One of my Malay friends shares this recipe with me many years ago. I remember eating this dish at her house and she roughly told me the ingredients and way to cook it. This dish is a bit different from the regular Rendang Ayam . This dish is not as spicy and also has a sweet and tangy taste to it. We like it a lot especially eating it with rice. I hope you give this dish a try as I am pretty sure you and your family are going to enjoy it as much as we do.
1 small chicken – about 2.5 pounds
3 stalk lemongrass – removed the outer layers and smashed it
3 kaffir lime leaves
3 tbsp soy sauce
2 tbsp kicap manis/sweet soy sauce
1 1/2 tbsp tamarind pulp + ½ cup water
Sugar and salt to taste
Marinate for chicken:
1 tsp turmeric powder
1 tsp salt
½ tsp pepper
Ground into paste:
3 green chili – cut in chunks
4 cloves garlic
1. Clean, remove skin and fats on the chicken. Cut into small pieces. Drain dry and marinate it with turmeric powder, salt, pepper and set it aside for half an hour.
2. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside
3. Heat up some oil in a wok over medium heat and shallow fried chicken until cook and golden brown on both sides. Remove and drain the oil on paper towels.
4. Remove some of oil from the wok and leave about 3 tbsp of oil. Sauté the ground paste, kaffir lime leaves and lemon grass until lightly brown and fragrant. Add in the tamarind juice, soy sauce, kicap manis, salt and sugar. Continue to stir until the sauce boiled.
5. Add in the chicken, toss and turn until it is well coated with the sauce. Check seasonings. Dish out and serve it with rice.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.