Nasi kuning Thermomix

 We hope you have enjoyed tonight’s journey to Indonesia with Chef Suhardi Huang. Chef Suhardi shared with us how he used the different functions on his Thermomix® TM6 to cook an authentic Indonesian meal from scratch. He also shared with us some tips & tricks on how to prepare the ingredients before cooking them! 🤩😋

If you missed his cooking tutorial, no worries! You can watch it again from here >>

https://www.facebook.com/ThermomixMalaysia/videos/778397086334689

Here’s the recipe for tonight’s Indonesian meal :

Nasi Kuning

Ingredients: 

250 grams of rice

150ml coconut cream & 350ml water

1/2 teaspoon of salt

1 teaspoon turmeric

4-5 leaves kafir lime leaves

1 pandan leaf (tied into knot)

1 lemongrass (bruised)

1-2 bay leaf

Directions:

1. Weigh the rice and rinse the rice. 

2. Place the rinsed rice straight into the mixing bowl.

3. Add water and coconut cream.

4. Add the remaining ingredients into the mixing bowl.

5. Start the rice cooker mode.

6. Once done, set aside in the Thermoserver for 25min before serving.

 

Balinese Baked Chicken

Ingredients

10 garlic cloves, halved

3 fresh long red chiles, halved and seeded

6 small shallots, halved

2 tablespoons chopped fresh ginger

1 teaspoon ground turmeric

60g vegetable oil, plus more for brushing

Salt and freshly ground pepper

3 pieces of boneless chicken thighs (pre-marinate with salt and lime juice)

4 fresh bay leaves

4 limes, halved

Salt & Pepper to Taste

Directions:

1. Place the garlic, shallots, ginger, chilli, salt, bay leaves and grounded turmeric into the mixing bowl, grind for 5 secs/Speed 5 until finely chopped. 

2. Add in 60g of vegetable oil 

3. Cook the paste until the paste is fragrant and lightly browned at 100°/Reverse Spoon/5 mins. 

4. Set the chicken in a baking dish, marinate with the paste all over it. Cover and refrigerate for at least 4 hours or overnight.

5. Preheat oven to 190°.

6. Set marinated chicken on baking tray. Bake the chicken skin up at 190° until the juices run clear when an inner thigh is pierced, about 17 minutes.  

7. Carve the chicken, transfer to a platter and serve with the limes.

Tips: 

1. Score the chicken, add salt and squeeze lime juice before rubbing the paste on the chicken. This will allow the chicken better absorb the flavour of the paste and the acidity from the lime juice will add an additional dimension of taste.

 

Prawn and French-bean in Sambal Tao-Cheow

Ingredients:

20g Garlic

40g Shallot 

20g Oil 

20g Blue ginger/ sliced 

2 pieces Bay leaves 

400g French beans (Sliced finely)

200g Green chilli 

50g Red chili 

60g Soy bean paste (tao cheow 豆瓣酱)

15g sugar 

200g Prawn 

Directions: 

1. Add prawns, making sure that they are evenly distributed in mixing bowl, place splash guard on mixing bowl lid and sauté High Temp. 

Use this high temp recipe from Cookidoo >> https://cookidoo.international/recipes/recipe/en/r506672

2. Add in the remaining ingredients. Saute it 120°/Reverse Spoon/3 mins

3. Season to taste and serve immediately or use as needed

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