Roast Chicken, Rendang souL
Rendang meets roast — a match made in flavour heaven
Sunday roast will be awesome...... with Rendang, our much loved cuisine originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines with locally incorporated spices and flavour. The different versions of rendang use different ingredients for the rempah (Malay for “spice mix”), thus resulting in differing flavours to the meat. And today we are giving you a further Fusion twist to your beloved Sunday roast that fall-off-the-bone rendang goodness, roasted golden - "Rendang Roast Chicken", an easy and economical recipe - now on special. Product will be discontinued from November 2026.
We have published Rendang the Aussie way by Adam & Poh in Malaysia in Australia SBS Food TV series with Rendang Kangaroo ....... and awesome, yummy Rendang Pizza, Rendang Sourdough, Rendang Meat floss, Rendang Bao Buns....... you create and we publish.
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Rendang Roast Chicken
Fall-off-the-bone rendang goodness, roasted golden
Ingredients :-
* 1 tspn @my.blue.tea Kaffir Lime leaf powder
* 150ml Coconut milk
* Salt to brine
* Pepper
* Butter or oil
* 1 kaffir lime or lemon or an orange (optional)
*1-2 tbspn Turmeric leaves (julienne)
Golden outside, Rendang-rich inside - The spices in our Rendang Powder and it is all natural - NO MSG, No Preservatives and No artificial colour. And it is healthy as you "dictate" the amounts of oil you need to use in a roast or cooking rendang. Rendang Powder will have cinnamon, cloves, star anise, cardamon, lemongrass, tamarind, blue ginger, kaffir lime, sugar and salt.Rendang Rost Chicken
All the richness of rendang, all the crisp of roast chicken
Method:
(1) Soak chicken in brine ie salt for at least hours (best overnight)
(2) Remove chicken and pat dry
(3) Marinade chicken with a layer of oil, salt & pepper and sprinkle with Kaffir Lime leave powder, add a layer of coconut milk powder and finally a layer of Rendang powder
(4) Stuff Kaffir limes or lemongs in the cavity of the chicken (helps to keep the chook moist)
(5) Let it seat for 3 hours and roast at 180C for 1.5 hours (or 30 mins per half Kg)
(6) Serve with a nice colesalw to balance the heat from Rendang base.
Tips:
* Combination of brine and the marination keep the chicken moist and dry heat from the roasting process to keep it succulent and tender, juicy and moist with dry and crispy skin on the outside.
* Jamie Oliver’s method to put dollop of butter underneath the skin of the chicken shall crisps it nicely.BONUS! Spice up your Sunday roast. What do you do with leftover Rendang Roast Chicken? Rendang Sandwich the next day + some chips – so yummy. Perfect for this weather, for your picnic and to enjoy daylight savings. Perhaps Rendang Chips! So goooood... Enjoy!
Made together, enjoyed together — because the best meals are the ones you cook side by side. Finish it all off with a refreshing Pandan Mojito — and we've got a video to show you how. Just 4 ingredients: Pandan Powder, limes, sugar (sweeten to your taste), and soda water, with fresh mint to garnish.
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