Thermomix steam UbI kayu kuih

 

Thermomix tomato sauce braise ribs

[Tomato sauce Braised Pork Ribs]

You’ll never have enough with this “restaurant-grade” dish .. 

Plus it’s so convenient ..  

Back from work , throw the marinated pork to auto cook for 30minutes that’s it .. all in a bowl , from the making of the marinade sauce! 

Ingredients :

- 600g pork ribs

- 30g garlic 

- 40g white part of spring onions

- 10g garlic 

- 4tbsp tomato sauce 

- 2 tbsp oyster sauce 

- 1 tsp rice wine vinegar 

- 20g rock sugar 

- 50g water 

Methods ; refer pictures added below 

Enjoy 😉 

Original recipe credited to Joyce from Taiwan 

#3cmomkitchen

Salted egg yolk creamy prawn

 

Thermomix ayam Ponteh and kacang botol

 

So happy to share this with all of you and Thank you for those who made it too 😁 Hope you all enjoyed it as much I did 😂

Here's the recipe for Ayam 🐔 Pong Teh Eurasian Style :-

✅700g - 1kg Chicken no 🍗Parts 

(Marinated with salt, pepper, 1 Tbsp Fermented Soya Paste)

✅3 - 4 Medium Red Onions🧅}

✅6 Shallots  }           

✅7 Cloves Garlic 🧄}

5 sec / Speed 5 to chop them up

Turbo 1 sec for a finer paste

✅ 50ml Oil

✅ 2 to 3 Tbsp Fermented Soya Paste (Tau Chu paste)

Add these to sautee the Onion & Garlic paste

3min/120°C/ Reverse Spoon Speed

✅ 200g SengKuang / Yam bean / Jicama cut to 1inch sized

✅ 300g or 3 Medium sized Potatoes 🥔cut to 1inch sized

✅ 200ml Water 💧

✅ 2 Tbsp Dark Soya Sauce

✅ 2 Tbsp Light Soya Sauce

✅ 2 Tbsp Sugar or less

Add the SengKuang 1st, thej Potatoes & Chicken Parts

15min/Varoma/REVERSE SPOON Speed.

Here's Recipe for Stir Fried Four Angled Beans aka Kacang Botol adapted from The Malay Kitchen Cookbook

✅ 2 or 3 cloves Garlic 🧄

✅ 6 Shallots

Optional ✅ 2 Tbsp Dried Prawns / Udang Kering  OR Sambal Belancan

Chop all accordingly 5 to 6 sec / Speed 5 or 6

✅ 2 Tbsp Oil 

Sautee 3mins/120°C/REVERSE SPOON Speed

✅ 300g Four Angled Beans sliced diagonally

✅ Salt or Soya Sauce to taste

Lastly add slices beans cook for 4mins/Varoma/REVERSE SPOON SPEED

#gettm6frommyra

#mummymyracooks20

#thermomixanyonecancook

Thermomix thai green curry (Pam)

 

Butter chicken cream Che nor

* Marinate chicken *

3 tbsp flour

1 tbsp corn flour

1tsp curry powder

Pepper white and black

1 egg and salt & water 

Fry chicken w HOT OIL

Fry...

 4 tbsp butter

1 Onion chopped

Chopped 3 garlic

Cili 4

One curry leaves

1 tin milk cair

One cheese 

+ fry chicken 

Ppc chic wings

Honey Glazed Sticky Chicken Wings (using PPC 2145) : 10 mins 

Marination of Chicken Wings 

1 TBSP of Soya sauce, kicap manis, sugar and 1 dash of pepper. I marinated it for about 2 hours. You can even do the marination overnight too so that the sauces are fully absorbed. 

Method of Cooking the Chicken Wings 

1) Using Bake mode, put in some oil and put in the marinated wings to saute for a while.

2) Add on rock sugar (the portion is agak agak), 40ml of soya sauce and water. You can add in Dark soya sauce (agak agak 1 TBSP) if you want your wings to be darker, which I personally love it. 

3) Stir them well and set on Steam mode for 5 mins. Remember to close the lid. 

4) Once the pressure has been released, open the lid and switch to Bake mode to caramelized the sauce until your desired thickness. During this process, I added in some honey while flipping the wings so that all the sauces are coated unto the wings and to avoid getting the wings burned. 

Total cooking time : 30 minutes and DINNER is Served.....

Korean stir fry pork

Pork neck/ shoulder  ir alternative pork belly

MARINATE SLICES MEAT 

Korean Red sauce 

Soya sauce

Sesame oil 

Sugar

Grated ginger

TO COOK:

Oil, Garlic mince

Onion, add pork.....(don’t keep stirring)

Then add Carrot long strips, follow by

Spring onion Long strips

Heat off....put sesame seeds + lemon zest (mix and serve)

Tou kow dessert & Thermomix

Put peach gum, wolf berries and rock sugar 5min before it’s done

 45m 90degree spoon 0.5

INGREDIENT DETAILS

• Ingredients
  1. 30-50g peach overnight soaked and cleaned peach resins
  2. 30g dried longan
  3. 5-10 red dates (add more if the dates are small)
  4. 20g barley (optional)
  5. 20g white fungus (optional - will thicken the dessert)
  6. 10-15g goji berries
  7. 60-80g rock sugar (reduce if add more longans or prefer less sweet)

Thermomix eggs 12m 70d s3

 Half boiled eggs for bf.

12 mins  70 degC  speed 3

Water just cover the eggs. 

Cooked 8 medium eggs at a go.

Add some light soya sauce or dark sauce with black or white pepper to the soft boiled eggs and mix a bit and you have a healthy breakfast or anytime of the day meal. 

#boiledeggs

Marmite chicken

 

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

#Thermomix #ThermomixMY