Crispy Tumeric Chicken Wings

Ingredients:

10 whole chicken wings 

2 Tbsp light soya sauce 

1 tsp sesame oil 

4 Tbsp shaoxing wine 

1 Tbsp white pepper 

1 ¼ Tbsp turmeric powder 

3 Tbsp potato starch 

2 Tbsp cornstarch 

1 Tbsp water optional 

Cooking Oil for deep frying

Method:

1. Mix all ingredients (except oil) & marinate in fridge for about 2 hours.
2. Heat oil & test with a little batter. If the batter floats, the oil is hot enough.
3. Deep fry the wings whilst turning over to ensure even cooking.
4. Fry any remaining batter as crunchy bits.
5. Before serving, do a quick refry to ensure it's crispy.

Thai Holy Basil Stir Fry with Beef (Pad Kra Pao)

Ingredients

6 cloves garlic
3 Thai chilies, or as many as you can handle
¼ cup chopped mild red chilies, (see note 1)
⅓ cup julienned mild red chilies
2 Tbsp vegetable oil
12 oz ground beef, regular or lean
1 Tbsp + 2 tsp fish sauce
1 Tbsp granulated sugar
½ cup unsalted beef or chicken stock or water
½ tsp ground black pepper
1 ¼ cups holy basil or regular basil leaves, (see note 2)

Cooked Jasmine rice for serving
3 eggs, for fried eggs (1 per person)
Oil for frying eggs, as needed

Prik Nam Pla (optional condiment)

1-2 Thai chilies, chopped
2 Tbsp fish sauce
2 tsp lime juice
1 clove garlic, thinly sliced or chopped (optional)

Notes

1. Mild red chilies are for colour and flavour, while the Thai chilies are for heat. Traditionally we use spur chilies (prik chee fa) for the mild peppers, but red anaheim or mini bell pepper will work. Regular red bell pepper flesh is a little thicker and more watery than ideal, but it will also be fine if that's the only thing you have! 
2. Italian basil is my preferred substitute if holy basil is unavailable. Thai basil can also be used, and the dish will be just as tasty, but I find that the flavour of regular Italian basil is closer to that of holy basil.

Instructions
For the Prik Nam Pla

1. Add chopped Thai chilies and garlic into a small bowl, then add the fish sauce and lime juice. Let this sit while you make the stir fry.

For the Stir Fry

1. In a mortar and pestle, pound the Thai chilies into a fine paste. Add the garlic and the chopped mild chilies and pound into just a rough paste.
2. Heat a wok or a large skillet over high heat, adding about 1 tablespoon of the oil if your beef is lean. Once the wok is very hot, add the beef and spread it out. Sear the beef without moving it until the underside is browned. Toss the beef, and notice how the beef will start to release quite a bit of liquid - keep stirring until all of this liquid has evaporated, and the beef starts to sizzle in its own fat. Once the beef is sizzling, allow it to cook without stirring for 15-20 seconds to brown the beef further and develop flavour, then toss, and repeat the browning 1-2 more times.
3. Turn the heat down to medium, push the beef to one side of the pan, and if there isn’t much fat in the pan, add a little bit more oil just so there’s enough to saute the garlic. Add the garlic and chili paste and sauté in the oil for 30 seconds until aromatic and the garlic starts to turn golden, and then toss it with the beef.
4. Turn the heat up to high and add about half of the stock or water, fish sauce, sugar, and black pepper; toss to mix well. Add the julienned mild chilies and toss for 30 seconds; if it’s looking too dry, add more of the stock or water.
5. Turn off the heat, add the basil and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed, and add a little more water or stock if it feels too dry. Set this aside while you fry the eggs.

For the Crispy Fried Eggs

1. To fry the eggs Thai-style, I recommend frying them 1 at a time to prevent them from sticking to each other. There are 2 options for frying eggs:
2. For crispy whites and semi-set yolk: Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg and allow the egg white to bubble. Use a spoon to occasionally baste the top of the egg with oil to cook the yolk. Once the whites are crispy and browned around the edges and the yolk is set to your liking, you can remove it from the pan.
3. For eggs with crispy whites and runny yolk: Separate the egg white and the egg yolk. Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg white and let it fry until the edges start to turn brown. Use your spatula to push the middle of the white down to make an indent for the yolk to sit in. Once the egg white is browned around the edges, carefully place the yolk into the indentation, and use a spoon to baste some oil around the edges of the egg yolk to help it stick to the egg white. Remove from the pan and allow to drain.
4. To serve, put jasmine rice on a plate, spoon the pad kra pao over half of the rice, and top everything with the fried egg. You can then drizzle the prik nam pla on top of the egg when ready to eat.

Recipe from Thai Hot Kitchen

Goulash

Ingredients

3 tbsp beef tallow
2 brown onions, diced
25g sweet paprika
800g beef (I used flank), cut into 3cm pieces
5 cloves garlic, minced
2 red capsicums, diced
1 yellow capsicum, diced
2 tomatoes, diced
1 carrot, diced
2 medium potatoes, diced
1L beef stock
1 bay leaf
Salt and pepper to taste
Sour cream to serve
Bread for the side

Method

1. In a heavy-based pot you have the lid for, heat the tallow and sweat the onions for 4 minutes.
2. Add the beef and season with salt, brown this off for 6-7 minutes.
3. Add the rest of the veg apart from the potato.
4. Next add the paprika, bay leaf and stock and bring to a simmer.
5. Stir well and cook for 2 hours on low before adding the potato and cooking for a further hour or until the meat and potatoes are fork-tender.
6. Serve with sour cream and crusty bread.

Thai Fried Chicken & Som Tum

PREP TIME 25 minutes + marinating

COOK TIME 50 minutes
SERVES 4

Ingredients
4 boneless chicken thighs (preferably with the skin on)
2 cups plain flour or all-purpose flour
vegetable oil for deep frying
sea salt

Marinade:
4 garlic cloves
2 coriander roots, cleaned and roughly chopped
½ tsp black peppercorns
2 tbsp fish sauce

Som Tum Papaya Salad:
200g (7 oz) shredded green papaya*
2 garlic cloves, roughly chopped
2 birds’ eye chillies (use more or less to taste)
2 snake beans, cut into 3cm-long batons (alternatively use green beans)
¼ cup dried shrimp, soaked in water for 5 minutes to soften
2 tbsp roasted peanuts
2 tbsp (about 20g) shaved palm sugar
1½ tbsp fish sauce
6 cherry tomatoes, halved
2 tbsp lime juice
1 tbsp soy sauce

Steps

1. For the marinade, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to form a rough paste. Mix through the fish sauce. Then add the chicken and toss until well combined. Transfer to a large bowl. Set aside to marinate for 10-20 minutes.
2. In a large som tum mortar, pound garlic and chillies until just smashed but still chunky. Drain the dried shrimp and add those. Pound lightly. Then add the green beans and peanuts and pound lightly. Add the palm sugar and pound to soften. Now add half the papaya and lightly bruise with the pestle, using a spoon to mix as you lightly pound. Add remaining papaya, fish sauce and tomatoes. Lightly pound with the pestle and mix with the spoon. Add the lime juice and mix until well combined. Taste and adjust with more fish sauce, sugar and/or lime juice to taste.
3. Alternatively, the salad can be made by placing ingredients in a large bowl or a ziplock bag and using a rolling pin to bruise the ingredients.
4. Coat the chicken pieces in the flour. To cook the chicken, fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is medium-hot (320°F or 160°C or when a wooden spoon dipped into the oil forms small little bubbles), add the chicken pieces and cook for about 10 minutes or until golden brown and cooked through. Turn the chicken pieces as they cook to ensure an even golden colour. Drain on kitchen paper and sprinkle with salt.
5. Serve sliced fried chicken with som tum papaya salad.

Recipe from Marion's Kitchen https://www.marionskitchen.com/thai-fried-chicken-and-som-tum/

Lentil Curry

Ingredients

50g (3 tbsp) butter , unsalted (sub 2 tbsp neutral oil)
4 garlic cloves , finely minced (Note 1)
1.5 tbsp ginger , finely minced (Note 1)
1 onion , finely chopped (white, yellow, brown)
2 tbsp curry powder , mild or spicy (your choice!) (Note 2)
1/2 tsp tumeric powder
1/2 tsp cayenne pepper , optional
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils , green or brown (or any other dried lentils or split peas, Note 3)
400 ml / 14 oz coconut milk , full fat
400g/ 14 oz canned tomato , crushed or diced
3 cups (750 ml) water

Serving:
1/2 cup coriander/cilantro , finely chopped
Yogurt , optional
Basmati rice (or other rice)

Instructions

1. Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
2. Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
3. Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
4. Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils} 
5. Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
6. Coriander: Stir through half the coriander, then taste and add more salt if needed.
7. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Notes
1. Garlic and ginger - while fresh is ideal (followed by jarred), powder is a sufficient substitute - use 1 tsp of each and add with curry powder.
2. Curry powder - I use Clives of India, Keens, and a generic brand and all tasted the same. The beauty of this recipe is that you don't need any fancy curry powder, just your run-of-the-mill jar from the grocery store.
3. Lentils - use any dried lentils or canned here, or split peas (will result in an an interesting colour in your pot, but it will still be phenomenally delicious!).
NOTE: Age of lentils will affect cook times. Very old dried lentils can take double the cook time. Just keep adding water until it is cooked. Cook times provided are packets purchased within the past few months from a grocery store (ie not super fresh but not extremely old).

COOK TIMES:
Green and brown lentils - most common & cheapest, cook per recipe
Canned lentils (2 cans drained) - 25 min, uncovered the whole time
Red split lentils - 25 min, uncovered the whole time
Yellow or green split peas - 25 min, uncovered the whole time
Any dal (Indian lentils) such as channa dal, toor dal or moong dal - per recipe
French lentils (Puy lentils / black lentils) - not recommended as they don't soften as well as other lentils so you won't get the same creamy, thick texture.

4. Storage - will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give it a good stir and it will be as good as new. Use water to thin slightly if needed.)

5. Nutrition per serving, excluding rice.
Nutrition
Calories: 414cal | Carbohydrates: 36g | Protein: 14g | Fat: 26g | Saturated Fat: 20g | Cholesterol: 22mg | Sodium: 782mg | Potassium: 865mg | Fiber: 15g | Sugar: 5g | Vitamin A: 544IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 7mg

Chicken Pot Pie

 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Ingredients

Chicken & broth:

• 600 g/1.2lb chicken breast (or boneless thighs)
• 2 cups / 500 ml milk , any fat % (Note 1)
• 1 cup / 250 ml chicken broth (stock)
• 2 tsp chicken or vegetable stock powder (Note 2)
• 2 sprigs thyme , optional

Chicken Pot Pie:

• 1 large onion , chopped
• 2 large carrots (3 small). chopped
• 3 celery ribs , chopped
• 2 garlic cloves , minced
• 50 g / 3 tbsp butter
• 1 tsp dried thyme
• 1/3 cup / 85 ml white wine
• 1/3 cup / 50 g flour
• 1/2 cup / 50 g grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas , no need to thaw
• 2 sheets puff pastry (enough to cover pots, with drape)
• 1 egg , lightly whisked

Instructions

Chicken:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Chicken Pot Pie:
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)

Assembly & Baking:

• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

Notes

1. Cream option - if you'd like to make it even richer, reduce milk by up to 3/4 cup and swap for cream. But DO NOT ADD when poaching chicken, stir it in when the poaching liquid is added into the pot after adding flour.

2. Stock powder - I like Vegeta which is a vegetable stock powder. Or use 2 x chicken bouillon cubes, crumbled.

3. Sauce thickness - whatever the sauce thickness at this stage is what it will be when the pies comes out of the oven.

4. Pot Sizes - Use 4 large about 2 cups / 500 ml / 16 oz capacity (about 11 - 12 cm wide) OR 5 to 6 smaller ones about 375ml / 1.5 cups / 12 - 13 oz (~10cm wide). Or one large pie dish / skillet - 8 cups / 2 L / 2 quarts.

5. Cool Filling  - hot filling will melt the butter in the puff pastry dough, resulting in less puffing. As long as the surface of the pie filling is cool(-ish), that's good enough.

6. Pie Base - A number of readers have asked how to make this using puff pastry as a pie base. Here's how: Spray pots with oil or grease with butter. Line pots with puff pastry with excess to drape over the edge, then place in oven at 180C/350F. After 10 minutes or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn't take much). Then once the pastry is golden, remove from oven and let cool. Fill with COOLED filling. Brush egg across the pastry rim then top with puff pastry lid. Bake per recipe, turn out of pots. 

7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn't significant.

Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.

8. Nutrition per serving 

Nutrition Facts

Chicken Pot Pie

Amount Per Serving

Calories 588Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 144mg48%

Sodium 1191mg52%

Potassium 1152mg33%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 12g13%

Protein 47g94%

Vitamin A 6245IU125%

Vitamin C 22.4mg27%

Calcium 344mg34%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Garlic Steak & Cheesy Potato Hash Foil Packs

Prep Time: 10 mins

Cook Time: 15 mins
Total Time: 25 mins

Servings: 4 serves

Ingredients

0.33 cup garlic butter divided

For The Potatoes:
17.33 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
0.17 cup onion diced
1.33 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
0.22 cup diced bacon cooked
0.22 cup scallions (or green onions/shallots), sliced

For The Steak:
1.33 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
Salt to taste
Cracked black pepper to taste
0.17 cup cheddar cheese shredded
0.17 cup mozzarella cheese shredded**

Instructions

1. Preheat grill to medium-high heat.
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.

FOR WELL DONE STEAKS:
Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.

FOR MEDIUM RARE STEAKS:
Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).

TO COOK:

1. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
2. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
3. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
4. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.

Notes
*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
For Oven:
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Beer chicken (Thermomix)

Ingredients

500g deboned chicken thighs

10g dark soya sauce

20g light soya sauce

25g molasses or brown sugar

10g ginger

1 can beer

Method

1. Put all ingredients in bowl with measuring cup on & cook 25 min/Varoma/Reverse/Spoon.
2. Once finished, serve with rice.

Yong Chow Fried Rice (Thermomix)

Ingredients

300 g basmathi rice (weigh & rinse)

7 garlic cloves

50g butter

200g chicken (cubed)

50g carrots (cubed)

1 tsp white pepper

1 1/2 Tbsp salt

600g hot water

50g green vegetables

50g corn

50g white mushroom

2 eggs (scrambled beforehand)

2 sliced cili padi (optional)

Method

1. Add garlic & chop finely 5 sec/speed 7.
2. Add butter, chicken, salt & pepper, carrot & saute 5 min/120C/Reverse Spoon.
3. Pour in hot water, add in rinsed rice. Set rice cooking mode.
4. After about 10 mins of cooking, place in all veges & seafood. Measuring Cup on.
5. After finish, let it sit in bowl for 5-10 mins prior to serving.

Ground Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
0.5 Tbsp olive oil
0.5 lb lean ground beef
0.25 medium onion diced
0.5 lb mushrooms sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
0.5 cup beef broth
0.5 cup whipping cream
0.17 cup sour cream
0.5 Tbsp Worcestershire sauce
0.25 tsp salt adjust to taste
0.25 tsp ground black pepper adjust to taste

Instructions

1. Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
2. Add sliced mushrooms and saute for another 5 minutes.
3. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
4. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
5. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Thai Steamed fish (Thermomix)

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies (chilli padi), adjust to taste
2 fresh red chillies, deseeded
1 tbsp sugar
50 g lime juice (approx 4 limes)
3 tbsp fish sauce
100 g water
1 tsp homemade chicken stock powder
4 stalks fresh lemongrass
600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
1 fresh green lime, cut in thin slices, to garnish
*500g water (for steaming if fish only) OR 1200g water (for steaming fish and rice in simmering basket)*

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray, arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 1200g water (for steaming fish and 350g rice in simmering basket) in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 4 (Speed 1 if cooking without rice). Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Remove simmering basket that contain rice using spatula. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

https://youtube.com/shorts/gWg0VQs5n0Q?feature=share

Opor Ayam

Ingredients

1 whole chicken, quartered
2 red onions
5 cloves garlic
5cm ginger
2 stalks lemongrass
5 candlenuts
1 cup cooking oil
5 cloves
5 cardamoms
125g kurma powder
100g briyani powder
250g kerisik (toasted, pounded grated coconut)
400ml coconut milk
sugar and salt to taste

Method:

1. In a pan, fry chicken until half cooked. Set aside.
2. Grind onions, garlic, ginger, lemongrass and candlenuts.
3. In a large pan, add oil and fry ground ingredients until aromatic. Add cloves and cardamom and fry for a short while. Add kurma powder, briyani powder and kerisik and stir well to combine.
4. After 5 minutes, add coconut milk and salt and sugar to taste and stir well to combine.
5. Then put chicken in and leave to simmer on low heat for another 20 to 30 minutes until chicken is cooked through.

Laksa Johor

Ingredients:

1kg ikan parang (wolf herring)
4 red onions
10 cloves garlic
7.5cm galangal
7.5cm ginger
3 stalks lemongrass
5 tbsp cili boh (dried chilli paste)
150g dried shrimp, soaked
50g fish curry powder
500ml coconut milk
150g kerisik (toasted, pounded grated coconut)
4 to 5 pcs tamarind slices
sugar and salt to taste
500ml water
500g spaghetti

For the condiments
onions, peeled and finely sliced
cucumber, peeled, cut into rolls and finely sliced
Thai basil leaves, chopped
Vietnamese mint leaves, chopped
bean sprouts, blanched
sambal belacan, as required
Calamansi limes, halved

Method:

1. Boil the fish until cooked. Debone the fish and blend till fine.
2. Blend the onions, garlic, galangal, ginger, lemongrass, dried chilli paste and dried shrimp.
3. In a pot, add some oil and sauté the blended paste and curry powder on low heat. Once fragrant, add in the blended fish and stir to combine.
4. Add in the coconut milk and kerisik and stir well. Add tamarind slices, sugar and salt to taste. Keep stirring and add water at this stage.
5. Let mixture simmer on low heat for 1-2 hours until oil appears on the surface and colour is orangey-brown and the texture of the gravy is quite thick. Remove from heat.
6. In a pot, cook the spaghetti until al dente. Plunge into cold water. Take a handful of pasta strands, and make a knot.
7. Serve 1 to 2 knots of spaghetti on a plate along with the gravy. Place the condiments on top with a dash of sambal belacan and a squeeze of lime for an extra zesty taste.

Asam Pedas (Thermomix)

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

30g tamarind paste
80g ladies' fingers (approx. 7 ladies' fingers)
30g dried chillies, deseeded, soaked to soften
550g water
1 tsp salt, adjust to taste
120 g shallots
1 tsp sugar
4 garlic cloves
700g red snapper (1 whole fish), cut into slices (2 cm)
2g fresh ginger
10g fresh turmeric
20g shrimp paste
80g cooking oil

𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧

1. Place a bowl onto mixing bowl lid, weigh in tamarind paste and 500g water. Mix, deseed and set aside. Place dried chillies, shallots, garlic cloves, ginger, turmeric, shrimp paste, cooking oil and 50g water into mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Sauté 8 min/120°C/Speed 1.
3. Add reserved tamarind-water mixture, set Varoma dish into position, weigh in ladies' fingers. Close Varoma lid and steam 5 min/Varoma/Speed 1. Set Varoma aside.
4. Add salt, sugar, red snapper and steamed ladies' fingers, cook 2 min/Varoma/Reverse/Stirring Speed. Let it stand for 2 minutes before serving.

Beef Stroganoff (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 35 min
Serving size : 4 portions

Ingredients
4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion (approx. 180 g), cut into halves
30 g butter
1 tbsp ground paprika
1 pinch ground cayenne pepper, to taste
700 g beef fillet, cut into strips (6 x 2 cm)
1 pinch salt, to taste
200 g button mushrooms, cut into quarters
50 g tomato paste
100 g white wine
1 tbsp Meat stock paste
1 tbsp cornflour
1 tsp Dijon mustard
120 g sour cream

Preparation

1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter, ground paprika and cayenne pepper and sauté 3 min/120°C/speed 1.
4. Add beef and salt and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

Hints & Tips

1. Serve beef stroganoff with mashed potato, pasta or polenta.
2. To ensure this recipe is gluten free, always check the label of your cornflour as some may contain traces of wheat or gluten.

Mushroom Chicken Rice (Thermomix)

Ingredients

400g free range chicken, chopped into bite-sized pieces
40g dried shiitake mushrooms
250g white rice, washed
1100g water
10g old ginger, thinly sliced
25g sesame oil

Chicken marinate
25g light soy sauce
20g dark soy sauce
1 tsp salt
1 tsp white pepper powder

Rice marinate
1/2 tbsp. dark soy sauce
1/2 tsp white pepper powder
1 tsp sesame oil
1 tsp salt, adjusted to taste

Garnishing
2 stalks of spring onions, chopped
Sliced long red chilli for colour

Directions

1. Marinate chicken and rice with marinade in separate bowl for 30min.
2. Soak shiitake mushrooms until soft and cut into small pieces.
3. Place ginger and sesame oil in mixing bowl, sauté 3min/120°C/speed 1.
4. Add marinated chicken and cook 5min/120°C/Reverse/slow stir. Pour gravy into an empty bowl for later use. Set chicken aside.
5. Insert simmering basket into mixing bowl. Place water, marinated rice, chicken and mushrooms into simmering basket and cook 25min/100°C/speed 3.
6. Leave rice to rest in mixing bowl for 10min. Remove simmering basket with spatula, transfer rice and chicken into serving dish.
7. Pour some gravy over the chicken rice and mix well.
8. Garnish with some spring onions before serving.

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.

Slow-Cooked Short Ribs With Gremolata

8 Servings

Ingredients
6 10” English-style bone-in beef short ribs (about 10 lb.)
Kosher salt and freshly ground black pepper
¼ cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons, halved

Preparation

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

Slow Cooker Mongolian Beef

Prep time: 10 mins 

Cook time: 4 hours 

Total time: 4 hours 10 mins

Ingredients
1 1⁄2 pounds Flank Steak
1⁄4 cups cornstarch
2 tablespoons Olive Oil
1⁄2 teaspoons mince Garlic, Cloves 3⁄4 cups Soy Sauce
3⁄4 cups Water
3⁄4 cups Brown Sugar
1 cup grated Carrots green onions, for garnish

Instructions

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. 
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. 
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.