Serunding udang kering (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 10 min

Ingredients
50 g dried shrimp
5 - 7 dried chillies, to taste (deseeded if preferred)
warm water, for soaking
30 g vegetable oil
120 g fresh grated coconut
1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
30 g eschalots
2 garlic cloves
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel seed

Preparation

1. Place a bowl onto mixing bowl lid and and weigh dried shrimp into it. Add chillies to bowl with shrimp. Cover with warm water and set aside to soak for 5 minutes.
2. Drain shrimp mixture through simmering basket.
3. Place oil, coconut, lemongrass, eschalots, garlic, coriander, cumin, fennel and reserved shrimp into mixing bowl and mill 10 sec/speed 10.
4. Scrape down sides of mixing bowl with spatula and cook 15 min/100°C/speed 1. Meanwhile, preheat oven to 100°C.
5. Line a baking tray (30 x 40 cm) with baking paper and transfer shrimp mixture onto it. Spread evenly over baking tray, then bake for 35 minutes (100°C) until dry, tossing occasionally during baking to ensure even colour. Allow to cool, then serve as desired or place into a sealable container and store in refrigerator.

Homemade chicken stock powder (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 1h 35 min
Serving size : 1 jar

Ingredients
300 g chicken, boneless and skinless, sinew free (from approx 500 g whole chicken legs), cut into pieces
200 g mixed white vegetables (e.g. celeriac, onions, garlic, leek), cut into pieces as needed
4 sprigs mixed fresh herbs (e.g. rosemary, thyme, parsley), leaves only
150 g coarse salt
100 g white wine
1 dried bay leaf
1 whole clove
5 coriander seeds

Preparation

1. Place chicken into mixing bowl, mince 5 sec/speed 7. Transfer into a bowl and set aside.
2. Place mixed white vegetables and mixed fresh herbs into mixing bowl, chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add coarse salt, white wine, bay leaf, whole clove, coriander seeds and reserved minced chicken, placing simmering basket instead of measuring cup onto mixing bowl lid to help prevent splashing, cook 25 min/Varoma/speed 2. Mixture will thicken and become fairly dry.
4. Remove simmering basket, insert measuring cup, blend 1 min/speed 7. Transfer onto a baking tray. Flatten and spread evenly with spatula. Clean mixing bowl.
5. Preheat oven to 110°C. Bake in preheated oven (110°C) for 30 minutes or until dried up. Place baked chicken stock into mixing bowl, pulverise 20 sec/speed 8. Transfer into an airtight container and allow to cool for 30 minutes before using or storing in refrigerator.

Hints & Tips

1. 1 tbsp stock powder is roughly equivalent to 1 shop-bought chicken stock cube.
2. To make chicken stock, use 1 tsp per 500 g water.
3. Stock powder can be stored in the refrigerator for several months.
4. The salt in this recipe is used as the preservation agent. When mixed with water as described above, the stock does not taste too salty.
5. If you wish to decrease the salt used in the recipe, we recommend you to store the stock powder in the refrigerator.
6. Small quantities of sea vegetables, such as dulse, wakame or kombu, can be added to the stock for extra flavour.
7. You can also use leftover vegetables you have in your refrigerator. Weigh what you have into the mixing bowl to ensure the weight is consistent with the recipe.

Scrambled Eggs (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 10 min
Serving size : 2 portions

Ingredients
6 large eggs, at room temperature
¼ tsp fine sea salt
1 pinch ground black pepper
50 g milk
30 g cream
30 g butter
1 Tbsp fresh chives, snipped in lengths (3 mm), for garnish

Preparation

1. Place eggs, salt, pepper, milk, cream and 20 g butter in mixing bowl then cook 8 min/98°C/speed 2.
2. Add remaining 10 g butter and cook 2-3 min/98°C/speed 2 until mixture starts to set but still looks creamy. Serve sprinkled with chopped fresh chives.

Thai Fishcakes (Thermomix)

Difficulty : easy

Preparation time : 30 min
Total time : 1h 10 min
Serving size : 9 pieces

Ingredients
3 dried kaffir lime leaves
2 fresh green chillies
2 shallots, halved
1 tsp palm sugar
400 g white fish fillets (e.g. cod or haddock) cut in pieces
10 g fish sauce
3 Tbsp red curry paste
1 medium egg
groundnut oil, for frying
2 limes, cut in wedges

Preparation

1. Place kaffir lime leaves, chillies, shallots and palm sugar in mixing bowl then chop 5 sec/speed 10. Scrape down sides of mixing bowl with spatula then chop again 5 sec/speed 10.
2. Add fish and chop 10 sec/speed 5. Scrape down sides and lid of mixing bowl with spatula.
3. Add fish sauce, curry paste and egg then mix 10 sec/Reverse Spin/speed 4.
4. Shape 2 Tbsp mixture into a round then flatten to about 1 cm thick. Place in fridge to chill for 30 minutes.
5. Heat a frying pan with groundnut oil over a medium heat. Fry for 3 minutes on each side until cooked and golden. Serve fishcakes hot with lime wedges.

Mulligatawny Soup (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 35 min
Serving size : 6 portions

Ingredients

3 garlic cloves
30 g olive oil
150 g onions, quartered
150 g carrots, cut in pieces
150 g sweet potatoes, cut in pieces
210 g dessert apples, diced (1 cm)
2 tsp curry powder
1 tsp ground cumin
½ tsp paprika
½ tsp ground cinnamon
½ tsp ground turmeric
15 g tomato purée
100 g red split lentils
900 g vegetable stock
2 pinches fine sea salt, or to taste
1 pinch ground black pepper, or to taste
sour cream, to serve

Preparation

1. Place garlic, oil, onions, carrots and sweet potatoes in mixing bowl then chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
2. Add diced apples, curry powder, cumin, paprika, cinnamon and turmeric then cook 2 min/100°C/speed 0.5.
3. Add tomato purée, lentils and stock then cook 20 min/100°C/Reverse Spin/speed 1.
4. Taste and season as desired then serve in soup bowls with a spoonful of sour cream.

Lentil (Dahl) Curry (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 30 min
Serving size : 6 portions

Ingredients
200 g dried red lentils
500 g water
1 tsp fine sea salt
1 tsp ground turmeric
1 pandan leaf, tied in a knot
60 g coconut cream
60 g oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 red onion, quartered
1 garlic clove
2 bird's eye chillies, fresh, deseeded if preferred
3 fresh curry leaves
1 tomato, diced (1 cm)

Preparation

1. Place simmering basket on mixing bowl lid and weigh in lentils. Rinse lentils until water runs clear.
2. Place rinsed lentils, water, salt, turmeric and pandan leaf in mixing bowl then cook 12 min/100°C/Reverse Spin/speed (Stir Ladle).
3. Add coconut cream and heat 3 min/80°C/Reverse Spin/speed (Stir Ladle). Transfer to a bowl and cover to keep warm. Clean mixing bowl.
4. Place oil in mixing bowl and heat 1 min/Varoma/speed 1.
5. Remove measuring cup and heat again 1 min/Varoma/speed 1, while adding mustard, cumin and fenugreek seeds through hole in mixing bowl lid.
6. Add onion, garlic and chillies then chop 4 sec/speed 4. Scrape down sides of mixing bowl with spatula.
7. Add curry leaves and sauté 2 min/Varoma/Reverse Spin/speed 2.
8. Add tomato and cook 2 min/Varoma/Reverse Spin/speed 2. Pour mixture over cooked dahl and stir to combine. Serve warm.

Nasi Lemak (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 45 min
Serving size : 4 portions

Ingredients
Coconut milk rice
1100 g water
350 g rice, washed and drained
200 g coconut milk, room temperature
20 g fresh ginger, smashed
3 pandan leaves, tied into knots
2 stalks fresh lemongrass, white part only and sliced
1 ½ tbsp salt
4 eggs

Sambal ikan bilis
20 g tamarind paste
100 g water
40 - 80 g dried chillies, large and mild heat, deseeded and soaked to soften
5 garlic cloves
150 g shallots
40 g cooking oil
20 g light soy sauce
40 g sugar
1 tsp salt
60 g anchovies (ikan bilis), deep fried
200 g onions (approx. 2 onions), thinly sliced
1 cucumber, sliced, to garnish
unsalted roasted peanuts, to garnish

Preparation
Coconut milk rice

1. Place water in mixing bowl, insert simmering basket, add rice, coconut milk, ginger, pandan leaves, lemongrass and salt to it. Stir well with spatula.
2. Set Varoma dish into position, add eggs to it. Close Varoma lid and cook 18 min/Varoma/speed 2.
3. Remove Varoma and place eggs in cold water before removing egg shell. Cut into halves and set aside.
4. Remove simmering basket with spatula. With aid of spatula, transfer cooked rice to a thermal serving bowl and set aside. Clean mixing bowl.

Sambal ikan bilis

1. Place a small bowl on mixing bowl lid, weigh in tamarind paste and water. Mix, deseed and set aside. Place dried chillies, garlic cloves, shallots and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add light soy sauce, sugar, salt and tamarind-water mixture, cook 13 min/120°C//speed 2.
3. Without measuring cup, cook 2 min/120°C/ /speed 2, meanwhile, add deep fried anchovies and onions through hole of mixing bowl lid. Transfer to a bowl and set aside. In a serving plate, add a portion of cooked coconut rice, sambal and reserved eggs, garnish with sliced cucumber and roasted peanuts. Serve hot.

Hints & Tips

1. Instead of deep fried crispy anchovies, try toasting the anchovies in oven for 15 minutes at 150°C or until light golden brown. The anchovies will become crispy once they are cooled.
2. Add 1 tbsp of coconut oil in step 4 after rice is cooked to enhance the coconut aroma.
3. A thermal serving bowl is ideal to keep the cooked rice warm.
4. Replace coconut milk with virgin coconut oil. Omit 200 g coconut milk and add 1300 g water in step 1. In step 4, add 60 g virgin coconut oil to the cooked rice and mix well.

Pea and Ginger Soup, Lemon Salmon with Broccoli (Thermomix)

Difficulty : easy

Preparation time : 25 min
Total time : 50 min
Serving size : 4 portions

Ingredients
80 g olive oil
50 g soy sauce
½ tsp brown sugar
1 lemon, zest and juice
4 fresh salmon fillets, skinless (150-180 g each)
100 g shallots, halved
1 garlic clove
100 g leeks, white part only, cut in pieces
20 - 30 g fresh root ginger, peeled, cut in round slices (2 mm) (optional)
100 g celery stalks, cut in pieces
350 g frozen peas
450 g water
2 tsp salt
400 g broccoli florets
2 pinches ground black pepper
50 - 100 g double cream, to taste

Preparation

1. Place 30 g olive oil, soy sauce, brown sugar, lemon zest from half the lemon and 25 g lemon juice in mixing bowl. Mix 20 sec/speed 5. Place salmon fillets in a deep dish and pour marinade from mixing bowl over the salmon. Refrigerate for 10 minutes and continue with recipe.
2. Place shallots, garlic, leeks, ginger (if using) and 50 g olive oil in mixing bowl. Chop 4 sec/speed 4, then sauté 7 min/120°C/speed 1. Meanwhile, line Varoma tray with baking paper.
3. Add celery, peas, water and 1 tsp salt to mixing bowl. Set Varoma dish in position, add broccoli florets to it and season them with ½ tsp salt. Insert prepared Varoma tray, arrange salmon fillets on it, season with ½ tsp salt and ground black pepper and drizzle with marinade. Close Varoma and cook 20 min/Varoma/speed 1. Set covered Varoma aside on a plate to keep warm.
4. Add cream to mixing bowl, insert measuring cup and blend 2 min/speed 5-10, increasing speed gradually. Serve soup for starter (see tip), then salmon fillets and broccoli for main course.

Hints & Tips
A quick, healthy meal with bright flavours and colours, starting with a vibrant green pea soup with zingy ginger, followed by lemon-marinated salmon with steamed broccoli: this recipe can turn a weeknight dinner into a special treat.

If the celery stalks have leaves, place a few leaves on top of salmon fillets before steaming to add extra flavour.
- For a milder taste omit drizzling salmon with marinade in step 3.
- After serving the soup, set mixing bowl and covered Varoma back in position so the main course keeps warm while the soup is served.

Chicken Rice (Thermomix)

Difficulty : easy

Preparation time : 15 min
Total time : 1h 25 min
Serving size : 5 portions

Ingredients
500 g whole chicken legs (approx 2 legs), deboned
10 g light soy sauce
¼ tsp white pepper powder
3 eggs
1560 g water
2 tsp salt
50 g fresh ginger, peeled
10 g garlic cloves, peeled
300 g rice, washed
1 chicken stock cube
or 1 tsp chicken stock powder, homemade or store-bought
2 pandan leaves
50 g yellow onions
70 g potatoes, cut in cubes
70 g tomatoes, cut in wedges
120 g carrots, cut in cubes

Preparation

1. Place a large bowl on mixing bowl lid, weigh in whole chicken legs and light soy sauce. Add white pepper powder and mix. Marinate for 30 minutes in a cool place or in the refrigerator.
2. Place eggs, 260 g water and 1 tsp salt in mixing bowl, mix 6 sec/speed 4. Pour egg mixture to 4 heat-resistant bowls, that fit on Varoma tray and set aside. Clean mixing bowl.
3. Place fresh ginger and garlic in mixing bowl, chop Turbo/1 sec/1 time. Transfer to a bowl and set aside.
4. Insert simmering basket. Place washed rice in simmering basket, add 1300 g water, reserved chopped ginger and garlic, salt, chicken stock cube, pandan leaves and mix well with spatula.
5. Place marinated chicken legs into Varoma dish making sure some holes remain unobstructed. Insert Varoma tray with egg mixture into Varoma dish. Place Varoma into position, cook 20 min/Varoma/speed 3. Remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Set Varoma tray with steamed egg aside.
6. Add yellow onions, potatoes, tomatoes and carrots to mixing bowl. Place Varoma dish with chicken back into position, close Varoma lid and continue to cook 15 min/Varoma/speed 1.
7. Remove Varoma. Cut chicken into pieces and transfer to a serving plate. Transfer soup to a bowl and serve hot with rice, steamed egg and chicken.

Hints & Tips

1. Stainless steel bowls work best for steaming. If ceramic bowls are used, extend steaming time up to 5 minutes in step 5.
2. Adjust the chicken marinade to your personal taste, e.g. by replacing 10 g soy sauce with 10 g chicken stock powder or 2 tsp salt, 1 tsp sesame oil and 1 tbsp Chinese rice wine (Shaoxing Hua Tiao).

Steamed rice (Thermomix)

Difficulty : easy

Preparation time : 5 min
Total time : 25 min
Serving size : 6 portions

Ingredients
1000 g water
1 ½ tsp salt
20 g olive oil or butter (optional)
50 - 350 g white long-grain rice

Preparation
Place water, salt and olive oil/butter  in mixing bowl. Insert simmering basket, weigh rice into it, mix well with spatula and cook 20 min/100°C/speed 4. Transfer rice to a serving dish and serve hot.

Thai Style Fried Mee Hoon (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 6 portions

Ingredients
30 g dried shrimp, rinsed
6 fresh red chillies, deseeded
100 g shallots
30 g fresh ginger
10 g ground turmeric
2 stalks fresh lemongrass, white part only
250 g tomatoes, cut in quarters
50 g oil
400 g mee hoon (rice vermicelli)
3 kaffir lime leaves, thinly sliced (optional)
50 g fish sauce
20 g palm sugar
½ tbsp dark soy sauce
200 g cabbage, cut in chunks (5 cm)
450 - 500 g water
150 g medium-sized prawns, deshelled, tail-on
2 torch lily buds (bunga kantan), shredded
3 limes, juice only (optional)

Preparation

1. Place dried shrimp, red chillies, shallots, ginger, ground turmeric and lemongrass in mixing bowl, chop 30 sec/speed 6-10, increasing speed gradually or until a fine paste is achieved. Scrape down sides of mixing bowl with spatula.
2. Add tomatoes and oil, sauté 5 min/120°C/Reverse Spin/speed 2. Meanwhile, soak mee hoon in ambient water for 1 minute. Drain through Varoma dish, set aside.
3. Add 3 kaffir lime leaves, fish sauce, palm sugar, dark soy sauce, cabbage and water, cook 7 min/100°C/Reverse Spin/speed (ladle).
4. Add prawns and reserved meehoon, stir fry 3 min/120°C/Reverse Spin/speed (ladle). Transfer mee hoon to a serving plate, garnish with torch lily buds, 3 shredded kaffir lime leaves and drizzle with lime juice. Toss well and serve immediately.

Nutrition per 1 portion

Calories 1791 kJ / 428 kcal 

Protein 10 g 

Carbohydrates 78 g 

Fat 9 g 

Fibre 3 g

Man tou buns (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 30 min
Serving size : 12 portions

Ingredients
30 g oil, plus extra for greasing
200 g milk
70 g white sugar
2 tsp dried instant yeast
2 ½ tsp baking powder
400 g plain flour, plus extra for dusting
1 pinch salt
500 g boiling water

Preparation

1. Lightly grease Varoma dish and tray with oil, then set aside.
2. Place milk, sugar, yeast, baking powder and oil into mixing bowl and mix 30 sec/37°C/speed 2.
3. Add flour and salt and knead 2 min/. Transfer dough onto a silicone bread mat or lightly floured work surface and using a rolling pin, roll out into a rectangle (approx. 30 x 20 cm). Starting from longest edge, roll dough into a log shape and cut into 12 equal portions.
4. Divide dough portions between prepared Varoma dish and Varoma tray. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour).
5. Carefully place boiling water into mixing bowl. Place Varoma with buns into position, secure Varoma lid and steam 10-15 min/Varoma/speed 1 or until buns are cooked through. Serve warm (see Tip)

Hints & Tips

1. Man tou buns can be served as an accompaniment to both savoury and sweet dishes.
2. Golden man tou: Place a large saucepan over medium heat and add oil (approx. 10-12 cm deep). Working in batches, carefully add steamed mantou buns into hot oil, then fry for 1-2 minutes on each side, until golden brown. Using a slotted spoon, carefully remove and transfer to paper towel to drain. Place approx. 100 g condensed milk into a small bowl and serve alongside the Golden mán tou for dipping.

Tom Yum Goong (Thermomix)

Difficulty : easy

Preparation time : 20 min
Total time : 45 min
Serving size : 4 portions

Ingredients
30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal, peeled and cut into thin slices
1 eschalot, cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 fresh Kaffir lime leaves, torn
2 tbsp lime juice
450 g raw prawns, peeled and deveined, reserving heads and shells
230 g fresh mushrooms, cut into quarters
70 g cherry tomatoes, cut into quarters
2 tbsp fresh coriander, leaves only, for garnishing

Preparation

1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.
2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Stir Symbol/speed 2.
5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Stir Symbol/speed 1, or until prawns are just cooked.
7. Add tomatoes and cook 2 min/90°C/Stir Symbol/speed 1. Divide between serving bowls and garnish with coriander just before serving.

Nutrition per 1 portion

Calories 917.6 kJ / 218.5 kcal 

Protein 26.5 g 

Carbohydrates 4.3 g 

Fat 9.1 g 

Saturated Fat 1.5 g 

Fibre 5.1 g 

Sodium 1231.2 mg