{"id":399,"date":"2018-12-25T20:08:53","date_gmt":"2018-12-26T00:08:53","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=399"},"modified":"2019-01-27T18:33:11","modified_gmt":"2019-01-27T22:33:11","slug":"chicken-rendang","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2018\/12\/25\/chicken-rendang\/","title":{"rendered":"Chicken Rendang"},"content":{"rendered":"

This turned out so delicious, like restaurant or hawker quality – there’s so many flavors in this Malaysian dish. You can prep the coconut paste and base sauce ahead and keep in fridge. The ingredients in each step below can be prepared together.<\/p>\n

\n

Ingredients<\/span><\/h3>\n

Coconut Paste<\/strong><\/p>\n

    \n
  • 4\u00a0tbsp<\/span>\u00a0dried shredded coconut<\/li>\n
  • 3 tablespoons coconut oil<\/li>\n<\/ul>\n

    Base Sauce<\/strong><\/p>\n

    \n
      \n
    • 6\u00a0garlic cloves<\/span><\/li>\n
    • 1<\/span>\u00a0inch<\/span>\u00a0ginger<\/span><\/li>\n
    • 1\/2<\/span>\u00a0inch<\/span>\u00a0galangal<\/span><\/li>\n
    • 8 cashew nuts<\/li>\n
    • 1 yellow onion (small)<\/span><\/li>\n
    • 1<\/span>\u00a0red onion<\/span>\u00a0(small)<\/li>\n
    • 6<\/span>\u00a0stalks\u00a0lemongrass<\/span><\/li>\n
    • 1<\/span>\u00a0cup<\/span>\u00a0water<\/span><\/li>\n<\/ul>\n

      Cooking<\/strong><\/p>\n

      1st step<\/p>\n<\/div>\n

      \n
        \n
      • 1<\/span>\u00a0star anise<\/span><\/li>\n
      • 3<\/span>\u00a0cardamom<\/span><\/li>\n
      • 4<\/span>\u00a0cloves<\/span><\/li>\n
      • 1<\/span>\u00a0cinnamon stick<\/span><\/li>\n
      • 2<\/span>\u00a0stalks\u00a0lemongrass<\/span>, bruised and cut into 2 inches length<\/span><\/li>\n<\/ul>\n

        2nd step<\/p>\n

          \n
        • 1.5\u00a0tsp<\/span>\u00a0chilli powder<\/span><\/li>\n
        • 4<\/span>\u00a0tbsp<\/span>\u00a0Asian\u00a0curry powder<\/span><\/li>\n
        • 1.5<\/span>\u00a0tsp<\/span>\u00a0turmeric powder<\/span><\/li>\n<\/ul>\n

          3rd step<\/p>\n

            \n
          • 8\u00a0chicken thighs<\/span>\u00a0(skinless & bone in) at least 3lb<\/span><\/li>\n
          • 1<\/span>\u00a0cup<\/span>\u00a0water<\/span><\/li>\n<\/ul>\n

            4th step<\/p>\n

              \n
            • 2<\/span>\u00a0tbsp<\/span>\u00a0brown sugar<\/span><\/li>\n
            • 2<\/span>\u00a0tsp<\/span>\u00a0salt<\/span><\/li>\n
            • 4<\/span>\u00a0tbsp<\/span>\u00a0tamarind juice<\/span><\/li>\n
            • 400<\/span>\u00a0ml<\/span>\u00a0coconut milk<\/span><\/li>\n
            • 16<\/span>\u00a0kefir lime leaves<\/span>, thinly sliced<\/span><\/li>\n<\/ul>\n

               <\/p>\n

              Directions<\/strong><\/span><\/p>\n<\/div>\n

              \n

              Make the coconut paste (kerisik)<\/h4>\n
                \n
              1. On low to medium heat, dry fry the shredded coconut until a deep golden brown color. Do not burn!<\/li>\n
              2. Transfer to a small food processor (important that it is small), add in coconut oil and blend until peanut butter consistency or paste like<\/li>\n<\/ol>\n

                The base sauce<\/h4>\n
                  \n
                1. \n
                  Put the garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, cashews and water into food processor . Blend into a fine paste.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n
                  \n

                  Putting everything together<\/h4>\n
                    \n
                  1. \n
                    In a large pot heat some oil on medium heat. Brown the chicken thighs in batches. Remove and set aside on a plate. Take pot off the heat.<\/div>\n<\/li>\n
                  2. \n
                    After the pot has cooled for a bit, over medium heat add in: star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in base sauce, then add curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.<\/div>\n<\/li>\n
                  3. \n
                    Add in chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook on low heat for 25 minutes or until the chicken is fully cooked, stirring occasionally.<\/div>\n<\/li>\n
                  4. \n
                    Add in brown sugar, salt, coconut paste, tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for at least 30 minutes until the oil separates. It will probably still lookkind of soupy with lots of gravy. Turn heat off and let it sit for a while, it should thicken and look more like rendang.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
                    <\/div>\n","protected":false},"excerpt":{"rendered":"

                    This turned out so delicious, like restaurant or hawker quality – there’s so many flavors in this Malaysian dish. You can prep the coconut paste and base sauce ahead and keep in fridge. The ingredients in each step below can be prepared together. Ingredients Coconut Paste 4\u00a0tbsp\u00a0dried shredded coconut 3 tablespoons coconut oil Base Sauce […]<\/p>\n","protected":false},"author":1,"featured_media":400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,4],"tags":[],"class_list":["post-399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-malaysian"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/399"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":6,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"predecessor-version":[{"id":408,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/399\/revisions\/408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/400"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}