Rendang Ayam Hari Raya Special

Ingredients

• 1.5 kg Whole Chicken (cut into pieces; can use older chicken for firmer texture)
• 6 pcs Shallots (peeled)
• 5 cloves Garlic (peeled)
• 2 stalks Lemongrass (white part only, thinly sliced)
• 2 cm Galangal (peeled and sliced)
• 2 cm Ginger (peeled and sliced)
• 2 cm Fresh Turmeric (peeled and sliced)
• 4 pcs Red Chilies (seeds removed for less heat if desired)
• 3 pcs Bird's Eye Chilies (whole, adjust to taste)
• 5 pcs Candlenuts (optional, adds richness)
• 1 medium Red Onion (optional for extra spice, roughly chopped)
• 3 tbsp Vegetable Oil (for sautéing; extra oil may be added later)
• 2 tbsp Chili Paste (store‑bought or homemade)
• 4 pcs Kaffir Lime Leaves (torn to release aroma)
• 400 ml Coconut Milk (from about 1½ fresh coconuts or canned)
• 1 tbsp Garcinia (Asam Gelugor) (or tamarind paste as substitute)
• 2 tbsp Kerisik (Toasted Grated Coconut) (freshly toasted for best aroma)
• 1 tsp Palm Sugar (or brown sugar)
• 1 tsp Salt (adjust to taste)
• 1 handful Turmeric Leaves (finely chopped, added at end for garnish)

Instructions

1. Prepare Aromatics

   Peel and roughly chop shallots, garlic, lemongrass (white part), galangal, ginger, fresh turmeric, red chilies, bird's eye chilies, candlenuts and red onion (if using).

   Time: PT10M

2. Blend to a Paste

   Transfer all chopped aromatics to a blender and blend until smooth, adding a splash of water if needed to help it blend.

   Time: PT5M

3. Saute the Paste

   Heat 3 tbsp vegetable oil in a large pot over medium heat. Add the blended paste and sauté, stirring frequently, until the mixture turns deep brown and the oil begins to separate and rise to the surface.

   Time: PT20M

   Temperature: Medium heat

4. Add Chili Paste and Kaffir Lime Leaves

   Stir in the chili paste and torn kaffir lime leaves, cooking for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Introduce the Chicken

   Add the chicken pieces to the pot, stirring to coat them with the aromatic paste. Cook, stirring occasionally, until the chicken shrinks and releases its juices, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

6. Add Coconut Milk and Sour Agent

   Pour in the coconut milk and add the garcinia (or tamarind paste). Stir well, bring to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Medium heat

7. Simmer and Thicken

   Continue simmering uncovered, stirring occasionally, until the sauce thickens, the oil separates again, and the chicken is tender—about 30‑40 minutes. Add the toasted kerisik during the last 10 minutes and stir to incorporate.

   Time: PT35M

   Temperature: Low heat

8. Season and Finish

   Season with palm sugar and salt, adjusting to taste. Sprinkle the finely chopped turmeric leaves, give a final stir, and remove from heat.

   Time: PT5M

9. Serve

   Transfer the rendang to a serving dish and serve hot with lemang, ketupat, or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

10g

Fat

20g

Fiber

2g