#rendanggate

[levynite]

From MalaysiaBall’s facebook page...I dunno if they got it from somewhere else

[goldpeninsula]

Chicken Rendang

Braised chicken with lemongrass and spiced coconut sauce

Serves 6

6 tablespoons peanut oil

2 (3-inch) cinnamon sticks

3 star anise

2 pounds chicken thigh meat, cut into 2-inch cubes across the grain

1/2 teaspoon turmeric powder

1 tablespoon chili or cayenne powder

1/2 teaspoon cumin powder

1 tablespoon sugar

2 cups coconut milk

Salt to taste

1 cup toasted grated coconut or toasted desiccated coconut

For The Spice Paste:

6 whole shallots, peeled and quartered

2 fresh red chilies, chopped

4 stalks fresh lemongrass, outer layer peeled and chopped from the base, or 5 tablespoons frozen

3-inch piece galangal (lengkuas), chopped

2-inch fresh ginger, peeled and chopped

6 garlic cloves, peeled and left whole

Prepare the spice paste by placing shallots, chilies, lemongrass, galangal, ginger and garlic in the food processor together with 1/4 cup of water and blend the spices to a smooth paste. If you need to add more water to facilitate the blending of the paste, do this in small increments while the motor is running. You will end up with a fragrant, bright orange in color spice paste. Set aside.

Heat oil in a large Dutch oven or large heavy pot over medium heat. Add the cinnamon, star anise and bay leaves and fry for 1 minute until fragrant. Now add the spice paste gradually, and mix well to combine with the spice oil. Allow the spice paste to cook for 10 minutes until the oils have separated on the surface.

Add turmeric powder, chili or cayenne powder and cumin powder. Mix well and cook for 3 minutes until the oils appear on the surface.

Add the chicken, sugar and coconut milk, mix well and cook uncovered on medium heat for about 15 minutes, stirring occasionally to ensure base does not burn.

Add the salt and toasted coconut and continue cooking for another 15 minutes or until the chicken is completely cooked, the gravy has well reduced and the oil has separated and appears on the surface. Turn off the heat and serve warm.

How to Prepare Kerisik, or Toasted Coconut

Use one 16-ounce package frozen grated coconut (found in the freezer sections in Asian supermarkets). To thaw, place the frozen coconut package in hot water.

Place the grated coconut in dry wok over medium heat and fry until brown, stirring occasionally to ensure the base does not burn. Once the coconut appears dry and brown, remove from heat.

Place the coconut in the blender and process to a paste — traditionally done by pounding the coconut in a mortar and pestle until smooth to release the oil from the coconut. Store the toasted coconut in an airtight container. The toasted coconut can last up to one month in the pantry or 3 months in the refrigerator and 1 year in the freezer.

Recipe courtesy of Christina Arokiasamy

[ghostbear76]

Beef rendang #rendanggate #mrbeefy #ofcourseitsnotcrispy #dinner #thebeargrill https://www.instagram.com/p/COsbU5spzcKc2BkNmBshCl2rUx8uWgHXUxKhxo0/?igshid=1o88g8uc9qzj1

[ftlion]

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A post shared by Feed the Lion (@feedthelion.co.uk)

Is the chicken rendang supposed to be crispy? #rendanggate https://www.instagram.com/p/B-0SP59nuR2/?igshid=1n89nz7r3lnoa

[googletrends-blog]

The judges had been fallacious about my dish, however I've moved on, says 'rendang-gate' chef Zaleha

The judges had been fallacious about my dish, however I’ve moved on, says ‘rendang-gate’ chef Zaleha

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When Malaysian MasterChef UK contestant Zaleha Kadir Olpin was eradicated from the TV cooking competitors after decide Gregg Wallace stated her rendang was not “crispy” sufficient, it triggered consternation throughout Singapore, Malaysia, Indonesia and Brunei for the affront to Southeast Asian delicacies.

4 months have handed for the reason that incident blew up, and Zaleha continues to…

[noirbriar]

お客さん…なんで… (´ཀ` ∠) . #art #artist #artwork #artistbarista #ghostcafe #sgcafe #lifestyle #cafe #servicelife #sgcomics #sgillustrator #illustrator #illustration #design #draw #indie #indiecomics #original #originalcontent #doodle #comics #comicart #patreon #コミク #デザイン #シンガポール #イラストレーター #イラストレーション #ゴーストカフェ #rendanggate (at Singapore)

[southeastasianists]

Malaysian-born Zaleha Kadir Olpin served the spicy chicken alongside her nasi lemak, a traditional Malaysian dish, in the quarter-final of the BBC’s MasterChef UK.

But judges John Torode and Gregg Wallace turned down the chicken accompaniment, saying the skin was not crispy, stirring fury on social media and a heated debate in Malaysia, Indonesia, Singapore and Brunei.

“Saying chicken rendang should be crispy is like saying that hamburgers should be boiled,” KF Seetoh, founder of Makansutra and an Asian street food expert based in Singapore, said.

Torode and Wallace defended their comments, saying “crispy” was the wrong word for the dish, which is traditionally made with chicken or beef that is slow cooked with Asian herbs and coconut milk, but that they had reached the right verdict.

“What I meant was it wasn’t cooked. It simply wasn’t cooked. It was white and flabby,” Wallace told Good Morning Britain.

“She (Zaleha Kadir Olpin) didn’t go out because her (chicken) skin wasn’t crispy. She went out because the other cooks were better.”

Haikal Johari, 41, executive chef of Michelin-star restaurant Alma by Juan Amador in Singapore, said he had never heard of chicken rendang being crispy, echoing comments by Malaysian Prime Minister Najib Razak and veteran politician Mahathir Mohamad, who for once agreed with his arch rival.

While hashtags “gastrodiplomacy” and “rendanggate” cropped up online, Wallace and Torode defended their judgement.

“I did a whole series on Malaysia. Malaysian food is fantastic,” Australian-born Torode said. “But I said to her, it wasn’t cooked enough.”

However, Torode riled Malaysians by suggesting on Twitter that chicken rendang was from Indonesia. He later deleted the tweet, which ended with “namaste”, an Indian greeting.

However, the jury is still out on which country owns the dish, with neighboring Indonesia already claiming it. Some suggest the first version of rendang was cooked in Padang, West Sumatra, Indonesia, some 600 years ago.

Haikal from Alma said there were different versions.

“It is made by different people including Singaporeans, Malaysians, Indonesians, and even in Thailand, there is a dish called massaman, which actually tastes really similar to the chicken rendang too,” he said.

[thejavalaksaco]

Opor Ayam @tintinfoodhall We traditionally buy a whole chicken from the Pasar in Indonesia as still in many rural areas live chickens are dispatched to order as their is no refridgeration. The chicken is then cut up into serving pieces and cooked into any curry or preparation you desire to make. The skin is left on as no one is fussy about soft skin, which lead to the infamous 'Rendanggate' incident on Master Chef a couple of years ago where an ignorant Greg Wallace proclaimed that Rendang Ayam should "have crispy skin" - Malaysians and Indonesians were quite rightly up in arms about this insult! #rendangayamkampung #tintinfoodhall #oporayam #majapahitempire #javanesefood #kampung ##indonesianfood #streetfoodbirmingham (at Masshouse Plaza) https://www.instagram.com/p/CCF9gYqDrM6/?igshid=1r46zl3zlvspu

[jcnsengiyumva]

Участник MasterChef UK в центре «Rendanggate»: судьи сделали правильный звонок, чтобы сократить меня, новости развлечений

https://goo.gl/VRd4pi #Москва

[gravityjunior]

Still thinking about #rendanggate

[levynite]

When the national airlines jumps in....

XD

[anapacquiao]

The latest Pacquiao's Daily! https://t.co/y2PojWr5I8 Thanks to @AmeMonumental @HistoriaPedro @Desde_Izquierda #rendanggate #youtube

[levynite]

Rendang was always a treat growing up because my mom never made it for us at home. She claimed that it took too long to pound everything together to make the paste. This coming from the woman who would love to make hundreds of curry chicken puffs, for fun. 

I don’t know why she didn’t just use a food processor, which is exactly what I did here. 

The answer is that food processors obliterates them while mortar and pestle turns them into paste.

But ain’t nobody got time for that these days so yes, we use food processors and buy jars of paste.

@copperbadge in case you want a recipe