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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).


Aishah @ UmmiAqil said...

dgr nama mmg keren sikit,tp tgk gambo cam nak meleleh je air liur...muahahha...bawak sepiring sini...

VG said...

I'll take your word for it...will try to make it soon.

Anonymous said...

Rendang ayam sedapnye... lama dah teringin nak buat nie :) Cantik2 gambar kat sini...