Serves 12


  • Dancing Chef Chicken Rendang Paste, 3 packets
  • Chicken Drumsticks, 12 (approx 1.8kg)
  • Water, 400ml
  • Coconut Sugar, 4 tablespoons
  • Lemongrass, 3 stalks (bruised)
  • Kaffir Lime Leaves, 15
  • Bay Leaves, 6
  • Coconut Milk, 450ml
  • Desiccated Coconut, 3 tablespoons (stir fried till golden brown)


  1. Marinate chicken drumsticks with 150 grams of rendang paste for at least 1 hour.
  2. In a 4.5L Thermos® Shuttle Chef® inner pot, add water, remaining rendang paste, coconut sugar, lemongrass, kaffir lime leaves, bay leaves and bring it to a boil using medium heat.
  3. When boiling, add marinated chicken drumsticks and simmer for 10 minutes.
  4. After 10 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for overnight cooking (or at least 4 to 6 hours).
  5. In the next morning, bring the contents to a boil while stirring it occasionally. 
  6. When boiling, add coconut milk and stir-fried desiccated coconut. Continue to simmer for 20 minutes, before serving.



  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


  • You may adjust the gravy consistency with the amount of water. The water level should cover at least 2/3 of the inner pot for best thermal insulation cooking.


Photos and recipe courtesy of Thermos Singapore team.