Some great recipes from the northern part of Peninsular
Malaysia.
Here's our
Simple Ayam Rendang Kedah:
Ingredients
I whole chicken
1 ½ cups santan or coconut milk (freshly extracted from grounded coconut / prepare from 1 cup coconut cream)
1 cup desiccated coconut
3 leaves of limau perut or kafir lime
2 tumeric leaves
2 star anise bunga lawang
5 cloves or bunga cengeh
2 cinnamon stick or kayu manis
5 cardamoms or buah pelaga
2 tbsp brown sugar or gula melaka/merah
Salt to taste
Grounded ingredients:
- 100 gm dried chilies
- 10 shallots
- 10 cm piece lengkuas or blue ginger
- 5 cm piece ginger
- 3 cm piece kunyit or turmeric
- 5 serai or lemon grass
Method
Cut the chicken to bite pieces.
Grind or blend the chilies, shallot, lengkuas, ginger, turmeric and lemon grass with a little water.
Heat oil in a wok/pan/pot. Add the grounded ingredients, star anise, cloves, cinnamon stick and cardamom and fry unit fragrant and the oil surfaces.
Put in the chicken pieces and mix well in the pot. Cook with the lid partially close for about 15-20 minutes. Pour in the coconut milk, kafir lime leaves and turmeric leaves.
Lower the heat and add in the desiccated coconut, sugar and salt to taste and cook for another 5-10 minutes. Ensure that the chicken is cooked and remove the rending from heat.
