I’m sharing a very delicious and flavorful chicken rendang originated in the state of Perak in Malaysia. They are often served with lemang, ketupat, nasi impit, or any rice dishes.
After making lemang, I decided to make this rendang ayam Perak. It’s not something that I grew up with, but the taste is definitely something I’m familiar with. It’s very similar to rendang ayam Padang I grew up eating. Rendang ayam Perak is one of the popular Hari Raya dishes usually served with lemang. You can also serve lemang with rendang sapi.
How to make rendang ayam perak
The main bulk of the work is pretty much on gathering all the different spices and herbs if you ask me, but I will tell you that it worth the effort.
1. Put all ingredients for spices in a blender and blend into a smooth paste. Preheat a large heavy-bottom pot or a large wok/skillet. Add all of the oil follow by the spices you grind earlier. Stir fry until fragrant, about 5 minutes
2. Add stalks of lemongrass, kaffir lime leaves, and thick coconut milk
3. Bring to a simmer and then add the chicken pieces. Bring back to simmer. Cover and let the chicken cook for about 20 minutes (depending on the cut you use) or until the chicken are no longer bloody
4. Add kerisik, asam gelugur, and seasoning
5. Cook for another 10 minutes or so until the sauce reduce slightly. The chicken should be tender but not falling apart. Have a taste and adjust to your preference
6. Serve with lemang, lontong/nasi impit, nasi kuning, nasi gurih, or any rice dishes
How to store leftover
Rendang usually tastes even better the next day. If you have a leftover, simply store them in the fridge for about 5 days. They freeze well too. Simply transfer to freezer-friendly container and freeze for up to one month. Simply thaw in the fridge and reheat on the stove until heated through
Did you make this rendang ayam Perak recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Rendang Ayam Perak (Malay Chicken Rendang)
Ingredients
- 2 kg bone-in chicken pieces I used drumsticks
- 100 ml cooking oil
- 400 ml thick coconut milk
- 100 gr kerisik paste
- 3 pieces asam gelugur
Spices:
- 150 gr red chili more or less to your taste
- 3 Thai chili optional, more or less to your taste
- 10 gr turmeric
- 3 inch galangal
- 3 inch ginger
- 10 shallots
- 6 garlic
Herbs:
- 2 stalks lemongrass cut into 2-inch pieces
- 5 kaffir lime leaves tear the edges to release flavor
Seasonings:
- 1 Tbsp gula Melaka or more to taste
- Salt or more to taste
Instructions
- Put all ingredients for spices in a blender and blend into a smooth paste
To cook on the stove:
- Preheat a large heavy-bottom pot or a large wok/skillet. Add all of the oil follow by the spices you grind earlier. Stir fry until fragrant, about 5 minutes. Add stalks of lemongrass, kaffir lime leaves, and thick coconut milk. Bring to a simmer and then add the chicken pieces . Bring back to simmer. Cover and let the chicken cook for about 20 minutes (depending on the cut you use) or until the chicken are no longer bloody
- Add kerisik, asam gelugur, and seasoning. Cook for another 10 minutes or so until the sauce reduce slightly and the chicken are tender but doesn't fall apart. Have a taste and adjust to your preference
To cook with Instant Pot pressure cooker or any multicooker:
- Press saute on Instant Pot. When it says "hot", Add all of the oil follow by the spices you grind earlier. Stir fry until fragrant, about 5 minutes. Add stalks of lemongrass, kaffir lime leaves, and thick coconut milk. Bring to a simmer and then add the chicken pieces, kerisik, asam gelugur, and seasoning.Turn off saute mode.
- Close the lid and turn on "pressure cooker" and make sure it's on high pressure. Turn the steam release valve to "sealing". Set the timer to 10 minutes and then do natural release. Carefully unlock the lid and you can turn of saute mode again to cook further to reduce the sauce slightly. Have a taste and adjust to your preference
Serve:
- Serve with lemang, lontong/nasi impit, nasi kuning, nasi gurih, or any rice dishes
4 comments
Hi Marv,
What is kerisik ? I live in Europe..and I don’t think I can find kerisik or the gelugur.. can I substitute them with anything else ?
And do you have this recipe cooked in pressure cooker ? 😅😅.
Hi Sofie, sorry I forgot to link the kerisik. Kerisik is basically made with grated coconut toasted on the pan. I’ve added the link to the recipe card to show how to make simple kerisik. As for gelugur, you can substitute with tamarind paste if you can find any, if not, you can use some lime juice just to give some hint of tartness. I have included instruction for pressure cooker too. I hope these help 🙂
Thank you very much for your kind reply,Marv.. I have been subscribing to your newsletters for quite long.. since I am also from Sumatera ( nearby Medan ) and I sprung all over to find all my childhood food here at your blog. Thank you so much… Best regards, Sofie
Thank you for your support Sofie 🙂