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. The recipe can be cooked on the stove or with Instant Pot Pressure Cooker.
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