Friday, February 24, 2012

[Indonesian] Rendang Ayam (Chicken Rendang)

  • 10 to 20 fresh red chili peppers (the amount can be adjusted to your preferred spiciness)
  • 10 red shallots
  • 6 cloves garlic
  • 1-inch fresh ginger (or 1 teaspoon ginger powder)
  • 10 candle nuts 
  • 1-inch fresh galangal
  • 1/2 teaspoon ground nutmeg
  • 3 stalks lemongrass, white part only, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 8 pieces of chicken thighs (I used about 20 pieces chicken wings, as shown in picture)
  • 1 can unsweetened coconut milk
  • 2 salam leaves (Indian/Asian bay leaves)
  • 8 whole cloves
  • 2 tablespoons tamarind pulp
  • 1 cup chicken stock
  • 2 tablespoons cooking oil
  • salt to taste
  • Put the first 10 ingredients in a food processor, and pulse until they form spice paste. In a large saucepan, heat the oil over medium heat and stir fry the spice paste until fragrant. Pour in coconut milk and chicken stock into the saucepan. Add chicken pieces, salam leaves, cloves and tamarind pulp, mix well and bring to boil.
  • Reduce the heat, cover the saucepan and continue cooking, stirring occasionally, until the sauce becomes very thick and oily, about 1 hour. Season with salt. Serve hot with steamed white or brown rice.


  1. I love Indonesian food, and I adore the taste of coconut! This recipe looks tasty and authentic! I look forward to trying it soon! (Gorgeous photo as always!)

  2. Looks very tasty, I've never tried Indonesian cuisine, and I am pleased to prepare this recipe, thanks.

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