Beside that it is also widely being used in cooking.It gives a strong flavour to the food and mainly used in meat dishes.In Malaysia , galangal is mainly used in malay and nyonya cuisine.
One of the most celebrated Malaysian dish worldwide is Rendang which is cooked with chicken or beef; a must-have for celebrations and special occasions!The method and ingredients varies in each state. Nowadays you can fine this dish in most restaurants. Likewise you can find this dish in either a malay , Chinese or Indian household.It is normally served with ketupat(a dish made with glutinous rice) or you can serve it with rice.I also serve it with briyani , a good combination as well.Try out ,and you 'll know what I meant.
1 kg Chicken (clean and cut into 12 pieces)
2-3 cups Coconut Milk (extracted from 1/2 grated coconut. The easy way to extract coconut milk is to use a blender, mix a bit of hot water for better result)
To grind in a paste:
10-15 dried Chillies (soaked till plump)
6 large Bombay Onions
10 cloves Garlic, peeled
2 cm Galangal (lengkuas)
2 cm fresh turmeric (optional)
2 cm Ginger
4 Lemon Grass(trim off the bottom part and cut off the top part,use the middle potion)
1/2 cup Oil
Salt to taste
Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil starts to surface for at least 30-40 minutes over low flame.
This dish beside eating with lemang,ketupat and nasi minyak , goes very well with briyani too. I have cooked rendang with briyani almost every Diwali.Its really yummy!!
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