MALAYSIAN CHICKEN RENDANG

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS 

• 5 garlic cloves *
• 1 inch ginger *
• ½ inch galangal *
• 3 candlenuts *
• ½ yellow onion *
• 1 red onion *
• 6 lemongrass *
• 1 cup water (250 ml)*
• 2 lb chicken thigh (1 kg), skinless & bone in
• 1 star anise
• 3 cardamom
• 4 cloves
• 1 cinnamon stick
• 2 lemongrass , bruised and cut into 2 inches length
• 2 tsp chilli powder
• 4 tbsp curry powder
• 1 ½ tsp turmeric powder
• 1 cup water (250 ml)
• 2 tbsp brown sugar
• 2 tsp salt
• 3 tbsp kerisik , roasted coconut paste
• 4 tbsp squeezed tamarind juice
• 1 ¼ cup coconut milk (300 ml)
• 15 kefir lime leaves , thinly sliced

 

INSTRUCTIONS

The base paste

In a blender, add in garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, candlenuts and water (all ingredients marked *). Blend into a fine paste and set aside.

Cooking rendang

• In a pot heat some sunflower oil on medium heat. Brown the chicken thighs in batches. Remove and set aside.
• In the same pot, add in star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in previously blended base paste, curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.
• Add in previously browned chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then.
• Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Use low heat, stir now and then. Ready to serve.