Chicken Rendang

Serves 4 – 6

Rendang Paste


15 dry chillies, rehydrate

6 baby shallots, mine was the size of golf balls. Use 8 if smaller

30g ginger

30g galangal (if you can’t find any, add 20g more ginger)

3 lemongrass, bottom half only, retain tops

6 large chicken thighs, on the bone

1 tbs salt

50ml vegetable oil

Lemongrass tops (from making paste)

1 cinnamon stick

2 kaffir lime leaves

60g dessicated coconut, toasted

300ml coconut milk

150ml water


1 tbs chicken stock powder

1 tbs tamarind paste

1 tsp sugar

¼ tsp salt


1. Rehydrate the dry chillies in a pan with enough water to cover. Bring to boil for 5 mins and turn off the heat and let them sit while you prepare the rest of the paste ingredients

2. Marinade chicken with salt

3. Roughly chop spice paste ingredients. Remove the hydrated chillies and add to blender with the rest of the paste ingredients. Blend all the ingredients as finely as possible in a blender

4. Heat oil in pan and pour the spice paste onto the pan. Fry the paste in medium heat and avoid sticking. Add more oil if it is sticking. Fry for 15 mins

5. Add lemongrass tops, kaffir lime leaves and cinnamon stick. Add chicken, water and coconut milk. Bring to boil and lower the heat to simmer with the lid uncover. Stir often to avoid sticking. Simmer for 20 mins minutes

6. In the meantime, toast the desiccated coconut in a frying pan until golden brown, usually takes about 5 – 7 minutes. Set aside to cool

7. Add the seasoning and the toasted coconut. Simmer for another 15 – 20 minutes until the sauce has thickened and the chicken cooked through

Roti Jala (turmeric lacy pancakes)


100g plain flour

1 egg

1/3 tsp salt

1/3 tsp turmeric

100ml water

100ml semi skimmed milk

Oil for pan frying


1. Mix flour, salt and turmeric together. Beat the eggs and add it to the flour then add in the water and milk. Whisk well to avoid lumps.

2. Sieve the mixture. Put the mixture into a squeezy bottle. Alternatively cook like normal pancakes

3. Heat a small non-stick pan with a little oil on medium heat. You only need enough oil to coat the pan. Drizzle the batter around the pan randomly to form a net. Do this as quickly as you can. Cook for around 30 – 40 seconds on one side.

4. Flip the pancake so that it is cooked on the other side. They cook really quickly so watch them closely. Repeat until you use up all the batter.

5. Place the pancakes in between greaseproof paper to avoid them sticking.

6. You can serve them flat or roll them up.

7. To roll them, fold the two sides in (about ½ inch in on both sides) then roll up.