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Have you ever tried Rendang? It's a delicious and flavorful dish that originates from Malaysia, and it's definitely worth giving a try! Here are ten different rendang recipes that are popular and must be given a go on saji.my. Each of these recipes comes with a beautiful image, so you know exactly what you're getting yourself into.

Ayam Rendang

Ingredients

1kg chicken meat (cut into pieces)
500ml coconut milk
1pc turmeric leaf
2 stalks lemongrass (bruised)
2pc kaffir lime leaves
10pc dried chilies (cut into pieces and boiled)
6 cloves garlic
10 shallots
2 tbsp coriander seeds (dry-roasted)
1 tbsp cumin seeds (dry-roasted)
1 inch ginger
1 inch galangal
1 tsp turmeric powder
3 tbsp sugar
salt to taste

Instructions

Blend garlic, shallots, coriander seeds, cumin seeds, ginger, galangal, turmeric powder, and the boiled dried chilies together in a food processor.
Heat up a pot and add the blended ingredients.
Stir-fry until the mixture releases an aromatic scent.
Add chicken and stir-fry until chicken is partially cooked.
Add turmeric leaf, lemongrass, kaffir lime leaves, coconut milk, salt, and sugar.
Stir well until the chicken is fully cooked and the sauce is thick.
Remove from heat and serve.

This Ayam Rendang recipe is not only delicious, but it is also easy to make. The ingredients are also easy to find at your local Asian grocery store. You'll definitely want to add this recipe to your cooking repertoire.

Daging Rendang

Ingredients

1kg beef (cut into pieces)
500ml coconut milk
1pc turmeric leaf
2 stalks lemongrass (bruised)
2pc kaffir lime leaves
3 candlenuts
10 dried chilies (cut into pieces and boiled)
6 cloves garlic
10 shallots
2cm ginger
2cm turmeric
salt to taste
sugar to taste

Instructions

Blend candlenuts, dried chilies, garlic, shallots, ginger, and turmeric in a food processor.
Heat up a pot and add the blended ingredients.
Stir-fry until the mixture releases an aromatic scent.
Add beef and stir-fry until beef is partially cooked.
Add turmeric leaf, lemongrass, kaffir lime leaves, coconut milk, salt, and sugar.
Stir well until the beef is fully cooked and the sauce is thick.
Remove from heat and serve.

This Daging Rendang recipe is different from the Ayam Rendang recipe, as it uses beef instead of chicken. However, it still uses coconut milk and many of the same spices. This recipe takes a bit longer to make, but the results are worth it. Give it a try!

Nasi Lemak Rendang Ayam

Ingredients

2 cups jasmine rice
1 3/4 cups water
200ml coconut milk
1pc pandan leaf (knotted)
1cm ginger (chopped)
1 clove garlic (chopped)
salt to taste
1pc cucumber (peeled and sliced)
1pc onion (sliced)
1pc tomato (sliced)
2 tbsp oil
2pc kaffir lime leaves
1pc turmeric leaf (shredded)
500g chicken thigh
1/2 cup water
salt to taste
2tsp sugar
1/3 cup coconut milk

Instructions

Rinse the rice with water and drain well.
Bring the water, coconut milk, pandan leaf, ginger, garlic, and salt to a boil in a pot.
Add the rice and stir well.
Simmer covered with a lid on low heat for 15 minutes, then turn off the heat and let it sit for 10 more minutes.
Heat up a wok and add the oil.
Stir-fry the sliced onion until fragrant.
Add the chicken and stir-fry until the chicken is half-cooked.
Add the kaffir lime leaves and turmeric leaf.
Add water and season with salt and sugar.
Simmer until the chicken is fully cooked.
Add coconut milk and stir well.
Simmer until the sauce is thick.
Serve the rice with chicken rendang and cucumber, onion, and tomato slices.

Next up, we have a Nasi Lemak Rendang Ayam recipe. Nasi Lemak is one of the most beloved Malaysian dishes, and this version is taken to the next level with the addition of Rendang Ayam. It's a perfect balance of sweet, savory, and spicy flavors, and it's definitely worth trying out for yourself.

Rendang Ayam Basah

Ingredients

1kg chicken meat (cut into pieces)
coconut oil
300ml thick coconut milk
1 turmeric leaf
3 stalks lemongrass (bruised)
10pc dried chilies
6 cloves garlic
2pc candlenuts
25g ginger
50g galangal
50g shallots
2tsp coriander seeds (dry-roasted)
1tsp cumin seeds (dry-roasted)
1tbsp tamarind pulp
salt to taste
sugar to taste

Instructions

Blend dried chilies, garlic, candlenuts, ginger, galangal, and shallots in a food processor.
Heat up a pot and add the blended ingredients and coconut oil.
Stir-fry until the mixture is fragrant and the oil separates out.
Add chicken, turmeric leaf, lemongrass, coriander seeds, cumin seeds, tamarind pulp, salt, and sugar.
Stir well and simmer for 5 minutes.
Add thick coconut milk and stir well.
Simmer until the chicken is fully cooked and the sauce is thick and oily.
Remove from heat and let it cool for a while before serving.

This Rendang Ayam Basah recipe is a bit different from the others, as it has more oil and is cooked for a longer time. This gives it a richer, more intense flavor that is perfect for any Rendang lover. Give this recipe a try and see if it becomes your new favorite.

So there you have it, four different rendang recipes to try out. Each recipe has its own unique flavor and cooking method, so you're sure to find something that you love. Give them a try, and let us know which one is your new favorite!

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