Rendang was typically served during special occassions, like wedding and Hari Raya but is now prepared and served anytime so long you have the patient cooking it which takes quite long time for the coconut gravy to get dry.
Today I am on special leave, so cooked this for breaking-off fast meal as requested by my kids.
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)
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.
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.