Sunday 2 September 2012

Try Sabahan Rendang Ayam Recipe

Hari Raya Puasa is a very important celebration for the Muslims. This year, 2012, the  new moon was sighted on August 19th. Every year, the sighting of new moon at the end of Ramadan month signifies the end of the fasting season and also marked the first day of Hari Raya Aidil Fitri. Muslims, all over the world, start off their day by gathering in the mosques very early in the morning to perform their prayers as well as paying visits to the graves of their loved ones.

Hari Raya is welcomed with great joy. Houses are cleaned until they're shiny and decorated with the lighting of oil lamps. The young Muslims will kiss the hands of their elders and ask forgiveness for their wrongdoings. They also wear new Malay traditional clothes. Open house, which means the Muslims inviting family members, relatives and friends to come over to their house is widely practised.

In Malaysia, the first two days of Hari Raya is declared as Public Holidays but the celebration lasts for a month. This is the time you can see plenty of traditional Malay delicacies. One of my favourite dishes is the Rendang Ayam. It is basically a spicy dish consists of one whole chicken, slow cooked with coconut milk, spices and a variety of local herbs. For this posting, I like to bring my readers' attention and encourage them to try this Rendang Ayam recipe. It is not very difficult to prepare, the dish is really delicious and can be served and eaten together with white rice or pulut lemang (glutinuous rice cooked with coconut milk using a bamboo), another famous dish served during this festive season.

 Fresh spices and herbs

Chicken, cut and cleaned

Dried chillies

Fried grated coconut
Coconut milk
RENDANG AYAM RECIPE
Ingredients:
1 whole chicken (cut and cleaned. You may remove some of its
skin and fats if you want your rendang to be less oily)
For the gravy: (Blend together)
10 shallots
4 garlic
15 dried chillies
15 eye of the bird chillies
1 inch of ginger
1 inch of galangal
1/2 inch of fresh turmeric
2 lemon grass
Add these after chicken is marinated:
4 cups of concentrated coconut milk
2 pieces of turmeric leaves
4 pieces of kaffir lime leaves
4 tbspns of fried grated coconut
salt, sugar to taste

Instructions:
1. Marinate chicken with gravy for about 1 hour.
2. Place marinated chicken in a pot and pour the coconut milk into the pot. Leave until it is boiling. Then add in kaffir lime leaves, turmeric leaves, fried grated coconut and salt and sugar to taste.
3. Cook until chicken is tender and the gravy is thickened. Serve with white rice or pulut lemang.

Spices and herbs blended together
In my attempt to cook this dish, I failed to include the galangal (lengkuas) as no one were selling it the time I went shopping for it at the nearby vegetable market. *sigh!* It was just one of those days...you know... you don't always find what you want. This dish is not perfect but even without the galangal, the taste of the Rendang Ayam was still very delicious. It would definitely taste even better if galangal was added in.

Yeahhh...Sabahan's Rendang Ayam

1 comments:

  1. Looks really yummy, I might try a hand at it. I would be looking at your other post too.

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