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