Greetings, culinary adventurers! DVC-Ri here, your guide to the rich tapestry of Malaysian flavors. Today, we delve into the heart of Rempah Warisan Bernam's legacy with a spice that embodies tradition and versatility: Chicken Curry Powder (The Green Label). This isn't just a curry powder; it's a heritage blend, a testament to generations of expertise, capturing the vibrant essence of Malaysia's lush landscapes and the warmth of its kitchens. The Green Label symbolizes freshness, balance, and an inherent ability to elevate any dish, from humble chicken to the most majestic goat. It's a secret passed down, now yours to wield, transforming simple ingredients into extraordinary feasts. Prepare to create a dish that sings with a blend of robust flavors and aromatic grace!
Kambing Rendang Hijau (Green Label Goat Rendang)
This gourmet Rendang takes the rich, gamey notes of goat meat and marries them with the complex, aromatic profile of Rempah Warisan Bernam's Green Label Chicken Curry Powder. The result is a deeply satisfying, fragrant, and tender dish, perfect for celebratory meals.
Yields: 6-8 servings Prep time: 30 minutes Cook time: 2.5 - 3 hours
Ingredients:
For the Goat:
- 1.5 kg goat meat (kambing), preferably shoulder or leg, cut into 5-6 cm cubes
- 2 tbsp tamarind pulp, mixed with 1/2 cup warm water, strained for juice
- 1 tbsp salt, or to taste
- 1 tsp sugar, or to taste
- 400 ml thick coconut milk (santan pekat)
- 200 ml thin coconut milk (santan cair)
- 2-3 kaffir lime leaves, torn
- 2 lemongrass stalks, bruised
- 1 turmeric leaf, finely sliced (optional, for aroma)
- 4-5 tbsp cooking oil
For the Spice Paste (Blended):
- 10 shallots, peeled
- 5 cloves garlic, peeled
- 3-inch fresh ginger, peeled
- 2-inch galangal, peeled
- 5-7 fresh red chillies (adjust to spice preference)
- 5 fresh green chillies (for colour and freshness)
- 2 lemongrass stalks (white part only), sliced
- 5 candlenuts, toasted (or 10 raw almonds)
- 3 tbsp Rempah Warisan Bernam Chicken Curry Powder (The Green Label)
- 1 tsp Rempah Warisan Bernam Turmeric Pure (The Yellow Label) (optional, for deeper color)
Instructions:
- Prepare the Spice Paste: Combine all ingredients for the spice paste in a blender or food processor with a little oil or water until a smooth, thick paste is formed.
- Sauté the Paste: Heat 4-5 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the blended spice paste and sauté, stirring constantly, for 10-15 minutes until fragrant and the oil separates (pecah minyak). This crucial step develops the full flavor of the spices.
- Brown the Meat: Add the goat meat to the pot and stir well to coat every piece with the aromatic spice paste. Cook for about 10-15 minutes, stirring occasionally, until the meat is lightly browned on all sides.
- Simmer with Liquids: Pour in the thin coconut milk, tamarind juice, and bruised lemongrass stalks. Bring to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the goat meat is about halfway tender. Stir occasionally to prevent sticking.
- Add Thick Coconut Milk and Seasoning: Once the meat is semi-tender, add the thick coconut milk, torn kaffir lime leaves, sliced turmeric leaf (if using), salt, and sugar. Stir gently to combine.
- Reduce to Rendang: Continue to simmer on low heat, uncovered, stirring more frequently as the liquid reduces. This process can take another 1 to 1.5 hours. The goal is for the sauce to thicken considerably, coat the meat, and almost dry out, with the oil separating beautifully. The texture should be rich, almost pasty, and the meat exceptionally tender.
- Final Adjustment: Taste and adjust seasoning if necessary. The Rendang should be a perfect balance of savory, spicy, and slightly sweet with an earthy undertone from the Rempah Warisan Bernam Chicken Curry Powder.
- Serve: Remove the bruised lemongrass and kaffir lime leaves before serving. Garnish with fresh herbs if desired.
Serve your exquisite Kambing Rendang Hijau with fluffy white rice, ketupat, lemang, or roti canai for an unforgettable gourmet experience. Enjoy the taste of true Malaysian heritage!
This recipe features our heritage blend:
Chicken Curry Powder