Despite what you heard on that famous UK cooking show, “crispy” is not often associated with a rendang dish, but here we manage to create our own version of chicken roulade which is marinated with homemade rendang paste and then baked until crispy and golden on the skins. The key to this recipe is to start with an intense rendang paste that is made from slow-cooked Asian spices, dried coconut flakes and coconut sugar.
Serves three person | By Chef Syafiq Sharom
1 portion rendang spice blend (recipe follows)
1 cinnamon stick
1 star anise
50 gram oil
500 ml thick coconut milk
3 tumeric leaves, thinly sliced
3 kaffir lime leaves, thinly sliced
50 gram ready to use kerisik
salt to taste
50 gram gula Melaka
20 gram brown sugar
3 boneless chicken thighs
salt and white pepper (for marination)
1. In a heavy bottom saucepan, add oil and sauté spice blend with cinnamon stick and star anise till fragrant. Add coconut milk and stir over medium heat and bring to a boil.
2. Reduce heat and cook until the gravy thickens. Add kerisik, turmeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the gravy is reduced to 1/4 of the original weight.
3. Marinate each chicken thigh with 2 tsp of salt, 2 tsp of white pepper and 1 tbsp of rendang paste, roll the thighs into roulades using aluminum foil. To maintain the shape well, simply twist both ends of the foil tightly, keep the roulades in the chiller overnight.
4. Preheat an oven to 160 degrees Celsius for 15 minutes and bake the roulades for 30 minutes until cooked. Keep the oven on but increase the temperature to 200 degrees Celsius and switch to the function with top heat only.
5. Once the roulades are cooked through, remove the foil entirely to expose the skins, place the roulade back into the oven on a rack with a pan inserted below. (This is to collect any drippings from the roulades that will eventually cause burnt stains on your oven base.)
6. Bake for another 15 – 20 minutes for the skin to crisps and brown. Once the roulades are golden brown, remove and let rest for 5 minutes before serving.
30 gram dried chilies, soaked in hot water to soften and discard seeds
300 gram shallots, peeled and sliced
4 cloves garlic, peeled and sliced
5 cm ginger, peeled and sliced
4 stalks lemongrass, diced
2 cm galangal, peeled and diced
2 cm turmeric root, peeled and diced
30 gram caster sugar
Blend together all ingredients in a KENWOOD food processor to form paste, keep aside until ready to use.
80 gram carrot, julienned
60 gram onion, sliced
90 gram cucumber, sliced thinly and cut to four parts
90 gram pineapple, julienned
3 tbsp white vinegar
5 gram salt & pepper
10 gram Sugar
1. In a small bowl, put all the vegetables and add in the vinegar, salt & pepper and sugar.
2. Mix all the vegetables until mix well and chill it for 30 minutes.
3 medium blocks of cooked nasi himpit (made from ready to cook nasi himpit)
60 gram ready to use serunding
3 cooked chicken roulades
40 gram vegetable acar
1. On a clean plate, sliced nasi himpit to half and arrange them side by side to form a rectangle base.
2. Slice the roulades and arrange them over the nasi himpit.
3. Spoon some vegetable acar on either side of the nasi himpit and sprinkle with serunding and kerisik. Place a circular blob of chili sauce on the plate next to the roulade and use the back of a spoon to drag through the sauce to form a comet pattern.
4. Serve warm.
5. Repeat this step with the other two roulades.