Chicken Rendang

From the time I was small, mum never cooks Rendang be it during Raya or not. She hates galangale..that's her only reason. Hmmm..I wonder why she never opt to just leave that one out. So I never really tasted Rendang..never had the urge to until I got married.

When hubby asked to cook for our first Raya together, I frantically went into the net and browsed all available Rendang recipes. Now, how would I know which will turn out to be delicious...(remember, this is a person who had never tasted or cooked Rendang in her entire life). I just took a bet and used Amy Beh's recipe. Thank God, that was a success..been using that recipe since...but I'm still searching for the ultimate Rendang recipe though..

A very messy looking Rendang..

1.5kg-2kg chicken, chopped into serving pieces

1 litre thick coconut milk (from 2 coconuts)

1 cup grated coconut (use the white part only), dry fried for kerisik

3-4 kaffir lime leaves, finely sliced

1 turmeric leaf,

finely sliced

Spices (ground):

30 dried chillies, soaked

3 fresh red chillies, seeded

8 shallots

4 cloves garlic

5 stalks lemon grass

4-5cm piece ginger

3cm piece galangale

2cm piece fresh turmeric

Seasoning:

1 1/2 to 2 tsp salt or to taste

1 tsp dark brown sugar

Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

This time I had added in about 1tbs course black pepper.