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Sunday, 16 April 2017

NONYA RENDANG CHICKEN


Nonya Dishes are my favourite
Many times I gave up the idea of cooking these dishes
because of the tedious preparation

However, I still need to roll up my sleeves and start cooking
because good Nonya food are hard to come by. 

I would like to express my thanks to 
Soon Kowmin for sharing this recipe



Nonya Rendang Chicken
1/2 kampong chicken. chopped large pieces
5g old ginger
10g turmeric (I replaced with 1/2 tsp turmeric powder)
5 shallots
3 slices galangal/lengkuas
3 lemon grass, smashed
1.5 Tbsp curry powder+1 Tbsp water
125g coconut milk
80g water

To enhance the aroma:
few daun limau purut, shredded
1/2 daun kunyit, shredded
2-3 Tbsp kerisik, fried dry 

1. blend ginger, turmeric, shallots & galangal to a paste
2. Heat 2-3 Tbsp oil in a wok & fry paste until fragrant
3. add curry powder paste & lemon grass, continue frying
4. add chicken & fry until chicken meat starts to shrink
5. add coconut milk & water, leave to simmer until cooked
6. add shredded leaves (B) for added fragrance
7. enjoy

 I appreciate my friends out there, especially Jenny Lim & Sharon Rachel Quah 
giving valuable advice on how to improve the dish,
bringing the aroma to the next level. 
I welcome your comments and goodwill. 
Once again, thank you very much.

6 comments:

Elvis Ong from Facebook said...

Of all the food curry is my favourites. I almost live without it. I have been to every places selling curries in Ipoh cause I love spices. Love Elvis Ong.

Heidi Lee from Facebook said...

All your food looks yummy...sigh..how to order n have the joy n pleasure to taste them? Ipoh..so far...πŸ™ƒ

Katie Foong: Thank you. The joy of cooking & the pleasure of tasting can definitely be yours when you roll up your sleeves and sweat in the kitchen, haha! It is my pleasure to share, and joy to see you all enjoying the dishes.

Jenny Lim from Facebook said...

Tq for sharing with us this recipe. I will try it out instead of buying ready prepared curry paste.

Katie Foong: This is indeed an easy recipe & I am sure you will not use curry paste anymore.

Jenny Lim from Facebook said...


Katie, this is my chicken curry using your recipe. Like the colour. I think my galangal and Kunyit are a bit on the young side. I feel that it is not as 'fragrant 'as it should be! TQ for your recipe.

Jenny Lim Just cooked it this morning. Going to enjoy eating it now..........with bread! :)

Katie Foong: Great! It looks yummy, enjoy

Jenny Lim: My hubby went out and came home with roti canal! How timely! Bless him!
I enjoyed my curry with roti canal instead of bread!

Sharon Rachel Quah from Facebook said...

Adding shredded daun limau purut, daun kunyit and kerisik is a must to complete the rendang... Otherwise it would just be curry chicken

Katie Foong: Thank you for sharing.

Jenny Lim from Facebook said...

I was actually going to add kerisik...store bought....but it did not smell very good. I threw it away! I forgot the daun limau purut which is available from my garden! My pot of daun kunyit died. The chicken curry still tasted good. Will improve on it next round.

Katie Foong: Yes, if you need to just as Sharon Rachel Quah has said. It is great to share our views and knowledge, thank you.

Sharon Rachel Quah: I always make kerisik from scratch. Adding a little daun limau purut to it brings the aroma to the next level.
Once it's completely cool down. I just pack balance unused kerisik in ziplock bag and put it in freezer. It'll keep for a good 6months πŸ˜€

Katie Foong: Sharon Rachel Quah Thank you for sharing.