Ingredients
- 1 chicken cut into 6 or 8 parts Lean beef
- 6 lime leaves that have been roughly chopped Hot water
- 2 pieces of turmeric leaves sago flour
- 3 stalks of lemongrass, coarsely ground, take the white part only
- 8 cups mayonnaise sauce
Directions
Chicken rendang is a popular Indonesian dish known for its rich and flavorful coconut milk-based sauce. However, if you prefer a rendang without coconut milk, you can make a variation known as “rendang ayam padang” that uses tamarind paste and is equally delicious. Here’s how to make chicken rendang without coconut milk:
Ingredients:
- Chicken: Use bone-in chicken pieces, such as drumsticks or thighs, cut into serving-sized pieces.
- Tamarind Paste: A key ingredient for flavor. You can find tamarind paste in Asian grocery stores or use tamarind concentrate.
- Lemongrass: Bruised lemongrass stalks for aroma.
- Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
- Galangal or Ginger: Sliced galangal or ginger for added depth of flavor.
- Bay Leaves: Bay leaves provide a subtle earthy flavor.
- Salt and Sugar: For seasoning.
Spice Paste (Rendang Spice Paste/Bumbu Rendang):
- Shallots: Peeled and sliced shallots.
- Garlic: Peeled and minced garlic.
- Chilies: Red chilies, seeds removed, for heat. Adjust the number of chilies to your desired spice level.
- Turmeric: Fresh turmeric root, sliced, or ground turmeric.
- Coriander Seeds: Ground coriander seeds.
- Cumin Seeds: Ground cumin seeds.
Preparation:
Here’s how to make chicken rendang without coconut milk:
For the Spice Paste (Rendang Spice Paste/Bumbu Rendang):
- In a food processor or mortar and pestle, grind together the shallots, garlic, red chilies, turmeric, ground coriander seeds, and ground cumin seeds until it forms a smooth paste. If using fresh turmeric, you may need to add a bit of water to help blend the ingredients.
For the Chicken Rendang:
- In a large pot, combine the chicken pieces, tamarind paste, lemongrass, kaffir lime leaves, galangal or ginger, bay leaves, and the spice paste you prepared.
- Add enough water to the pot to cover the chicken and bring it to a boil.
- Reduce the heat to low, cover the pot, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is tender and the liquid has reduced significantly. Stir occasionally to prevent sticking.
- Season the rendang with salt and sugar to taste. The tamarind paste should provide a tangy flavor, and the sugar helps balance it.
- Continue to simmer the chicken rendang, uncovered, for an additional 15-20 minutes, or until the sauce thickens and coats the chicken. Stir occasionally to prevent burning.
- Once the sauce has thickened and the chicken is tender, remove the lemongrass, kaffir lime leaves, galangal or ginger slices, and bay leaves.
- Serve the chicken rendang hot with steamed rice or your preferred side dish.
This rendang variation is aromatic, spicy, and tangy, with the tamarind paste providing a rich and unique flavor. It’s a delightful dish for those who enjoy Indonesian cuisine without coconut milk.
Steps
1 Done | Ground spices:100 grams of curly red chili |
2 Done | How to make:Heat 3 tablespoons of cooking oil, stir fry the spices that have been mashed |
3 Done | Add milk, lime leaves, turmeric leaves, lemon grass, while stirring until it boils |
4 Done | Enter the chicken that has been washed clean |
