Miriam SpiceTraveller

In search for another Malaysian main meal (check this similar Malaysian spicy chicken dish) i came across Rendang. I never prepared it nor tried it myself before. Not specific to Malaysia, but also traditional in Singapore, Thailand, Indonesia. Rendang roots come from  the Indonesian ethnic group - Minangkabau. Rendang is often prepared during various festive occasions. Here is a quick and easy Malaysian version for this lovely dish. 


1.   Put desiccated coconut in a pan without oil and dry fry for a few minutes, until slightly yellow. Stir all the time. Leave on the side.

2.   Blend together all sauce ingredients. Add oil to a medium size pot and then add the blended mixture.Fry for about 5 minutes then add chicken pieces cut into small pieces and fry for additional 2-3 minutes. 

3.   Pour about 400ml hot stock, add coconut milk, d coconut, soya sauce, sugar, tomato concentrate, spices ( only half of the coriander), mix well and leave to cook on a low heat for about 30 minutes. Stir occasionally so it doesn't stick tot he bottom of the pan. The liquid has to completely evaporate so you get a very thick sauce. When done add the rest of the chopped coriander and mix well. 

4.   Serve with rice or try this yummy fragrant rice with pineapple



  • 2 chicken breast
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp light soya sauce
  • 250ml coconut milk
  • 2 Tbsp desiccated oconut
  • 2 Tsp tomato concentrate
  • 1 stock cube (chicken or veg)
  • oil
  • salt


  • 1 red pepper
  • 1 onion
  • 3 cloves of garlic
  • 1 small piece of ginger
  • 1 lemongrass
  • 1-2 chilli pepper


  • 3 Tbsp coriander leaves
  • 1 Tbs turmeric
  • 1 Tsp cumin