Malay Chicken and Eggplant Rendang

Malay Chicken and Eggplant Rendang

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

  • 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 

Memories

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.

Directions

STEP 1

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

STEP 2

Add chicken and eggplant sauté, 5 min. 

STEP 3

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

cucumber and peanut salad:

  • 100 g cucumber sliced 
  • 1 tsp light soy sauce 
  • 1 tsp lemon juice 
  • 1 tsp sugar 
  • 2 tbsp crushed peanuts 
  • fresh chilli sliced - optional 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and serve with steamed broccoli.

Reduce meat: 250 g chicken + 200 g cooked chickpeas.

Alternatives: kecap manis = sweet soy sauce