How to cook Chicken Rendang in 30 minutes (Thermomix recipe)

Since our new Indonesian helper came, we have been consciously trying to cook dishes that she can eat. To further support the racial harmony day messages that the schools are communicating to the kids, I thought it would be good to introduce new dishes to the kids. I decided to cook Chicken Rendang for dinner tonight. As always, the trusty thermomix is best for making rempahs. I marinated the chicken during the day and rendang was literally ready in 30 minutes. 

The kids learnt about the history of Rendang (source wikipedia) : a spicy meat dish that originated from the Minangkabau ethnic group of Indonesia.  This dish is usually served during special occasions to honour VIP guests. It is a dish popular in Malaysia, Singapore, Brunei, Southern Philippines and served in festive occasions like traditional ceremonies, wedding feasts and Hari Raya (Eid al Fitr). Rendang is also called 'West Sumatran caramelised curry'. An online poll in 2011 had people voting it as the #1 dish of the "World's 50 most delicious foods".

Ingredients for Rempah

• 100 g shallots
• 20 g garlic
• 8 dried chilli (soaked) 
• 1 long chilli, 2 chilli padi (optional if you prefer more spicy)
• Tumeric about 3 cm in length
• 2 lemongrass (white part only)
• 40 g Oil
• 20 g Water
• 50g coconut milk

Marinate

• 5 large chicken drumsticks (bone removed), meat cut into cubes
• 2 tbsp Soya Sauce
• 2 tbsp Oyster Sauce
• 2 tbsp Sugar
• 1/2 tbsp Dark Soya Sauce
• 1/2 tsp Pepper
• 1 tsp Sesame Oil

Directions <Thermomix instructions>

• Marinate the chicken at least couple of hours before cooking
• Blend the rempah <10 sec, speed 10, scrap down>
• Saute the rempah until fragrant and oil separates <varoma, 8min, speed 2>
• Add the chicken cubes <100 deg, 16min, speed stir, reverse>
• Add salt and pepper to taste (I've omitted as the marinate is already salty enough for me)
• Add the coconut milk <varoma, 5min, speed stir, reverse>

Tip : I avoided varoma when cooking the chicken and extended the cooking time at 100 degree longer as I found cooking at varoma too long dries up the rempah and may burn the mixing bowl. Going varoma last helps to dry up the paste so that it is thicker and not too liquid.

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