Sounds Like Love, Tastes Like Love: Makcik’s Chicken Rendang

One savoury flavour, two lovely meals. Your favourite Makcik is back to show you how to whip up healthier meals for break fast and sahur!

Learn how Makcik transforms her delicious Chicken Rendang into a rich and crisp Chicken Rendang Potato Pie. 

This Ramadan, extend the love to yourself pledging to commit to a healthier lifestyle: https://go.gov.sg/jagadirisayangdiri-rv2

#jagadirisayangdiri #KorangOK #HPBsg #HealthierSG

Recipe A: Chicken Rendang with Mixed Brown Rice (Serves 8)

Ingredients
Rendang:
- 1.2kg skinless chicken
- 200ml low-fat coconut milk 
- 1½ tbsp palm sugar
- 2 kaffir lime leaves, sliced 
- 2 turmeric leaves, sliced
- 3 tbsp tamarind pulp, add a bit of water
- 1 stalk lemongrass, bruised
- 4 tbsp HCS canola oil 
- 500ml water
- HCS Low-sodium salt to taste 
- HCS Mixed brown rice 

Spice Paste (to be blended): 
- 20 shallots
- 4 cloves garlic
- 2-inch piece fresh turmeric
- 2-inch piece galangal
- 2-inch piece ginger
- 2 stalks lemongrass, sliced
- 20 pieces dried chillies, soaked in water
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black pepper corn 

Choose products with the Healthier Choice Symbol (HCS).

Method
- Step 1: Heat the oil in a non-stick pot.

- Step 2: Add in spice paste and sauté until aroma rises.

- Step 3: Add in turmeric leaves, kaffir lime leaves, lemongrass, and stir-fry for a few minutes.

- Step 4: Add in chicken, mix thoroughly with the paste and cook for 5 minutes.

- Step 5: Then add in water and coconut milk, and cook for 10 minutes, stirring once in a while.

- Step 6: Add in tamarind paste, palm sugar, salt to taste and let it simmer for another 20 minutes until the chicken is tender and the gravy thickens. Keep stirring.

- Step 7: Serve with mixed brown rice.

Recipe B: Chicken Rendang Potato Pie 

Ingredients
- Leftover Chicken Rendang
- 400g baby potatoes), washed
- HCS low-sodium salt to taste
- A pinch of pepper 
- A pinch of paprika 
- 30g butter, softened
- 90g shredded mozzarella cheese 

Method 
- Step 1: Pre-heat oven to 170ºC

- Step 2: Bring water to a boil in a pot and add potatoes. Cook till fork tender. 

- Step 3: Drain potatoes and add salt, pepper, paprika & butter. Mash potatoes (With skin on).

- Step 4: Line ovenproof casserole with leftover rendang and cover with mashed potatoes.

- Step 5: Top with shredded mozzarella cheese. 

- Step 6: Bake for about 15 to 20 minutes.

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