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.