Rendang Ayam Padang Style
85% asli · Indonesian (Minangkabau)
A Rendang Ayam variation inspired by the Minangkabau region of West Sumatra, known for its slightly wetter, richer, and more intensely spiced profile compared to the drier, caramelized classic rendang.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, cut into pieces1 kg
- Thick coconut milk1 liter
- Thin coconut milk200 ml
- Shallots, blended250 g
- Garlic, blended8 cloves
- Ginger, blended4 cm
- Galangal, blended3 cm
- Fresh red chilies, blended15-20
- Dried chilies, soaked and blended15
- Lemongrass, bruised3 stalks
- Kaffir lime leaves6 leaves
- Turmeric leaf, tied1 leaf
- Candlenuts, ground5
- Coriander powder2 tbsp
- Cumin powder1 tsp
- Fennel powder1/2 tsp
- Saltto taste
- Black pepperto taste
- Water100 ml
Langkah
- 1
Prepare the spice paste by blending shallots, garlic, ginger, galangal, fresh chilies, and dried chilies until smooth.
- 2
In a large pot, combine the spice paste, ground candlenuts, coriander powder, cumin powder, fennel powder, bruised lemongrass, kaffir lime leaves, turmeric leaf, thick coconut milk, thin coconut milk, and water. Stir well.
- 3
Add the chicken pieces and bring the mixture to a boil over medium-high heat.
- 4
Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened to a rich, oily consistency but remains somewhat saucy.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, ensuring each piece of chicken is coated in the flavorful sauce.
