Bulgogi korean bbq style beef by tasty YouTube

 Half onion

3-8 4=garlic; ginger optional; korean gochujang optional

1/2 pear

Spring onion 2-3

Less 2-3 tbsp brown sugar 2

1tsp pepper/black

80ml soya sauce

1-3 tbsp sesame oil 2 (1tsp sesame seed optional)

Blend and marinate on beef, no need add the slices of onion, to mix 

Chilled 30 min

1tbsp oil, Fry onion+Pan fried, garnish with green onion and white Sesame seeds (crunch sh bit)

2-3 min perside 

Miso + red korean gochujang + soya sauce+ cabbage10-15 min

Add garlic, Green onion 5 min

Egg omelette gulung gulung 

Egg carrot green onion salt

Miso soup Ann recipe

 Ingredients 

************************** 

Miso paste

Seaweed

White tofu

Scallions 

Meat - pork slices 

Egg 90% boiled

Thermomix sesame mix 5 pax

 75g sesame

30g nuts

20g brown sugar

500g hot water

2min speed 10

PPC - Babyback ribs

 marinate soya sauce, sugar, salt. 15min stew

release pressure. bake mode to dry up...charred effect

Boil squids

 

INGREDIENTS

  

• Squid rings
• Salt
• Water
• Bay leaves
• Fresh lime

INSTRUCTIONS

 

• Add water to a pot and place it on the stove. Turn the heat to high.
• Add 2 tablespoons salt to the water while it boils
• Add 2-3 crushed bay leaves to the water
• Once the water is boiling, add your squid rings
• Stir regularly
• Boil squid rings for 2-3 minutes on high heat
• Turn off your stove. Using a slotted spoon, remove the rings from the water
• Serve with a fresh lime garnish

Sauteed Mushrooms with Garlic

–+ servings Overhead view of Sauteed Mushrooms with Garlic 4.99 from 129 votes Sauteed Mushrooms with Garlic PREP TIME 5 minutes COOK TIME 8 minutes TOTAL TIME 13 minutes SERVINGS 4 servings AUTHOR Holly Nilsson Sauteed Mushrooms are an amazing side dish or make a great topping for steaks or burgers! The key to the deep rich flavor is to allow the mushrooms to caramelize. Ingredients 1 pound white or brown mushrooms or cremini or portobello 1 tablespoon soy sauce 2 tablespoons olive oil 2 tablespoons butter ¼ cup white wine optional 1 sprig fresh thyme or a pinch of dried thyme 2 cloves garlic minced chives for garnish optional Instructions Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices (about ½"). Add butter and oil to a pan and heat over medium high heat. Quickly toss the mushrooms & soy sauce (do not do this ahead of time, this will remove too much moisture from the mushrooms) Add the mushrooms to the pan and toss with olive oil mixture. Do not stir allow to cook about 4-5 minutes without disturbing to brown on one side. Add white wine if using and allow to evaporate. Add garlic and thyme (if using). Continue cooking an additional 3-4 minutes stirring occasionally until cooked. Season with salt & pepper to taste.

Coaching by Nutritionist Ning 21 days 07/21-8/21

L10 Vyan emotional craving real hinger sweet potato brown rice +3hr 2-3 hr protein fruits 30-60min 10min rice pasta hike!! 7700c 1kg L1-3 calories water intake intestines L4 - 2/8/21 ideal bfast graph insulin and our hunger Bfast - 30min after waking up L5 Low GI (GLYCEMIC INDEX) Body absorbing speed level. releasing sugar to gv energy. 3 categories: 70, 56-59, 55 below H: hawker food, corn M: burger sushi ice cream mango papaya wholemeal L: *mushroom, brown rice, potato, apple, brocolli, pisang, F1, tomato* L6 PROTEIN INTAKE is as important MWF musles:water:fat obj: lose fat maint muscle & water intake or increase intake L7 GOOD N BAD FAT saturated fat is solid, (3 layer pork, cheese cream full cream milk, santan palm oil ice cream fried stuff trans fat - biscuits cake dessert donuts MONO un- is liquid (omega 9=nuts yolk, avocado rapseed olive oil) N POLY (omega 3 (good fat-reduce inflammatory),6 (bad fat), =vege oil, walnut, fish oil unsaturated = GOOD FAT choice: avoid trans fat L8 HOW TO READ NUTRICION INFO: EG tuna compare look at 1.calories 2.protein 3.fat chk on serving size L9 myth sport xtvt to get muscles 80% 20% concept need protein replacement to build muscle, WHY ? exercise = cardio & metabolism (burn calories) AMR & energy & sweat as cleansing n inc immunity sys n repair muscles. 30-45min 1300calories = mcd set 1000= pizza 1kg fat = 7700calories

Marion garlic prawn spaghetti

INGREDIENTS 200g (7 oz) spaghettini 1 tbsp vegetable oil 400g (14 oz) peeled and deveined prawns 4 garlic cloves, finely chopped ½ tsp chilli flakes 3 tbsp soy sauce 2 tbsp oyster sauce Spring Onion & Ginger Sauce: 1 cup finely sliced spring onion (scallions) 1 tbsp finely chopped ginger 1 tsp sea salt ¼ cup vegetable oil 2 tsp sesame oil INSTRUCTIONS STEP 1 To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl. STEP 2 Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later. STEP 3 Cook the spaghettini in a large pot of boiling salted water until just al dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later. STEP 4 While the pasta is cooking, heat the 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 minutes or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready. STEP 5 Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss. Divide among plates and serve.

Marion fried rice

INGREDIENTS 2 tbsp Chinese light soy sauce 2 tbsp Chinese shaoxing cooking wine 1 tsp white sugar 2 tbsp vegetable oil 4 garlic cloves, roughly chopped 1 small onion, diced 200g (7oz) diced Homemade Chinese ‘Char Siu’ BBQ Pork (you can also use char siu bought from a restaurant or simply substitute sliced pork, chicken or seafood) 2 eggs, lightly whisked 3 cups (450g/1lb) cooked jasmine or long grain rice (preferably made the day before) 1 tsp sea salt ¼ cup finely sliced spring onion (scallions) 1 tbsp sesame oil ¼ tsp ground white pepper INSTRUCTIONS STEP 1 Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar. ​ STEP 2 Prepare, measure and chop all ingredients before cooking. ​ STEP 3 Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until just starting to turn golden. Add the onion and stir-fry for another 30 seconds or until the onion is just softened. Add the char siu pork and stir-fry for another 30 seconds until warmed through. ​ STEP 4 Push all the ingredients over to one side of the pan or wok. Tilt the pan so that the oil slides into the empty side. Pour the eggs into the oil. Use a spatula to spread the egg out so it cooks evenly. Once the egg is set, break it up and mix with other ingredients. Add the rice and break up and incorporate the rice with the other ingredients. Add the soy sauce mixture and stir-fry until well combined. Toss through the sea salt and spring onion. Turn the heat off and toss through the sesame oil and white pepper. Serve warm.

Marion Vietnamese One-Pan Caramel Chicken

Vietnamese One-Pan Caramel Chicken Print This Serves: 4 INGREDIENTS 8 bone-in, skin-on chicken thigh pieces 1 tbsp vegetable oil ½ cup brown sugar 2 tbsp fish sauce 3 garlic cloves, finely chopped 1 cup coconut water ½ tsp ground black pepper 1 long red chilli, finely sliced roughly chopped coriander (cilantro), to serve sliced cucumber, to serve steamed rice, to serve (click here to see my recipe for how to cook rice) salt INSTRUCTIONS STEP 1 Season the chicken pieces with salt. STEP 2 Heat the oil in a large, heavy-based frying pan over medium-high heat. Add the chicken, skin-side down and sear for about 5 minutes until you get a golden colour. Then turn and sear for another 2 minutes. Transfer the chicken pieces to a large plate or tray. STEP 3 Remove and discard some of the fat from the pan, being sure to leave about 2 tablespoons in the pan. Place the pan back over medium heat. Add the garlic, brown sugar and fish sauce. Cook, stirring for a minute. Then add the coconut water and black pepper. Place the chicken in the sauce skin-side up. Simmer for 2 minutes. Then turn the chicken over, reduce the heat to low and simmer for 10 minutes or until the sauce has thickened. Turn the chicken again, then cover with a lid and simmer for a further 10 minutes or until the chicken is cooked through (keep an eye on the caramel sauce, if it looks too thick or starts to burn add a little more coconut water or plain water). STEP 4 Transfer the chicken to a plate. Drizzle over the sauce. Sprinkle with coriander and chilli. Serve with cucumber and steamed rice.

Pesto frozen ICE cube

INSTRUCTIONS Place basil, garlic, nuts, and olive oil in food processor fitted with a metal blade. Process until fairly smooth, wiping down sides once or twice if needed. Add cheese, salt, and pepper and give it a quick whirl to mix. Use immediately or freeze in ice cube trays. Once frozen, pop them out and place into freezer zip-lock bags (date the bag w/sharpie).

Red beans dessert, black beans soup

60+30min 100d S3 250g Beans,1500ml n 80-100g sugar* pandan leaves sugar S2 1500 g Water 1 piece Pig Tails cut small pieces 80 g Black Bean 2 tsp Salt 100d 90min spoon

Soya black beans

Do u like soy milk?? There are two ways to make via TM, the strained and no strained method. I personally prefer the strained method so here’s the recipe! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 200g Black soy beans(soaked overnight) 1200g Water 3 Pandan leaves tied into knots 70g Sugar, adjust to taste 𝗠𝗲𝘁𝗵𝗼𝗱 1. Place soaked black soy beans and 600g water into mixing bowl. Blend 1 min/speed 8 2. Add 600g water, mix 10 Sec/speed 3. Pour black soy bean mixture into muslin cloth over a bowl. 3. Squeeze black soy bean mixture until black soy milk is fully extracted. Clean mixing bowl 4. Place black soy milk and Pandan leaves into mixing bowl , remove Measuring cup and place Varoma into position to prevent splashing. Cook 18 min/98c /speed 2. 5. Remove Varoma and set aside. Add in sugar. Stir 1 min / speed 2 6. Serve. Also just a tip to buy the right black soy beans (sometimes it’s written green kernel) not black beans which are smaller 😅

Butter cake Thermomix sister wah (slight modification)

My family love plain old-school butter cake and I love to experiment with different brands in butter in the market. This time, I used @lescure_my butter and believe me, it smelt and taste heavenly! ❤️ Recipe is from 7 Days Perfection booklet that comes with your Thermomix, but I have made some adjustments to the recipe. - Butter Cake- // Ingredients: 250 g salted @lescure_my butter, softened (room temperature) and cut in cubes 150 g low GI brown sugar ½ tsp natural vanilla extract 5 eggs, A size 50 g fresh milk 250 g self-raising flour // Preparation: 1. Preheat oven to 170°C. Line a 20 cm x 20 cm square cake tin with baking paper. Set aside. 2. Crack eggs into a bowl, weigh in milk and vanilla extract. Set aside. 3. Pour brown sugar into mixing bowl. Mill at 10 sec, speed 10 and turn into icing sugar. 4. Insert butterfly whisk. Place butter and sugar in mixing bowl, beat 1 min 30 sec/speed 3.5. 5. Mix 40 sec/speed 3.5, adding vanilla extract, eggs one at a time and fresh milk through hole in mixing bowl lid onto rotating blades to beat the mixture into a smooth batter. 6. Add self-raising flour, mix 30 sec/speed 3. Remove butterfly whisk. 7. Transfer cake mixture to prepared square cake tin. 8. Bake for 30-45 minutes (170°C) or until a cake tester skewer or toothpick comes out clean when it is inserted in the centre of the cake. Allow to cool in cake pan for 10 minutes. Transfer to a serving plate and let cool completely. Cut and serve. I had 4 pieces at this morning for breakfast 🥲 So so good! It's the best butter cake I have made in history. It's fluffy, light and so buttery! Pair with a cup of kopi-O and half boil egg, and your day is complete 🥰.

Thermomix japanese curry sister wah

When you want to cook something quick, easy and one pot, you can't go wrong with Japanese curry. This time, I didn't add meat to the curry. Instead, I fry instant frozen tori katsu that Ketua Rumah got during marketing. Original recipe is with chicken. Feel free to modify! That's the beauty of Thermomix, where you can modify recipes according to you and your family's tastebuds. - Japanese Chicken Curry- (Original recipe) // Ingredients: 1 pc yellow onion cut into wedges 20g oil 300g chicken thigh boneless and skinless cut into cubes 3cm 200 g potatoes cut into cubes 1cm 100g carrots cut into cubes 1cm 1 Japanese curry stock cube (for 0.5l) 1 pinch of salt, adjust to taste 300g water // Preparation: 1. Place onion, oil, chicken, potatoes and carrots into mixing bowl, sauté 4m/120 degrees/reverse/speed 0.5. 2. Add water, boil 4 min/100 degrees/reverse speed spoon. Simmer longer if you want the carrots and potatoes softer. 3. Add curry stock cube, cook 5 min/100 degrees/reverse speed spoon. Add salt to season and serve immediately. If you would like to serve with deep fried tori katsu (I'm using First Pride Crispy Chicken Katsu, RM14.99), omit cubed chicken thigh in the recipe and just sauté vegetables, add water to boil and simmer, and add Japanese curry cube. While Thermomix cooking the curry, you can fry your tori katsu on stove or air fryer. いただきます！^_^ ⚠️TIPS⚠️ Add a cube of chocolate (dark or milk, not white!) to make your Japanese curry creamier and more delicious! Follow Sister Wah Can Cook and instagram for more tips and tricks. #torikatsucurry #japanesefood #thermomixmalaysia #thermomixseremban

Buckingham palace scones

Finally, adapted my fav scone recipe to the thermomix. Quite happy with the result although I always think handmade is still fabulous. Buckingham Palace Scones Ingredients 360g flour Pinch of salt 1 tbsp baking powder 190 g butter (cold) 1/4 cup sugar 1/2 cup raisins or cranberries 1 egg (cold) Cold milk Updating my scone recipe. Mix it for 30 secs only. Instructions 1. In TM bowl, weigh flour, add in sugar, salt, baking powder and butter. 2. Mix at speed 4 for 30 secs. 3. Transfer mixture to a bowl and add in raisins. Mix well. 4. Add in lightly beaten egg and then milk a little at a time till mixture resembles a soft smooth dough. Dough should leave the side of the bowl. 5. Roll out on a floured board to 1/2 inch thick. Cut with a 2- inch fluted edge cutter. 6. Place on a baking tray lined with parchment paper. Brush scones with beaten egg. 8. Bake for 10 to 15 mins at 180°C.

Thermomix pancake

s7, 20s INGREDIENT DETAILS General 2 large eggs 200 ml (7oz) Milk 1 tsp Vanilla extract 200 gr (7oz) All-purpose flower 8 gr (0.28oz) Baking powder 40gr (1.4oz) Granulated sugar

Sweet and Sour Pork Ribs Thermomix

Sweet and Sour Pork Ribs ~ A delicious classic Cantonese dish to any dinner 一道很下饭的菜肴。The succulent pork ribs cooked in sweet and sour sauce with pineapple, onion and cucumber, is an easy all cook in one 一锅到底 Thermomix! 👍🤗😍 Here's sharing my yummy in the tummy recipe... 咕噜排骨 SWEET AND SOUR PORK SPARE RIBS Ingredients 材料： A) 500g pork spare ribs (cut 4-5 cm) 猪小排骨 (切小块) Marinade with 腌制: 1 tbsp cornflour 玉米粉 10g light soy sauce 酱油 B) 3 cloves garlic 蒜头 3 shallots 小葱头 30g sesame oil 麻油 C) 70g tomato sauce /ketchup 番茄酱 30g white rice vinegar 白米醋 10g - 30g chilli sauce 辣椒酱 30g rock sugar 冰糖 200g water 水 D) 200g pineapple (cut 2cm) 黄梨 (切小块) 150g yellow onion (cut 2cm) 大洋葱 (切小块) 150g cucumber (cut 2cm) 黄瓜 (切小块) Method 方式： 1) Place garlic and shallots into mixing bowl, chop 5 sec / Sp 6. 将蒜头和小葱头都放入主锅里，切碎 5秒/ 速度 6。 2) Scrape down sides, add in sesame oil to saute 3 min / 120°C / Sp 2. 刮下侧面，加入麻油炒香， 3分钟 /120°C /速度 2。 3) Add in marinated pork spare ribs and ingredients (C), cook 30 min / 120°C / Reverse / Soft Speed. 加入腌制猪小排骨和材料 (C) ，烹煮 30分钟 / 120°C / 反转 / 速度小勺。 4) Then add ingredients (D), cook 3 min / 120°C / Reverse / Soft Speed. Transfer Sweet and Sour Pork Ribs into a serving plate, serve immediately with rice. 然后加入材料成 (D)， 烹煮 3分钟/ 120°C /反转 /速度小勺。 将咕噜排骨盛人一个盘子里，即可与米饭趁热享用。 #Thermomix #TM6 #timesaving #easycooking #cookingathome #stayhome #staysafe #stayhealthy

Peanut butter Thermomix

腰豆花生酱 Cashew Peanut Butter Jam by TM6 Quick & Easy! Best ever homemade jam! Ingredients: 400g roasted peanuts, skin removed 100g roasted cashew nuts 70g brown sugar 70g butter 1 pinch of salt, adjust to taste Preparation: 1. Place peanuts, cashew nuts and brown sugar into mixing bowl, grind 10 sec/ sp 8 2. Add butter and salt, blend 1 min/ sp 7. Scrape down sides of mixing bowl with spatula 3. Blend 1 min/ sp 7 or until desired consistency is reached. Spread on toast before serving or pour into 3 glass jars (120g) for storage on Refregirator for up to 2 months Tips: Replace cashew nuts with macadamia nuts or pine nuts 食材： 400克 香烤花生，去皮 100克 香烤腰果 70克 红糖 70克 牛油 1 小撮 盐、适量调味 做法： 1. 将花生、腰果和红糖放入主锅，以10秒/速度8 磨碎 2. 加入牛油和盐，以1分/速度7搅打。利用刮刀棒将食材刮至主锅底。 3. 以1分/速度7 搅打或直至理想的浓稠度。可当吐司抹酱以即刻享用或倒入3个玻璃罐（120克）存放在冰箱待用长达两个月 贴士： 可以用夏威夷果仁或松果仁取代腰果 #helenbakingwithTM6

Pork ribs pineapple Thermomix

Today I used my TM6 to make Sunkist orange cake in the afternoon. Cook pineapple pork ribs for dinner. Without TM6, I may not be able to do it within a short time, and really safe a lot of my energy in a day! This dish is really yummy n delicious! Just need 2 steps to cook. Follow the recipe from Olivia Tan. Recipe: 500g pork ribs, 1/2 tbsp corn flour, 5g soy sauce (marinate 30mins). 1) Place marinated meat, 30g tomato sauce, 20g plum sauce, 10g Worcestershire sauce, 10g white rice vinegar, 30g rock sugar, 5g dark soy sauce, 100g water into TM bowl to cook 20mins/120/Reverse/ Spoon. 2) Add in 300g pineapple pieces to cook 10mins/120/Reverse/Spoon.

Kou lo yuk

ratio 1:1:1:3 tomato sugar vinegat water Prepare the batter The marinated pork is dipped into the batter before deep-frying. The batter consists of wheat flour, cornstarch, salt, and baking soda/baking powder. This batter will create a crispy coating on the pork. Ingredients (A) For the pork: 300g (2/3 pound) pork belly (or loin) 4 tsp light soy sauce Half egg white 1 tbsp cornstarch (B) For the vegetables : 60g (2 oz) cucumber 40g (1.5 oz)red Capsicum 40g (1.5 oz) green Capsicum 100g (3 oz) onion (C) For the batter: 50g (5 tbsps) wheat flour 50g (7 tbsps) cornstarch 1/4 tsp salt 1/2 tsp baking soda 90 ml (0.4 cup) water (D) For the sauce: 130g (1/2 cup) ketchup 60g (1/4 cup) Chinese plum sauce 1 tbsp lemon juice 2 tsp sugar 1 tsp salt Oil for deep frying and stir-frying

Thermomix apple Coleslaw

 

Thermomix creamy Tamarind chicken Cynthia lee truly Asian

I

 

Wen Ning quinoa rice

 

For my rice portion 

2tbsp quinoa 

2tbsp Basmathi 

Half cup water 

1 tomato in the middle 

Click QUICK MODE 

1/4 rice + 🍅 = 2/3 water  

1/4 rice = 1 water

**you may cook it around 530pm. But make sure before 6pm

Marmite, curry chicken and chap Choy Thermomix

 

Butter milk chicken Thermomix

Never thought I can cook this dish at the comfort of my kitchen! I always thought this restaurant level dish is a hassle to cook. But jeng jeng jeng, turn out to be "toss-and-turn" kind of dish. "Toss" the ingredients into Thermomix, and "turn" the knob to start cooking. Result? Extremely delicious Butter and Milk Chicken that everyone in my family praises. Proud until my nostrils face the sky 😂😂😂. -Butter and Milk Chicken- // Ingredients 700 g chicken whole legs (approx. 2 legs), cut in pieces (5 cm) 20 g light soy sauce 20 g fish sauce 3 g dark soy sauce (optional) 3 garlic cloves 10 g cooking oil 20 g lump sugar 2-3 sprigs curry leaves 150 g evaporated milk 80 g salted butter 2 bird’s eye chillies, chopped // Preparation 1. Place a bowl on mixing bowl lid, weigh in chicken, light soy sauce, fish sauce and dark soy sauce. Marinate and set aside. 2. Place garlic cloves in mixing bowl, chop 5 sec/speed 5. 3. Add cooking oil, sauté 4 min/120°C/speed 1. 4. Add lump sugar and marinated chicken, stir fry 15 min/120°C/Reverse speed spoon. [I'm using boneless chicken leg and I cook at 12 min] 5. Add curry leaves, evaporated milk, butter and bird’s eye chillies, cook 5 min/Varoma/reverse speed spoon. You can remove the measuring cup to allow release of vapour to thicken the sauce. Be careful of the hot liquid that might splatter out. Serve hot. TIPS: Replace chicken with other meat, adjust cooking time in step 4 accordingly. Crab: 10-12 minutes Pork ribs: 20 minutes

Cny cookies Thermomix

 

Prices of herbs

 Longan 300g 17.40 Benmart 4Q/20

Soup - black beans

 

Steam fish soy sauce

 Steam fish 10-15m onion leaves and ginger bottom  

Done put sesame oil bit (alternatively)

Steam seasoning (alternative) calamansi black pepper soya

Use wok to steam 

100g water

40g soya (alternatively sugar added)

Coriander root

Tong KUai 1 pc

Ginger few slices 

Boil 5min and remove the items  

Shredded cili, ginger onion leaves and parsley (soak water alternatively)

then pour sauce oil pour on top of fish 

Sang har MEE by Thermomix

 

Thermomix lamb Shoulder stew

 

Olivia Thermomix lin Gao

 

PPC pakor yimai dessert

 

Dessert Sesame creme Thermomix

Sesame dessert

2m speed 10