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Passed down rendang recipe (Rendang Ayam)

The tender chicken with perfect combination of coconut paste and chili spices, suitable for all time not matter in festival or celebration.

ingredient

Main ingredient:
  • ½ chicken, cut into 6 – 7 parts
Paste:
  • 15 dried chilies
  • 1 ½ red onion
  • 6 cloves garlic
  • Ginger
  • Galangal
  • 3 sticks lemon grass
Other ingredients:
  • 200ml SunBell Coconut Milk (Santan Kelapa)
  • ½ cup of water
  • 3 kaffir lime leaves
  • 1 packet SunBell Coconut Paste (Kerisik)
  • 2 turmeric leaves
  • 1 dried tamarind peel
  • 1 ½ tablespoons sugar
  • ½ tablespoon salt
  • Cooking oil

Direction

1. Heat the pan with oil, fry the paste and put in the tamarind peel and sugar to taste. Fry and simmer until fragrant.

2. Add in SunBell Coconut Paste (Kerisik), kaffir lime leaves alongside SunBell Coconut Milk (Santan Kelapa) and water. Stir carefully and bring the coconut milk to a boil. Put in the chicken.

3. Cook with low heat until the chicken is tender, put in salt to taste. Add in the turmeric leaves, let the gravy thickens and balance the taste with salt and sugar.

4. Serve with ketupat and a side of sambal kacang.

Serves: 3 – 4 people
Cooking time: 30 minutes