Rendang is the most popular dishes in southeast Asia especially in Malaysia, Indonesia, Singapore and Brunei. The origins country is Indonesia. It is a Malay traditional cuisine and has been the main menu chosen the most on festival days like Hari Raya. People like the rendang that come with rice and lemang. It's not a crispy texture but almost southeast people loved it. Those who used to taste the rendang will feel the nostalgic. It's kinda bringing us to the old time. ☺️
As for the rendang lover, they know the real texture of rendang. How tender it is. The taste itself tells us everthing about southeast Asia. The unique spices make the rendang taste so special. Maybe our rendang is not the first choice for foreigners but rendang is rendang. Always the best among the best for Southeast Asian people. We fight together to bring the rendang into the world. 🗺️
“If you're going to cook a fresh chicken, it's not a big concern. But if you're going to ship a chicken, there's a change in structure.” 🐔😁
Cooking rendang requires patience. What's important is the results will be great.
Ingredients
1. 1 chicken (large size)
2. 1 tablespoon ground chilli
3. 1 large bowl of thick coconut milk
4. 1/2 small bowl of tamarind ice
5. 3 tablespoons crackling
6. 2 pieces of turmeric leaves
7. 2 pieces of kaffir lime leaves
8. salt and sugar to taste
9. 1 large bowl of oil, for sauteing
10. 3 sticks of cinnamon
11. 4 flower buds
12. 7 cardamom seeds
13. 1 large onion
14. 10 onions
15. 6 cloves garlic
16. 4 pieces of live turmeric
17. 3cm galangal
18. 3 lemongrass stalks
Preparation? 🤔
1.Clean the chicken and drain the water.
2. Heat the oil, then sauté the onion, shallot, garlic, live turmeric, lemongrass and galangal that have been ground together with the ground chilli. Let the sauté get a little dark.
3. Saute the ground ingredients until the smell rises and the oil breaks. Add the chicken and leave until the chicken is slightly wrinkled and the water is dry, then add the coconut milk.
4. Continue to cook over low heat until thickened and bursting with oil.
5. Then add the kerisik followed by kaffir lime leaves and turmeric leaves.
6. Add salt and sugar to taste. Garnish the rendang with a sprinkle of turmeric leaves.
Rendang is represent southeast Asian..
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