My own thermomix cuisine

Fried rice

 1. Place garlic into bowl.
     Chop 5 sec / sp 5
2. Add oil, sauté 5 min /120 deg/ sp 1
3. Add rice, char Siew & peas. Warm / defrost in microwave first.
    Cook 3 min, varoma/ reverse/ stir fry. Just before 3 min, add sauce.

Fried Bee Hoon
1. Chop garlic 5 sec /sp 5
2. Add oil. Saute 5 min / 120 deg/ sp 1
3. Add cabbage and marinated prawns and sauce. Cook 3 min/ Varoma/ rev/stir fry.
4. Add soaked bee hoon and sauce. Cook 30 sec / Varoma/ Rev Stir fry.
5. open lid, stir and mix manually. Repeat with 30 sec / varoma/ rev stir fry

Soy sauce chicken
1. Marinade chicken with salt, pepper, oyster sauce, rice wine, soy sauce ( light and dark), sesame oil
2. Shred big onions and ginger manually.
3. Chop garlic 5 sec /sp 5
4. Add oil. Saute garlic, onion and ginger shred 5 min / 120 deg/ sp 1
5 Add chicken pieces....... ref to the other book

Chilli crab
1. Chop garlic 5 sec /sp 5
2. Add oil. Saute onion and ginger shred 5 min / 120 deg/ sp 1
3. Add crab with chilli, ketchup and sauce and cook 4 min 30 sec / varoma/ rev stir fry
4.Drizzle a beated egg at the last 30 sec of 5 min.

Curry crab
1. Marinate crab with curry paste
2. Chop garlic 5 sec /sp 5
2. Add oil. Saute onion and ginger shred 5 min / 120 deg/ sp 1
4. add crab, cook 4 min / Varoma/ rev stir fry.
5. 1 min before complete, add thin coconut milk

PS. to cook prawns with veg, req only 3 min

Thermomix recipes 2

Fried Fresh Prawn Cake (保留古早味～炸虾并

Ingredients

Fried Fresh Prawn Cake (炸虾并)

• 150g Fresh Prawn Meat
• 50g Carrot
• 25g Big Onion
• 20g Spring Onion, (Chooped)
• 60g Rice Flour
• 240g Plain Flour
• 1 Egg
• 350g Water
• 20g Olive Oil
• 10g Light sauce
• Salt & Pepper to taste
• 1/4tsp Bicarbonate soda

Recipe's preparation

1. Chop prawn---1 sec /sp 5. Remove from TM Bowl.

2. Add in carrot & big onion to chop for---2 sec / sp6. Remove from TM Bowl.

3. Add in rice flour, plain flour, 1 egg, water, olive oil, light sauce, salt n pepper & bicarbonate into TM Bowl to mix well

---30 sec / sp3. Then let it rest for 30min.

Add in chopped prawn, carrot, big onion & spring onion, stir well.

4. Preheat oil, deep fried till golden brown.

~~*ENJOY*~~

Fish Fingers

Ingredients

15 portion(s)

Ingredient A

• 30 g Parmesan cheese
• 50 g breadcrumbs/cornflakes

Ingredient B

• 400 g boneless fish fillet
• 1 tablespoon tomato sauce
• 1 tablespoon parsley

Ingredient C

• 2 tablespoon flour
• 2 eggs, lightly beaten in a seperate bowl

• Recipe's preparation

  1. Add ingredient A into TM bowl. Blend for 10 seconds on speed 7 or 8 until fine crumb is achieved. Set aside.

  2. Add ingredient B into TM bowl and blend on speed 8 for 10 seconds or until smooth. Shape the mixture into nuggets.

  3. Prepare ingredient C. Dip the fish fingers into flour and then egg and then the crumbs prepared earlier (step 1). Then pan fry them for about 5-6 minutes until golden brown.

 

Cauliflower with mushroom,shrimp and egg topping

Ingredients

Cauliflower with mushroom,shrimp and egg topping

• 10 g Garlic, peeled
• 10 g Olive oil
• 300 g cauliflower
• Salt to taste
• 150 g Shrimp, peeled
• 30 g mushroom, sliced
• 10 g Olive oil
• 2 eggs, beaten
• 5 g spring onion, chopped
• 10 g Chinese wine

Recipe's preparation

1. Place garlic to chop at speed 5 for 5 seconds.

2. Scrape down the garlic from the wall, add olive oil to sauté. Varoma, 2 minutes, speed 2.

3. Add cauliflower to cook. Varoma, 3 and half minutes, reverse, speed . Add salt in 30 seconds before it ends.

4. Bring the cauliflower out in a plate.

5. Place shrimps, mushroom, olive oil, spring onion and Chinese wine in to cook. Varoma, 4 minutes, reverse, speed . After 2 minutes cooking time, pour the beaten egg on the lid, let it flow in the bowl slowly.

6. Pour it on top of the cauliflower.





Pepper salt shrimp

Recipe's preparation

1. Clean the shrimps, dry them, add salt and pepper in, mix them evenly.

2. Place the shrimps in the bowl to stir fry. Varoma, 3 minutes, reverse, speed 2.


Fried Long Bean

Ingredients

Ingredients A

• 1 piece Shallot
• 2 cloves Garlic

Ingredients B

• 15 g Oil
• 5 g Anchovies

Ingredients C

• 400 g long beans, (cut small)
• Salt to taste

1 egg (mix well in a bowl)

Recipe's preparation

1. Add ingredients A to chop.

( mc,5 sec, sp 6)

2. Add ingredients B to saute.

( mc, 5 min, Varoma, sp 1)

3. Add ingredients C to cook.

( mc ,4 min, V, sp 1)

4. Add in egg through the lid hole while the knife still turning.

 

Thermomix recipes 1

The Onde Onde
Recipe:...
100gm gula Melaka (turbo 2 seconds). Set aside
20 pandan leaves cut small and 150gm water, blend at Speed 10 for 20 seconds. Pour into a piece of clean cloth and squeeze out as much pandan extract as possible.
Put 140gm glutinous rice flour, 50gm tapioca flour, 30gm sugar, pinch of salt and 130gm pandan extract into TM bowl to knead (2 minutes)
Divide dough into 20gm balls. Wrap a dollop of gula Melaka into each ball and roll it round, drop into boiling water to cook, once float, take out and roll into shreaded coconut
 

 

Tender Ribs in Hot Sauce
Recipe:
Marinate 1 kg pork ribs with 1 tbsp ginger juice and 1 tsp baking soda for 1 hour...
After that, mix 200gm water, 1 tsp sesame oil, 3 tbsp oyster sauce, 1 tbsp Chinese wine, 2 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp chili sauce and 1 tsp corn flour. Pour into pork ribs to marinate for at least 1 hour.
Saute some minced garlic, dried chilies and some sliced ginger with 20gm cooking oil.
Pour in pork ribs and cook for 25 minutes Varoma Reverse Spoon speed.

Easy peasy lava eggs.
Recipe:
7 eggs from fridge (put in simmering basket)
500gm normal water in TM bowl...
10 minutes Varoma Speed 1

If you want less runny maybe try 11 minutes.

 

Nuggets

 

Ingredients

20 piece(s)

Ingredient A

• 300 g chicken breast
• 4 pieces water chestnut

Ingredient B

• 2 tablespoon corn starch
• 2 tablespoon cooking oil
• salt and soya sauce to taste
• 1 egg

Ingredient C

• 20 g cornflakes

 

20min

Preparation 5min

Baking/Cooking 15min

. Add ingredient A into TM bowl. Chop water chestnut and chicken breast and blend by turning the speed from 0 to 10 a few times until preferred consistency is achieved.

2. Add in ingredient B and mix for 20 seconds at speed 4.

3. Make into small balls and coat with cornflakes. Put in air fryer and fry until golden brown.


Sambal Dried Prawn

Ingredients

12 portion(s)

Sambal Dried Prawn

• 500 g Dried Shrimps
• 15 cloves Garlics
• 15 pieces Small Red Onions
• 5 stalks Lemon Grass
• 50 g Water
• 60 g Dried Chillies, (soak in the water then cut into small pieces)
• 50 g Sugar
• 40 g Olive Oil

• Recipe's preparation

Sambal Dried Prawn by Chef with Love

1. Place the dried shrimps into TM bowl to blend, then pour out and set aside.
MC / 4 seconds / Speed 5

2. Put in garlics, small red onions, lemon grass, dried chillies and water into TM bowl to blend.
MC / 1 minute / Speed 10

3. Add in the blended dried shrimps, oil and sugar into TM bowl to cook. While cooking, place the simmering basket on top of cover lid.
45 minutes / V / Speed 1
 

Luffa with fresh shrimp

Luffa with fresh shrimp

Ingredients                                                  

• 10 g Garlic
• 10 g Olive oil
• 50 g Shrimps, ( After taking off the shells)
• 300 g luffa (peeled, big slices)
• salt to taste

Recipe's preparation

1. Chop garlic and shrimps at speed 5, 5 seconds.

2. Scrape down the garlic and shrimp from the wall, add olive oil to saute;. Varoma, 3 minutes, speed .

3.Add in luffa. Varoma, 5-6 minutes, reverse, speed .

4. Add salt to your taste, varoma, 10 seconds, reverse, speed



Asam Laksa

Ingredients

Ingredient A

• 1000 g Kembung fish
• 1000 g Water

Ingredient B

• 150 g Shallots
• 3 cloves Garlic
• 3 stalks Lemongrass
• 15 pieces Dried chilli
• 6 pieces Fresh red chilli
• 30 g Belacan (shrimp paste)
• 10 g Galangal
• 1.5 cm Turmeric
• 200 g Water

Ingredient C

• 50 g Kesom leave
• 1 piece Ginger flower (bunga kantan)
• 100 g Pineapple + core
• 2 pieces Tamarind peel
• 1 tablespoon Salt
• 3 tablespoon Sugar
• 80 g Seedless tamarind, +100 g water, strained

Ingredient D

• 1 piece Cucumber (shredded)
• 1 piece Pineapple (shredded)
• 2 pieces Big onion (shredded)
• 1 piece Lettuce (shredded)
• 1 piece ginger flower (shredded)
• 2 pieces Fresh red chilli (shredded)
• 150 g Mint leaves

Ingredient E

• 600 g Fresh laksa noodles

Recipe's preparation

Method

1. Place ingredients A into to cook. Remove and leave the fish to cool before removing the flesh. Set aside fish flakes. 12 min 100°C

2. Add half portion fish bones into to blend. Remove and set aside. 2 min Sp 0-6-10

3. Place ingredients B into to blend. 1 min Sp 10

4. Then cook until aromatic. 5 min Varoma Sp 2

5. Add in fish stock (item 2) and ingredients C to cook. Add in fish flakes and tamarind water at the last 5 minutes. 30 min 100°C

6. To serve. Place some laksa noodle into a serving bowl, top with a little each of ingredients D. Then ladle the hot laksa gravy over


Stir Fried Jumbo Asparagus With Dried Shrimps

Ingredients

6 portion(s)

Ingredient A

• 4 cloves Garlic, peeled
• 5 Shallots (peeled)
• 1 Red Chilli

Ingredient B

• 1/2 Dried Shrimps, 1/2 MC soak
• 50 grams Cooking Oil

Ingredient C

• 500 grams Asparagus, Break into 11/2 inches long
• Salt to taste

 

Recipe's preparation

Place ingredient A into and chop for 5 seconds/speed 5

Add ingredient B saute for 5 minutes Varoma/speed 2

Add ingredient C and saute for 4 minutes Varoma at

Foo chow spinach soup

Ingredients

Ingredients A

• 15 gram Garlic
• 3 pieces Ginger
• 30 gram Ikan bilis

Ingredients B

• 1200 gram Water
• 200 gram Spinach
• 1/3 tsp Salt

Recipe's preparation

1. Put garlic into TM bowl to chop.4sec. Speed6.

2. Add in olive oil, ginger, Ikan bilis to sauté.3mins. V. Speed1.

3. Add in water.15mins. V. Speed1 .

4. Lastly add in spinach, salt and chicken stock.4mins30sec.. V. Speed1

 
.Steamed Dumpling/JiaoZi

       

 

Ingredients

20 piece(s)

Steamed Dumpling

• 20 pieces Dumpling skin
• 150 g Cabbage/Chinese Cabbage
• 50 g Water Chestnut
• 100 g Minced pork
• 50 g black fungus (soaked),shredded)
• 1/2 teaspoon Salt
• Pepper to taste
• 10 g Sesame oil

Recipe's preparation

1. Add cabbage into to chop ~MC/10 sec/sp 5.

2. Add water chestnut into to chop ~MC/5 sec/sp 4.

3. Add minced pork,black fungus and the rest of seasoning to mix ~ MC/10 sec/sp 3. Dish out and keep in fridge for 1/2 hour.

4. Place a tablespoon of meat filling onto dumpling skin, wet the edges of dumpling skin with water and fold the skin over filling into half moon shape. Pinch the edges to seal. Place dumplings in varoma steamer.

5. Add 500g of water into and stack varoma steamer on it. Start steaming ~Varoma/20 min/sp 3.


Creamy Pumpkin Potato Mash

Ingredients

4 portion(s)

Creamy Pumpkin Potato Mash

• 400 gram potatoes, peeled and quartered
• 200 gram pumpkin, peeled and roughly chopped
• 160 gram milk
• 20 gram butter
• 1 piece sliced cheese
• 1/2 teaspoon salt

Recipe's preparation

1. Place butterfly into the TM bowl. Add potatoes, pumpkin and milk. Cook 20minutes/ 100degrees/ Speed 1

2. Add butter, cheese and salt. Blend 40 sec/ Speed 0-4

Serve and enjoy!

                                     

MEAT BALL WITH HOISIN SAUCE

 

Ingredients

6 portion(s)

(A)

• 50g carrot
• 3 cloves garlic
• 20g spring onion (chopped)
• 300g pork
• 20g water
• 1/2 tsp salt
• 1/2 tsp pepper
• 15g corn flour

(B) Dipping Sauce

• 50g rice vinegar
• 50g hoisin sauce
• 50g chilli sauce
• 50g light soy sauce
• 10g sesame oil
• 20g grated ginger                                                                      

  Recipe's preparation

  1. Place carrot and garlic into to chop 5 sec, Sp6.
  
  Remove, set aside.

  2. Put in pork to chop 20 sec, Sp 10.

  3. Then add in the rest of ingredients (A) to knead at interval speed for 3 min,

  4. Shape meatballs and place into Varoma unit. Pour 600g water into , stack Varoma in position to steam for 20 min, Varoma, Sp 3.5.

  5. Serve with dipping sauce.

 

 Cheesy potato sausage

 

Ingredients

10 portion(s)

Cheesy Potato Sausage Cup

• 400 g Potatoes, (washed, peeled, shredded and squeeze out the water)
• 25 g Red onion
• 10 g Garlic, peeled
• 15 g Carrot, (optional) (washed, peeled, shredded)
• 75 g Sausage
• 20 g Grated parmesan cheese
• 30 g Mozzarella Cheese
• 15 g Butter
• 4 Eggs
• 1 teaspoon Salt
• dash of ground pepper
• dash of Rosemarry

Recipe's preparation

1. 1. Place onion, garlic into mixing bowl, 1 sec/ Turbo.

2. Add in sausage into mixing bowl, 5 Sec/ Speed 5.

3. Insert butterfly and add in the egg to mix, 15 sec/ Speed 4.

4. Add in the remaining ingredients into mixing bowl to mix well, 1 Min/ Speed 3.

5. Scoop the mixture into greased muffin tin pan. Sprinkle additional cheese and dash of rosemary on top of the mixture.

6. Bake in the preheated oven at 200 degree C for 25 Min or until golden brown.

7. Let in cool for 5 minutes and serve it while warm.













 

Chawanmushi

Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)

November 23, 2008 38 Comments2K+

Recipe: Chawanmushi (Japanese Steamed Egg Custard/茶碗蒸し)

Adapted from Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes

Ingredients:

4 medium shrimp
4 gingko nuts (optional)
2 inch carrot
3 oz chicken breast
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)
For the custard:
3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)*
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt
Water
*: Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.

Method:

Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.
Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.

Grilled coriander, lime and yogurt chicken wing

grilled coriander, lime and yogurt chicken wings

May 7, 2015 - Sides - Tagged: chicken, grill, sides, snacks, western - 2 comments

When you are busy, you should always remember that your oven is one of your best friends.
Ovens are great because you can chuck in some marinated raw food, and go be busy, and viola! before you know it, the food is cooked!
Today, I used my oven to grill some chicken wings for dinner.

Not just any chicken wings, mind you!
These were marinated over-night in a brine solution that had been mixed with yogurt, lime and coriander.
Apart from the fabulous flavor combination, brining, which basically means steeping the chicken in a solution of water, salt and sugar dissolves the protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.

The LAM detests coriander. But even he happily ate the wings and declared them to be DELICIOUS! You can’t really taste the coriander per se, It sort of gives the chicken a depth of flavor.
You just have to make these wings to see what I mean.
And here’s how.
Make the brine by whisking together warm water, salt and sugar until the salt and sugar have completely dissolved. Set this aside to cool before using.

Into the (cooled) brine, add the yogurt, lime juice and coriander. Whisk to combine.

Toss the chicken with freshly ground black pepper.

Pour the brine/yogurt mixture onto the chicken. Mix to combine. Cover the bowl with cling film and place in the fridge for at least 4 hours (preferably over-night) before grilling.

Place the chicken on a baking tray that has been sprayed with oil, skin side down.

Spray the chicken with oil and grill the chicken for 20 minutes at 180°C. At the end of this time, turn the chicken over, spray with oil and grill a further 15 minutes. You may need to adjust the cooking time, depending on how many wings you are cooking.
Garnish with chopped coriander, smoked paprika or chili flakes and lime.

Serve immediately.
These wings are waaaaaaaaaaaaay good!

Hey, don’t take my word for it. Try making them and taste them for yourself!