Serves 1
Directions
- 1Blend four red onions, four lemongrass sticks, four cloves of garlic, a thumb-sized piece of ginger, a thumb-sized piece of galangal, and a small piece of fresh turmeric with water.
- 2Heat oil in a pan and tumis (saute) the blended paste.
- 3Add 2-3 tablespoons of ground chili (add more for spicier) and continue to tumis until the oil breaks.
- 4Add one whole chicken, two small boxes of coconut milk, four kaffir lime leaves, and one large turmeric leaf.
- 5Cook until the chicken is tender.
- 6Boil Nona mini ketupat (nasi impit) and Nona asli lemang; they come with coconut milk powder and are food-grade packaged.
- 7Once the rendang is tender, add two tablespoons of kerisik, one small piece of gula Melaka, tamarind paste, salt, and seasoning powder.
- 8Add sliced turmeric leaves as a final touch when the rendang is ready to serve.
- 9Cool down the cooked lemang until it is dense before slicing.
Ingredients
- 4 biji bawang merah
- 4 batang serai
- 4 ulas bawang putih
- 1 ibu jari halia
- 1 ibu jari lengkuas
- 1 ketul kecil kunyit hidup
- air
- 2 sudu cili kisar
- 1 ekor ayam
- 2 kotak kecil santan
- 4 helai daun limau purut
- 1 helai besar daun kunyit
- ketupat mini Nona
- lemang asli Nona
- 2 sudu kerisik
- 1 ketul kecil gula Melaka
- pes asam jawa
- garam
- serbuk perasa
- hirisan daun kunyit
Equipment
supermarketpot
Tips
- Don't change the recipe; it's specifically for one whole chicken.
- Be careful with the amount of salt to prevent the rendang from being too salty.
- For lemang, let it cool down and become dense before cutting for a better appearance.
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