Spicy Chicken Rendang

THE irrepressible Chef Wan shares a rendang recipe and offers suggestions for leftovers.

1 chicken, about 1.5kg, cut into 12 pieces

500ml (2 cups) coconut milk, extracted from 11/2 grated coconuts and 500ml (2 cups) water 110g pounded roasted grated or desiccated coconut (kerisik) salt to taste sugar to taste

1 turmeric leaf, finely sliced

2 red chillies, sliced into flowers a handful of kaffir lime leaves, shredded

Spice paste

8 shallots, peeled

3 cloves garlic, peeled

8 stalks lemongrass, finely sliced 2cm knob ginger, peeled

2cm knob galangal, peeled

2cm knob turmeric, peeled

6 red chillies, seeded

5 bird’s eye chillies (cili padi), seeded 1½ tbsp coriander powder

1 tbsp cumin powder

1 tbsp fennel powder

2 tbsp ground chilli paste

Combine ingredients for spice paste in a food processor and blend until smooth.

Combine chicken, spice paste and coconut milk in a pot and simmer for about 30 minutes until gravy is almost dry.

Reduce heat and add grated coconut. Season with salt and sugar.

Add turmeric leaf and give a quick stir before turning off the heat. Garnish with chillies and kaffir lime leaves. Serve warm with rice.

Chef Wan’s Love Our Leftovers

Next Day Rendang is a wonderful twist to many recipes, among them:

> Rendang Pizza Topping > Spicy Rendang Quiche > Rendang Empanadas

Send in a recipe using your favourite leftovers and win a mystery cookbook. E-mail: TLFPcomp@gmail.com