Gourmet Ayam Rendang Istimewa Berempah

Prepare to elevate your Nasi Lemak experience with our "Gourmet Ayam Rendang Istimewa Berempah." This luxurious chicken rendang is a symphony of authentic Malaysian flavors, brought to life by a masterful blend of Rempah Warisan Bernam's premium spices. The robust earthiness of Rempah Warisan Bernam Chicken Curry Powder forms the backbone, deepened by the aromatic notes of Rempah Warisan Bernam Coriander Powder and the subtle warmth of Rempah Warisan Bernam Cumin Powder. A vibrant hue and fiery kick are introduced by generous amounts of Rempah Warisan Bernam Turmeric Pure and Rempah Warisan Bernam Pure Chilli Powder, creating a multi-layered taste profile that is both complex and incredibly satisfying. Each tender piece of chicken is coated in a rich, dry curry that will perfectly complement the fragrant coconut rice of your Nasi Lemak.

Gourmet Ayam Rendang Istimewa Berempah

Yields: 6-8 servings Prep time: 30 minutes Cook time: 1.5 - 2 hours

Ingredients:

For the Chicken:

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks, cut into large pieces (or boneless, skinless chicken thighs for a leaner option)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Spice Paste (Rempah):

• 15 shallots, peeled
• 8 cloves garlic, peeled
• 3-4 stalks lemongrass (serai), white part only, thinly sliced
• 2-inch piece fresh ginger, peeled and sliced
• 2-inch piece galangal (lengkuas), peeled and sliced
• 10-15 fresh red chillies (adjust to your spice preference; deseed some for less heat)
• 5 dried red chillies, soaked in hot water for 15 minutes, then drained (for extra depth and colour)
• 1/2 cup cooking oil

Rempah Warisan Bernam Spices:

• 4 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder
• 1 tablespoon Rempah Warisan Bernam Turmeric Pure

Other Ingredients:

• 500 ml thick coconut milk (santan pekat)
• 200 ml water
• 4 kaffir lime leaves, bruised
• 3-4 pieces asam keping (dried sour tamarind slices)
• 1 cup toasted grated coconut (kerisik)
• 1-2 tablespoons palm sugar (gula melaka), grated
• Salt to taste
• Fresh coriander leaves, for garnish (optional)

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Set aside.
2. Make the Spice Paste (Rempah): Combine the shallots, garlic, lemongrass, ginger, galangal, fresh red chillies, and soaked dried red chillies in a food processor or blender. Add a splash of cooking oil (from the 1/2 cup measurement) to help blend. Process until a very fine, smooth paste is formed. This may take a few minutes.
3. Sauté the Spice Paste: Heat the remaining cooking oil in a large, heavy-bottomed pot or wok over medium heat. Add the blended spice paste and sauté for 15-20 minutes, stirring frequently, until the paste darkens, becomes very fragrant, and the oil separates (pecah minyak). This slow cooking process is crucial for a flavorful rendang.
4. Add RWB Spices: Reduce heat to low. Add the 4 tablespoons Rempah Warisan Bernam Chicken Curry Powder, 2 tablespoons Rempah Warisan Bernam Pure Chilli Powder, 2 tablespoons Rempah Warisan Bernam Coriander Powder, 1 tablespoon Rempah Warisan Bernam Cumin Powder, and 1 tablespoon Rempah Warisan Bernam Turmeric Pure to the pot. Stir well and cook for another 5-7 minutes, continuing to stir to toast the dry spices and combine them thoroughly with the wet paste. The aroma will be incredible!
5. Add Chicken and Liquids: Increase heat to medium. Add the seasoned chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly seared.
6. Simmer the Rendang: Pour in the thick coconut milk and water. Add the bruised kaffir lime leaves and asam keping. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the chicken is tender, stirring occasionally to prevent sticking.
7. Add Kerisik and Finish: Uncover the pot. Stir in the toasted grated coconut (kerisik) and grated palm sugar. Continue to cook uncovered over low heat, stirring frequently, for another 30-45 minutes. The sauce will gradually thicken and reduce, coating the chicken beautifully. The rendang is ready when most of the liquid has evaporated, the chicken is extremely tender, and the texture is dry but succulent, with oil glistening on the surface.
8. Season and Serve: Taste and adjust seasoning with salt as needed. Remove the kaffir lime leaves and asam keping before serving, if desired.
9. Garnish and Enjoy: Garnish with fresh coriander leaves, if using. Serve hot alongside your authentic Nasi Lemak for a truly gourmet Malaysian feast!

This recipe features our heritage collection:

Chicken Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder