Asian Food · Cooking · Simple dish

Simple rendang ayam

Hey semua. Yika nak share dengan readers menu simple masakan rendang ayam, recipe given by my mom. Bila tengok senarai bahan punyalah banyak tapi bila dah asingkan bahan-bahan untuk dikisar, ditumis, actually senang je. Yika akan pecahkan blog post ni dalam two languages – Malay and English so that my fellow readers who don’t understand Malay can actually learn and try to make this too.

Resepi dalam Melayu

Bahan-bahan:
1/2 ekor ayam dicuci bersih. Gaul dengan kunyit dan sedikit garam (tak nak letak pun tak apa) dan goreng setengah masak.
disangai: 3 sudu kecil ketumbar biji, 2 sudu kecil jintan halus, 2 sudu kecil jintan kasar, 1 sudu kecil lada hitam
1 helai daun kunyit (siat)
5 helai daun limau purut (siat)
1 keping asam keping
1/2 peket kerisik
Gula Melaka mengikut citarasa sendiri
Garam
1 kotak santan
2 batang serai (diketuk)

Bahan-bahan dikisar halus:
10 tangkai lada kering
10 biji bawang kecil atau 2 biji bawang besar (make sure betul2 besar)
4 ulas bawang putih
1 inci halia
1 inci lengkuas
1 batang serai
1 inci kunyit hidup ataupun 1 sudu kecil kunyit serbuk
Bahan-bahan yang telah disangai terlebih dahulu

Cara-cara memasak:

1. Panaskan 2 senduk masak minyak di dalam kuali. Masukkan serai yang telah diketuk dan tumis sehingga naik bau. Kemudian, masukkan rempah kisar dan tumis sehingga naik bau juga. Setelah rempah garing dan pecah minyak, barulah masuk ayam yang telah digoreng setengah tadi. Gaul rata sehingga sebati.

2. Masukkan santan kotak dan tambah air lagi 1 kotak. Kacau sebati. Kemudian, masukkan daun limau dan daun kunyit. Make sure api sedang. Kacau perlahan agar tidak hangit.

3. Sesudah kuah menjadi pekat, masukkan kerisik, garam dan asam keping, gula melaka dan kacau sebati supaya tidak menjadi hangit.

4. Jika ada rasa, matikan api dan hidangkan rendangnya!

Recipe in English

Ingredients:
1/2 chicken (clean & wash with lemon & salt) . Mix it up with turmeric powder and some salt (optional) and half cook it.
** fry without oil: 3 tablespoons coriander seeds, 2 tablespoons fennel seeds, 2 tablespoons cumin, 1 teaspoon black pepper
1 sheet of turmeric leaf (sift)
5 pieces of lime leaf (sift)
1 slice of tamarind peel
1/2 packet of fried coconut paste
Palm sugar according to taste
Salt
1 box of coconut milk (200ml)
2 lemongrass (knocked down)

Finely blend:
10 sticks of dried pepper
10 small onions or 2 large onions (make sure they are big)
4 cloves of garlic
1 inch ginger
1 inch galangal
1 lemongrass
1 inch turmeric or 1 teaspoon turmeric powder
The ingredients that were already fried without oil**

Method

1. Heat oil in a pan. Add the beaten lemongrass and stir-fry until you can smell the fragrant. Then, add in the blended mixture and stir until it fragrant too. Once the mixture is cooked and oil turns up, put in the half-fried chicken. Mix well.

2. Add coconut milk and add 200ml of water. Simmer well. Add in lemon and turmeric leaves. Make sure the fire is warm. Stir gently to keep it warm.

3. After the sauce has thickened, add fried coconut paste, salt and tamarind peel, palm sugar and stir well to keep it warm.

4. Once done, turn the fire off and you may now serve the rendang. Best eat with either lemang, ketupat or rice.