Cygnet's..uh something something Rendang, yeah it's about Rendang

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Published on June 14, 2020 5:32:30 PM ● Video Link: https://www.youtube.com/watch?v=sFfcjpvyiNE

Duration: 5:05

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Been meaning to make this video ever since I told Kureha about Rendang, so I finally made this video to roughly explain what Rendang is and how to make one of my favourite dishes. Hopefully yall can make use of this, also big shout out to my mom for helping me by letting me record her cook her "secret" recipe.
p/s the secret is that everyone uses different ingredients, duration, and amount of ingredients when making rendang.

Ingredients:

There are no exact amount so I have to roughly give it to yall, as what happened with gordon ramsay, it is a “feel” cooking, you “feel” how much you want.

1) Chicken.

2) Blended Chili (adjust it to how spicy you want it).

3) blended onion, ginger, lemon grass and “lengkuas” or blue ginger or greater galangal.

4) 1 small pack coconut milk, 1 cup or so of kerisik/coconut butter/ grated fried and dried coconut flesh, sugar, salt, 1 cup maybe of tamarind extract/juice.

5) thinly sliced turmeric leaves, this effects how chewy,hearty, and thick the broth/sauce is.

Instructions:

1) First you marinate the cut up chicken with grounded chili and put it on low flame for 10-15 mins, yeah u should prolly move it around so it doesn’t burn in the middle.

2) Next you add blended onion,ginger,lemon grass and lengkuas aka blue ginger aka greater galangal. Stir and mix it well and once again leave it on low flame for 15-20mins while occasionally stirring it so it doesn’t burn in the middle, basically wait until the broth/gravy/wet thingy boils up.

3) Now that it is boiling you add in a pack of coconut milk, and mix it up a bit, add in a cup or so of tamarind extract/juice then add in a cup or so of kerisik which is grated fried and dried coconut flesh, don’t forget to add sugar and salt to your liking, occasionally stir it.

4) Slap in a bowl or so of cutted up and sliced up turmeric leaves, this what makes the sauce/gravy/broth thicc. Mix and stir it together until the chicken is tender and gravy is thicc.

5) Now this is where personal preferences play a biiiig part, you can leave it to cook with the occasional stirs for 10-15mins and call it a day, or, you can keep on slow cooking it for hours till it is VERY dry, and be able to keep it for a month or so unrefrigerated. Even when cooked 10-15mins after the last step, itll last a week or more in the fridge

Enjoy~

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