So, what to do? Cook my own rendang lah.
How did it turn out? Boleh tahan lah (Not too bad). I wanted to get some more lemang to go with it but DH said "You want me to die faster ah? So much coconut milk."
So, what's in my chicken rendang?
- Blended shallots, garlic, turmeric, ginger and lemon grass
- Fry all that blended stuff in some oil.
- Added some of my FIL's chilli. He makes a whole batch and keeps them in the freezer. Here is his chilli paste recipe.
- Added in the chicken. I like to put salt on the chicken first before cooking.
- Stir around for a few minutes.
- Pour in the santan (coconut milk). How much santan to use depends on how much gravy you want. My family loves gravy, so I put in a bit more. If you like dry rendang, then don't put too much. Or else you'll overcook the chicken while waiting for the santan to dry out.
- Let it simmer till chicken is cooked. Add in kaffir lime leaves and turmeric leaves while simmering. I shred the leaves into tiny strips first.
- Add in the kerisik*. I took the easy way out and bought ready made kerisik from the shop. I used 2 small packets.
- Before you finish, taste to see if you need to add in more salt or sugar.
*Lemang = Glutinous rice and coconut milk cooked in a hollowed bamboo stick. It's traditional Malay food found in abundance during the month of their Hari Raya Aidilfitri celebration.
*Kerisik = grated, toasted and grounded coconut paste.
I cooked one whole chicken. So I used about 6-7 shallots, one whole garlic bulb, 1/2 finger length of tumeric, 1 finger length of ginger, 3 lemon grass.
Sorry, I can't really give you exact measurements. When I cook, I just estimate and adjust according to the quantity I need to cook for my family. Don't be afraid to make mistakes.
Hope you enjoy the recipe.