Sheila Rusly´s Rendang Minang


1 chicken, cut into pieces
500g thick coconut milk
1 or 2 asam keping
6 turmeric leaves, finely chopped
5 kaffir lime leaves
2 tbsp kerisik
2 stalks lemongrass, bruised
Salt and sugar

Ingredients to blend

20 dried chillies
15 to 20 cili padi
7 shallots
4 cloves garlic
8cm ginger
5cm fresh turmeric
2cm galangal
6 stalks lemongrass


Fry the bruised lemongrass in oil, then put in the blended ingredients. When the colour has changed – and the blended ingredients are a bit garing (crisp; though not too much), put in the chicken and the coconut milk (if the milk is too thick, add water, though not too much as the chicken will excrete liquids).

After a while, put in the lime leaves (just tear and throw in) and the asam keping.

A little while later, put in the turmeric leaves and kerisik. Wait till the gravy is thick, then add in salt and sugar to taste.

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