This chicken rendang served with turmeric rice is a popular Indonesian dish which many Singaporeans enjoy. Use our simple recipe to recreate the dish anytime at home.
- 100 g Dancing Chef Padang Rendang Paste
- 450 g chicken, beef or mutton
- 200 ml water
- 150 ml coconut milk
- 1 stalk lemongrass
- 3 pieces kaffir lime leaves
- 1 tbsp desiccated coconut, finely ground
- 2 pieces of Indonesian bay (salam) leaves
- 100 g Dancing Chef Hainanese Chicken Rice paste
- 3 cups uncooked rice
- ½ tsp turmeric powder
- 3 green cardamom seeds
- 3 cloves
- 1 small cinnamon stick
- 700 ml water, or amount for 3 cups of rice
- 1 tbsp butter
Marinate meat with 50 g Dancing Chef Padang Rendang Paste for 30 mins.
Mix remaining Dancing Chef Padang Rendang Paste, water, coconut milk, lemongrass, kaffir lime leaves and salam leaves in a pot, and bring to a boil.
Add meat and simmer until tender, and sauce thickens. Add more water if cooking beef or mutton.
Wash rice, and add Dancing Chef Hainanese Chicken Rice paste, turmeric powder, cardamom seeds, cloves, cinnamon stick, butter and water to rice cooker. Stir well and cook.
Serve rendang with rice.
DOMESTIC DIVA TIPS: Many of us have fond memories of rendang whipped up by our mums and grandmothers. The dry simmered curry, with rich flavours of herbs, spices and coconut milk, is a standout dish in West Sumatran cuisine.
Though rendang can be time-consuming to make from scratch, it can also be whipped up easily at home, with the help of Dancing Chef Padang Rendang Paste. Packed with the wonderful flavour of the spicy dish we know and love, it’s a quick way to satisfy your rendang craving. Simply chop a few fresh ingredients to add to the paste, and cook with the meat of your choice for a complete meal.
Like other Dancing Chef cooking pastes, it does not contain any artificial colouring, preservatives or MSG, making it a healthier choice for family meals.
CHEF’S TIPS: For a twist on the traditional nasi kunyit, use glutinous rice instead of long-grain or jasmine rice. For a dairy-free, healthier curry, use cashew or almond paste instead of coconut milk. Soak your cashews or skinned almonds in hot water for an hour, then pop them in the blender with some water. The paste will give your curry a creamy texture, with less fat.