Chicken Rendang is found everywhere in Sabah, Malaysia
With its origins found deep in the Minangkabau ethnic group of Indonesia, Rendang has spread across South East Asia. from Indonesia to Malaysia, southern Thailand, Singapore, Brunei, and the southern islands of The Philippine.
Rendang is a unique dish that I thoroughly enjoyed in Sabah, Borneo, Malaysia.
What is Rendang?
Rendang can be made from beef, mutton, or in this case chicken. The meat is tenderized to near butter like consistency by marinating it in coconut milk and hot spices. I’m usually dubious as to just how tasty a “stew” like meal can be. However rendang is no stew.
I recently learned how the coconut milk is made for traditional rendang. Old coconut white flesh is ground down, and boiled in water for 20 minutes, drained, and then used in the rest of the rendang ingredients.
So no, cans, dried packets, or fresh coconut liquid here. And, it’s for the better!
How is chicken rendang made?
The trick is to cook the dish until all the liquid has been reduced. Leaving behind a wonderfully flavorsome meat dish that’s woefully tender. So says the lady who cooked this Chicken Rendang dish for me.
Following this, shallots are added with peppers and the result is an amazing fusion of flavors that out do many, many other dishes here in Sabah. Highly recommended!
This is an additional post and one of a series highlighting Food in Sabah, Malaysia