Rendang Pedas (Chicken)

Rendang was typically served during special occassions, like wedding and Hari Raya. Nowadays, Rendang has become an everyday dish served in the restaurants. Cooking Rendang is time consuming because you need to cook until the coconut broth dried up and oozing all the goodness from the spices and coconut cream. Today I am on special leave, so I managed to cook this for breaking-off fast to fulfill requests from my kids.

INGREDIENTS:
½ Chicken - cut to pieces
1 bowl Shallots*
½ bowl Chilli Paste*
2 inches Ginger*
4 Lemongrass* (* blended)
1 big bowl Thick Coconut Milk (Enough to cover the chicken)
1-2 Turmeric leaves - sliced finely
1 tsp Turmeric powder
Salt & MSG (optional)

METHOD:
1. Place all in a wok & stir until boiled.
Stir occasionally until coconut gravy is dry.
2. Ready to be served with white rice, Nasi Lemak or Roti Canai.

Tips:
a. The ticker the coconut milk the nicer it tastes.
b. If cooked in big portion, cook until drier than I did above so that it can last longer.