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.
2Blend 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.
3Blend 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.
4Heat oil in a pan and tumis (saute) the blended paste.
5Heat oil in a pan and tumis (saute) the blended paste.
6Heat oil in a pan and tumis (saute) the blended paste.
7Add 2-3 tablespoons of ground chili (add more for spicier) and continue to tumis until the oil breaks.
8Add 2-3 tablespoons of ground chili (add more for spicier) and continue to tumis until the oil breaks.
9Add 2-3 tablespoons of ground chili (add more for spicier) and continue to tumis until the oil breaks.
10Add one whole chicken, two small boxes of coconut milk, four kaffir lime leaves, and one large turmeric leaf.
11Add one whole chicken, two small boxes of coconut milk, four kaffir lime leaves, and one large turmeric leaf.
12Add one whole chicken, two small boxes of coconut milk, four kaffir lime leaves, and one large turmeric leaf.
13Cook until the chicken is tender.
14Cook until the chicken is tender.
15Cook until the chicken is tender.
16Boil Nona mini ketupat (nasi impit) and Nona asli lemang; they come with coconut milk powder and are food-grade packaged.
17Boil Nona mini ketupat (nasi impit) and Nona asli lemang; they come with coconut milk powder and are food-grade packaged.
18Boil Nona mini ketupat (nasi impit) and Nona asli lemang; they come with coconut milk powder and are food-grade packaged.
19Once the rendang is tender, add two tablespoons of kerisik, one small piece of gula Melaka, tamarind paste, salt, and seasoning powder.
20Once the rendang is tender, add two tablespoons of kerisik, one small piece of gula Melaka, tamarind paste, salt, and seasoning powder.
21Once the rendang is tender, add two tablespoons of kerisik, one small piece of gula Melaka, tamarind paste, salt, and seasoning powder.
22Add sliced turmeric leaves as a final touch when the rendang is ready to serve.
23Add sliced turmeric leaves as a final touch when the rendang is ready to serve.
24Add sliced turmeric leaves as a final touch when the rendang is ready to serve.
25Cool down the cooked lemang until it is dense before slicing.
26Cool down the cooked lemang until it is dense before slicing.
27Cool down the cooked lemang until it is dense before slicing.
Ingredients
4 biji bawang merah
4 biji bawang merah
4 biji bawang merah
4 batang serai
4 batang serai
4 batang serai
4 ulas bawang putih
4 ulas bawang putih
4 ulas bawang putih
1 ibu jari halia
1 ibu jari halia
1 ibu jari halia
1 ibu jari lengkuas
1 ibu jari lengkuas
1 ibu jari lengkuas
1 ketul kecil kunyit hidup
1 ketul kecil kunyit hidup
1 ketul kecil kunyit hidup
air
air
air
2 sudu cili kisar
2 sudu cili kisar
2 sudu cili kisar
1 ekor ayam
1 ekor ayam
1 ekor ayam
2 kotak kecil santan
2 kotak kecil santan
2 kotak kecil santan
4 helai daun limau purut
4 helai daun limau purut
4 helai daun limau purut
1 helai besar daun kunyit
1 helai besar daun kunyit
1 helai besar daun kunyit
ketupat mini Nona
ketupat mini Nona
ketupat mini Nona
lemang asli Nona
lemang asli Nona
lemang asli Nona
2 sudu kerisik
2 sudu kerisik
2 sudu kerisik
1 ketul kecil gula Melaka
1 ketul kecil gula Melaka
1 ketul kecil gula Melaka
pes asam jawa
pes asam jawa
pes asam jawa
garam
garam
garam
serbuk perasa
serbuk perasa
serbuk perasa
hirisan daun kunyit
hirisan daun kunyit
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.