Crispy Rendang Chicken Roulade with Lontong and Acar

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

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



chili sauce




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.


Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest




Purple Sweet Potato Ondeh Ondeh

Bite into these Ondeh Ondeh and enjoy a burst of goodness in your mouth! This recipe is contributed by passionate Home cook Hedy over at Share Food. Home cook Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. Hence, she started her Instagram account #Chefanista to share her heirloom recipes! You can read the full story here.

Is Bubble Tea Healthy?

We hate to burst your bubble, but bubble tea is not really healthy. Don’t get us wrong, we love bubble tea (for those living under a rock: cold, often flavoured tea filled with tapioca balls, a.k.a. “pearls” or “bobas”). It’s delicious and fun and you should totally drink it sometimes. It just isn’t particularly good for you. At best it breaks even, nutritionally speaking. At worst, it’s a sugar-load dessert drink. Let’s take the standard drink of popular bubble tea …

Surabaya Cake

In Surabaya, spiku Surabaya refers to a three-layered cake, prepared using a different technique. Two batter mixes are prepared, one with naturally produced yellow colour, the other mixed with cocoa powder to produce a dark brown colour. The batter mixes are poured into two different baking tin and baked in the oven. To assemble, the cake is layered on top of the other with a thin layer of fruit jam in between.

Share on facebook
Share on twitter
Share on google
Share on pinterest