Rendang Recipes: Chicken, Goat, Potato & Fish

Let’s venture into the world of Rendang, starting with Malaysian Rendang - a favorite among the Malay community. This rich and flavorful dish features meat, usually beef or chicken, slow-cooked in coconut milk and a blend of spices like lemongrass, galangal, turmeric, and chilies. Malaysian rendang comes in various types, including Rendang Tok from Perak, known for its darker, richer flavor due to longer cooking times and the addition of kerisik/toasted grated coconut): KERISIK RECIPES. Another type, Rendang Minang, reflects the influence of the Minangkabau people, with a slightly different preparation and taste.

Personally, I’m most familiar with the classic rendang, always made with a blend of spices and kerisik - an essential ingredient for me. Since we don’t eat beef and my husband avoids chicken, I often make Rendang Kambing (Mutton or Goat Rendang). However, I also prepare Rendang Ayam (Chicken Rendang) when we have guests, and I’ve experimented with other variations like Vegetarian Rendang, Rendang Kentang (Potato Rendang), Rendang Sardine using canned sardines, Rendang Ikan Bawal (Pomfret Fish Rendang), and even TOFU RENDANG..

These dishes generally use the same ingredients, and recently, I tried making Rendang Minangkabau for the first time - Minangkabau Chicken Rendang.

Interestingly, when I was in Yogyakarta (SURAKARTA HEARTBEAT OF JAVA & MOUNT MERAPI ADVENTURE), I didn’t seek out Rendang Minangkabau. For me, it’s just Indonesian Rendang, and I got the recipe from helpers who occasionally assist with housework (BALLINESE FISH SAMBAL). Now, let’s get to the recipes, presented in no particular order. Making rendang is a meaningful experience, especially when the herbs come from Nava’s Zen, my organic urban garden.

Rendang Cooking Tips
If using chicken, remember it cooks faster now than it used to. Overcooking will make it dry and shrink, so let the rendang paste thicken before adding the chicken.

The rendang paste might look excessive at first, but it will absorb into the meat during cooking. It’s okay if the paste looks wet; avoid over-stirring to prevent the meat from breaking.

Rendang often tastes better the next day, so consider cooking it a day ahead. You can also make extra and freeze it for convenience.

Pair rendang with rice, ketupat, nasi impit, toast, or even roti canai, tosai, or idli. For parties, serve bite-sized pieces without bones to avoid a mess.

Basic Ingredients
The essential ingredients for rendang are generally consistent, but Rendang Minangkabau has its unique touches. The color of the rendang can vary depending on the ingredients used in the paste—more fresh chilies create a bright red hue, while more turmeric results in a vibrant yellow. For aroma, you can use either turmeric leaves or kaffir lime leaves.

Rendang Kambing (Goat Rendang)
Ingredients
½ kg mutton, cut into pieces
½ tbsp ginger paste
½ tbsp garlic paste
Some water
Pressure cook these ingredients together

For the Rendang Paste (Blend)
3 red chilies
4 dried red chilies
1 lemongrass stalk
1-inch fresh turmeric
1-inch galangal
4 shallots
Some water

Other Ingredients
½ cup thick coconut milk
1 star anise
1 cinnamon stick
1 dried tamarind piece
2 tbsp kerisik
1 turmeric leaf, sliced
Salt to taste

Method
Add the rendang paste, coconut milk, star anise, cinnamon, tamarind, and the residue from the pressure cooked goat. 
Simmer until thickened, then add the mutton, kerisik, and salt.
Cook until the gravy thickens, then add the turmeric leaf and turn off the heat.

Rendang Ayam Minangkabau (Minangkabau Chicken Rendang)
Ingredients
1 chicken, cut into preferred sizes and marinated with ½ tbsp dark soy sauce

For the Rendang Paste (Blend with water)
3 garlic cloves
2 lemongrass stalks
½-inch ginger
1-inch galangal
1 large red onion

Additional Ingredients
Dried red chilies (adjust spiciness to taste)
1 star anise
2 cinnamon sticks
1 bay leaf
3 cloves

Other Ingredients
2 tbsp oil
2 cups thick coconut milk (from one coconut)
2 tbsp kerisik
Salt to taste

Method
Heat oil and cook the rendang paste until the oil floats.
Add star anise, cinnamon, bay leaf, and cloves, and stir well.
Pour in coconut milk and reduce the heat to thicken the paste.
Add the marinated chicken and cook until the gravy reduces.
Add kerisik and salt, cooking until the desired consistency is reached.
Once done, turn off the heat.

Other Variations:

Rendang Kentang (Potato Rendang)
Add boiled potatoes toward the end, when the paste is thickened.

Rendang Sardine
Drain and pat dry sardines before adding. 
Optionally, lightly fry the sardines.

Vegetarian Mutton Rendang
Lightly fry vegetarian mutton made from mushrooms, or add it directly, stirring gently.

Rendang Ikan Bawal (Pomfret Fish Rendang)
Fry fish slices with turmeric and salt before adding to the reduced rendang paste.

This is the Rendang Ayam (Chicken Rendang), and the recipe is similar to that of Rendang Kambing (Goat Rendang).