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 Minced Pork Porridge

Ingredients:

1. 1 cup of white rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 200gm minced pork (seasoned with Tamari sauce, sea-salt, grapeseed oil, corn starch)
4. A handful of spring onion

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the minced pork through the hole in the lid after 10 minutes.

5. Add some sea-salt to taste.

6. During the last 5 minutes, add the chopped spring onions.

7. Once done, pour the porridge into a big pot.

8. Serve hot.

Bon appetit!

Thermomix Chicken Stew

Ingredients:

1. 1/2 chicken cut into about 12 pieces (you can choose to leave the skin on)
2. 5 garlic bulbs
3. 5 medium sized potatoes (cut into roughly the size of the chicken pieces)
4. 1 teaspoon of cornstarch
5. Sea-salt
6. Tamari sauce
7. Sunflower oil
8. *Pepper (optional)
9. 200ml of water (OR chicken broth)

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1. Place the garlic with skin into the TMX jug.

2. Set 5 seconds/Reverse/Speed 5.

3. Collect all the skins and throw away.

4. Pour in some sunflower oil.

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

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

7. Once the garlic is done, add the chicken chunks and potatoes.

8. Pour in the sauce mixture.

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

10. 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 Steamed Fish

I am very fortunate to have bought the Thermomix from an agent who is very particular with after-sales-service. She and her team had gone dish-hunting for dishes that fit perfectly into the Varoma. Thus, the dish in the picture above is one of the two which I had bought from her.

Ingredients:

1. Approximately 500gm of fish (I used one whole pomfret fish)
2. Sea-salt
3. Tamari sauce
4. 2 garlic bulbs (finely chopped)
5. 1 stalk of chives (spring onion) (finely chopped)
6. Sunflower oil
7. 1/4 cup of plain chicken broth
8. 750gm of water

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1. Place the water in the mixing bowl. (As the Thermomix is a weighing machine, you can weigh the amount of water needed in the mixing bowl.)

2. Place the fish on the steaming dish. Season the fish with a dash of sea-salt, a teaspoon of Tamari sauce, some sunflower oil and 1/4 cup of plain chicken broth.

3. Place the steaming dish into the Varoma dish.

4. Garnish the fish with the chopped ginger and spring onions.

5. Close the lid and steam for 35min/Varoma/speed 1.

6. Once it is done, check whether the fish is throughly cooked. If it is not, add some time and continue to steam until throughly cooked.

7. Serve with hot rice once it is done.

Bon appétit!

Steamed Garoupa Fish with Minced Garlic

Ingredients:

1. 1 medium sized Garoupa fish (washed and cleaned)

Garoupa (the two fish on the right and middle)

2. 1 tablespoon of minced garlic
3. 1 stalk of chives (chopped into fine pieces)
4. Sea-salt
5. Tamari sauce
6. Sunflower oil
7. Pepper* (optional) HIGH IN SALICYLATES
8. Sesame oil* (optional) HIGH IN SALICYLATES

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1. Place the fish in a large steaming dish.

2. Season the fish with sea-salt, Tamari sauce, sunflower oil and minced garlic.

3. Place the fish in the fridge for an hour to allow the fish to absorb the seasoning.

4. Steam for about 1/2 hour or until the fish is fully cooked.

5. Garnish the fish with the chives just before serving.

6. Serve with hot, steaming rice.

Bon appétit!

A Pick-Me-Up Meal!

Ingredients:

1. 200gm of brown-rice beehoon
2. 1 1/2 tablespoons of fried garlic and oil
3. 1 poached egg
4. Tamari sauce

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1. Soak the beehoon in water until softened.

2. Drain the water and set the beehoon aside.

3. Fill a saucepan with water and bring it to a boil.

4. Add the beehoon and allow to cook for about one minute.

5. Scoop up the beehoon into a bowl.

6. Add the fried garlic, the oil and the Tamari sauce and mix thoroughly.

7. Add an egg to the boiling water. Scoop it up once it is cooked.

8. Serve immediately.

Bon appétit!

Steamed Tofu with Prawns

Ingredients:

1. 1 box of tofu (about 300gm)
2. 6 medium sized prawns (seasoned with sea-salt)
3. 2 tablespoons of fried garlic and garlic oil
4. Tamari sauce

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1. Place tofu on dish.

2. Arrange the prawns on the top of the tofu.

3. Steam for about 4 minutes or until prawns are thoroughly cooked.

4. Pour the fried garlic, garlic oil and tamari sauce over the tofu and prawns.

5. Serve hot with rice.

Bon appétit!

Claypot Bittergourd Chicken

Ingredients:

1. 1 medium-sized bitter gourd (washed thoroughly and cut into small chunks)
2. 1 antibiotic-free/free-range chicken (cut into 10 parts)
3. Sea-salt
4. Sunflower oil
5. 1/2 clove of garlic (outer layer removed)
6. 2 tablespoons of Tamari sauce
7. 1 1/2 cup of chicken broth

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1. Heat a clay pot on medium high.

2. Drizzle some sunflower oil once the clay pot is heated up.

3. Add the garlic and stir-fry until slightly browned and a wonderful garlic aroma wafts through the air.

4. Add the bitter gourd, chicken, chicken broth, Tamari sauce and sea-salt and bring the dish to a boil.

5. Change the heat to low-heat.

6. Simmer for about 1/2 hour to 45 minutes.

7. Serve hot with rice.

Bon appétit!

Braised Chicken Wings with Tamari

Ingredients:

1. 6 chicken wings (seasoned overnight in the refrigerator with tamari sauce and sea-salt)
2. Sunflower oil
3. 1/4 cup of filtered water

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1. Heat a wok on high heat.

2. Drizzle some sunflower oil.

3. Add the chicken wings and water and turn the heat to low.

4. Cover the wok with a lid.

5. Allow to simmer until the wings are thoroughly cooked.

6. Scoop up onto serving dish.

7. Serve with hot rice.

Bon appétit!

Home-Made Chicken Floss

Ingredients:

1. 1 whole chicken (which was used to boil soup)
2. Sea-salt
3. Tamari sauce
4. Sunflower oil
5. *Sesame seed oil
6. *White pepper (grounded)

*optional
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1. Debone the whole chicken.

2. Place the meat in a food processor and blend it until it is fine.

3. Add sea-salt, sunflower oil and tamari sauce to the blended chicken (if you can tolerate, add grounded white pepper and sesame seed oil). The amount of the ingredients is up to how tasty you want it to be.

4. Heat a wok on high heat.

5. Drizzle some sunflower oil.

6. Once the oil is heated up, add the blended chicken mixture and fry.

7. Turn the heat to medium and fry the mixture continuously until it has turned golden brown.

8. Scoop up the dish onto serving plate.

9. You can serve it with hot rice or keep them in freezer bags for future use.

Bon appétit!

Braised Tofu & Eggs

Ingredients:

1. 2 packets of soft tofu/beancurd
2. 4 eggs (beaten)
3. 1/2 garlic bulb (chopped into very fine pieces)
4. Sea-salt
5. Tamari sauce
6. Sunflower oil

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1. Heat a clay pot on medium high heat.

2. Drizzle some sunflower oil.

3. Once the oil is heated, add the finely chopped garlic.

4. Stir-fry until slightly browned and the fragrant aroma fills the kitchen. Turn the fire to low heat.

5. Add the two packet of tofu and pour the beaten eggs over it.

6. Break up the tofu and stir the mixture making sure the eggs and tofu are well blended.

7.  Allow to simmer for about 1/2 hour. (As tofu is packed with water, you do not need to add water.)

8. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

Stir-Fried Chicken, Potato & Liver

Ingredients:

1. 1 piece of chicken breast (cut into small pieces and seasoned with sea-salt)
2. 6 pieces of chicken liver (seasoned with Tamari sauce [white sauce which is wheat-free])
3. 8 medium sized old potatoes (peeled and sliced into thin pieces)
4. Sea-salt
5. Sunflower oil
6. *Big onions (optional)
7. 1/2 cup of filtered water

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1. Heat a wok on medium high.

2. Once it is hot, drizzle some sunflower oil.

3. Add the sliced potatoes and (*big onions - optional).

4. Cook until potatoes are softened.

5. Add the chicken pieces, liver and 1/2 cup of water.

6. Season with sea-salt.

7. Stir fry until the chicken pieces and liver are thoroughly cooked.

8. Scoop up onto serving dish.

9. Serve hot with rice.

Bon appétit!

Braised Tofu Pok Chicken

Ingredients:

1. 1 whole range-free chicken (skin removed and cut into 4 parts)
2. 20 pieces of washed tofu-pok (tofu pok is also known as deep fried tofu or deep fried beancurd)
3. 1 garlic clove (outer layer removed but leave it in bulb sizes)
4. Sunflower oil
5. Sea-salt
6. 2 tablespoons ofd tamari sauce
7. 3 cups of chicken broth

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1. You can either use a crock pot for this or a clay pot over the stove fire. I used my trusty old multi-function rice cooker.

2. Stir fry the garlic with sunflower oil until the aromatic garlic smell permeates the whole kitchen.

3. Place the chicken, tofu pok, chicken broth, tamari sauce, the cooked garlic into a large pot.

4. Heat it up until it boils.

5. Sprinkle some sea-salt and then allow it to simmer on the smallest fire/heat (with the lid closed) for about an hour or so.

6. Once it is done, serve hot with piping hot rice.

Bon appétit!

Homemade Char Siew

Char Siew is also known as Chinese flavored BBQ pork. The parts that are used to make this dish are the pork loin, the butt (shoulder) or the pork belly. 

I usually ate this whenever I had Chinese chicken rice or wantan noodles from the restaurants or hawker stalls. After almost 6 years of not having this, I think I died and went to the heaven of char siew when I made this and ate it about 2 months ago. HAHA!

The char siew which is sold outside uses chinese wine, fermented red bean curd and some use the Chinese five-spice powder. All which I am unable to eat.

So here is my low-salicylate, gluten-free version.

Ingredients:

1. 1kg of pork belly (skin removed)

2. 1/4 cup of sunflower oil 

3. 1/2 cup of brown sugar

4. Tamari (wheat free soya sauce)

5. Sea-salt

6. *Sesame oil

7. *Grounded black pepper

*Ingredients 6 and 7 are high in salicylates. Omit them if you cannot tolerate them.

The amount of marination ingredients is up to you. Some like it sweet. Some don't. So experiment with the amounts until you are comfortable with the taste and flavour. 

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1. In a freezer bag, place the washed pork belly inside.

2. Pour all the ingredients onto the pork.

3. Seal the bag and mix all the ingredients until the pork is well coated. 

4. Place in freezer for about 2 weeks.

5. On the day or even the day before, take it out from the freezer and allow it to defrost in the fridge.

6. Line baking tray with baking paper.

7. Preheat over to 220C.

8. Place the well seasoned pork onto baking tray and bake for approximately 40 minutes or until golden brown.

9. Allow to cool before serving.

Bon appétit!