fbpx

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

RENDANG CHICKEN

INGREDIENTS

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)

 

METHOD

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.

 

SPICE BLEND

INGREDIENTS

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

 

METHOD

Blend together all ingredients in a KENWOOD food processor to form paste, keep aside until ready to use.

 

VEGETABLE ACAR

INGREDIENTS

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

 

METHOD

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.

 

TO ASSEMBLE

INGREDIENTS

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

 

GARNISH

chili sauce

kerisik

 

METHOD

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

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Is Dim Sum Actually Healthy?

Nothing fills out a big night like a thousand tiny dim sums – it may just be the ultimate Asian comfort food. And with its bite-sized portions, high protein, low-carb ingredients and reliance on steam cooking, dim sum certainly seems healthier than other comfort foods like fried chicken and ramen. But are you really making a healthier choice if you opt for a night at your favourite dim sum joint over Pizza Hut or KFC? First off, the question, “Is …

Spinach Fatayer

Spinach Fatayers, or spinach stuffed pies, are triangular little savoury pastries that are a beloved Lebanese treat. Light, delicious and healthy, these treats are the perfect pre-meal snack that can be easily whipped up to whet any appetite.

Discovering the Torch Ginger Flower

If you stumble across a torch ginger plant, you’ll soon find yourself staring into an exotic and beautiful pink flower – one that is synonymous with Malay and Nyonya (Peranakan) dishes. The torch ginger can grow up to 20 feet in height, and the flowers (bunga kantan in Malay) are buds that appear at the end of tall, straight stalks that can be 5 feet long. The name derives from its appearance: when the plant or flower is young, it looks like a flaming …

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