In the Kitchen

Rendang Ayam Klasik Negeri Sembilan

Rendang Ayam Klasik Negeri Sembilan


Less than half hour


More than 1 hour


10 servings



    • 1.2 - 1.6kg old chicken (ayam telor), one cut into 12 pieces
    • 120g shallot, peeled and blended
    • 50g garlic, peeled and blended
    • 60g dried chilli. soaked, boiled, blended
    • 20g bird?s eye chilli, blended
    • 20g old ginger, peeled and blended
    • 30g galangal, peeled and blended
    • 20g lemongrass, cut 3in, blended
    • 5g fresh turmeric, peeled and blended
    • 2 pcs turmeric leaf, sliced thinly
    • 120g grated coconut (kerisik), fried
    • 1 litre freshly squeezed coconut milk
    • rock salt (garam kasar) to taste


    Marinate chicken with salt, shallot, garlic and all ground ingredients for 20 minutes.

    Boil coconut milk in a wok, add in marinated chicken and turmeric leaf. Then let it simmer for 45 minutes.

    Season with rock salt.

    Lastly, add in the kerisik and cook until the gravy thickens.

    Note (measurement spoon):
    1 tsp (full) - 5g
    1 tbsp (full) - 10g
    1 tbsp - 15ml

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