User:Jannazaib/sandbox

Rendang Ayam Rendang is a spicy meat dish which originated from the Minangkabau ethnic group it is served at ceremonial occasions and honour guests Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand There are two types of rendang: Dried rendang If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still can be consumed Wet rendang or Kalio Malaysian rendang is more like kalio, lighter in color and taste Malaysian rendangs are typically cooked for shorter periods, and use kerisik (toasted grated coconut paste) to thicken the spice Variations Indonesian-Minangkabau Rendang Darek Rendang Darek (Land Rendang) is an umbrella term for dishes from old regions in mountainous areas of Minangkabau It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places Rendang Pesisir (Coastal Rendang) from the coastal regions of Minangkabau such as Pariaman, Padang, Painan, and Pasaman. Rendang Pesisir mainly consists of seafood, although it isn't unusual for them to incorporate beef or water buffalo meat in their Rendang. Malaysian Rendang variations: Rendang tok Rendang Utara Rendang Dinding Rendang nogoghi Rendang pucuk Rendang sarawak Rendang johor Ingredients:

1 whole chicken, cut into small to medium-size pieces (OR the equivalent of chicken pieces) SAUCE: 1/2 can good-quality coconut milk 2 Tbsp. fresh finely chopped lemongrass (can also be purchased frozen at Asian food stores) 1 onion, peeled and quartered 4 cloves garlic 1 thumb-size piece galangal (or ginger) 1-3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired) OR 1/3 to 3/4 tsp dry chili flakes 3/4 Tbsp. tamarind paste 1 Tbsp. brown sugar 2 tsp. dark soy sauce 4 Tbsp. fish sauce 1/2 tsp. turmeric 1 heaping Tbsp. ground coriander 1 Tbsp. ground cumin 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce optional: 2 whole star anise (available at Asian food stores) GARNISH (optional): fresh coriander leaves dry shredded coconut Preparation:

Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker. Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan). Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too, as in the picture)