In the Kitchen

Rendang Ayam Klasik Selangor

Rendang Ayam Klasik Selangor


Less than half hour


More than 1 hour


10 servings



    • 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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