Thermomix Minced Pork & Soft Tofu

Ingredients:

1. 400gm of minced pork belly (seasoned with sea-salt)
2. 1 pack of soft tofu (300gm)
3. 1 cup of filtered water
4. Sea-salt
5. Pepper (optional)
6. Cooking oil
7. Spring onion (the dark green parts) (chopped into small pieces)

--------------------------------------

1. Place all the ingredients inside the TMX jug.

2. Cover with the lid and mixing cup.

3. Set 25 minutes/100C/Reverse spoon.

4. Once it is done, pour onto serving dish and garnish with some spring onions.

5. Serve hot with rice.

Bon appetit!

Grilled Fish

Ingredients:

1. 2 or 3 mackerel fish (washed and cut slightly at the belly part)
2. Sea-salt
3. Cooking oil (sunflower or any other oil which you are able to tolerate)
4. Pepper (optional)

(season overnight in fridge)

------------------------------

1. Preheat oven set to grill.

2. Line a baking tray with baking paper.

3. Lay the fish on the tray and grill for 45 minutes until crispy.

4. Serve hot with rice or eat it by itself.

Bon appetit!

Pressure Cooker Chicken Stew

1. 1 whole free-range chicken (cut into 8 parts)
2. 4 potatoes (skin removed and cut into 4 parts)
3. 3 carrots (peeled and cut into 4 parts)
4. Spring onion (dark green parts) (cut into 3cm length)
5. Sea-salt
6. Corn-starch (OR potato/tapioca starch)
7. 1 1/2 cup water
8. 1 tablespoon oil
9. Sugar (optional)
10. White pepper (optional)

---------------------------------------

1. Place all ingredients into pressure cooker and set 30 minutes.

2. Once it is done, pour into huge serving bowl.

3. Serve hot with rice or noodles.

Bon appetit!

Grilled Maple Syrup Chicken Fried Rice

Ingredients:

1. Maple syrup grilled chicken (Refer to LINK for recipe)
2. 2 carrots (cut into tiny cubes)
3. 4 cups of cooked rice
4. Spring onion (only the dark green part) (cut finely)
5. 3 teaspoon of cooking oil
6. Sea-salt
7. White pepper (optional)

------------------------------------------

1. Heat up a wok on medium-high heat.

2. Add the cooking oil.

3. Add the carrots and stir-fry until they are slightly softened.

4. Add the maple syrup grilled chicken pieces and rice.

5. Add the sea-salt (and white pepper - optional).

6. Mix all of the ingredients together.

7. Lastly, sprinkle the spring onion and stir-fry for 1 minute.

8. Scoop up onto serving dish.

9. Serve hot.

Bon appetit!

Thermomix Saffron Chicken

Ingredients:

1. 500gm of chicken breasts (cut into strips) (seasoned with sea-salt, cornstarch, pepper (optional) and some cooking oil)
2. Some saffron strands (washed)
3. Sunflower oil (or any cooking oil which you can tolerate)
4. Chives (chopped finely)
5. 3 tablespoons of hot water

--------------------------------------

1. Pour some cooking oil and add the washed saffron strands into the TMX jug and set 15mins/100C/reverse spoon.

2. After one minute, add the chicken strips through the hole in the lid.

3. Cover the lid with the MC.

4. After 5 minutes, pour the 3 tablespoons of hot water onto the lid. It will slowly drip into the TMX jug through the slight gap of the MC and lid.

5. 1 minute before it is done, remove the MC and pour the chopped chives into the TMX jug.

6. Once the 15 mins are over, check if the chicken strips are throughly cooked. You can add another 5 minutes if they are not.

7. Serve hot with rice.

Bon appetit!

Thermomix Steamed Wrapped Chicken Balls in Chinese Cabbage

Ingredients:

1. 500gm of minced chicken
- seasoned with sea-salt, white pepper (optional), chopped carrots, fresh mushrooms (optional), cooking oil, cornstarch (you can use potato starch)
2. Chinese cabbage (wash the leaves and set aside to dry)
3. Toothpicks

----------------------------

1. Fill the TMX jug to the number 2 mark.

2. Place the TMX jug onto the machine. Place cover and MC.

3. Set 30 minutes/100C/Speed 2.

4. Each chicken ball should be about 1.5 inches in size. Wrap each chicken ball with a cabbage leaf and stick a toothpick through it to hold it in place.

5. Place the chicken balls on the Varoma tray.

6. Once the temperature reaches 100C, remove the MC and place the Varoma tray on the TMX jug. Cover the Varoma tray.

7. Allow it to steam for about 15 minutes.

8. Once it is cooked, remove the balls and place new ones and continue steaming until all are cooked.

9. Serve them hot with soup or rice.

Bon appetit!

I did not have enough cabbage leaves. I steamed them on their own. It was delicious too!

Baked Saffron Chicken Breast Strips

Ingredients:

1. 3 chicken breasts (cut into small pieces)
2. Sea-salt
3. A few strands of saffron
4. Black pepper (optional)
5. Oil

--------------------------------------

1. Mix all the above in a mixing bowl and leave it to marinade in the fridge overnight.

2. Line a baking tray with baking paper.

3. Preheat oven at 230C.

4. Spread the marinated chicken onto the tray evenly.

5. Bake for 40 minutes or until golden brown.

6. Allow to slightly cool before serving.

Bon appetit!

Gluten-Free Chicken Nuggets

Ingredients:

1. 600gm of minced chicken (seasoned with sea-salt, corn-starch/potato starch, pepper (optional) and oil)

2. A bowl of millet flakes

-------------------------------

1. Line a baking tray with baking paper. 

2. Preheat oven at 200C.

3. Form the chicken mixture into nugget shapes. 

4. Then roll the chicken nuggets in the millet flakes. Make sure all sides are coated with the flakes.

5. Place the nugget on the baking tray. 

6. Repeat the same until all the chicken mixture are used up. 

7. Bake for 35 minutes or until golden brown. 

8. Allow to cool before serving.

Bon appetit!

Lettuce Iceberg Core & Oil

I found a new vegetable shop nearby my place. They have lovely vegetables from Cameron Highlands everyday as the owner has a farm there.

I bought lettuce iceberg from him as iceberg lettuce is low in salicylate and also low in FODMAP! He told me that it is a common practice for many vegetable sellers to apply oil at the base/core of the iceberg lettuce to further prevent it from rotting.

That was the first time I heard of such a practice.

And then I realised why many times the lettuce icebergs which were kept in plastic bags had solidified/cloudy oil residue at the bottom of the bags. (From supermarkets at many different malls)

I then asked him what was the oil that he used for this purpose as I can't take peanut oil.

He went to the back of his shop and brought the bottle out to show me.

I've used this oil before. But I don't anymore as I found it to be too oily. And I didn't like that it was in a plastic bottle and that the bottle was not opaque to keep the oil from getting rancid. 

Have you heard of such a practice?