Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on February 14, 2012, 01:38:07 am
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Chicken Rendang
Fof Food's SAke page 101
We loved this. It has a fantastic taste. Having said this I did fool with the recipe slightly but I don't think it would have altered the overall taste. As it was for 3 of us I decided to reduce the liquid content. Therefore instead of 400ml coconut milk I used 300ml. I also left out the star anise as I really don't like them and had none in the house.
Once more a very easy to follow recipe. The steps are perfect with timing etc.
Flavour is extraordinary.
Another thanks forTenina.
I forgot to photograph it and it's all gone. :D
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Thanks for the review Cookie. Another to put on the list.
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Yes I agree, thanks Cookie. :)
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I make this for tonight but wasn't ready early enough so will have it tomorrow( always tastes better the next day)!
Kids and I tried some tonight as i did 6 chicken maryland and we want 5 for tomorrow.
Omg that is divine!!! Didn't have fresh turmeric and wasn't running around to find it so used a tsp or so of powder. Followed recipe exactly otherwise. So easy. The flavour was really lovely, DS12 favourite meal now. Not hot at all. I suppose if u want hot u could add chilli, but the flavour as it was was spot on. Thanks Tenina......again!!
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(http://img.tapatalk.com/7ca9df7e-6e6f-9423.jpg)
Forgot to post my rather amateur pic.
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Hools inspired me. Went and bought 6 chicken marylands. Didnt have eschalotts so used red onion.
The aroma coming from my TM whilst in the 2nd stage, just tells you this is going to be really good. It is tomrrows nights dinner, we are out tonight.
Not sure if ds will eat this.
H :)
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Out of the oven. It looks fantastic.
Mmm guess who had one for lunch, moi.
I must say this is the best recipe to date that i have cooked of Teninas. I absolutely love the flavour, I could eat & eat.
I would like to try & reduce the oil, with the 50g peanut oil & the chicken, the sauce was a little oily for me.
I think ds will eat this but without the sauce. We have 5 left, theres going to be discussions how to split 5 between 3 of us.
I will serve it with rice & steamed green beans.
H :)
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Haha told u they were good!
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Hally if this meal is for tomorrow night, the fat will set in the fridge and can be removed before reheating. It has been suggested to me that perhaps the marylands should have their skin removed in this recipe and it is certainly what I will be doing when I make this one as the only time I leave skin on is for roasting.
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Good idea JD. We never eat chicken skin, mind you it was crispy & very yum.
H :)
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We had ths tonight. Yesterday when it was cool I managed to pour off some of the fat. Today there was still a bit too much fat for me.
Next time I will use chicken breast with the bone & no skin.
Served tonght with rice, steamed green beans & corn.
H :)
Forgot to mention ds enjoyed this too, no sauce but he liked the chicken flavour. He asked me what the recipe was called "chicken in a dish" LOL, if I had said rendang he would never have touched it!!
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Hally I have made this with breast and it is lovely.
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Hally I totally agree with you about the oil. I made the meal about a week or so ago and loved the flavour, just not the half inch of oil that was on top.
I ended up taking the chicken out of it, sieveing the sauce into a fat separator jug that I have (has the pouring spout at the bottom of the jug so when you pour out the sauce/gravy, only the sauce comes out leaving the oil on the top layer which you throw out).
I will use skinless pieces next time as I will make it again as it was really good otherwise. :)
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IT is quite oily….but bring on the crispy chicken skin say I!! (When you meet me, you will know that I believe in fat! hahahaha)
:D
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I love the flavour, sorry Tenina not keen on fat.
I might reduce the peanut oil too. Use the breast with the bone on for flavour. Still thinking about the skin, its yummy but not healthy.
See how i feel on the day.
Julie your jug sounds great, never heard or seen one. Would be great for gravy from the roasting pan. Where can you buy them?
H :)
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Hally have had a look but can't find the one identical to mine, probably been superseded as I've had it a few years but it's a glass one which I have to be very careful with. It did have measurements on the side but they have been washed off in the dishwasher over time but I never used them anyway.
I've included a link below of a stainless steel one that I found and if I were to buy another one I would go for this as you wouldn't have to treat it so delicately.
There's a few answers to a question worth reading but it's very simple to use and it does work.
I use mine for all gravies, mine has a sieve on the top too for filtering out any bits if you want to. It also has a rubber seal so it doesn't just fall off either. Being glass you can easily see the fat layer that sits on top of any gravy/sauce.
http://www.kitchenwaredirect.com.au/Brands/Avanti/Avanti-Stainless-Steel-Fat-Separation-Jug
Being glass it didn't show up the best in the photo, but at least you can see what I mean. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/IMG_1545.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/IMG_1544.jpg)
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Thank you Julie, yours looks good & I can see how it works. They are a fab idea as sometimes i dont use the meat juices etc because of the fat.
Ths would be great for lamb casseroles.
I am going to look in my local kitchen shop & if no go will order the one you suggest.
I am a little confused that when you pour the whole lot would pour out. Yours you can see it woud work well. If only they made it in tough plastic.
Thanks again
H :)
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Julie that gorgeous looking jug wouldn't last 5 minutes in this house - the spout would be the first to get broken I would think :-)) Well done you for having it so long.
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Judy, the glass is quie delicate and yet it survives in the dishwasher too as well as handling the hot gravies that get poured in there. It's probably more robust than it looks but I handle it with kid gloves.
The SS one looks misleading. I think you will find it will have a hole at the bottom where it pours off the gravy from like mine but as you can't see it, it looks like you will be pouring off from the top instead. :)
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I think this is a plastic one Hally, not completely sure, but it is bigger so would be good for casseroles, stocks etc.
http://www.kitchenwaredirect.com.au/Kitchenware/Gravy-Separator/Cuisipro-Fat-Separator-Deluxe-1-Litre
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Thanks Julie, going to look in Sydney if no go will order this one.
I appreciate your help, thanks :)
H :)
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all I could remember at the supermarket was chicken breasts for this recipe, and I got the fillets -- do you still think it will work, or should I chucken them in the freezer for another time?
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I think chicken breasts woud be perfect and maybe not oily.
Let us know how you go.
H :)
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This is definitely yummy. Made it with breasts and reduced peanut oil by 10g. I still prefer chicken on the bone so I will try and get the maryland pieces. No problem with it being over oily. Had to sub fresh turmeric with a dry heaped teaspoonful.
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Great CP, will use the breast & the wing, 10g peanut oil.
H :)
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I made this with the marylands which I skinned first so I could use the skin for the chicken stock powder. I reduced the oil by 20g and used dried tumeric as well. This would have to be one of the tenderest chicken dishes I have ever had. The taste was beautiful and while there was a little oil, there wasn't that much that it was offensive. Would definitely make this again. DH had the leftovers for lunch the next day and said it was even better once the flavours had developed further.
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Hally - re the fat separator . . . is this the one?
http://www.amazon.com/Steel-Function-5247005-Danesco-Gravy-Separator/dp/B0018CAVUI
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Yes thats just like JulieO's, thank you.
H :D
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You're welcome, Hally - but do read the reviews of this one (Trudeau?) on amazon . . . really good . . . but there is one person on there that uses a gallon freezer bag . . . check it out!
http://www.amazon.com/product-reviews/B0002EVPDA/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=1278548962&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0018CAVUI&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1WSRPT7TC7PJWN9VX1ND
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Do you know what Goldfish, I am gping to try this method first.
Thanks :)
H :)
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Might be better to have a second bowl to put the fat in rather than pour down the sink. It can clog up your pipes and make a real mess.
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Sorry Tenina but I did fiddle with this recipe quite a lot but it was so delicious and tender and we both loved it.
Used the marylands but skinned them and removed every piece of fat I could find (there's usually a teaspoonful tucked away in the thigh end as well as all else that is visible).
Only used 25g of oil but would reduce this by half again next time as I still had to place a kitchen towel over the sauce at the end to soak up some of the fat.
No lime leaves so used the bottled variety, no fresh turmeric so used 1 tsp powered as other girls have done, no coconut cream so I used light coconut milk and no lemon grass so used 1 tblspn of the bottled variety. I only used 1 cinnamon stick and next time I will halve the quantity of cardamom pods too as I forgot I am not keen on that taste.
I cooked them a lot less too - 45 minutes, removed the alfoil and cooked a further 20 minutes at the higher temperature and there was a certain amount of browning happening there, even without the skin.
I then strained the sauce back into the TM bowl (this is when I did the trick with the paper towel to soak up any excess floating oil) and thickened it with 1 heaped tspn cornflour.
This is certainly a winner with the way I cooked it for us and I find reading through everyone's reviews is such a help when it comes to trying a dish for yourself.
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Looks lovely Judy and lovely and golden even without the skin!
Earlier I removed the skin off a whole uncooked chicken as I didn't want all that fat in the meal I'm making. I placed the removed skin into a dish and cooked it in my Easy Cook oven until crispy in order to make more of the chicken stock powder. The amount of oil that came off it was amazing :o
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Thanks Julie, it was always the way I was going to cook it as I don't casserole chicken with skin on. We have watched our fat intake for so long now that it would make us quite ill to eat it with all that fat.
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That's a great idea JulieO.
Judy we're the same with the fat. In fact as much as I loved the Indian food in Singapore it gave me heartburn one night from all the fat.
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YUMMO. ;D I pretty much followed the recipe for this but used thighs with the skin on and bone in as I could not get marylands at the time. The sauce easily took 8 thighs so it was an economical and yummy meal with plain rice and some steamed beans to cut through the richness/fat. Was great for dinner with friends as I could pre-do it and just let it cook away happily.
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Hi all,
I've got this dish planned for later in the week but hubby came home from shopping with skinless and boneless Chicken Marylands. Does anyone know how much I'd need to adjust the cooking time to allow for the meat being boneless?
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I cut my times down from the recipe with the bone in asha - from a total of 2 hours down to a total of 65 minutes ie 45 minutes, removed the alfoil and cooked a further 20 minutes at the higher temperature and there was a certain amount of browning happening there, even without the skin. You could get away with these times or 5-10 minutes less for the cut of chicken you have.
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This is one of my favourites from the book.
I did post a review somewhere else with a photo but ithas long gone out of my mind where.
Gert
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Found it.
(http://img.tapatalk.com/7cba0263-f09f-aeaa.jpg)
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Yes we think this is a good one and I have made 2 dishes at once and frozen one for later. From memory the coconut cream did split a little, but it didn't make it taste any different.
I have used chicken thighs, both no bone and no skin and also bone in and no skin. Bit too much chicken fat for us.
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And another. It really is a great recipe.
(http://img.tapatalk.com/7cba0263-f13b-2f7c.jpg)
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Almost identical. The only difference is the dish. (slightly) I love that about Tenina's recipes. Yours look the same.
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Thanks for the advice. I ended up doing it for about 1 hour 10 covered and then 25 minutes uncovered. Unfortunately our oven is so efficient that the sauce had all solidified into a crispy mass around the chicken so there was no liquid left. It did taste very nice though so I'll definitely try it again but with the oven temperature down a bit lower next time.
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I made this for dinner tonight, and it was delicious. I think next time I'll add a little more salt and maybe a chilli or two in the curry paste. Hubs hates chicken skin, so I used chicken thighs instead, and also coconut milk instead of coconut cream and forgot the water! Otherwise, strictly to the recipe.
I also didn't wash out the TM bowl after making the paste, and then filled it with water to make the rice and steam the veggies on top. I got every last bit of the paste that way.
Was anyone else's green? It looks very brown in the book and in other's photos, but mine was pale green... No problem, just not what I was expecting! It could have stayed in the oven a bit longer, but it smelled good and we were HUNGRY!
Yum... definitely will be repeated on days when I'm at home and have time to watch the oven.
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Family enjoyed this for dinner tonight. I went to the movies so didn't have any. I used powdered turmeric and now have a bright yellow MC! Even though I popped it straight into the sink after use. don't think it is going to come out!
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DH really enjoyed this. 5/5
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On the menu plan for the next 2 weeks. :)