Project Description

MALAY CHICKEN
AND EGGPLANT RENDANG

OUR FAVOURITE

4

10 min

20 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Malay spice
  • 500 g Chicken thigh, chopped
  • 1 eggplant, cubed
  • 1 onion, chopped
  • 2 tsp kecap manis*
  • 2 tbsp white vinegar
  • 1 tsp brown sugar
  • 400 ml coconut milk

HOW TO MAKE

Sauté onion, 5 min. Add spice, sauté 1 min.

Add chicken and eggplant sauté, 5 min.

Mix vinegar, sugar and kecap manis with coconut milk and add to dish. Cover and simmer 20 min.

HOW TO SERVE

Serve with steamed rice, pineapple and cucumber achar*

HINTS & TIPS

SIDES & CONDIMENTS

Pineapple cucumber achar:
1 tbsp white sesame seeds toasted
100 g pineapple pieces
100 g cucumber sliced
2 tsp sweet chilli sauce
1 tsp vinegar
1 tsp sugar
Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Omit salad and serve with steamed broccoli.
Reduce meat: 250 g chicken + 200 g cooked chickpeas.
ALTERNATIVE
Kecap manis = sweet soy sauce

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ORIGINS

According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal. The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.

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