- 1 whole chicken, cut up into 12 pieces
- 100 grams dried chilies, soaked and drains
- 200 grams shallots
- 2 cloves garlic
- 2 stalks lemongrass (pounded)
- 5 kaffir lime leaves
- 2 inches galangal
- 3 centimeters ginger
- 2 turmeric leaves
- thick coconut milk from 2 coconuts
- 4 tablespoons toasted grated coconut
- peanut oil
- salt to taste
- To prepare the toasted coconut, add grated coconut to a dry wok and stir continuously until they turn golden brown. Blend the shallots, garlic, galangal and ginger into a paste in a food processor or blender.
- Heat up some peanut oil in a large wok or a heavy stew pot. Saute the blended paste over high heat till fragrant. Blend the chilies and add it to the wok. Reduce the heat to medium high. Once the chili is cooked (about 5 minutes), add the coconut milk, turmeric leaves and lemongrass.
- Cook until the mix has thickened somewhat (about 3 minutes), add the chicken, kerisik and kaffir lime leaves. Add salt to taste and cook until oil from the coconut milk has split (referred to as pecah/naik minyak in Malay). The dryness of the rendang is up to your taste. I like it dry, the gravy is paste like and adheres to the meat.
- Serve with nasi minyak (ghee rice) or plain warm rice
Credits to: pickyin.blogspot.com