Last Sunday, I finally decided to use the homemade rendang paste I had stashed in the freezer since January…of this year (I’m not that terrible of a procrastinator…I think). As always, every time I make rendang, I wonder why I don’t cook it more often because it’s sooooooo delicious. Oh yeah…I forgot for a moment the work involved. :) Wait, did I mention how absolutely FANTASTIC it is? Keith said he would take rendang over a good ribeye any day. Now, that’s how good this dish is. Serve it with nasi lemak (coconut rice), you’ll be in heaven! Enjoy! :)
Note: Recipe for the rendang can be found in a previously published post – Beef Rendang. I used green serrano peppers in this batch of rendang. If you use red chiles, the end result for the chicken rendang will be more yellowish reddish in color like this one. Also, chicken becomes tender faster than beef. To prevent the chicken from falling apart completely, take them out while you finish reducing the gravy. Once the gravy is reduced to the desired level, return the chicken back into the pot and continue on with step 5 (adding the tamarind concentrate, salt, and turmeric powder).