Dari Dapur Ummi! Kari Rendang (Rendang Curry)

Salam,

Ok today we cooked a simple dish made from the Seri Murni choices of cooking pastes. Ummi loves to try out the pastes from Seri Murni because according to her, she can try the recipes which she are not familiar but still the meal would be tasty but of course you have to modify the ingredients and not just merely cook out of the paste. Of course we know how to cook the Rendang (a tradisional Malay cuisine made from lots of spices especially common to be seen during festive seasons like Hari Raya Aidilfitri and Aidiladha in Malay homes, but obviously to cook it for a normal lunch would be tiring and would take a longer time.. by the way my most favourite is of course the super incredibly hot Rendang Minang from my mother’s side though I still enjoy the Rendang Tok from my father’s side) so this is a simpler way to enjoy Rendang and you can just cook it with ayam muda (young chicken) instead of the ayam tua (old chicken) which is more suitable in cooking the traditional Rendang because the meat wouldn’t be too mashed up since the cooking would not take too much time. Now let me explain to you of how to prepare the Kari Rendang.

Ingredients/ Bahan-bahan

• Chicken / Ayam
• Seri Murni’s Kari Rendang Paste/ Pes Kari Rendang Seri Murni (2 packets/ peket)
• Red Onion / Bawang Merah (1)
• Garlic / Bawang Putih (2 slices /ulas)
• Lemongrass / Serai (1)
• Kaffir Lime leaves / Daun Limau Purut (1 stick/ tangkai)
• Turmeric leaves / Daun Kunyit (1)
• Coconut Milk / Santan
• Water / Air
• Salt / Garam
• Oil / Minyak

Firsly pound the red onion and garlic / Mula-mula tumbukkan bawang merah dan bawang putih.

Next pound the bigger end of the lemongrass with the onions, remember that you only need to pound its bigger end and not the whole lemongrass to get the juice. / Kemudian tumbukkan pangkal serai dengan bawang tadi, setiap kali memasak hanya pangkal yang perlu ditumbuk untuk mengeluarkan jus serai.

Fry the ingredients in heated oil / Tumiskan bahan-bahan dalam minyak yang telah dipanaskan.

Put in the Kari Rendang paste and kaffir lime leaves when the smell of the ingredients has arisen to show that they are partially cooked / Kemudian setelah bahan-bahan tadi telah naik bau menunjukkan ia telah sedikit masak, masukkan pula pes Kari Rendang dan daun limau purut.

After that put in the chicken and mix them with the ingredients / Kemudian masukkan ayam dan gaulkan dengan bahan-bahan.

Next put in the cut turmeric leaves / Kemudian masukkan daun kunyit yang telah dipotong-potong.

Pour in a few cups of water for gravy but not too much like we did here because it was a bit too much making the gravy too thin and not so tasty. Not to be forgotten pour 2 ½ cups of coconut milk. / Kemudian masukkan beberapa cawan air tetapi tidak terlalu banyak seperti yang ditunjukkan di sini kerana di sini kuah telah menjadi terlalu cair menjadikan masakan tidak terlalu sedap. Jangan lupa untuk memasukkan 2 ½ cawan santan.

Finally mix all the ingredients until the meal is cooked and ready to be prepared. / Akhir sekali gaulkan semua bahan-bahan sehinga ia masak dan sedia untuk dihidangkan.