Classic Chicken Rendang Negeri Sembilan Style

Negeri Sembilan people are famous for its spicy dishes and love spicy food.  Bird’s eye chili, in particular, has been synonymous with their cuisine.  In this recipe, you can reduce the amount of chili as you like.  As you notice I also used “Daun Puding Hitam”.  The leaf of the tree is often used in Negeri Sembilan cooking especially chicken rendang and is known by the locals for its mild laxative property.  Daun puding hitam is basically quite tasteless but it has this kind of hearty and calming aroma that make it suitable for Negeri Sembilan cooking.

Serves: 6 / Preparation Time: 25 mins / Cooking Time: 1 hour 50 mins

 

Main ingredient:

500 grams chicken

 

Ingredients A:

5 bird’s eye chili – you can lessen this if you can’t stand spicy food

5 dried chili – soak, wash, remove the seeds and cut into small pieces

2-inch fresh turmeric – remove the outer layer and cut into small pieces

2-inch galangal – remove the outer layer and cut into small pieces

3 stalks fresh lemongrass

1 large onion – cut into small pieces

3 garlic cloves – cut into small pieces

Water – sufficient enough for blending the ingredients

 

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Ingredients B:

2 tablespoons vegetable oil for cooking

2 tablespoons brown sugar

2 boxes coconut milk / 500 ml fresh coconut milk

1 packet kerisik (this is toasted grated coconut flesh where you can buy a packet from Asian supermarket)

Salt to taste

Daun puding hitam (Black pudding leaves)- optional

Kaffir lime leaves – optional

Tumeric fresh leaves – optional

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Cooking Method:

Blend all ingredients A into a very fine paste. Add a little bit of water to ease the blending process.

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Use half of the spice paste to marinate your chicken. Let it rest for half an hour for the chicken to marry together with the delicious aromatic spice.

Take out a wok and pour in cooking oil. Let it heat and then pour another half of the paste.  Start sautéing until it turns fragrant.

Then put the marinated chicken into the wok and let it cook for about 3-4 minutes. Stir slowly.

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Then pour the fresh coconut milk and bring it to simmer under gentle heat (NEVER cook coconut milk under high heat as it will certainly curdle and the curd is not good at all).

Let the stew cook for an hour. You can also start to season the stew with salt, sugar and put in kerisik this time forward.

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If you like, you can also put in kaffir leaves and turmeric leaves that have been sliced thinly. Original Negeri Sembilan rendang does not use these leaves.

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When the stew starts to thicken (this rendang should be dry as per the original recipe but I like my rendang to have a little bit of gravy ), throw in daun puding hitam, stir slowly and let it cooks for another 5-6 minutes.

Now your Classic Negeri Sembilan Chicken Rendang is done and ready to be served.

This dish is best served with warm plain rice, nasi lemak or with ketupat/nasi impit (rice dumpling).  This is a very hearty and rich dish, so if you are conscious about your waistline, eat it in a small amount, or else forget about your diet and enjoy the delicious food.

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Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from http://bakingproject.com/2008/04/06/soup-with-pastry-top-hat/.  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.

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Ingredients:

  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.

Slide1

This is the ready made pastry.

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Ready to be baked. I put 2 layers for the extra puff.

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After 15 minutes :

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