Chef Azfar puts his TWIST on Mom's Rendang Chicken Recipe!

tired of eating this traditional Raya dish the same way everytime? try this!

What happens when we turn mum’s famous Rendang into a delicious fusion pasta dish? 😱 Spoiler alert: mum loved it!

For added flavour and umami richness, we used Knorr No Added MSG Chicken Stock Cube. Keep scrolling for the recipe, or watch our video to see how mum reacts!

@nomies.cogood thing never kena hantam 🫢 #knorr #confirmshiok #rendang #sgfoodie #asianmom Thanks Knorr for sponsoring this video! Knorr Chicken Cubes (No Added MSG) are made with real chicken, low in sodium with no added MSG! For more, check our link in bio! ------ pulled chicken rendang mafaldine: 600g chicken leg, bone-in 600ml coconut milk 250 ml water 60g kerisik 25g gula melaka 5 pcs lime leaves 3 pcs Indonesian bay leaf (daun salam) 1 pc turmeric leaf, knotted 1 pc No Added MSG Knorr Chicken Stock Cube Salt, to taste blended ingredients: 200g shallots 150g red chillies 30g ginger 30g galangal 30g garlic 2 lemongrass 40g ground coriander 30g ground nutmeg 500g dried mafaldine pasta (or pasta of choice) lime leaf sliced thin, for garnish directions: - Blend all the rempah ingredients to a fine paste. In a pot, Bring coconut milk to a boil and add the paste. Let it simmer for 10 minutes or until the aroma has risen. - Add in the chicken, all the leaves and ground coriander. Cover with lid and simmer for 20 minutes or until chicken is fork tender. - Separate the chicken from the gravy and pull the chicken into shreds using a fork. Discard bones and cartilage. - Add in No Added MSG Knorr Chicken Stock Cube and stir to dissolve. - Reduce the gravy until thick and dark. Add kerisik, gula melaka and ground nutmeg. Return the chicken to the pot and simmer for another 5 minutes. - Boil pasta according to instructions on packaging, until al dente. Combine it with the Rendang and stir to combine. - Serve on a plate and garnish with thinly sliced lime leaf.

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Pulled Rendang Chicken Mafaldine

600g chicken leg, bone-in
600ml coconut milk
250ml water
60g kerisik
25g gula melaka
5 pcs lime leaves
3 pcs Indonesian bay leaf (daun salam)
1 pc turmeric leaf, knotted
1 pc Knorr No Added MSG Chicken Stock Cube
Salt, to taste

blended ingredients:

200g shallots
150g red chillies
30g ginger
30g galangal
30g garlic
2 lemongrass
40g ground coriander
30g ground nutmeg
500g dried mafaldine pasta (or pasta of choice)
lime leaf sliced thin, for garnish

directions:

• Blend all the rempah ingredients to a fine paste. In a pot, Bring coconut milk to a boil and add the paste. Let it simmer for 10 minutes or until the aroma has risen.

• Add in the chicken, all the leaves and ground coriander. Cover with lid and simmer for 20 minutes or until chicken is fork tender.

• Separate the chicken from the gravy and pull the chicken into shreds using a fork. Discard bones and cartilage.

• Add in Knorr No Added MSG Chicken Stock Cube and stir to dissolve.

• Reduce the gravy until thick and dark. Add kerisik, gula melaka and ground nutmeg. Return the chicken to the pot and simmer for another 5 minutes.

• Boil pasta according to instructions on packaging, until al dente. Combine it with the Rendang and stir to combine.

• Serve on a plate and garnish with thinly sliced lime leaf.