What's Your Rendang Secret Contest by Ayam Brand™ | Hello friends. How are you guys doing now, in the midst of the Movement Control Order period, no matter where you are? I hope that you'll stay indoor, heed to the instructions by the authorities and stay safe.
And now, probably by the end on the week, it will be 1 Syawal, a date that all Muslims are looking forward to each year. And as usual, in Malaysia (I would say in Indonesia, Singapore and Brunei too), most families will be preparing their most beloved dishes such as rendang, lemang and so many types of kuih-muih. And each family, as well as each state will have their own rendang specialty - Perak's Rendang Tok, Kelantan's Kerutuk, Pahang's Opor and Rendang Ayam Johor - just to name a few.
My favorite would be rendang daging plus kuih cara and sugarcane juice, every Syawal.
If you are a non-cook singleton just like me, where can I get my rendang especially during the MCO period where ramadhan bazaar is not allowed (only e-bazaar is allowed)?
Of course I have to resort to my own cooking. And here's a recipe for rendang as shared Ayam Brand™ for a beginner like me!
There are four components to a great rendang : spices, paste, meat and the creamy coconut milk base. I was advised to make this recipe my own by playing with the spices, the paste mixture, my preferred meat (beef, chicken, duck, mutton) and always use the best coconut milk.
A known fact that my family has always uses Ayam Brand’s Coconut Milk for its fuss-free authenticity and creaminess. And now, it comes in three variants of Coconut Milk, Coconut Milk Trim (45% reduced in fat) and Coconut Milk Super Light (75% less fat than Ayam Brand Coconut Milk).
*You can find more Ramadan and Raya recipes from Ayam Brand™ at http://www.ayambrand.com.my/raya2020 . *
Cooking time: 2 hours
3 star anise
3 cardamom pods
2 tamarind paste
5 kaffir lime leaves, very finely sliced
8 tablespoons kerisik (dry fried coconut flakes)
1 stick cinnamon
1 tablespoon palm sugar to taste
salt to taste
Paste (blend well)
2.5cm galangal, sliced
3 lemongrass stalks, white parts only, sliced
7 cloves garlic, sliced
6 shallots, sliced
2.5cm ginger, sliced
12 dried chilies, seeded and sliced
1kg beef, diced into cubes
1 litre Ayam Brand Coconut Milk of your choice
Oil for frying
1 cup water
- Blend the paste ingredients
- In a large wok or pot, heat some oil. Fry the spice paste, cinnamon, cloves, star anise and the cardamoms until fragrant.
- Add the beef, coating well with the paste and spice mixture until browned to seal in juices.
- Pour in the coconut milk and stir gently allowing it to come almost to a boil.
- Reduce to medium heat. Add in the tamarind juice and water, stirring well so the meat doesn’t stick to the pan.
- When the meat is halfway cooked, add in the kaffir lime leaves and palm sugar.
- Pour in the kerisik, and season with salt. Stir well until meat is fully coated and covered with gravy.
- Reduce heat to low. Cover with lid. Simmer for about an hour until the meat is tender or gravy has reduced to the desired consistency/dried up.
- Serve immediately or let it cool before storing it.
I bet a lot of you are an expert in the kitchen, especially when cooking the beloved family dish, that is rendang of your own family recipe.
So, if you would kindly share with the masses the secret recipe while using any Ayam Brand™ product and post it to your Instagram or Facebook account, tag @ayambrandmy on Instagram or @ayambrandmalaysia on Facebook while using the hashtag #beRAYAmbrand and let them know ‘What’s Your Rendang Secret’, you migh be winning one of the 16 weekly prizes and two grand prizes!
Psst. The contest begins April 5th and ends on June 14th.
The best of luck to all (especially me as I want to try the recipe myself too).
Oh. If you lives around Bangi, do send some rendang to me ok.