Sunday, February 1, 2009
Rendang Ayam Tahi Minyak
Chicken in Spicy Stew
Don't let the name fool you or put u off...I dare to guarantee that this dish is gonna make u lick yourself!...hehe...called Rendang Betawi at some point, this is best eaten with rice and pickled veggie but I would always eat the excess thick gravy with bread..aahhh...heaven!..
note : u really have to be patient and make the Tahi Minyak first...its the key..
1 and 1/2 kg of whole chicken, cut into 12 pcs, marinated with 1 tbsp of salt and 2 tbsp of tumeric and 1/4 cup of water, and fried till 1/2 cooked. Drain and set aside.
2 lemongrass stalks - bruised
16 - 20 birds eye chilli
10 pcs or more kaffir lime leaves - coarsely shredded
2 pcs tumeric leaves - coarsely shredded
2 cups of wet rendang mix - (rempah rendang basah) which u can get at the wet market.
1 and 1/2 cup sugar
1/2 cup palm sugar (gula melaka) - slivered
salt to taste
Tahi Minyak :
800ml thick coconut milk
1/2 cup oil
1 cup of water
Pour the above into a wok and simmer slowly under medium fire, stirring often to prevent big clumps. It will curdle and just stir till u get very coarse granules - but not too dry. This will be your tahi minyak.
To this, add the lemongrass and the rendang mix.
Cook, stir, till it's fragrant, then add 3 cups water, 16 - 20 birds eye chilli, tumeric leaves, lime leaves, sugar, palm sugar and salt. Add in the chicken pieces and let simmer slowly till gravy is reduced to a thick consistency and chicken has absorbed much of the liquid. Adjust the taste of sugar and salt. If salty, add a little more water, if too spicy add a little more sugar. If too sweet, add a few more birds eye chilli.
Serve with rice and Acar Timun Mudah (recipe below).