Chicken Rendang

Rendang is my favourite Malay dish & also it's fun to cook. I used chicken for domestic reason but beef would be more to my liking. It does look or feel like a complicated dish to cook but in actual fact it's rather simple with many little preparations, similar to performing an experiment in a science lab with its set of instructions. Sometimes it works, sometimes it sucks. Either way it'll only make you a better cook.

Into the blender :
3 cm of Galangal (lengkuas)
2 cm of Ginger
5 Cloves of Garlic
8 Shallots
4 Lemon Grass
2 Big Chilis
1 Packet of Chili Boh (chili paste with salt & vinegar)

Other ingredients:
1.5 kg of Chicken Thighs
Coconut Milk - 1 liter
Rule of Thumb: 1 Coconut will give ½ liter of Thick Milk
1 Cup Grated Coconut - Dry fry to become Kerisik
Fennel, Cumin & Turmeric Powder - 1 Teaspoon each
Brown sugar
Salt
Lime Leaves - Daun Limau Purut

Heat up your pot & add 2 chinese spoon of oil. Fry the grated coconut till brown before adding the blended ingredients (fennel, cumin, turmeric powder & chili boh). Stir till the aroma surrounds your kitchen then add your chicken. Next, add coconut milk & simmer under low/medium heat till gravy turns thick. Add brown sugar & salt to taste. Finally, the lime leave to garnish which adds the extra punch to it!

Yum!