for Diabetes & Circulation - curry leaves & muk yee by ASL 10/12/17

Take Curry leaves 7-8 stalks
3/4 to 1 inch of ginger
2 cup of hot water
BLEND! 
Ready to serve

Muk yee soaked, 1 big
2 cup of hot water
4-5 red dates
kui-chi
BLEND!

Mango lassi

ruth CHOCOLATE SELF SAUCING PUDDING

CHOCOLATE SELF SAUCING PUDDING

Ingredients:

60g butter

0.5 cup sugar

1 egg

1 cup self raising flour (can use plain flour and 1 teasp baking powder)

1 tablespoon cocoa

0.5 cup milk

0.5 teaspoon vanilla

0.5 cup sugar, extra

1 tablespoon cocoa, extra

1.5 cups hot water

Method:

Cream butter and sugar with vanilla until light and fluffy. (Mix together and beat hard)

Add egg, beat well.

Fold is sifted flour and cocoa alternately with milk.

Put in greased, ovenproof dish

Mix extra sugar and cocoa together and sprinkle over pudding.

Pour hot water gently over.

Bake in moderate oven, 180 deg C, 35-40 mins.

Turn onto plate and serve.

Serves 4-6

Steam egg Thermomix

Teacoholic Perth
3 egg 260ml water 5sec sp4 after that pour into ur plate and steam (do cover with aluminium paper)

marmite chicken Thermomix taken from FB Thermomix user

http

Active time: 10 minutes
Total time:  55 minutes
Serving Size: 5 portions
Calories per portion: 187 kcal

INGREDIENTS

500 g free range chicken, chopped into bite-sized pieces (4-5 cm)

Marinade

1 tsp light soy sauce

1/2 tsp salt

1/2 tsp white pepper powder

Sauce

15 g marmite yeast extract

20 g rock sugar

10 g light soy sauce

15 g honey

METHOD

1. Marinate chicken with marinade for 30 min.

2. Place marinated chicken and sauce into mixing bowl and cook for 15 min    120°C Reverse Speed Slow

http://cookwitholivia.com/recipes/marmitechicken/

Fish paste & char siew demo

Demo by Pam 9/5/17

Weight fish eg 525g

X 0.875 for water

Ann Paul comment: too much water n bit salty

To reduce to 0.5-0.6 for water

Round up 500g

Put Salt every 100g 1 tsp

30s S6, check texture, no fix rule, do until satisfied w texture

****

Reverse spoon to avoid sticking to blade

Thermomix Yee mee

Thermomix mee Hoon

1. Chop garlic,  5 seconds,  sp 5.
2. Add Cooking oil 50g,  saute onion garlic 3 min,  sp 2, 120 degree.
3. Put 600g water, 30g oyster sauce,  30 g light soy sauce,  20g dark soy sauce. This may differ depends on your own preference.  Cook 5 minutes,  120 degree,  Reverse spoon.
4. Add cabbage,  or other vegetables. Remember,  vege go in first,  then add bihoon. 
3.5 min +2min with spatula,
Don't do it the other way round to prevent sticky bowl.

Initially my bihoon always not fully cooked.  The tips is the way you wash the bihoon.  Get a big bowl,  wash your bihoon with water.  And try to spread the bihoon especially the corner part.
https://www.facebook.com/groups/589796224492492/permalink/857043547767757/

Thermomix Book C 7 Days perfection cookbook

MENU

LEMONADE

QUICK STEAMED BUNS

STIR FRIED BROCCOLI WITH CARROT

SWEET POTATO SOUP

COOKING WHITE RICE

COOKING EGGS

GINGER SESAME OIL CHICKEN

CHICKEN RICE

SAMBAL PRAWNS

BUBUR CHA CHA

SWEET POTATO PORRIDGE

OIL FREE HONEY CHICKEN WINGS

SESAME CREME 

HOMEMADE MUSHROOM SEASONING POWDER

SPAGHETTI BOLOGNESE

SUGAR FREE TROPICAL FRUIT JUICE

CURRY CHICKEN

MASHED POTATOES

NATURALLY SWEET FRUIT SORBET

BUTTER CAKE

SWEET BUNS

GREEN APPLE JAM

HOMEMADE FISH BALL SOUP

FRIED MEE HOON

HOMEMADE KAYA

q Sentral

Q Sentral is set to be another award winning office building in KL Sentral. Together with other landmarks like the 348 Sentral, 1 Sentral, Quill 7and Plaza Sentral, they are fast transforming KL Sentral into the new business district in Kuala Lumpur. 

According to MRCB Land's Senior Vice President, Mr Wong Dor Loke, the 'Q' in Q Sentral is derived from ancient Chinese concept of 'Qi' and like the word suggested, Q Sentral creates a flow of energy throughout the building, while establishing a cohesive and functioning environment. 

Q Sentral gross development value is RM1.2bil for a total gross floor space of 1.4 million sf of office, retail and recreational space. Couple by the fact that it is aiming for Green Building Index (GBI) and Multimedia Super Corridor (MSC) certifications, this iconic building will definitely draw in corporations seeking these statuses. Accessibility is great as KL Sentral is the transfer hub for major rail systems, for example, RapidKL LRT, KTM Komuter, KL Monorail, KLIA Transit, KLIA Ekspress, KTM Intercity and incoming MRT in 2017.

Property Details

Name: Q Sentral

Address: Jalan Stesen Sentral, KL Sentral, 50470 Kuala Lumpur

Developer: MRCB

Completion Date: 2014 (estimate)

Type: Office Suite & Retail

Tenure: {Tenure}

No of Blocks: 1

No of Storey: 42

No. of Units: 297

Built-up

Low Zone: 1,366 - 3,420 sf

High Zone: 15,000 - 40,880 sf

Launch Price: RM1,190 - RM1,500 psf

Facilities

Security

High speed Internet

Recreational space

Mee hoon, pumpkin soup, wings, ribs, pakohyimai, sorbet, smoothies

Thermomix half boil egg, chic wings, lemonade, pasta

Thermomix Menu fr Mom Ann (Book A,B,C & paging)

Reference by: Book ? Page ?
eg. A86 Walnut carrot cake (means book A, page 86)

Thermomix daily plan Menu by Ann Paul (With index page)

WITH THERMOMIX
GOAL:
SERVE FAMILY WITH DELICIOUS & HEALTY FOOD
STRATEGY: 
a)Planning menu on weekend to cook weekdays
b) Design menu structure (3-4 dishes daily):
Main dish 
vege daily
soup/desert daily
ACTION: 
a) Go Wet market on mon for chic/tues for fish 
b) Weekend - try new items like desert, cake, paste, something new/special
Menu planned reference: on ipad mon   tue   wed   thu   fri   sat   sun  

n/a Main dish
A50 Oil-free Honey Chicken wings 8 pcs 
C14 Mantao 
A51 Spicy black pepper chic wings 6-8pcs
A54 Kung Po Chicken (600g  breast fillets with skin, 15 dried chillies soaked, deseed)
A52 Tong kuai steam chicken (500g chicken, with skin and bone, cut 2-3cm) 
A47 Chicken mushroom (600g chic skin & bone cut 3-4cm)
A53 Taiwanese 3 cup chic (800g whole chic leg cut 3-4cm) 1 sprig basil leaves

A60 Pork ribs steamed black bean sauce (500g 3cm ribs)
A58 Pork ribs sweet and sour (500g 3cm ribs)
Ann Taitauchoy minced pork (steam ?s | 120d | ?speed)

A64 Teochew steam fish 600g pomfret (hum-choi, tauhu)

Soup/desert
Pam Normal blanch bone (try 6min) , cook 30m | 120d | spoon
A106  Fuchok barley desert
A10  herbal chicken soup A116 Lemongrass pandan (anytime, 5stalks)
A117 Luo han guo & winter melon

C18 Sweet Pumpkin soup (300g pumpkinm roasted cashew nut)
B102 Onion soup (gruyere cheese 80g, baguette, bowl heat proof)

A115 Soya bean (soak overnight 200g, need muslin cloth)

One off item
B58 Boiled Pasta 
A26 fry mee hoon
C38 Sweet potato porridge  (200g)

Vege
A81 Stir fry vege/brocolli/carrot

Paste
chicken stock
ginger molasse sugar (with ginger skin)

Weekend
Lemonade 
2s | turbo twice (rock sugar (90 to 70g) 2 lemon (cube) + cold water 1ltr  2s | turbo)

Wet mkt to buy:
2 chickens cut into 
3cm cut into pcs & Bone for soup (separate : bone, legs w/o skin)

Balance cut 3cm into pcs
600g  breast fillets with skin 3cm
500g chicken, with skin and bone, cut 3cm 
600g chic skin & bone cut 3cm
800g whole chic leg cut 3cm
2 chicken legs

thermomix Sweet sour ribs, pak choy and ginger egg soup with pork

Thermomix Ginger sesame chic, abc soup, vege

Ginger & molasse sugar paste

basil chicken

Ingredients

• 2 teaspoons canola oil
• 1/4 cup minced shallots
• 3 garlic cloves, thinly sliced
• 6 (4-ounce) skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 2 teaspoons lower-sodium soy sauce
• 1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/3 cup sliced basil leaves
• Brown Rice with Sesame
• Sauteed Snow Peas and Peppers

Mayonnaise Shrimp / prawns

This recipe makes about 2 servings

Ingredients

• 1/2 lb large tiger shrimp (26/30)
• salt and pepper to season
• 1 egg white
• 6 tablespoon potato starch
• oil to fry

For the Sweet Lemon Mayonnaise Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 1/2 tablespoon milk or cream

Cooking Instructions

1. Combine the mayonnaise, lemon juice, sugar, and milk (cream) together. Mix well. Cover and refrigerate until needed. Remove the shell and tail from shrimp. Butterfly (make a cut along the back) and devein.
   
2. Lightly season with salt and pepper. Mix seasoned shrimp with egg white then roll in potato starch.
   
3. Deep fry in 2 batches until the shrimp is a light golden color (about a minute and a half). When the batches are done, fry all the shrimp together once more for about a minute while stirring the oil with long chopsticks to let the steam (moisture) out. Drain the oil from the fried shrimp on a paper towel. Drizzle the sweet lemon mayonnaise sauce on top and serve.