Good afternoon, dear friends,
A few years ago before we moved to this present address, we were staying next door to an elderly Malay couple who were in their 70′s. We became good friends and I had learned to cook many traditional Malay kampung (village) recipes from this Makcik (Malay word for “aunty”).
Below is the unique recipe from her, and I have cooked this a few times and it will blow your socks off because it is so delicious. I find that these days it is difficult to find such good rendang.
4 cloves garlic
2 stalks lemon grass/serai, smashed for flavour
1 cm ginger
1/2 tsp salt or to taste
sugar to taste
lots of pepper
1 tsp chili paste or 3 fresh chilies
1/2 tsp turmeric
500g chicken, chopped (or mutton, beef, cubed)
1 cup coconut milk
2 kaffir lime leaves
1 turmeric leaf
1/4 cup oil
1/2 cup pounded kerisik (dry roasted dessicated coconut that is golden brown and very fragrant)
1) Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth.
2) Heat oil in wok and add blended mixture. Stir fry for 5 minutes or until paste separates from the oil.
3) Add chicken and stir fry for 5 minutes.
4) Add kaffir lime leaves and turmeric leaf and coconut milk and allow to simmer for about 45 minutes or until meat is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
5) Add the coconut kerisik when the meat is almost tender, like 10 minutes before finish.
You have to keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat. Serve with any type of rice or bread.
Note – This portion of the recipe that I have written here is very small. For my family’s size, I will cook 4 times the amount of this recipe and keep the rendang in the fridge for a few days…..warming up in small quantities for eating.
Serve this with Nasi Lemak (Coconut Rice) or with plain white rice, or eat with bread! Then wash the meal down with a cup of iced lemon tea! Yummy!!