Rendang is one of the most popular Malaysian dishes and a must have for Hari Raya. Slow cooked in coconut milk with ingredients like onions, ginger, garlic, lemongrass, chilli, and kaffir lime leaves, its aromatic, flavourful and super delicious!
You can use the same recipe for Beef Rendang, just a longer cooking time is required.


Here is my mum’s recipe.
Margaret’s CHICKEN RENDANG RECIPE

Ingredients
1 medium chicken, cut into pieces
300 g onions
4-5 cloves garlic
2 inch ginger
40 g dried chilli, soaked with hot water and drained
4 red fresh chilli (or green, to your preference)
3 big lemongrass (serai)
1⁄2 inch fresh turmeric or 1⁄2 teaspoon turmeric powder (kunyit powder)
5 pcs kafir lime leaves (limau purut)
1⁄2 cup coconut kerisik (i only used homemade)
1 cup coconut milk (santan)
1 small piece asam gelugor (tamarind slice)
Salt, to taste
4 cups water

METHOD
As per visual

• Use standard measuring cups/spoons
• Salt measurement may vary, therefore please taste and add more/less to
your preference

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