Rendang is a dish that is stewed in a rich spicy and coconutty sauce. So it is NEVER crispy.
However, I still remember the MasterChef fiasco where the judges commented on a Malaysian contestant’s dish that the rendang isn’t crispy. That got Malaysians up in arms declaring the ‘stupidity’ of the judges, who think they know what Malaysian food is has like just because they have visited the country, and sampled the food.
I have made my rendang crispy, thanks to their ‘inspiration’. It is more of thinking outside the box, or a fusion of cooking style and ingredients.
I have made this many times. So here is the original fusion ‘rendang is crispy’ Nyonya recipe. Nyonya food is a fusion of various types of cuisines and this is a good example: western style baked chicken with Eastern style seasoning.
Baking or oven cooking is not typical of South-east Asian Cooking. Baked cakes were made using make shift ovens, and typically, baking is not done regularly. It is something that was incorporated later on.
Here is my recipe. My daughter says it is good, so it must be!
Let me know how it goes with yours. Do share it on social media FB @nyonyarecipe. IG @mynyonyarecipe or leave a comment here.
Enjoy the chicken!!
Until the next journey, wishing you blue sky and everything nice!
Penang Lassie
My Rendang Is Crispy
Equipment
- Baking sheet with baking rack
- Plates,
- Bowls
- Measuring cups,
- Tongs
Ingredients
- 6 Chicken thighs – about 1 kg bone and skin on
- 4 Medium eggs
- ¾ cup Plain Flour
- 1 ½ cup Panko
- 1 cup Desiccated coconut
- 1 tbsp Meat curry powder
- Salt and pepper to taste
- 1 packet Rendang sauce around 200g
- Salt and pepper to taste
- Oil For spraying or use a brush if you do not have an oil spray.
Instructions
Method:
- Prepare a baking tray by greasing it.
- I prefer to bake the chicken on a rack, so I place the rack on the baking tray.
- Pat dry the chicken thighs and season with the rendang sauce.
- Leave it at least a few hours or overnight.
- 2 hours before cooking, take the chicken out from the fridge
- Set aside while you prepare the rest of the ingredients
- Season the plain flour with salt and pepper.
- Crack the eggs, season with salt and pepper and beat to mix.
- Combine the panko, curry powder and the desiccated coconut. Season well with salt and pepper
- You are now ready to assemble the chicken to bake.
- Place the ingredients in this order. Start with the chicken, the seasoned flour, the beaten egg and the panko.
- With one hand, pick up a piece of the chicken and place on the plain flour. Lightly coat it with the flour making sure to cover the whole piece. Shake off the excess flour.
- Then dip the coated chicken into the egg and coat it.
- Lift the chicken and place it on the panko. With the other dry hand, coat the chicken with the panko evenly, turning it over to ensure that it is all covered. Give it a gentle pat to make sure the panko sticks to the chicken.
- Carefully place the chicken on the baking tray.
- Repeat until all the chicken are done.
- Spray the chicken with the oil spray or brush with some cooking oil.
- Bake in a preheated oven 180C for 50- 60minutes.
- I like to turn the chicken over around 30 minutes and bake for the rest of the time. This will ensure the chicken is thoroughly crispy with no or very little damp crumbs underneath.
- To check that it is cooked, prick the chicken. If the juice runs clear, it is cooked. If the juice is reddish, this means that it is not cooked and bake for another 5 to 10 minutes.
- Alternatively, use a thermometer and ensure the internal temperature reaches that for poultry.
- Plate up and serve.
- Enjoy!
Notes
All ovens are different and the timing serves as a guide only. Please adjust cooking times accordingly. The size of the chicken thighs is another factor to consider.
Let me know how it goes with yours. Do share it on social media FB @nyonyarecipe. IG @mynyonyarecipe or leave a comment here.
Enjoy the chicken!!
Until the next journey, wishing you blue sky and everything nice!
