• Prep Time 30 minutes
  • Cook Time 50 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Rendang Paste
  • 300g red onions (sliced)
  • 80g garlic (sliced)
  • 80g ginger (sliced)
  • 8nos lemongrass stalk 9 (sliced)
  • 40g galangal (sliced)
  • Other Ingredients
  • 80g dried chilli paste
  • 1nos pre-cut whole chicken (1.8kg approx)
  • 250ml Anchor UHT Extra Yield Cooking Cream
  • 300ml water
  • 2Tbsp coconut "kerisik"
  • 1pc turmeric leaf
  • 2pcs fresh lime leaves
  • 2pcs dried tamarind slices
  • salt & coarse black pepper to taste
  • 1pc sliced fresh turmeric leaves (for garnish)


  1. Blend all the "rendang paste" ingredients until fine, then set aside.
  2. In a pot, add in the blended "rendang paste", and the rest of the ingredients except salt, pepper.
  3. Cook with medium heat for about 50 minutes until the chicken is cooked and tender.
  4. Once they're done, season with salt and pepper to taste
  5. Lastly, just before turning off the flame, add in the finely sliced turmeric leaves before serving. Enjoy!

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