FOODRecipes

Recipe: Rendang Ayam Hijau

Another recipe for Hari Raya!

*This recipe is translated and reposted with permission from OResepi on Facebook.

Rendang Ayam Hijau (Green Chicken Rendang)

 

Ingredients:

  • 1 whole chicken, cut into 12 parts 
  • 250ml Coconut milk (santan) 
  • 2 tbsp Kerisik (toasted grated coconut)
  • Salt and sugar to taste
  • 2 pcs Asam gelugor
  • 2 pcs Turmeric leaves (remove center vein and slice thinly)
  • ½ cup cooking oil

Ground ingredients: 

  • 4 stalks Lemongrass (sliced thinly)
  • 1 inch Ginger 
  • 1 inch Turmeric 
  • 1 inch Lengkuas or Galangal
  • 30 Green chili padis 
  • 4 Green chilis 
  • 10 bulbs Shallots 
  • 1 Onion 
  • 5 cloves Garlic

Method: 

  1. Heat oil in wok and stir-fry ground ingredients until dry and the oil separates. 
  2. Add in the chicken pieces and mix evenly. Add santan, kerisik, asam gelugor, and salt and sugar to taste. 
  3. Continue stirring over low heat until the gravy thickens, then add in the turmeric leaves and cook until the desired consistency. 
  4. Dish out and serve. 
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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