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RED ROCK DELI CHEF SERIES® RECIPES
Crispy Chicken with Garlic & Sweet Soy
Serves 4
Ingredients
CHICKEN
- 2L rice bran oil
- 10 sprigs curry leaf (optional)
- 500g chicken thigh pieces, halved
BRINE MIX (prep today)
- 1 cup buttermilk
- 1 large egg
- 3 tsp salt
- 2-3 cloves crushed garlic
- 1 Tbs curry powder (optional)
DREDGING
- 1 1/2 cups flour
- 1/2 cup cornflour
- 1 tsp baking powder
GARNISH
- 10 cloves garlic, sliced
- 1/2 cup kecap manis
Method
To make the brine mix and prepare the chicken
Mix all the brine ingredients in a bowl. Add chicken and coat well. Place all of it into snaplock bag, shimmy the brining mix around so all pieces are well coated. Rest overnight in fridge.
To make the chicken
Heat the oil in a wok or large saucepan over medium - high heat. Before frying, allow chicken to sit at room temperature for about 15 minutes. Mix dredging ingredients in a large bowl then rub in 3 Tbs of the brining mix so you have some small chunks through it. Press chicken into this until well coated. To test the oil is the right temperature, rest the tip of a pair of chopsticks on the base of the wok and if a steady flurry of bubbles rises to the surface, you're right to go! If using the curry leaves, drop into oil now but be careful as they will spit violently. Lower chicken pieces into the oil distributing them about 2cm apart so as not to overcrowd the wok. Fry until golden and crispy.
Malaysian Beef Rendang
Serves 4
Ingredients
BRISKET
- 250ml vegetable oil
- 6 sprigs curry leaf, picked
- 500g brisket with fat trimmed off, sliced into 2cm chunks
- 1 cup water
- 1 tsp salt
SPICE PASTE A
- 10 dried long red chilies, soaked in hot water for 30 minutes
- 2cm piece galangal, thinly sliced
- 1 large red onion, peeled, quartered
- 3 cloves garlic, roughly sliced
- 3cm fresh ginger
- 3 stalks lemongrass
DRY SPICES
- 2 Tbs ground coriander
- 1 Tbs ground cumin
- 1 Tbs ground fennel
SPICE PASTE FINISHING
- 1 cup shredded coconut, toasted
at 160°C FF until deep brown - 2 cups coconut milk
- 2 Tbs sugar
- 1 tsp salt
- 1/4 cup white vinegar
GARNISH
- 1 bunch coriander
- Lime wedges
RICE
- 1 cup jasmine rice
- 1 tsp ground turmeric
- 3/4 cup coconut milk
- 3/4 cup water
- 1/2 tsp salt
Method
To make the rice
Combine all the rice ingredients in a medium non-stick saucepan and bring to the boil. Cover and simmer on low heat for 10 minutes, until there is no water visible but large pits dot the surface of the rice. Leave covered for another 15 minutes to steam before fluffing with a fork or spatula.
To make the beef
First, pressure cook the brisket with the water and salt for 30-35 minutes in pressure cooker on high or until it's just reached a pull apart texture. Transfer the brisket onto a plate and shred finely with 2 forks.
To make the spice paste
Blend all SPICE PASTE A ingredients including about 1/4 cup of the chilli soaking water, together until completely smooth.Warm the oil and curry leaves in a large frypan or wok over medium heat, then add the spice paste and dry spices. Cook until dark, thick and fragrant.Add the shredded beef and SPICE PASTE FINISHING ingredients, making sure to taste for balance. It should be a little sweet with a hint of acidity.
Shop Our Products
Malaysian Beef Rendang
Our Red Rock Deli Chef Series created in collaboration with Poh, reimagines authentic Asian dishes to deliver an enlivening taste discovery. Our Malaysian inspired Beef Rendang is crafted with the finest quality ingredients, blending the warm aromatic of Southeast Asian spices, with tender beef and creamy coconut milk to perfectly complement our signature potato chips.
Crispy Chicken with Garlic & Sweet Soy
Our Red Rock Deli Chef Series created in collaboration with Poh, reimagines authentic Asian dishes to deliver an enlivening taste discovery. Crafted with the finest quality ingredients, this flavour blends the delectable crunch of crispy fried chicken combined with the subtle kick of garlic and sweet soy sauce to perfectly complement our signature potato chips.