🍜 Malaysian
gluten-free
Beef Satay
Grilled marinated beef skewers served with rich peanut sauce. Malaysian street food favorite.
55 min
4
420 cal
Medium36g protein
Ingredients
For 6 servings
- 2 lbs Chicken thighs
Use halal-certified chicken
- 2 cans Coconut milk
- 8 pieces Shallots
- 6 cloves Garlic
- 2 inches Galangal
- 3 stalks Lemongrass
- 10 pieces Dried chilies
- 1/2 cup Kerisik (toasted coconut)
- 6 pieces Kaffir lime leaves
- 2 pieces Turmeric leaves
- 1 tbsp Tamarind paste
- 2 tbsp Palm sugar
Instructions
1
Soak dried chilies in hot water for 15 minutes. Drain.
2
Blend shallots, garlic, galangal, lemongrass, and chilies into a paste.
3
In a wok, cook spice paste in oil until fragrant and oil separates, about 10 minutes.
4
Add chicken pieces and stir to coat with paste.
5
Pour in coconut milk. Add kaffir lime leaves and turmeric leaves.
6
Simmer on low heat, stirring occasionally, for 1-1.5 hours.
7
Add kerisik, tamarind, and palm sugar. Continue cooking until dry and oil separates.
8
Serve with steamed rice or ketupat (rice cakes).
Tip: Authentic rendang should be dry, not saucy. Cook until oil is released.
Nutrition Facts
Per serving
480
Calories
32g
Protein
18g
Carbs
34g
Fat
4g
Fiber
620mg
Sodium
Frequently Asked Questions
Is Chicken Rendang halal?
Yes, this Chicken Rendang recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Chicken Rendang?
Chicken Rendang takes 30 minutes to prepare and 90 minutes to cook, for a total of 120 minutes.
How many calories are in Chicken Rendang?
One serving contains 480 calories, with 32g protein, 18g carbs, and 34g fat.
Can I meal prep Chicken Rendang?
Yes! Chicken Rendang is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
