Saffron Fried Rice

Ingredients:

1. 4 cups of overnight cooked rice
2. A few saffron strands
3. Sea-salt
4. Sunflower oil
5. Chives (only the dark green part - chopped)

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1. Heat a wok.

2. Drizzle some oil into the wok.

3. Add the saffron strands.

4. Then add the rice and stir-fry continuously for about 3 to 4 minutes.

5. Add some sea-salt and chives. Continue to stir-fry for another 2 minutes.

6. Once it is done, scoop up onto serving dish.

7. You can eat it together with chicken or fish dishes.

Bon appetit!

Thermomix Stir-Fried Baby French Beans & Carrots

Ingredients:

1. 400gm baby french beans (cut into 2cm length)
2. 2 medium sized carrots (outer layer peeled and cut into fine thin strips and 2cm in length)
3. Sea-salt
4. Sunflower oil
5. 2 cloves garlic

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1. Place the garlic into the TMX jug. Cover lid AND MC and set 5seconds/Speed 4 Reverse.

2. Remove the garlic skin.

3. Pour some sunflower oil into the jug. Cover the lid and MC and set 1min/100C/Reverse spoon.

4. Then add the french beans and carrots. Season with the sea-salt.

5. Set 6mins/110C/Reverse spoon.

6. (*If you find that the vegetables are not soft enough, add another minute.)

7. Pour onto serving dish. Serve hot with rice or eat it on its own.

Bon appétit!

Thermomix Fried BeeHoon (Rice Noodles/Vermicelli)

Ingredients:

1. 1/2 clove of garlic (peeled)
2. 60gm sunflower oil
3. 100gm taugeh (bean sprouts)
4. 100gm carrot (grated)
5. 500gm minced chicken (seasoned with sea-salt, oil and potato starch)
6. Pepper (optional)
7. 500gm of bee hoon
8. 300gm of hot water
9. Sea-salt
10. TMX chicken powder seasoning

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1. Place carrots into TMX jug. Cover with lid and MC. Set 5seconds/speed 5.

2. Scrape down the grated carrot from sides of TMX jug. Add the garlic and oil.

3. Set 5mins/Varoma/Reverse spoon.

4. Meanwhile soak the beehoon. After the beehoon is softened, drain the water away. Set beehoon aside.

5. Add the minced chicken and set 10 mins/Varoma/Reverse spoon. At about 6 minutes, add the taugeh (beansprouts) through the hole in the lid. Replace the MC on the lid.

6. Next, add the TMX chicken powder seasoning, sea-salt, pepper (optional), beehoon and hot water.

7. Set 5 minutes/Varoma/Reverse spoon.

8. Use the spatula to mix it thoroughly.

9. Pour onto serving dish. Serve hot.

Bon appetit!

Steamed Minced Pork & Egg

Ingredients:

1. 500 gm of minced pork belly (seasoned TMX chicken powder seasoning and potato starch)
2. 4 eggs
3. Spring onions
4. Sunflower oil

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1. Mix all ingredients above and place inside a steaming dish.

2. Place in steamer and steam for 1/2 hour.

3. Serve hot with rice.

Bon appetit!

Thermomix Mashed Potatoes

Ingredients:

1. 1000gm Russet potatoes (peeled and cut into pieces)
2. Approximately 800gm water
3. Sea-salt
4. Black pepper (optional)
5. 100gm Sunflower oil

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1. Place all ingredients inside TMX jug.

2. Set 30mins/100C/Speed 2.

3. Once the temperature reaches 100C, allow to cook for another 5 minutes before turning it down to 90C.

4. Once the mashed potatoes are done, set 5seconds/speed 3 to puree it.

5. Pour onto serving bowl and serve hot.

Bon appetit!

Maple Syrup Grilled Chicken Strips

Ingredients:

1. 2 chicken breasts (cut into thin strips)
2. Cornstarch OR potato/tapioca starch
3. Sunflower oil
4. 1 teaspoon sea-salt (you can add more or less to your liking)
5. White pepper (optional)
6. Maple Syrup (4 tablespoons)

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1. Mix all the ingredients above and place chicken in airtight container overnight in the fridge.

2. (Next day) Preheat oven to grill mode.

3. Line a baking tray with baking paper.

4. Pour the chicken strips onto the baking tray and arrange them so that they do not overlap each other.

5. Grill for 30minutes or until golden brown.

6. Pour into serving dish. You can have it plain or with hot rice.

Bon appetit!

Thermomix Chicken Cubes Potato Stew

Ingredients:

1. 4 large potatoes (peeled and cut into 4 parts)
2. 600gm chicken breasts (cut into cube size)
3. Sunflower oil (or any other cooking oil which suits you)
4. 1 teaspoon of sea-salt
5. 2 tablespoons of maple syrup
6. White pepper (optional)
7. 3 stalks of chives/spring onion (the green part) chopped into fine pieces
8. 500gm water
9. Cornstarch (or potato/tapioca starch)

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1. Pour the cooking oil into the TMX jug.

2. Set 2mins/Varoma/Reverse spoon.

3. Add the potatoes, water, sea-salt, maple syrup and cornstarch.
    (Do not add the chicken cubes at this stage as they will be broken up. The dish will not end up with chicken cubes!)

4. Set 25min/Varoma/Reverse spoon.

5. Once 10 mins have passed, add the chicken cubes through the hole in the lid. Cover back the hole with the MC.

6. If you want the potatoes to be softer, then add another 5 minutes.

7. Pour the dish into a serving dish and garnish with the chopped spring onions/chives.

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

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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 Chicken Floss

Ingredients:

1. Chicken meat from 1 whole free-range chicken used to boil soup OR 2 chicken breasts (make sure it's in small pieces so that it's easier for the TMX to shred it).
2. Sea-salt
3. Coconut nectar (OR Maple syrup for salicylate sensitive)
4. Pepper (optional)
5. Sesame oil (OR sunflower oil for salicylate sensitive)

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1. Place meat into TMX jug. Add all seasonings to the meat. Set to 40minutes/70C/speed 1.

2. If it's not dry enough, you might want to add some extra time (depending on how dry you want the floss to be).

3. The alternative way would be to place the chicken floss into the oven and bake it. You can preheat oven at 180C. Bake for another 1/2 hour or until golden brown.

4. You can add the floss to your porridge, rice, noodles or sandwich.

5. It can be kept longer in an airtight container placed in the fridge.

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?

Thermomix Prawn Balls

Ingredients:

1. 250gm of blended prawns (Click on ----- to learn how to make blended prawn paste with the Thermomix)
2. Sea-salt
3. Sunflower oil (30gm)
4. 1 egg
5. Chopped chives
6. 25gm of rice flour

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1. Pour all the above ingredients into the TMX.

2. Close the lid with the MC.

3. Set to KNEAD function for 45seconds.

4. Line a baking tray with baking paper.

5. Preheat oven to 220C.

6. With a tablespoon, scoop out the prawn mixture onto the lined baking tray. Once all the mixture is used up, they are ready to be baked.

7. Bake for 15 minutes or until golden brown.

8. Allow to cool before serving.

9. Serve as side dish or with soup. It can also be one of the main dishes.

Bon appetit!

Thermomix Stir Fried Celery with Carrot & Prawns

Ingredients:

1. 3 celery sticks (peeled and cut into 3cm in length)
2. 1 carrot (peeled and sliced into thin slices)
3. 3 garlic bulbs
4. 500gm of prawns (de shelled but the tails are left intact)
5. Sunflower oil
6. Sea-salt

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1. Place the garlic inside the TMX jug.

2. Set 5seconds/Speed 5/Reverse.

3. Remove all the garlic skin. With a spatula, scrape down the insides on the jug.

4. Pour some sunflower oil into the jug.

5. Set 5 minutes/Varoma/Reverse/Spoon. (Remove the MC)

6. Add the celery and carrots.

7. Set 8 minutes/Varoma/Reverse/Spoon. (Remove the MC)

8. At about 5 minutes, remove the MC. Add the prawns through the hole in the lid. (The TMX is still cooking. Do not stop it.)

9. Sprinkle some sea-salt. Cover the lid with the MC.

10. Once it is done, scoop it up.

11. Serve it hot.

Bon appetit!

*Since prawns are high in histamines (or you're allergic to prawns), you can use chicken breasts instead.

Thermomix Kalinti (Moroccan Bread)

Ingredients:

1. 210gm of chickpea flour (click on LINK on how to make your own chickpea flour)
2. 1 teaspoon of seasalt
3. 250gm of filtered water
4. 40gm oil
5. 2 large eggs
6. 1 stalk of spring onion (chopped into 2cm in length)

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1. Place the chickpea flour and salt into the TMX jug.

2. Set 5 seconds/speed 8.5.

3. Add the water.

4. Set 15 seconds/speed 6.

5. Add the eggs and oil.

6. Set another 15 seconds/speed 6.

7. Heat a wok/frying pan on medium heat.

8. Pour a ladle of batter and cook until golden brown on one side. Flip over and do the same.

9. Cook until all batter is used up.

10. Serve hot.

Bon appetit!

Thermomix ABC Chicken Stew

Ingredients:

1. 1/2 free-range chicken (cut into 4 to 5 parts)
2. 6 potatoes (skin peeled and cut into half)
3. 2 medium sized carrots (skin peeled and cut into 4 parts)
4. 1 big onion (outer layer removed and cut into half)
5. 5 garlic cloves (outer layer removed)
6. Sunflower oil
7. Sea-salt
8. Filtered water
9. Corn starch
10. Tamari sauce

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1. Place the garlic into the TMX jug.

2. Drizzle some sunflower oil.

3. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

4. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, and water into the bowl and mix well.

5. Once the garlic is done, add the chicken parts, potatoes, carrots and big onions.

6. Pour in the sauce mixture.

7. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

8. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

Thermomix Purple-Carrot Bread

Ingredients:

1. 85gm purple carrot (skin peeled)

2. 200gm water
3. 400gm organic high-protein strong bread flour
4. 30gm oil
5. 1/2 teaspoon yeast
6. A pinch of salt
7. 1 teaspoon of sugar
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1. Place carrot into TMX jug and set 10seconds/speed 6.

2. Scrape down the sides of the jug.

3. Add 200gm of water and set turbo 2 seconds.

4. Add the sugar and the yeast.

5. Set 2mins/37C/Speed 1.

6. Add 400gm flour, salt and oil.

7. Knead for 3 minutes.

8. Set aside and allow it to rise/double in size. (*Wet your hands when handling dough.)

9. Line a loaf tin with baking paper. Knock the dough down and place the dough into the baking tin and allow it to rise again.

10. Preheat oven to 180C.

11. Bake for 25 minutes or until golden brown.

12. Set aside to cool before serving.

Bon appetit!

Thermomix Cashew Butter Spread

Ingredients:

1. 1 cup of cashew nuts (soaked overnight)
2. Sea-salt (up to how salty you want the butter to be)
3. Sunflower oil (approximately 20gm)

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1. Rinse the cashew nuts. Place all ingredients into jug and set 2 mins/speed 8.

2. If the consistency isn't creamy enough, then add 1min/speed 8 again.

3. You can eat it plain or with bread/biscuits. (YUMMY!)

Bon appetit!

Thermomix Stir Fried Chayote with Eggs

Ingredients:

1. 2 medium sized chayotes (skin peeled and cut into thin slices)
2. 3 medium sized eggs (beaten with some sea-salt)
3. 4 garlic bulbs
4. Sea-salt
5. Sunflower oil

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1. Place the garlic inside the TMX jug.

2. Set 5 seconds/Speed 5/Reverse.

3. Remove all the garlic skin. Scrape down the sides of the jug.

4. Pour some sunflower oil into the jug.

5. Set 5 minutes/Varoma/Reverse/Spoon. (remove the MC)

6. Pour the chayote into the jug.

7. Set 9 minutes/Varoma/Reverse/Spoon. (replace the MC)

8. Halfway the 9 minutes, remove the MC cup. Pour the beaten eggs through the hole in the lid. (The TMX is still cooking. Do not stop it.)

9. Scoop up once it is done.

10.Serve hot with rice

Thermomix Pandan Flavoured Bread

Ingredients:

1. 50gm sunflower oil
2. 80gm milk
3. 1/2 teaspoon yeast
4. 1 teaspoon of brown sugar
5. 1/2 teaspoon of sea-salt
6. 20gm of pandan leaves extract (for recipe, click on the LINK)
7. 400gm of organic high-protein bread flour

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1. Place the milk, oil, yeast and sugar into the TMX jug.

2. Set 2minutes/37C/Speed 2.

3. Then add the pandan extract.

4. Set 2 minutes/Speed 1.

5. Add the flour and salt.

6. Set the kneading function for 3 minutes. (If the dough is too crumbly, add some water until it forms a smooth dough. If it is too wet, add some flour until it becomes smooth.)

7. Knead for another 5 minutes.

8. Pour the dough out onto an oiled bowl. Leave it aside for approximately two hours for it to rise.

9. Once it has risen, knock it back down.

10. Divide the dough into two parts, place them into loaf pans and allow it to rise again.

11. Preheat the oven at 180C.

12. Bake for approximately 1/2 hour or until it is golden brown.

13. Once done, allow it to cool before slicing the bread.

Bon appétit!

Thermomix Gluten-Free Pancakes

NOTE: You will still need a frying pan to make this!

Ingredients:

1. 100gm butter

2. 600gm water OR milk

3. 4 eggs (I used 5 as I bought kampung eggs. They're really small eggs.)

4. 250gm white rice flour (Click on Thermomix Ground Rice Flour on how to make your own home ground rice flour.)

5. 150gm sorghum flour

6. 1/2 tablespoon of sea-salt

7. Sunflower oil
8. 1/2 teaspoon of baking powder

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1. Place butter into TMX jug. Melt at 2min/75C/Speed 1.

2. Add the milk/water, eggs, flour, baking powder, sea-salt and sunflower oil. Mix at 20seconds/Speed 4.

3. You can spread some oil in a frying pan on medium heat.

4. Pour a ladle of batter and cook 1 to 2 minutes or until slightly browned. Flip it over and continue cooking.

5. Finish all the batter.

6. Serve it warm.

Bon appétit!

Thermomix Stir-Fried Bitter Gourd Chicken

Ingredients:

1. 1/2 garlic clove
2. 2 chicken breasts (cut into strips and seasoned with sea-salt)
3. 1/2 bitter gourd (cut into thin slices)
4. Sunflower oil
5. Sea-salt

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1. Place garlic into TMX jug.

2. Set to 5seconds/Reverse/Speed 5. Remove all the garlic skin.

3. Scrape the wall with the spatula.

4. Add some oil.

5. Set 5minutes/Varoma/Reverse/Spoon. Remove MC.

6. Add the chicken and bitter gourd.

7. Set 10minutes/Varoma/Reverse/Spoon. Replace MC. (Add a dash of sea-salt to the dish halfway through the hole in the lid. Remember to replace the MC.)

8. Serve hot with steaming rice.

Bon appétit!