Rendang Ayam Klasik Negeri Sembilan


1.2 – 1.6kg old chicken (ayam telor), one cut into 12 pieces
120g shallot, peeled and blended
50g garlic, peeled and blended
60g dried chilli. soaked, boiled, blended
20g bird’s eye chilli, blended
20g old ginger, peeled and blended
30g galangal, peeled and blended
20g lemongrass, cut 3in, blended
5g fresh turmeric, peeled and blended
2 pcs turmeric leaf, sliced thinly
120g grated coconut (kerisik), fried
1 litre freshly squeezed coconut milk
rock salt (garam kasar) to taste


Marinate chicken with salt, shallot, garlic and all ground ingredients for 20 minutes.

Boil coconut milk in a wok, add in marinated chicken and turmeric leaf. Then let it simmer for 45 minutes.

Season with rock salt.

Lastly, add in the kerisik and cook until the gravy thickens.

Note (measurement spoon):
1 tsp (full) – 5g
1 tbsp (full) – 10g
1 tbsp – 15ml

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