We have been making rendang for Hari Raya for as long as I can remember. We had Rendang Tok, we had rendang Putih, we had Duck Rendang and most of all we had the Beef Rendang with dried red chillies. However, we have never made rendang ayam with daun puding (chicken rendang with puding leaves)
It is very difficult for me to explain what this leaf is because I have never heard anyone telling me the English Language equivalent of its name. In fact this is the first that we have decided to cook rendang using this leaf, after cooking it with pegaga and daun maman.
Of course being first timers at using this leaf in cooking, we did get some tips on how to prepare and cook it from the lady who sold this leaf and also from one lady who used to teach all my children Mathematics! So, armed with these tips, we finally cooked this dish and it turned out just like the ones we have tasted before, albeit cooked by others.
- 1 chcicken, cut into 12 portions
- 20 green birds eye chillies
- 5 shallots
- 4 cloves garlic
- 3 lemon grass, sliced
- 2 thumb-size galangal, sliced
- 2 thumb-size ginger, sliced
- 1 thumb-size fresh turmeric, sliced
- 250 g fresh coconut milk
- 250 g water
- 2 pieces Asam Gelugor
- 1/2 cup kerisek
- Salt and sugar to taste
- 200 g Daun Puding, cleaned
Place the birds eye chillies, shallots, garlic, lemon grass, galangal, ginger and turmeric in a blender and blitz until fine. Place this blended ingredients into a wok along with the chicken, turn on the heat and cook until most of the moisture from the blended ingredients have evaporated and the chicken is half cooked. Next pour in the coconut milk and water, bring to the boil and simmer until liquid is reduced by half. Stir in the kerisek and mix well with the chicken. Add the puding leaves and season with salt and sugar. How much gravy that is left in the rendang is entirely up to you. I prefer mine with some gravy.