Adventures living as expats.

Wednesday, October 17, 2012

How to make Rendang Ayam

A CNN poll posted on Facebook ranked Rendang as #1 of the 50 World's Most Delicious Foods.   Rendang is most commonly made with beef, but can also be made with chicken, duck, or eggs.  I learned how to make the chicken version this week and left the class stuffed.  I can see why so many people like it - it's decadent and similar to curry, but with very Indonesian flavors.


  • 1 chicken - cut into 10 pieces
  • 1 liter coconut milk
  • 5 cm galangal - peeled and sliced
  • 5 kaffir lime leaves
  • 2 turmeric leaves (see pic below) - tied in a knot
  • 2 lemongrass stalks - tied in a knot
  • 2 salam leaves
  • 3 T oil
Spice Paste Ingredients:
  • 1 T coriander seed
  • 10 sliced shallots
  • 10 candlenuts
  • 4 garlic cloves
  • 7 long, mild red chillies
  • 3 small, spicy chillies
  • 1 T sugar
  • 1 t salt
  1. Combine the spice paste ingredients in a food processor and grind to a paste, adding a little water if needed to keep the mixture turning.
  2. Heat the oil in a large wok and stir-fry paste for 3-4 minutes (a little longer if you added water in step 1).  
  3. Add the galangal, lime leaves, turmeric leaves, lemongrass, and salam leaves and stir-fry a few more minutes.  
  4. Add the chicken and cook for 5-7 mins, stirring to fully coat with the spice paste.
  5. Add coconut milk slowly, stirring often to keep it from breaking.  Bring to a boil.
  6. Cook, stirring often until the coconut milk has thickened ~ 20 mins.  Typically the sauce is reduced significantly, but I prefer a little more liquid.
  7. Serve with rice.
Turmeric leaves
Step 4
Step 5

1 comment:

  1. I really hope you plan on making all of these dishes for the family when you two come back to the states. I am licking my screen wanting to taste all the great looking food.