Thermomix Mackerel Fish Porridge

Ingredients:

1. 1 1/2 cups of rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 2 slices of grilled mackerel (remove all bones from fish)

4. Sea-salt

5. White pepper (optional)

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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 fish pieces through the hole in the lid after 10 minutes.

5. Add some sea-salt (and pepper) to taste.

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

7. Serve hot.

Bon appetit!

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!

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)

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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)

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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!

Thermomix Beef Broth

Ingredients:

1. 300gm washed beef (parts for boiling stock)
2. 1 large potato (skin removed and cut into 6 parts)
3. 1 large carrot (skin removed and cut into 6 parts)
4. 2 stalks of chives (spring onion) cut into 2 cm in length (use only the dark green part)
5. A bunch of celery leaves
6. Sea-salt
7. Pepper (optional)
8. 1.8L water

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1. Place all ingredients into TMX basket. Fill water to the level slightly lower than the word 'MAX'.

 2. Set 2hrs/90C/Speed 1.

3. Once it is done, remove the basket using the spatula.

 4. You can eat the beef parts and the carrots.

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)

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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!

Grilled Chicken Chop & Potatoes

Ingredients:

1. 6 chicken drumstick-thigh (deboned)
2. Sea-salt
3. Potato starch
4 White pepper (optional)
5. 10 large potatoes (skin removed and cut into wedges)

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1. Season the chicken legs with the sea-salt, potato starch and (*white pepper - if you're able to) liberally. Place in container with lid and keep in fridge overnight.

2. Next day, preheat oven at 220C.

3. Line a baking tray with baking paper.

4. Place the chicken legs the undersides part up first (skin part on the paper).

5. Bake for 20 minutes.

6. Then turn the chicken legs around and grill for 30 minutes.

7. While the chicken is being grilled, prepare the potatoes. Remove the skin and cut into wedges.

8. Season with salt and (*white pepper - if you're able to) liberally.

9. Remove the chicken once they turn golden brown.

10. Place the potatoes on the baking tray and toss them around so that they are coated with the chicken oil.

11. Grill for 35minutes.

12. Serve them together!

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 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

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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!

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!

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

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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!

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!

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!

Siew Yuk (Roasted Pork Belly)

Ingredients:

1. 1kg of pork belly
2. Sea-salt
3. *White pepper (optional)

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1. Wash the pork belly thoroughly and pat dry with paper towels.

2. Usually, a skin-pricking-tool is used. Unfortunately, I do not own one. So I had to use a very sharp fork. Prick the whole pork skin until it looks like some fork-stabbing-session. (At the end of the pricking session, my hands were numb and carpal tunnel was in full manifestation. Conclusion: Get the damn tool!) The tool looks like this:

*picture taken from HERE

3. Season with salt and grounded white pepper. (*White pepper is optional. For those who are on salicylate diet, do omit if you are unable to tolerate.)

4. Rub the seasoning(s) thoroughly until the whole pork belly is coated.

5. You can either place it in a freezer bag to allow it to be seasoned in the freezer for an extended period of time (to allow the seasoning to permeate the meat more thoroughly), OR you can blow dry it with a fan (if you are going to eat it on the same day). Some people dry their meat in the fridge.

Blowing the meat so that the skin dries up. This will ensure the skin to crackle and pop into a very crispy and crunchy texture.

6. Preheat the oven to 230C.

7. Bake for approximately 45 minutes.

8. Then set the oven on GRILL mode.

9. Grill for another 1/2 hour.

10. Remove from oven to cool.

11. Slice the slab of meat and ENJOY!!!!!!

To die for!!!!!!!!!!! YUMMY!!!

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!