Rendang Ayam / Chicken "long cooked" in
Source of Recipe
Sri Owen
Recipe Introduction
]This recipe for this dish was provided by Sri Owen. Her grandmother
used this recipe when Sri wa a small child in Padang Panjang, West
Sumatra. From Eat Smart in Indonesia by John and David Peterson]Note: The word "Rendang" is come from West Sumatra, Indonesia and NOT
from other country.
Category: Main dish
Serve: 4-6
List of Ingredients
6 shallots or 1 large onion, finely chopped
4 cloves garlic, chopped
2 teaspoons fresh ginger, finely chopped
1-3 teaspoons sambal ulek**, or 1 teaspoon chilli powder
1 teaspoon turmeric, ground
1 stalk of lemon grass, cut into 3 pieces and bruised
1 inch piece of galangal
2 salam leaves or bay leaves
1 turmeric leaf (optional)
1-2 teaspoon salt
1 chicken, weighing about 4 pounds, cut into 8 pieces
2 tablespoons very thick tamarind water (optional) ***Recipe
7 1/2 cups coconut milk *
Pull all ingredients except the chicken and tamarind water into a
large saucepan or wok. Bring to a boil. Reduce the heat and simmer
gently for an hour, stirring occasionally to reduce the liquid. Add
the chicken occasionally to reduce the liquid. Add the chicken pieces
and tamarind water, if used, and continue cooking as before, stirring
occasionally, for another 1-1 1/2 hours.
The liquid will be quite thick. Lower the heat a little and continue
to simmer, stirring often, until the sauce is very thick and appears
to be oily. This is because the coconut milk, after long cooking, has
become oil, with the blondo, the oil's sediment, well blended with the
spices.
Increase the heat and continue cooking, stirring often, until all the
oil has been absorbed by the meat and sediment. Remove and discard the
chunk of galangal and pieces of lemon grass. Adjust the seasonings.
Serve hot with plenty of rice, accompanied by any green vegetable.
* Bottled or canned coconut milk can be substituted.
** Available at markets carrying Asian food products
*** To make, simmer 1/4 pound tamarind pulp in about 1 1/4 cups water
until half the liquid has evaporated. Remove seeds and pieces of pods,
if any, by sieving. The unused portion can be frozen or stored in the
refrigerator for about 2 weeks or frozen.
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