Resepi Rendang Pedas Ayam Perak – Paling Sedap Paling Senang

Hello and Assalamualaikum,

During the last Ramadhan, sometime in July, I wanted to publish this entry. I don’t exactly know what happened then, perhaps I was sucked into a giant digital whirlpool of the blogosphere black hole, cause when I managed to pull my brain cells back together, it is already the end of August.

So here I am sharing this easy peasy yummy super delicious Chicken Rendang Recipe, Perak Style. The pictures were taken on one of these iftar meals, but I can smell the delicious flavour right now just thinking about it…

A couple blog readers especially my Chinese friends who are living abroad, requested for the recipe of this dish, so let me give a little overview on rendang, a traditional Malay dish in Malaysia. There are many types of rendang and they are very popular during Hari Raya. Served with yellow glutinous rice ( pulut kuning), lemang or ketupat.

Rendang in Perak may not be similar to the ones in other states especially Negeri Sembilan. From my own observation they use more lemon grass in Negeri, less tumeric leaves and hardly kaffir lime leaves. There are also Rendang Tok, Rendang Dendeng and the one I made here is simply called Rendang Pedas. Similar recipe can be used with chicken, beef, duck, sang kancil etc

Resepi Rendang Pedas Ayam Sedap Paling Senang

Ingredients:

PART A
A chicken cut into small pieces
500 gram coconut milk
1 table spoon of kerisek
Salt and sugar to taste
3 large turmeric leaves (cut into thin strips)
5-6 sticks lemon grass (sliced thinly)
A few kaffir lime leaves

PART B
2 inches galangal
3 inches ginger
Handful of dried chillies ( I don’t like pedas) blended
100 gram of onions
A few cloves of garlic

Methods:
All of the PART B ingredients blended and placed in a big wok or pot with small fire. Add in the chicken and and mix them all together. The chicken will produce a lot of moisture/ water while it cooks so let that simmer for a while. Add the sliced turmeric leaves, lemon grass and kaffir lime leaves.

When the chicken and ingredients come to a boil add coconut milk, sugar and salt. Keep on stirring. When the gravy is reduced to your favorite thickness, add the kerisek and mix all up. Your rendang is now ready to be served.

Cheats:
This is my favourite part in cooking. If you are a busy Mom like me, try cooking cheats, it makes your life simpler and happier. A common cheat for rendang is substituting blended dried chilies with ready made ones (Cili Boh) and of course adding one cube of MSG-free chicken stock. I won’t advice on liquid chicken stock because then it will take ages for your gravy to dry up and your chicken will end up broken to pieces.

There you go people! Another authentic Malay food recipe that is my very own comfort food and the very dish that brings memories especially of Hari Raya in my childhood days when it is always served with lemang… Yum!

Share with me your version of rendang from your family or hometown, I’d love to learn new recipes as well. Cheers!