Chicken rendang | rendang ayam | how to make your own rendang spice paste at home

Rendang refers to the cooking process of making a spicy curry by caramelizing the meat using coconut milk until it's dry with a combination of aromatic spices. It originates in Minangkabau in West Sumatra. It's thought to have been influenced by the northern Indian migrants during the spice trade in the early 14th century. The taste and flavour have changed over time and adapted locally in countries like Malaysia, Singapore and the Philippines, with different versions. In this video, I am sharing my family version, which by no means is the original version. I used fewer chillies and my version is somewhere between a wet and dry curry. I will show you how to make your own rendang spice paste in your own kitchen using the traditional method of mortar and pestle, and how to cook the rendang making use of chicken. A simpler version of chicken rendang or in Malay, we call it "rendang ayam".
This rendang chicken matches well with my Nyonya fried rice, • How to use leftover ri...
Timecodes:
0:00 Intro
1:15 What is rendang?
2:33 Learn the ingredients to make this chicken rendang
5:34 Learn how to make your own chicken rendang spice paste at home or rempah?
9:28 Learn how to cook and make my family version of chicken rendang
11:45 Learn how to dry toast the desiccated coconut for making chicken rendang
13:23 Taste and plate the chicken rendang
Website: www.foodtripwithvictor.com/re...
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[@Santhoshiniweerasinghe]

Wow super fantastic yummy amazing recipe Thank U so much Dear 🙏👍👌🤩😋🤗

[@foodtripwithvictor]

Thank you ☺️

[@MsGerda2011]

Thanks Victor, beautiful recipe. Rendang is one of my favourites too. Do you happen to have a good recipe for Sambal Ikan Bilis? I love your recipes.

[@foodtripwithvictor]

Thanks. I don’t have sambal Ilan billis recipe. I have seen others doing it. You need to fry the raw ikan billis first in either a dry wok or little oil on low-medium heat until they’re dried and crispy. Let the cool down. Make your sambal paste and let cool down. Then add your fried ikan billis and gently toss and mix with the sambal paste. I’m just imagining this in my mind as I typed to you. Cheers, Victor

[@littleflower8182]

Tried this out today,used lemon zest instead of lemongrass.Turned out delicious.You explained everything so beautifully. Love from India ❤

[@foodtripwithvictor]

Thank you 🙏..nice tip to let me and my viewers know that they can use lemon zest instead of lemongrass if they don’t have lemongrass. Cheers, Victor

[@atageldin1]

Me too, i love the smell of the coconut.

[@ribecola]

this looks amazing Victor! you filmed it so well too, so easy to follow! always love your enthusiasm, can't wait to try this one sometime 😄

[@foodtripwithvictor]

@Sarah Lim…thank you! I am glad you like this video and recipe. Let me know if you try out this recipe and whether you will change anything to suit your own taste. Cheers, Victor

[@jaredhee4194]

looks so yummy

[@foodtripwithvictor]

Thanks @Jared Hee…I am glad you think so 🙏😊..I will certainly keep it up. Cheers, Victor

[@kukuhikal7860]

Terima kasih boss Victor.. Last I Cuba masak ur recipe curry nyonya kapitan very good taste.. I try also try rendang ayam also very good taste.. My all family happy... I'm from tg bungah penang

[@foodtripwithvictor]

Sama-sama welcome…I’m happy you’ve tried saya punya recipes and beritahu I 😊 Cheers, Victor

[@alinalxyzmaya]

Wow, Rendang. There are so many variations and styles of Rendang in Malaysia and Indonesia, not to mention individual homes. To me, I really enjoy all the differences. Looking at your family version of Rendang, I know it is delicious. I wonder if the Australians love your Rendang?

[@foodtripwithvictor]

Hi @Syed Barakbah…thanks. I haven’t had a rendang I didn’t like. The Indonesian’s Padang food beef rendang dry version is one of my favorite. But when I cooked myself, I like the gravy to go with rice or even noodle 😋. Well..I do hope my Aussie viewers like my rendang. I haven’t met anyone who has tried rendang and not like it. But that doesn’t mean I won’t get a thumb’s down for this video. Down to personal preference and taste. Cheers, Victor

[@judyh3017]

Rendang is one of my favorites. Your video is very clear and thorough. Would love to be able to make this dish. Yum! 🌺

[@foodtripwithvictor]

Thank you @judy h…glad to hear it. Cheers, Victor

[@sbpriyanthi6730]

I miss malay cookng ever since i left my employer of singapore ..

[@foodtripwithvictor]

@sb priyanthi..hope there’s another opportunity for you to come back to Singapore or Malaysia to eat our local food again. Cheers, Victor

[@janedoe-pu6kq]

Going to have to try that!

[@foodtripwithvictor]

Hi @jane doe..thanks..hope you enjoy trying out the recipe. Cheers, Victor

[@haiyunhuang2491]

Hey Victor Cool, I ❤your cooking’s , “Rendang Chicken “! Thanks for your help!❤❤

[@foodtripwithvictor]

You’re very welcome 🙏 thanks @Haiyun Huang

[@sangramchavan4816]

Beautiful victor sir, ❤️❤️❤️

[@foodtripwithvictor]

Thank you 🙏 😊

[@TheGuitarSpaSingapore]

You made me hungry at 11pm in singapore

[@foodtripwithvictor]

🤣😋…midnight snack! Hope you are well in Singapore. Cheers, Victor

[@limhelena7143]

Hi Victor, thank you so much for your family chicken rendang recipe. Your video illustrations are so interesting and your step by step explanation throughout each segment of the preparation and the cooking process are easy to follow and rather motivating . Yesterday i cooked this recipe and my family enjoyed it very much . My family does not take too spicy food and great to have your recipe that is less spicy too. I have also tried your family traditional chix curry kapitan recipe and it was a real delight for the whole family to feast on it again for the second time . Thank you so much for your sharing. God bless you and your family.

[@foodtripwithvictor]

Thank you @Lim Helena for leaving me such a wonderful comment and feedback on two of my chicken curry recipes. I am so grateful that you’ve tired them and your family enjoyed both the dishes. Cheers, Victor

[@durarara911]

Is there a link to the measurements of those ingredients? I wanna make it, but I couldn't find it on your website.

[@foodtripwithvictor]

Hi..Not all my cooking videos has a written recipe on my website. In this video, if you fast track to time segment 2.33 you will see all the ingredients I used in this recipe.

[@emeraldgarnet7330]

Thanks for sharing your recipe for chicken rendang. Correct me if I am wrong, in your Satay sauce video, you showed us the French shallots as a huge , brown not so round shape , whereas in this video the French shallots look like small red onions, typically like what you get in Asia, except it looks tiny bit bigger.

[@foodtripwithvictor]

Hi @emerald garnet…I use the French shallots and Asian shallots interchangeably depending on where I was and which variety I could get at the time, and what I have in stock at home. My preference is the Asian shallots but this is not commonly available in most western cities. The Asian shallots is round in shape like the variety I used in this video, which I got it wrong when I said it is French shallots. Asian shallots are slightly smaller in Asia. The characteristics are the same. Round with crimson red skin. Whereas the french shallots have brown skin and slightly elongated like the one I showed in my Satay sauce video. Thanks for picking this up. Cheers, Victor

[@reichhopprivatwatch1406]

thanks

[@foodtripwithvictor]

Welcome 😊

[@rowenacruz5279]

Will try your chicken rendang and will send you how it turns out.

[@foodtripwithvictor]

Thanks @Rowena Cruz ..hopefully it works for you. Cheers Victor

[@smokyrene7093]

Hii Victor, evening try looking through all the videos can't find penang assam laska plssss me craving for it can u do a video of tht also if have can send me the link hahahha me can't find lei hahahha many tks Victor ... take care and GB ..🤩😛😋

[@photomypets5807]

My lao bu said wan the samba or rampa eat nice, must use 'cheng ku' . So my job is doing this hahaha 🤣 bila cook ur asam hu , coz I stay Butterworth we eat asam hu is like asam laksa style. No like nyonya style, I think mind land n Butterworth still a lot different in food

[@foodtripwithvictor]

Oh yes…even Butterworth is part of Penang state, the food is quite different. Even Bukit Mertajam. I definitely would like to explore and learn more of the mainland side of Penang food 😊😋

[@atageldin1]

What is the dark caramel sauce??????????

[@foodtripwithvictor]

It’s like a sweet soy sauce, not salty as a normal soy sauce, and adds colour to the dish.

[@alexander1982miller]

I don't like to overcook food. Is there a benefit to it?

[@foodtripwithvictor]

Hi @Alex Miller…to cook a curry, we normally take time to cook to get the best flavours from the different spices, and the meat will become more tender and soft. It’s not rapid boiling but simmering to infuse all the flavours. However, if you don’t want to cook your meat too long, you could always stop the cooking process once you know the meat has cooked through properly. Cheers, Victor

[@alexander1982miller]

@@foodtripwithvictor cuz I know the more you cook something the less nutritious it is isn't it? Also, I hope you try cooking with drinking water. I only use drinking water.

[@sitisarpina9062]

If it is leafy vegetables or the likes, sure you will loose its nutritions if cooked for a long time. There is no leafy vegetable here, the kaffir lime or tumeric leaves used in rendang is for flavour and never consumed as main vegetable in any cooking throughout Sout east asia where it originated @Alex Miller

[@foodtripwithvictor]

@@sitisarpina9062 thanks for adding your cooking knowledge and feedback for Alex.

[@mohdkhushairimohdrejab1616]

I like to add more chillies and shallots. And I add candle nut, and gula melaka too. At the end I will add turmeric leaves to make it more fragrant.

[@foodtripwithvictor]

@Mohd Khushairi Mohd Rejab…that sounds really nice. Thanks for sharing what you will do differently by adding the extra ingredients to make your rendang spicier, more flavoursome and more fragrant with the turmeric leaves. Yummy! Cheers, Victor