Monday March 14, 2011
The classic rendang
CLASSIC Malay cuisine is all about long and slow cooking, in addition to the use of preserved and dried ingredients. It is also very aromatic depending on the use of basic flavouring ingredients.
The key ingredient in most Malay dishes is rempah or spice paste. Rempah is made by grinding fresh and/or dried spices and herbs to form spice paste which is then sauteed in peanut oil to bring out the aroma.
Malay dishes can be more or less distinguished by several styles of cooking: Masak Lemak (coconut), Masak Pedas (sambal, hot chilli), Masak Assam (tamarind), Masak Merah (tomato-chilli), Masak Hitam (dark-sweet soy sauce) and Masak Assam Pedas (tamarind and sambal, hot chilli).
These basic styles of cooking can be applied to a variety of food from meat, poultry and vegetables to all kinds of seafood and fish.
Rendang is a popular dish among the Malays and is cooked Masak Lemak style. Rendang is the local word for wok, and in this case, it refers to a dish that is cooked for a long time on low heat.
The Malays cook rendang in a kuali or wok as the ingredients need to be constantly stirred or turned over to ensure they are cooked properly.
There are many variations of the rendang – known as the Rendang Asli which is usually prepared using beef or chicken during festive and other special occasions.
One example is the popular Chicken Rendang. Here are three different rendang from the states of Perak, Selangor and Negeri Sembilan. These classic rendang recipes are prepared using key ingredients used in Malay cuisine and come with simple instructions.
Rendang Ayam Klasik Perak
Rendang Ayam Klasik Selangor
Rendang Ayam Klasik Negeri Sembilan