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.
   

Chicken Congee (Rice Porridge With Chicken)

Chicken Congee (Rice Porridge With Chicken)

Ingredients

½ Cup of Long-Grain or Jasmine Rice 
6 Cups of Water or Chicken/Vegetable Broth
About 700 grams of Chicken Breast (Bone-In) & Leg
1 small or half (big) Yellow Onion
1/4 inch Ginger, smashed
1 Tbsp Light Soy Sauce
1 Tbsp Sesame Oil
1/2 inch Ginger, finely juiliened
2 Stalk Scallions, chopped
3 Tbsp Chopped Coriander
Freshly Ground White Pepper 
Sea salt to taste

Method

Combine chicken, onion, ginger and water and bring it to a boil. Then lower the heat and simmer for about 30 minutes. When ready, remove the chicken, onion, ginger and skim-off excess fat.

Add washed rice into the chicken stock and bring it to a boil. Then lower heat, cover and simmer for about 40 minutes.

Meanwhile, shred the chicken and set aside.

When the congee is cooked, mix in the shredded chicken, ginger, and season with light soy sauce, sesame oil, and sea salt. If the congee is too thick, adjust with additional water or chicken broth. Let it simmer for another 10 minutes. Then switch off the heat, and serve the congee warm with scallions, coriander, fried crispy shallots, ground white pepper, and drizzle some sesame oil