Healthy Kitchen Smells Fresh

December 18, 2008

Rendang Tok (Chicken)

Filed under: Allergy Free, Asians, Cooking, Gluten-Free, Malaysians — nshahida @ 1:41 am

Rendang Tok

When the aroma of rendang is all over the place, you can definitely smell a big occasion is around the corner. Rendang is usually served in Malaysia, probably Singapore and Indonesia for a special event such as eid day, for a wedding feast or  when we have a special guest at home.

The spicy and very rich with coconut flavor , the slow cooking method make this spicy meat dish is so special and taste like home if you are abroad.

The wonderful smell , tumeric leaves and lime (kefir) leaves create.. absolutely appetizing and refreshing. It could make anyone drooling for rendang even more. Regardless of it’s origin, which I really am unsure, rendang can be enjoyed by anyone who loves spicy foods.

As for us, far away from home…. Rendang doesn’t have to be served only on a special event. When we feel like eating our home country cooking, rendang is one of the best dishes we don’t want to miss out.

Everybody can make rendang special on their own way. The one I made is the style I grew up with and that’s my grandma’s. The style my grandma makes is rendang tok and that’s what we call up in North Malaysia. I honestly could not tell the different between the North’s style and the South’s one. All I really know , I love my grandma’s rendang and I made mine close to her’s ,not exactly for sure.

Rendang Tok and Pulut Kuning

Rendang Tok and Pulut Kuning

Rendang Tok(Chicken) -(Serves 5-6 people)


  • 2 whole chickens , cut into 6 pieces each, obtain 12 pieces
  • 2 cup thick coconut milk (See Notes)
  • 1/3 cup coconut paste (kerisik) ( See Notes)
  • 3 Tablespoons palm sugar
  • 2 Asam gelugor
  • 5 kefir leaves or lime leaves (daun limau purut)
  • 2 tumeric leaves ( if available)
  • 2 Tablespoons match stick sliced fresh ginger
  • Salt to taste
  • 2 Tablespoons canola oil

Into a blender:

  • 15 dried red chili , soaked in hot water and drained
  • 2 large yellow onions , cut into a quarter
  • 3 Tablespoons diced fresh ginger root
  • 4 stalks lemongrass
  • 2 Tablespoons sliced galangal
  • 3 candlenuts ( buah keras) [optional]
  • 1 Tablespoons coriander seeds }
  • 1 teaspoon fennel seeds }                            ground in a mortar
  • 1 teaspoon cumin seeds}                             until fine
  • 1 Tablespoon black pepper seeds}
  • 2 star anise}

-Blend thoroughly to form a spice paste.


1. In a large bowl, Marinate the chicken with the blended paste and half of coconut milk. For about 45 minutes , at least. The longer the better.

2. After marinating, prepare a big wok. Heat the wok on low heat.

  • Using wok is better than a pot. Why? A wok has wider opening helps evaporate the liquid faster . A wok has ideal searing surface and evenly hot all over heats more food’s molecules , increases rate of transmission.
  • If a pot is all you have, just go ahead use it. It is just more time needed.

3. Drizzle the oil and let it heated.

4. Pour in the marinated chicken and the paste into the heated wok. Let the chicken half cooked.

5. Heat the oven to 400F. Transfer the chicken on a baking sheet. And bake in the oven until brown. While waiting the chicken in the oven, for the spice gravy (the one that remains in the wok), turn the heat low and let it continue to cook..

  • Baking the chicken is only optional, you may want to skip the step if you don’t mind of getting slightly mushy meat instead solid chunk at the end.
  • If cubed beef, lamb or mutton is used, skip the step.

6. Return the browned chicken into the wok. Turn back the heat medium-low,Let it continue to cook with the spices.

7. When the gravy starts to thicken and the oil separated and appears on top, toss in the remaining of the ingredients; brown sugar/palm sugar, salt , coconut paste (kerisik), kefir leaves (daun limau purut) , sliced ginger root and asam gelugur. Adjust sugar and salt to taste.

8. Keep stirring , every minute to avoid burn on the bottom. Pour the rest of coconut milk.

9. Continue stirring until almost all liquid is vaporized and incorporated well with the meat and spices. At this point, the rendang will look dark  and pasty with chunk of meat ( chicken) .

10. Ready to serve with rice, pulut kuning (steamed glutinous rice) and etc.



  1. oh mashaallah…ada pun recipe heheheh boleh k juli ikut nnt inshaallah! ohh ada gula melaka yek..dgn rempah ketumbar, jintan semua…itu yg lain yeh..

    origin rendang..kalau ikut post mak k juli, minang particularly..ada history psl it keeping well etc lagi..

    Comment by juliherman — December 18, 2008 @ 11:22 pm

  2. Oooo masyaAllah!! shida tak pernah nak ambil tahu before.. terima kasih sbb share the info. Nice blog mak Kakjuli! yg shida tahu rendang tok org utara yg buat cuma tak sure apa beza rasa dia.. hihi

    Comment by nshahida — December 19, 2008 @ 1:31 am

  3. masa k juli makan shidanye rendang tu rendang ayam lakan…yg lain k juli rasa lagi tangy kot…tp kalau beza tu mesti sedap rendang tok ada rempah cam ketumbar etc la kot..ohh pastu takde kerisik ye? kalau rendang south k juli rasa takde rempah2 tu..and sometimes maybe ada org letak kicap ke ..(k juli tak penah lak buat) tp mcm penah dgr org wat

    Comment by juliherman — December 19, 2008 @ 7:22 am

  4. ada kerisik! shida tak tulis ye dalam resepi? letak kerisik.

    Ooo kicap ! nenek shida letak kicap.. hihi

    Comment by nshahida — December 19, 2008 @ 11:21 am

  5. alamak shida..mana notes psl kerisik? ke k juli yg tak nampak ni..sat pi tgk lagi..
    takde notes pun shida..k juli tak pass2 lagi bab buat kerisik ni…adoi..tunggu pindah la (hehehehehe)..dah jd alasan dah ‘tunggu pindah’ ni hahahaha

    Comment by juli — January 2, 2009 @ 4:57 pm

  6. A’aa la baru sedar , terlupa nak letak notes pasal kerisik. sorry Kakjuli.

    Shida akan post entry pasal kerisik this week.. insyaAllah.. tungguuu!! hihihi

    hihihi.. alasan yg munasabah!! hihi

    Comment by nshahida — January 4, 2009 @ 11:58 pm

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: