Rendang Perak with Lemang – 仁當雞竹筒饭

Lemang, or bamboo rice, is made from a mixture of glutinous rice, coconut milk and salt, usually cooked in hollowed out bamboo sticks lined with banana leaves. We found a way to cook this traditional dish in your modern oven without the bamboo stick, but still having the rice take in the wonderful scent from the banana leaves.

Pair the lemang with rendang perak, and revel in the moment as the light fragrance of the lemang mingles with the rich flavours of the rendang perak to give off a yummylicious experience that is not cloying and keeps your guests coming back for more.

Increase the amounts based on the same proportions, and you can make batches of aromatic rempah for your scrumptious Hari Raya spread. 

To all our Muslim readers, Selamat Hari Raya Aidilfitri, and we hope you enjoy this recipe! Let us know how your dish turns out, or even better, tell us about your cooking tips to make this dish even more sedap!

#themeatmensg #simple #delicious

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  • Servings: 6

  • Time: 2 hr 30 mins

  • Skill: Intermediate

Ingredients:

    Rendang Perak:

    1. 1 chicken (cut into bite sized)

    2. 2 stalks lemongrass (bruised)

    3. 400ml coconut milk

    4. 1 turmeric leaf

    5. 2 tsp gula Melaka

    6. ½ tbsp salt

    7. 200g grated coconut

    8. 2 calamansi limes

    9. 2 turmeric leaves

    10. 3 kaffir lime leaves

    11. 100ml oil

    Rempah:

    1. 150g fresh red chillies

    2. 20g galangal

    3. 125g shallots

    4. 25g garlic

    5. 10g turmeric

    Lemang:

    1. 500g glutinous rice

    2. 450ml coconut milk

    3. 1 tsp salt

    4. 1 tbsp sugar

    5. Banana leaves

    6. Aluminium foil

    Rendang:

    1. Fry 200g grated coconut until golden brown. Pound it until it forms a paste and the oil separates from the solid. This is called kerisik. Set aside.

    2. Blend 150g fresh red chillies, 20g galangal, 125g shallots, 25g garlic, 10g turmeric and 50ml oil until it forms a fine paste.

    3. Heat up 50ml oil. Fry 2 bruised lemongrass until fragrant.

    4. Add in rempah and fry until the oil floats up from the paste.

    5. Add in 400ml coconut milk, 2 turmeric leaves and 3 lime leaves.

    6. Simmer the gravy until thickened.

    7. Add in chicken, the pounded coconut paste (kerisik) 2 tsp gula Melaka and ½ tbsp salt.

    8. Simmer for 25 minutes until chicken is cooked.

    9. Squeeze in juice from 2 calamansi.

    10. Dish out and serve with lemang.

    Lemang:

    1. Clean banana leaves. Run it through on the stove top flame to soften the leaves. Set aside.

    2. Wash 500g glutinous rice until the water runs clear. Drain.

    3. In a steaming plate, place the drained glutinous rice in it.

    4. Add in 450ml coconut milk, 1 tsp salt and 1 tbsp sugar. Stir.

    5. In a steamer, steam the glutinous rice mixture for 20 minutes.

    6. Stir it at 10 minute intervals until the glutinous rice is cook.

    7. Remove and fluff up the glutinous rice.

    8. When it is warm enough to handle, shape and roll the steamed glutinous tightly on a cling film. Compress the rice as you are shaping it into a log.

    9. Once the log shape is achieved, remove the cling film. Wrap the the glutinous rice with the banana leaves.

    10. And wrap it with aluminium foil.

    11. Steam the rice for 20 minutes.

    12. Transfer to an an oven, Bake at 180C for 20 minutes.

    13. Cool down before slicing.

    14. Serve with Rendang Perak.