ARDENT StarMetro reader Sharifah Khairiah Syed Ghazali Jamalullail, 53, has fond memories of her late grandmother.
During the holy month of Ramadan, her grandmother, whom she calls Tok Kechik, would whip up her special chicken rendang recipe for breaking fast and also Hari Raya Aidilfitri.
Handed down through generations: Tok Kechik’s Spicy Chicken Rendang “She taught me how to cook when I was about eight or nine. When I was 11, she taught me this delicious dish. Although Tok Kechik is no longer with us, this dish always reminds me of her,” said the mother of four.
She said the dish is great to go with white rice or lemang.
“It is a must-have dish for my family during Ramadan and Hari Raya,” she added.
Sharifah Khairiah recommends the method of pounding the ingredients as it is the authentic way to do the dish.
“I don’t know whether it is just me, but I actually think rendang is tastier when you pound the ingredients with batu tumbuk or batu giling (pestle and mortar),” she added.
However, for those who are hard pressed for time can simply blend it with electric blender.
Tok Kechik’s Spicy Chicken Rendang
Ingredients:
Chicken - cut into 12 pieces
6-8 pieces of chicken liver (washed and drained)
15 shallots
10 cm ginger
8 stalks of lemon grass
(divide all three items equally into two parts; one part to be sliced finely, blend the other part coarsely)
2½ cm fresh turmeric
1 handful grated coconut (pounded or blended)
20 dried chillies (pounded or blended)
5 pieces turmeric leaves (finely sliced)
1 piece asam keping (sliced tamarind fruit)
Coconut milk from 2 coconuts (make sure it is not too thick or watery)
salt and sugar
Method:
— Put all the ingredients in the frying-pan.
— Cook it to a boil. Once it starts boiling, lower the heat.
— Cook it with low heat while making sure that the ingredients are stirred occasionally so that the ingredients at the bottom of the pan won’t get burnt.
— Let the gravy thickens or you can cook the rendang until it is dry, according to your preference.
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