I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...
My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty!
My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.
Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.