Chicken Rendang is my son, AlongRiz's favourite. He left home less than a week ago but I miss him a lot. (Susah ler nak nelan benda niiii....uwaaa!)
8-10 pieces Chicken parts
1½ tsp Turmeric powder (½ for rubbing chicken & 1 tsp for cooking)
1 scoop Cooking Oil
1 Big Onion*
1 Green Chilly*
1 tbsp thick Chilli Paste*
1 tbsp Coriander Seeds*
1 tsp White Pepper Corns*
1 tsp Fennel Seeds*
½ tsp Cumin Seeds* (* blended with some water until fine)
1 tbsp Canned Coconut Cream
1 Turmeric Leaf - sliced finely
1 tbsp Kerisik (roasted coconut paste)
Salt & Sugar
1. In a non-stick pot, heat up oil.
Rub chicken with turmeric powder & salt.
Shallow fry in the oil until golden on the outer parts.
Pour in the blended ingredients, 1 tsp turmeric powder, sugar & salt.
Stir until ingredients are dry & fragrant.
Add in turmeric leaf and coconut cream.
Stir until it dried.
Add in Kerisik and cook for another 2-3 minutes.
2. Dish up & serve with rice, glutinous rice or rotis.