can use the same recipe for Mutton, Lamb, Prawn and Beef.
2. Interestingly, for prawns add pineapple cubes to enhance the flavor.
3. Serve hot with ketupat, pulut empit, nasi kunyit, nasi minyak and steamed rice.
Chef Kristen's Quote: If a Chef makes a mistake, he covers it with sauce and says it is a new recipe but KP enhances it with substitutes and calls it a Fusion Passion Recipe!
