Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and is now a popular Malaysian dish, served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Malay community during festive occasions.
There are many variations and each recipe is as good as any other. What I like best about this delicious dish is that enticing aroma that wafts out of the kitchen, fills the entire house, luring one and all. The aftermath is a fragrance that lingers for days evoking satisfaction and bliss.
11/2 kg chicken, washed, and cut into medium pieces; 4 onions, sliced fine; ½ bulb garlic; 1inch piece ginger; 1 tsp chilli powder, food colouring; 100 gms coconut powder mix with 3 cups warm water and keep aside or milk from two coconuts; 1 inch piece galangal (aromatic ginger); 4 screw pine leaves(pandanus); 4 kaffir lime leaves; 4 turmeric leaves, 3 stalks lemon grass (use the white part only); Salt to taste; orange food colouring.
Grind onions, garlic, both the gingers and the chilli powder till fine. Add to pan with the rest of the ingredients and bring to a low boil. Add chicken, lower heat and simmer until the gravy is dry and chicken is tender. Keep stirring to prevent sticking. Remove leaves before serving hot with rice.
NB: This dish does not need any oil. We like our rendang with gravy, so I simmer till half the gravy evaporates. Absolutely delicious.