We never and will not do crispy rendang!
Rendang is an amazing Malaysian slow-cooked meat dish with selected tropical spices and coconut milk. It yields the intense aroma of the exotic spices. Rendang preparation is quite a challenging job, starting with collecting a lot of ingredients including lemongrass, galangal, turmeric, ginger, turmeric leaves, kaffir lime leaves, dried chilies, onion and garlic, grated coconut for the kerisik (roasted coconut), and many more depending on the type of Rendang you want to cook. In some states bird’s eye chilies are used. The Rendang paste really needs a lot of oil to brown evenly, otherwise it will burn before it caramelizes the meat. In order to complete the process, kerisik is added to the rendang at the end. This not only imparts a wonderful nutty taste, it also absorbs any remaining liquid, allowing you to caramelize the sauce around the meat much faster.
Rendang is normally served during special occasion like wedding or during festive seasons. At Selera, we ensure every day is a special day – for you!
Chicken Rendang recipe yields flavourful and tender chicken (but definitely NOT crispy), with complex structure of flavours and intense aroma of the exotic spices.
Chicken will become fork-tender much faster than any other meat. Using boneless chicken, will cook faster, but it won’t have the same depth of flavuor as Chicken Rendang made with the bones.
Beef Rendang is not your everyday beef dish that one can be ready in a short time. For those of you who have never tried beef rendang, it is a rich and tender coconut beef stew which is explosively flavourful, one that is certain to win you over if you taste it.
No Beef Rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. Another fact about Beef Rendang, it only gets better with time.