Rendang Perak with Lemang

Mains
Poultry
Rice

Easy Level:

Slightly less easy

Cook Time:

2 Hrs 30 Mins

Servings:

6

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

Ingredients

Adjust Servings
US / Metric
0.00
chicken (cut into bite sized)
0.00
chicken (cut into bite sized)
0.00
stalks
stalks
lemongrass (bruised)
0.00
stalks
stalks
lemongrass (bruised)
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut milk
0.00
turmeric leaf
0.00
turmeric leaf
0.00
tsp
tsp
gula Melaka
0.00
tsp
tsp
gula Melaka
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
g
g
grated coconut
0.00
g
g
grated coconut
0.00
calamansi limes
0.00
calamansi limes
0.00
turmeric leaves
0.00
turmeric leaves
0.00
kaffir lime leaves
0.00
kaffir lime leaves
0.00
ml
ml
oil
0.00
ml
ml
oil
0.00
g
g
fresh red chillies
0.00
g
g
fresh red chillies
0.00
g
g
galangal
0.00
g
g
galangal
0.00
g
g
shallots
0.00
g
g
shallots
0.00
g
g
garlic
0.00
g
g
garlic
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
glutinous rice
0.00
g
g
glutinous rice
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut milk
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
Banana leaves
0.00
Banana leaves
0.00
Aluminium foil
0.00
Aluminium foil

Rendang Perak:

Steps

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.
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.
Mark as completed

2

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

3

Heat up 50ml oil. Fry 2 bruised lemongrass until fragrant.
Heat up 50ml oil. Fry 2 bruised lemongrass until fragrant.
Mark as completed

4

Add in rempah and fry until the oil floats up from the paste.
Add in rempah and fry until the oil floats up from the paste.
Mark as completed

5

Add in 400ml coconut milk, 2 turmeric leaves and 3 lime leaves.
Add in 400ml coconut milk, 2 turmeric leaves and 3 lime leaves.
Mark as completed

6

Simmer the gravy until thickened.
Simmer the gravy until thickened.
Mark as completed

7

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

8

Simmer for 25 minutes until chicken is cooked.
Simmer for 25 minutes until chicken is cooked.
Mark as completed

9

Squeeze in juice from 2 calamansi.
Squeeze in juice from 2 calamansi.
Mark as completed

10

Dish out and serve with lemang.
Dish out and serve with lemang.
Mark as completed

11

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

12

Wash 500g glutinous rice until the water runs clear. Drain.
Wash 500g glutinous rice until the water runs clear. Drain.
Mark as completed

13

In a steaming plate, place the drained glutinous rice in it.
In a steaming plate, place the drained glutinous rice in it.
Mark as completed

14

Add in 450ml coconut milk, 1 tsp salt and 1 tbsp sugar. Stir.
Add in 450ml coconut milk, 1 tsp salt and 1 tbsp sugar. Stir.
Mark as completed

15

In a steamer, steam the glutinous rice mixture for 20 minutes.
In a steamer, steam the glutinous rice mixture for 20 minutes.
Mark as completed

16

Stir it at 10 minute intervals until the glutinous rice is cook.
Stir it at 10 minute intervals until the glutinous rice is cook.
Mark as completed

17

Remove and fluff up the glutinous rice.
Remove and fluff up the glutinous rice.
Mark as completed

18

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.
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.
Mark as completed

19

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

20

And wrap it with aluminium foil.
And wrap it with aluminium foil.
Mark as completed

21

Steam the rice for 20 minutes.
Steam the rice for 20 minutes.
Mark as completed

22

Transfer to an an oven, Bake at 180C for 20 minutes.
Transfer to an an oven, Bake at 180C for 20 minutes.
Mark as completed

23

Cool down before slicing.
Cool down before slicing.
Mark as completed

24

Serve with Rendang Perak.
Serve with Rendang Perak.
Mark as completed

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