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Penang (ish) chicken


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Ingredients

4 portion(s)

  • 2 teaspoons lemongrass paste
  • 2 teaspoons ginger
  • 2 teaspoons corriander leaves
  • 2 teaspoons Cumin Powder
  • 2 teaspoons tumeric (fresh)
  • 1 teaspoon Salt and pepper, Coarse
  • 2 leaves Kaffir Lime, Stem removed
  • 3/4 teaspoon Rendang paste
  • 2 fillets chicken, Cubed
  • 330 grams Light Evaporated Milk
  • 2 heaped tsp fish sauce
  • 3 teaspoons Satay sauce
  • 3 teaspoons brown sugar
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Describe the preparation steps of your recipe

  2. Add all ingredients aboVe chicken To bowl.

     

    15 sec. Sp 9. Scrape and repeat.

    Cook 1 min 100c sp 1

     

    Add Chicken, Evap Milk, fish and satay sauce, brown sugar and coconut oil.

     

    Cook 3 min 100c sp 1

     

    Reverse Counter-clockwise operation 8 mins 90c sp 1

     

    To thermoserver.  

    Serve with couscous. 1 cup couscous to clean thermosrerver, add 1 cup boiling water, lid on. Sit 5 mins, flake fluffy with fork add 2 tsp butter-serve. 

  3. Describe the preparation steps of your recipe

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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