Slow cooked chicken in coconut milk. The secret to a good rendang is the richness of the coconut milk and kerisik used. We are very particular with where we source our coconut milk form. Not all suppliers are the same. Many dilute their too much. We rather pay more to get better quality santan. As for the kerisik, we make sure we toast the grated coconut well and then we pound it to get the oil which is so integral to this dish.