Thursday, Dec 20 2007

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Rendang Kunyit

By Sudha Mohan

Ingredients

This dish is not spicy but with a very rich taste of turmeric and its yellow in colour. There are many different ways of preparing rendang in Malaysia. Each state in Malaysia has a different taste in their rendang. Mainly these rendangs are prepared by mixing the coconut milk, chicken and pounded spices together and left to simmer down gently until thick. Kerisik is added finally into the rendang dish to give a brown colouring and a rich taste.

1 Chicken (cleaned and cut into 10 pcs)
2 tsp Turmeric powder
Salt to taste

Marinate the chicken with turmeric powder and salt for 1/2 an hour and deep fry partially.

Grind into a paste

3 cm fresh Turmeric (kunyit basah)
2 Turmeric Leaves (daun kunyit)
3 stalks Lemon Grass
10 Shallots or 4 large Bombay Onions
4 clove Garlic
2 cm Ginger
3 cups Coconut Milk (semi thickness)
Salt to taste

Method:

1. In a wok add in coconut milk, and pounded ingredients
2. Stir and leave to simmer gently in low heat.
3. Add in chicken pieces and salt and cook until gravy thickens.
4. For those who like kerisik 1 cup grated white coconut In a wok stir fry the coconut until oil surface by itself.
5. Pound the coconut slightly and mix into any type of rendang dishes.

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