Jackie M - Asian Recipes for Thermomix and Thermocook

Asian Recipes
x AFOR THERMOmi
ND THERMOcook

WWW.JACKIEM.COM.AU

ADelicious Southeast sian
yRecipes Made Eas Using the

15 xThermomi and Thermocook



LAKspSiAcyNcYoOcoNnYuAt milk noodle soup

INGREDIENTS method

1/2 cup onion, quartered 1) Place onion in Thermocook jar. Purée
6 garlic cloves 5 seconds | Speed 7. Remove and sieve
1 inch galangal to extract excess liquid (optional).
1 inch turmeric
1/2 Tbsp belacan powder 2) Combine rest of spice ingredients in
4 Tbsp soaked dried shrimp bowl. Mill 7 seconds | Speed 10.
2 inch length of lemongrass
1/2 cup chilli paste (from soaked, 3) Add puréed onion and oil.
blended dried chillies, or mild fresh
chillies) 4) Sauté for 10 minutes | 100°C | Speed
1 1/2 Tbsp sugar 2 | measuring cup off.
2 Tbsp chicken stock granules*
100 ml vegetable oil 5) dd chicken stock granules and sugar
and cook a further 3 minutes.
For the soup -
6) Remove and store in fridge or freezer.
1/2 cup laksa paste
250 ml coconut cream To make laksa soup -
3 cups water
5 tofu puffs, halved 1) Combine ½ cup laksa paste with ½ cup
500 g noodles, blanched coconut cream and 3 cups water in
1/2 Lebanese cucumber, cut into thin Thermocook jar. Bring to a boil.
strips
100 g Beansprouts 2) Noodles/vegetables and other
2 sprigs laksa leaves, aka Vietnamese garnishes (meat/seafood) can be steamed
mint (optional) in steamer basket for 8 minutes while
1 boiled egg, peeled and halved soup is being made, or they can be
Poached seafood or chicken slices as poached separately.
desired
3) Place noodles etc. in bowl, top with
*Preferred brand is Knorr and acceptable soup and serve.
substitute is 1 chicken stock cube per 1 Tbsp
chicken stock granules

www.jackiem.com.au 2



OTAK-OTAKgrilled spicy fish cakes

INGREDIENTS method

300 g fish fillets (eg. mackerel, 1) Combine fish fillets, tapioca
red fish or basa) flour, iced water and pepper in the
2 Tbsp iced water jar. Blend at Speed 7 | 3 seconds.
1 Tbsp tapioca flour
Dash of pepper 2) Transfer into mixing bowl and
combine all other ingredients.
1 Tbsp sugar
1⁄2 Tbsp chicken stock granules* 3) Place 2 Tbsp fish mixture onto
1 1⁄2 tsp Malaysian fish curry dull side of banana leaf, fold up
powder** the sides and secure ends with
1 large egg bamboo sticks or toothpicks.
125 ml coconut cream
1 tsp chilli paste 4) Pan-fry approx. 5 minutes in a
3 kaffir lime leaves, milled or non-stick pan, brush top with a
thinly sliced little oil, flip and cook a further 5
2 1⁄2 Tbsp packaged fried onion minutes or until done.

Optional – 300g banana leaves, 5) Alternatively, if not using
cut into 3 x 5” pieces, to wrap banana leaves, heat up 1 Tbsp oil
A little cooking oil for pan-frying in a non-stick frying pan and
or grilling spoon the fish paste into pan and
cook as fish cakes.

*Preferred brand is Knorr and acceptable
substitute is 1 chicken stock cube per 1 Tbsp
chicken stock granules
**Acceptable substitute is any type of curry
powder

www.jackiem.com.au 4



MALAYSIAN CHICKEN CURRY

INGREDIENTS method

1/4 cup vegetable oil 1) Blend lemongrass and ginger
1 large onion at Speed 10 | 4 seconds.
5 garlic cloves
½ inch knob ginger 2) Add onion and garlic, blend at
1 stalk lemongrass, cut into 3- Speed 7 | 5 seconds.
inch chunks
3 Tbsp Malaysian meat curry 3) Add oil and curry powder and
powder**, mixed to a paste cook 20 minutes | 100°C | Speed
with a little water 2 | measuring cup off.
1 kg chicken thigh fillets or
drumsticks 4) Add all other ingredients
1 Tbsp sugar including chicken and cook 15-20
1 Tbsp chicken stock granules* minutes (depending on size of
1/4 tsp salt chicken pieces) at 100°C | Speed
200 ml water 1 | measuring cup on.
200 ml coconut cream
5) Adjust seasoning if required;
**Preferred brand is Knorr and acceptable remove and serve.
substitute is 1 chicken stock cube per 1 Tbsp
chicken stock granules
**Acceptable substitute is any type of curry
powder

www.jackiem.com.au 6



COCKTAIL BUNS

soft rolls filled with coconut

INGREDIENTS method

For the cocktail buns - For the cocktail buns -
1 cup water 1) Pour 1 cup of water and add 2 Tbsp
2 Tbsp plain flour plain flour. Set 3 mins at Speed 2 at 65°C.

1/3 cup sugar 2) Add sugar, butter, yeast, powdered
1/4 cup butter milk and 2 1/2 cups plain flour. Set 1 min
2 1/2 cups plain flour at Speed 3 .
1 tsp yeast (active dry)
2 Tbsp powdered milk 3) Add 1 egg and another cup of flour.
Set 3 mins at Speed 3. (Add more flour if
1 egg needed).
1 cup plain flour
4) Rest in warm place for 30 mins.
For the filling -
For the filling -
1/2 cup butter 1) Mix all filling ingredients and set 5
1 cup sugar mins at Speed 3 at 55°C.
1 cup powdered milk
2 cups desiccated coconut To make the cocktail buns -
1 cup plain flour
3 Tbsp water 1) Divide dough into 16 portions.

* I used the Thermocook dough attachment 2) Flatten each piece. Add 2 Tbsp of
for this recipe. filling, seal edges and then turn around so
seal is at the bottom.
**This recipe will work in a Thermomix as
well, using the dough setting for all steps. 3) Shape into oblong rolls. Brush with egg
and sprinkle with sesame seeds.

4) Rest in warm place for 45 mins. Bake
at 190°C for 15 mins.

www.jackiem.com.au 8



SEREMBAN CHICKEN SIEW PAO

baked chicken buns

INGREDIENTS method

500g chicken mince For the filling -
20ml light soy sauce
25ml thick soy sauce 1) Combine all ingredients except
3/4 Tbsp chicken stock granules fried onions in the mixing bowl,
1/2 Tbsp hoi sin sauce cook at Speed 3 @ 100°C for 15
a dash of pepper minutes.
3/4 cup sugar
75 g fried onion 2) Add fried onions and cook a
150 ml water further 5 minutes; adjust
seasoning as required.
Water dough -
For the dough -
240 g strong flour
1 tsp salt 1) Combine all water dough
120 g butter ingredients in mixing bowl, knead
60 ml water at Speed 3 for 4 minutes. Remove.
30 ml sugar
1 tsp lemon juice 2) Combine butter and flour for
butter dough in mixing bowl,
Butter dough - knead at Speed 3 for one minute.
Make sure not to mix for too long
130 g plain flour or the dough will turn into a
100 g butter mousse-like texture; it should be
fairly firm.
***

For the chicken siew pao -

1) Combine all water dough ingredients in mixing bowl, knead at
Speed 3 for 4 minutes. Remove.

2) Combine butter and flour for butter dough in mixing bowl, knead at
Speed 3 for one minute. Make sure not to mix for too long or the
dough will turn into a mousse-like texture; it should be fairly firm.

www.jackiem.com.au 10



SPIRAL CURRY PUFFS

INGREDIENTS method

For the curry filling - For the water dough -

2 potatoes, quartered Place all ingredients in the
300 g minced beef mixing bowl. Knead for 3
1 onion, quartered minutes. Remove and set
3 cloves garlic aside.
3 Tbsp meat curry powder
11/2 Tbsp chicken stock For the butter dough -
granules
3 Tbsp sugar Crumble butter in a bowl. Mix
2 Tbsp cooking oil with flour until it’s just barely
combined. It’s important not to
Water dough - work this too much as you
DON’T want a soft, mousse-like
320 g plain flour result.
160 g strong flour
1 1/2 tsp salt For the curry filling -
75 g butter
280 ml water 1) Place potatoes in mixing bowl.
30 ml lemon juice Process at Speed 7 / 2 seconds.

Butter dough - 2) Transfer into Thermoserver.
Cover with boiling water and set
300 g plain flour aside for 10 minutes.
200 g butter
3) Place onion and garlic in
www.jackiem.com.au mixing bowl. Process at Speed 7 /
2 seconds.

4) Add oil and curry powder, cook
at 100°C / Speed 1 / 3 minutes.

5) Add all other ingredients inc.
strained potatoes. Cook at 100°C
/15 minutes / Reverse.

6) Remove, adjust seasoning and
allow to cool before use.

12



SAMBAL BELACAN

spicy shrimp paste

INGREDIENTS method

2 large onions 1) Purée onion 7 seconds | Speed
1 Tbsp chicken stock granules* 7. Remove and squeeze out
75 ml Fish sauce excess liquid.
2 Tbsp Belacan (shrimp paste)
powder** 2) Purée fresh chillies 5 seconds |
1 Tbsp crushed dried chillies Speed 8.
200g large red chillies
150 ml vegetable oil 3) Return onion into Thermocook
2 Tbsp sugar jar, add all other ingredients.

*Preferred brand is Knorr and acceptable 4) Cook 30 minutes | 100°C |
substitute is 1 chicken stock cube per 1 Tbsp Speed 2 | measuring cup off.
chicken stock granules
**Malaysian shrimp paste block or 5) Optionally cook a further 20
Indonesian Terasi or Thai shrimp paste minutes for a dryer, darker
sambal.

www.jackiem.com.au 14



TOUM Lebanese garlic sauce

INGREDIENTS method

5 cloves garlic 1) Place garlic and salt in
juice from 1/4 lemon Thermocook mixing bowl. Mince at
1/4 tsp salt Speed 10 for 2 seconds.
1 egg white
200 ml oil 2) Scrape down the sides using a
2 Tbsps iced water spatula. Add lemon juice and egg
white.
Attach butterfly whisk, process at
Speed 4 for 10 seconds, cap on.

3) Set at Speed 4 for a further 2
minutes, gradually drizzling the oil
through the lid opening.

4) Towards the last 15 seconds,
drizzle the iced water in the bowl.
Remove and transfer into jar or
container. Store refrigerated for
up to a week.

www.jackiem.com.au 16



KAYA pandan & coconut jam

INGREDIENTS method

30 ml pandan juice 1) 6 pandan leaves + 100ml water
250 g sugar – Blend at Speed 10 for 5 seconds.
3 large eggs Strain.
200 ml coconut cream
2) 30ml pandan juice + sugar +
eggs + coconut cream – Blend at
Speed 8 for 5 seconds.

3) Set Thermocook at 90°C for 30
mins at Speed 3.

4) Purée kaya at Speed 10 for 5
seconds to obtain smooth
texture.

5 ways to use kaya

Make Kaya Toast by spreading kaya on a thick piece of white bread
and topping with a generous slice of butter.
Use as a dip or spread for flaky roti canai.
Make Kaya Puffs by freezing spoonfuls of kaya, wrapping in puff
pastry and quickly frying in hot oil.
Drizzle over pancakes or crepes instead of syrup or honey.
Make peanut butter & kaya sandwich by spreading a generous
amount of kaya on bread and topping with a smear of crunchy peanut
butter.

www.jackiem.com.au 18



SERUNDING

spicy shredded meat

INGREDIENTS method

500g cooked chicken or fish In a Thermomix bowl -
8 cloves garlic 1) Place 8 cloves of garlic and
4 Tbsp sugar process at Speed 5 for 1 second.
1/2 Tbsp fish sauce
1 tsp chicken stock granules 2) Add 500g fish cutlets (skin off)
1 tsp thick soya sauce aka and process at Speed 5 for 5
cooking caramel seconds.
1 tsp pepper
2 Tbsp oil 3) Add the following – 1 tsp thick
soya sauce, 4 Tbsp sugar, 1/2
Tbsp fish sauce, 1 tsp pepper, ½
tsp salt, 1 tsp chicken stock
granules.

4) Cook at 120°C for 15 minutes,
Speed 2, measuring cup off.

5) Add 2 Tbsp oil.

6) Cook at 120°C for 15 minutes
at Speed 2.

7) Remove and spread on baking
tray; bake at 180°C for 10
minutes.

www.jackiem.com.au 20



FISH PASTE

This recipe is great for those who find the thought of attempting
your own fish paste (used for fish balls, stuffed tofu &
vegetables, fish cakes etc. etc.) daunting because of the cost and
time involved.

INGREDIENTS method

500g basa fillets, defrosted, 1) Combine all ingredients in food
drained processor and blend until
100g finely minced chicken smooth. I used an Optimum
½ tsp pepper Thermocook at Speed 8 for about
½ tsp salt or 1 tsp chicken 12 seconds. Be careful not to
powder process for too long as the heat
1 Tbsp tapioca flour or a bit from the blades may semi-cook
more cornflour the paste.

2) Fish paste is now ready for use
in your recipes. Pictured here is
stuffed tofu and vegetables –
which I fried after stuffing with
the fish paste, then drizzled some
hoisin sauce and toasted sesame
seeds over them.

www.jackiem.com.au 22



STEAMED CHAR SIEW PAO

steamed chicken buns

INGREDIENTS method

Simple bun recipe - For the bun -
400g low gluten flour (or 1) Mix all the ingredients together
superfine/HK/pao flour) 5 sec / speed 6.
200g water
5g instant yeast 2) Knead for 2 mins.
20g oil
30g caster sugar 3) Allow dough to rest for 30 mins
before rolling into small balls to
For the chicken filling - shape.

500g chicken mince or diced For the filling -
chicken 1) Combine all ingredients in
1 Tbsp light soy Thermomix bowl.
1 Tbsp thick soy
1 Tbsp chicken stock granules 2) Cook 15 mins/120°C lid off /
1 Tbsp hoi sin sauce reverse blade.
dash of pepper
¼ cup sugar
¾ cup fried onion, pref. soaked
in 100ml water

www.jackiem.com.au 24



SINGAPORE CHWEE KUEH

INGREDIENTS method

For the batter - For the batter -
150g rice flour 1) Place all ingredients in bowl.
2 Tbsps tapioca flour Blend 5 seconds at Speed 6.
1 Tbsp wheat starch (optional)
700ml water 2) Cook for 12 minutes at 100°C
Speed 2.
For the topping -
3) Transfer into oiled moulds,
4 Tbsp minced preserved radish place in steamer basket.
(rinsed), pref sweet variety (per
brand used in video, blue label) 4) Steam (Varoma) for 10-20
6 cloves garlic minutes depending on type and
2-4 Tbsp sugar (depending on size of moulds.
sweetness of preserved radish)
¼ cup vegetable oil 5) Remove and serve with
2 Tbsp dried shrimp (soaked) topping.
½ Tbsp cooking caramel
(optional – I didn’t use it in my For the topping -
video because my favourite 1) Place garlic, dried shrimp (and
Chwee Kueh memory from preserved radish if not pre-
Singapore didn’t have it in minced) in bowl. Mince 2 seconds
theirs) on Turbo setting.

2) Add all other ingredients and
cook 12 mins at 120°C Speed 1.

3) Place on top of steamed rice
cakes and serve. Leftover topping
can be stored in fridge for 3
weeks.

www.jackiem.com.au 26

GARLIC CHILLI SAUCE

INGREDIENTS method

1 cup garlic cloves, peeled Blend 10 seconds on speed
2.5 cups large fresh chillies setting 6.5.
½ cup bird’s eye chillies
1.5 Tbsp salt
½ cup water

www.jackiem.com.au 27

MANGO ICE CREAM

INGREDIENTS method

600g double cream OR coconut 1) Combine all ingredients and
cream blend in Thermocook (or blender)
3 eggs at Speed 8 for about 10-15
120g honey seconds (in my broadcast I did it
400g mango flesh for 12 seconds because the
½ tsp salt mango was already pulpy).
METHOD:
2) Cook at Speed 4 at 80°C for 8
minutes.

3) Remove and allow to cool.
Transfer into your ice cream
maker and churn until ready.

www.jackiem.com.au 28