The Authentic Rendang Chicken Cuisine

Rendang Chicken

Rendang chicken is one of the signature spicy curry cuisine of Malaysian cuisines. Just like many of my fellow Malaysian friends, we love the rendang cuisine. I have learned a simple method in preparing this signature cuisine. First, head to the nearest Asian grocery store and grab a pack of rendang paste from chilliz. This is the only rendang paste I would use at this time because I have been using paste and sauces from this particular brand and they are pretty easy to follow. And importantly, the paste is also authentically Malaysian.

Authentic Malaysian Chicken Rendang

So, anyone who loves rendang can now cook up the best authentic Malaysian rendang. All you have to do is make sure you have a pack of unsweetened coconut flakes (fine), a canned of coconut milk, one kilogram of chicken, one kilogram of potatoes and the chilliz rendang paste. Clean and boil the chicken before cooking the rendang. This way, all the smell of the chicken and blood that ooze out from the bones can be removed and cleared. Pour about five spoons of cooking oil into a cooking pot and drop the rendang paste into the cooking oil.

Delicious and Spicy Rendang

Simmer the paste a little and transfer the cooked chicken into the pot. And pour the canned of coconut milk into the pot. Stir until the paste is evenly colored with the coconut milk. Put in the potatoes and allow to boil for about fifteen minutes and then, drop in the unsweetened coconut flakes. Stir and mix every thing evenly until the coconut flakes are all warped around the chicken meat, forming a thick coat of paste. Once the gravy thickens, stop the heat on the stove and transfer to the serving plate.