This is typical Kelantanese rendang.
Ingredients
1-1.5 kg chicken, cut into fairly big pieces
2-3 tbsp roasted grated coconut, pounded finely for kerisik
2½ cups coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 dried chillies, soaked and seeded
8-10 shallots, coarsely chopped
2 tbsp oil
Spice ingredients (A):
1 thumb-size ginger
3cm fresh turmeric root
3cm galangal
2 tbsp chilli boh
2 tbsp coriander powder (ketumbar)
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp ground black pepper
Spice ingredients (B):
4 buah pelaga, split and use the seeds only
4 cloves
3cm cinnamon stick (kayu manis)
2 stalks lemon grass, smashed lightly
2 pieces dried tamarind skin (asam keping)
2 tbsp oil
Seasoning:
1/2 tsp salt or to taste
1 tsp sugar or to taste
1 tsp chicken stock granules
Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.
Add the spice ingredients (a) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.
Put coconut milk, remaining ground ingredients and ingredients (b) in a deep saucepot. Add the marinated chicken and bring to a low simmer.
Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.
