chicken rendang noodle

I have never encountered chicken rendang. Its always has been beef or mutton for me. If I'm not mistaken, rendang dishes are typically Indonesian and unlike Indian curries, they usually contains loads of coconut milk, lemongrass and galangal etc, making it very fragrant and lemak (rich). I like eating beef rendang the traditional way, with ketupat. Lucky me, I get to sample homemade beef rendang and ketupat once a year at D's colleague's place during the Hari Raya festivities (which reminds me, is very soon!)

So back to our ayam rendang noodle. We ordered a sampling of noodles - assam laksa (see previous post), laksa lemak (coconut milk-based laksa with yong tau foo) and the rendang. It looked suspiciously like the curry mee we get here, till I took a mouthful. Wow. It was an explosion of tastes - spices and creaminess of the santan (coconut milk). The chicken was tender and came off the bone easily. A sprinkling of sliced white onions, red chillies and spring onions balanced out the richness perfectly. My only grouse was the noodle was a little overcooked. Nonetheless, it was sumptious and satisfying and all that for RM3. Ah... streetfood heaven.