Rendang Ayam Klasik Selangor


1.2 – 1.4kg old chicken (ayam telor), one cut into 12 pieces
To taste salt
5g black peppercorns, ground
10g cumin powder
10g fennel powder

Spice paste
200ml cooking oil
50g dried chili, soaked, boiled and blended
150g red onion, peeled and blended
150g shallot, peeled and blended
50g garlic, peeled and blended
100g red chilli, remove seeds and blend
5g fresh turmeric, peeled and blended
20g lemongrass, cut 3ins and blended
1 litre fresh squeeze coconut milk
rock salt (garam kasar) to taste


Marinate chicken with salt, black peppercorns, cumin and fennel for 15 minutes.

Heat oil, deep fry chicken and keep aside.

Sauté all blended ingredients with the remaining oil until fragrant for 10 minutes.

Add chicken, stir continuously for 5 minutes.

Then pour in the coconut milk. Bring to a boil, then simmer for 45 minutes until chicken is cooked and gravy has thicken.

Lastly, season with rock salt.

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

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