TM6 Resepi

Here is the recipe. Kalau dah cuba jgn lupa tag mommy tau

Nyonya Curry Mee

Ingredient A
60g nyonya spice (nyonya spice ni bunga kantan wajib tau, tlg la jgn omit walaupun dia kata
optional )
20g Babas Curry Powder
50g cooking oil
1 tangkai curry leaf

Ingredient B
500g beef stock
500g santan
500g beef
200 g kerang
2 Lemongrass bruised

Ingredient C
1 package tofu pok
1 package fried fishball
1 package fried fishcake
Long beans cut into 1 inch

Ingredient D
Yellow mee / sphagetti

Cooking Method
Step 1
Add ingredient A into TM6 bowl, and saute for 10 minutes/120c/at speed 2.

Add in ingredient B and cook for 10 minutes/varoma/reverse spoon/speed spoon.

Add in ingredient C and cook for 1 minutes/120c/reverse spoon/speed spoon.
*while cooking ingredient C, stack on varoma dish and put yellow noodle in the varoma dish and
steam 400g yellow noodle at one time for 1 minutes.

*if using sphagetti, clean tm6 bowl, pour 1000g water into the TM6 bowl. Select kettle mode (100c).
Once boiled, add the sphagetti through the hole on the lid and cook for 14 minutes/100c/reverse
spoon/speed 1. Keep the MC off whilst it’s cooking.
Drain using varoma dish and serve.

Serving suggestion: half boiled egg, fried shallots (u can do it using high temp function in cookidoo),
steam sawi, steam tauge, fried dried fucuk.

Nasi Lemak Rice Cooker mode.

2 shallots (sliced)
20g ginger (crushed)
2 lemon grass (white part only) cruashed

300g santan
700g water
3 pieces pandan leaves tie into knots
10g salt

500g basmathi rice (washed)

Method
1. Place crushed ginger, lemon grass & sliced shallots into tm bowl.
2. Add santan, water, pandan leaves, salt, Boil 10 mins/98c/sp1.
3. Add rinsed rice, set Rice Cooker mode.
4. Once cooked, let the rice to rest in tm bowl for 5 minutes before serving.

Tips: if packet santan is used, add 30g of Virgin coconut oil in step 4.

Tuk resipi Creamy Pasta Tom Yam

Refer sini ye

Creamy Tom Yum Pasta

Bahan:
250gram spagetti
100 gram bwg holland potong quarter
4 ulas bwg putih
100-150 gram udang, buang kulit
20 gram mentega
20 gram olive oil
3 helai daun limau purut, carik2 dibuang tulang tgh.
2 sudu besar pes tomyam ( sis guna pes from thailand- halal certified)
200 gram whipping cream/ santan
600 gram air
1 biji tomato di potong dadu
1 sudu teh garam
1 sudu teh chicken stock
1 sudu besar chilli flakes

Parsley flakes (utk tabur)

Cara:
1. Masukkan bwg putih dan bwg holland ke dlm bowl, chop 7 saat/ speed 5.
2. Masukkan mentega dan olive oil, saute 5 minit / 120cc/speed 1.
3. Masukkan daun limau purut, pes tomyam, saute 2 minit/120cc/speed 1 reverse.
4. Masukkan air, whipping cream, tomato, chicken stock, masak 10 mnt/ 100cc/ reverse spoon.
5. Masukkan garam, Masak lagi set kan masa 15 mnt/100cc/speed 1 reverse, then terus slot in
spageti thru MC hole, seperti dlm video. Pada 5 minit terakhir, masukkan udang dan chilli flakes
melalui MC hole, dan tutup MC.

Bila dah siap, pastikan pasta dah pun lembut, jika masih belum, sambung masak utk 1-2 mnt/ 100cc/
reverse speed 0.5.

Keluarkan drp bowl, taburkan parsley flakes.

Nasi Goreng Cina TM6

By QuinnyQuen

Bahan A:
3 ulas Bawang Putih

chop 6 saat / speed 8

Bahan B:
150g Isi Ayam
20g Minyak Bijan

Tambah Bahan B, tumis 4 min/120C/Speed 1/reverse

Bahan C:
350g Air
1 tsp Garam
1/2 tsp Lada Sula

Masukkan Bahan C, Masak 6 min/ Varoma/ Speed 1 / Reverse

Bahan D:
2 biji telur yg dh goreng
200g beras
100g Sayur Campur - lebihkan jika suka

Tambah Bahan D dan Kacau bagi rata, masak guna Rice Cooker mode sehingga masak.
Biarkan dalam bowl dlm 5-10min sebelum dihidang.
Taburkan hirisan daun bawang jika suka.

Chilli flakes

By Norazlin Anuar

Bilas cili kering dalam 15-20 biji. Tos hingga betul-betul kering.

Masukkan ke dalam mixing bowl.

Dry roast
3 min / 120c / reverse sp 1

Biarkan sejuk sikit dalam 5 minit (buka lid)

Kisar
10 saat / speed 8

Simpan dalam bekas kedap udara.

PES BALADO

Bahan-bahan :
1. 1 biji bawang besar
2. 1 biji tomato
3. 3 ulas bawang putih
4. 3 biji cili merah
5. 3 genggam cili padi (campur merah dan hijau ikut tahap kepedasan masing-masing)
6. 2 inci belacan (atau ikan bilis 3 sudu)
7. 3 sudu besar gula atau 3 titik stevia
8. 1 sudu kecil garam
9. 150 gram minyak

Langkah-langkah:
1. Kisar bahan 1 - 6, 8 sec/speed 5
2. Masukkan gula/stevia, garam, minyak
3. Masak 15 minit/120 darjah/speed 1 reverse
4. Siap!

Ini resepi basic, korang boleh tambah cili/gula/garam ikut preferance masing-masing.

Dalam chiller, tahan dalam 3 minggu hingga sebulan. Guna sudu bersih setiap kali nak ambil.

Kegunaan pes ni.
1. Ayam balado
2. Ikan balado
3. Sambal terung/bendi/kangkung
4. Nasi goreng

5. Makan begitu saja dengan nasi dan ulam pun sedap
6. Homemade megi kari sedap sangat letak 1 - 2 sudu pes balado ni
6. Apa-apa je ikut kreativiti korang

Selamat mencuba.

Repeat sambal tahun.
Mmg sedap sgt.
Silalah cuba...

1. 120g bwg merah
30g anchovies
15g belacan
6 ulas bwg putih
6 cili padi
- chop 5sec/speed 5

2. 100g myk masak
Halia - thumb size
Lengkuas

-saute 15 min/ 120c /reverse/spoon

3. 300g santan
100g air
- 10 min/100c/reverse /spoon

4. Cili padi terpulang nak letak byk mana. Sis buh 10 je
1 asam keping
Ayam
Chicken stock
Garam 2 tsp
Gula 2 tsp

- 15 min/100c/reverse /spoon

SIAP! Mudah sgt2 . Yang penting enak

Bahan untuk Roti Jala :

300 g tepung gandum
1 biji telur
20 g minyak masak
1 tsp garam
500 air (if nak nk tmbah susu@santan boleh guna ratio 100 susu + 400 air)

1 minit speed 3.5

Kalau nak guna blender biasa, just blend sampai adunan sebati.
Transfer dalam botol. Sap beli yang ada 5 muncung tu.
Lepas tu boleh menjala atas pan.

Sekejap je.

Kari Kentang dan Carrot.

Today is National Meatball Day! Have a taste of authentic and homemade Swedish Meatballs and
Gravy with this recipe! Make it a hearty meal with a side of pasta, or simply on its own, paired with
cranberry jam

Nothing beats homemade! With Thermomix®, take a step further and make your own minced meat
free from preservatives, unwanted cuts, and with the texture you want.

Minced Beef

500g, cut in pieces (3cm), partially frozen until firm
13-16 sec/Speed 8

Minced Chicken

500g, cut in pieces (3cm), partially frozen until firm
7-8 sec/Speed 6

Minced Lamb

250g, sinew-free, cut in pieces (2-3cm), partially frozen until firm
10-12 sec/Speed 8

Roti Benggali

275 full cream milk
10g yeast
40g sugar
50g soft butter
2min/37c/sp1
500g Tepung Roti
30g Tepung Susu
1 tsp salt
1 egg
Knead/5min
Let the dough rest for 10min
Divide into 2 logs. Proof in 450g bread mould pan
Proofing 45min - 1 hr or until double the size
Brush top with full cream milk

Bake 20 - 25 min or until golden brown at 175c. No fan. Api atas & bawah

*Sambal Tumis Bawang*

Ingredients A:
20g dried chili trimmed and soaked
80g shallots
10g belacan (Op)

Ingredient B:
70g cooking oil
150g sliced yellow onion
25g dried anchovies washed

Ingredient C:
50g Water
25g Gula Melaka
5g salt
10g Asam Jawa Paste

Method:
1. Add ingredient A into Tm bowl and blend for 30 sec/sp10. Scrape down sides and repeat the
process.
2. Add ingredient B, sauté 8 mins/120c/sp1
3. Add ingredient C, sauté for 2 mins/V/reverse spoon
4. Once done, let the sambal in Tm bowl for at least 2 minutes before serving.
Variation: tambah 50g ikan bilis after the last step and cook for 1 min/v/reverse spoon
Or add udang/sotong cook for 5 mins/V/reverse spoon MC OFF

*mee hoon*

*SPA THERMOMIX BOWL. (Shared by Widyana Ali, from one of TM Advisors)*.

*Method 1*
Take some *Soda Bicarbonate add a bit of water to make into paste* then spread onto the blade &
tm bowl, leave for at least 1/2 hour, add 2 tbsp vinegar and wipe with damp cloth. Rinse thoroughly.

*Method 2*
Add 1500g water, pineapple skin, simmer 30 minutes/50c/sp2

*Method 3*
Add lemon peel add 1500g water
Simmer 30 minutes/50c/sp2

*Method 4*

4 egg shells
Lemon peel
Blend 5sec/sp8
Add 1500g water
Simmer 30 minutes/50c/sp2

Kupas bwg putih

Saya guna 3/4 mnt 40C speed 2/3.

Kenapa saya letak suhu sbb sebelum ni mmg rendam dengan air panas mcm lagi cepat.

So just tarik je yg tak terkupas.

Blend rempah ratus mcm lada hitam, lada putih jintan manis

10 saat/speed 10

*FORMULA FOR WATER*
Weight of mee hoon + 100/150 = weight of water
Eg 400 Mee hoon + 150= 550g water

*Mee Hoon*

*Ingredient A*
3 cloves garlic peeled
5 shallots peeled
10-20 gm cili kering

*Ingredient B*
50g cooking oil

*Ingredient C*
20 dark soy sauce
50g light soy sauce
1 tsp salt
1 tsp pepper
Water 550
200g chicken fillets cut into 1” bite size

100g carrot sticks

*Ingredient D*
200 cabbage sliced into 2cm strips
400g Mee hoon
150g sliced fish cake
Prawns

*Method*
1. Add ingredient A, chop for 4sec/sp6. Scraps down sides.
*AT THIS STAGE place Mee hoon into a big bowl and soak.*

2. Add ingredient B and sauté for 4minutes.
*DRAIN MEE HOON*

3. Add ingredient C and let it boil for 5 mins/100c/reverse spoon
*ENSURE TEMP IS NOT BELOW 85c. BEFORE ADDING D*

4. Add ingredient D according to the sequence and cook for 4 mins/V/reverse spoon.
*Ensure noodles are spinning. If not using spatula help to stir for the 1st 30sec.*

Once cooked, let the noodles sit for about 3mins or temperature drop to 90c.

Tips: thin noodles(A1 brand)to be soaked in just 10 sec. I don’t usually soak my noodles, good rinse
for 1 min but this soaking method is a big help for newbi

Ketam Masak Lemak Cili Padi

Bahan A:
5 biji Cili padi - ikut pedas masing2
1 biji cili merah
1/2 biji bawang merah besar
1 inci Kunyit hidup
3 bawang merah kecil
3 ulas bawang putih

Bahan B:
1 batang serai
300g Air

Bahan C:
3-4 ekor ketam - potong dua, ketuk sepit ketam
300g Santan pekat - quin guna santan kotak Ayam Brand
200g air - tambah jika suka kuah lebih
1 asam keping
1 tsp Garam atau secukup rasa
25g Gula Melaka

Sehelai daun kunyit - carik

Method:
1. Masukkan Bahan A dlm MB, Kisar 10 saat / Speed 10. Ulang jika suka halus.
2. Tambah serai dan ketuk 3 saat/ speed 5/ reverse.
3. Masak semua bahan selama 6 min / Varoma / Speed 1, buka MC.
4. Tambah bahan C dan masak selama 10-15 min/ 98C / Speed 1 / reverse.
Selamat mencuba.

Nota:
Sekiranya menggunakkan santan segar, masukkan 500g - 600g tanpa perlu masukkan 200g air pada
Bahan C

PES CILI KERING
CILI KERING KISAR

Buat setiap 150 gram. Kalau lebih dari ni, nanti cili tak terpotong habis.

1. Masukkan cili kering 150 gram dalam bowl
2. Kisar 10 saat, speed reverse 6.5
3. Masukkan dalam varoma dish
4. Tampi cili kering sampai habis keluar biji cili
5. Keluarkan tangkai cili kering jugak
6. Masukkan semua cili kering potong dalam bowl
7. Tambahkan air sampai terendam semua
8. Masak 15 minit | Suhu 100 darjah | Speed 0.5 reverse
9. Tapis air dalam varoma dish
10. Masukkan cili kering rebus dalam bowl balik
11. Kisar 10 saat | Speed 10, 2 kali, atau ulang sampai tekstur yang kita nak.

PES IBU SAMBAL SERBAGUNA

Pes ni cukup 2.2 liter untuk kuantiti maksimum bowl Thermomix.

Bahan-bahan:
1. 800 gram bawang besar
2. 2 labu bawang putih
3. 300 gram cili kering kisar (lepas dah rebus dan kisar, akan dapat dalam 800 gram macam tu)
4. 350 gram minyak (atau setakat paras cukup kuantiti maksimum bowl)
5. Sekeping gula melaka (Maz tak letak)
6. 5 titik stevia atau 5 sudu besar gula
7. 2 sudu kecil asam jawa
8. 3 sudu kecil garam

* Stevia/gula, garam dan asam boleh adjust ikut rasa masing-masing jugak ya.

KUANTITI CILI YANG DAH DIKISAR MESTI SAMA DAN BAWANG BESAR, baru dapat hasil sambal yang
best.

Contoh 800 gram cili yang dah dikisar, so korang masukkan 800 gram bawang besar.

Guna gula melaka untuk sambal nampak cantik.

Cara nak buat.

1. Buat cili kering kisar dulu.

2. Timbang hasil cili kering banyak mana, ketepikan.

3. Timbang bawang besar sama banyak dengan cili kering kisar.

4. Kisar bawang besar, bawang putih dan ikan bilis (optional). 20 saat | Speed 10. Kalau belum lumat,
tambah lagi 10 saat.

Pendekkan atau panjangkan masa ikut kuantiti bebawang korang. Lagi banyak bebawang, lagi lama
masa diperlukan. Up to 30 saat sekali kisar, boleh ye.

5. Masukkan minyak 250 gram. Tumis bawang 10 minit | Suhu 120 darjah | Speed 1/2. Guna spash
guard, bukan measuring cup ya.

6. Masukkan cili kering kisar, gula, garam, asam jawa, minyak lagi 100 gram atau sampai maksimum
capacity bowl kita.

7. Masak 15 - 20 minit, sampai betul-betul pecah minyak. Suhu 120 darjah | Speed 1/2. Guna splash
guard.

Panjangkan masa menumis jika bahan banyak dan masih belum pecah minyak. Maz akan check
setiap 15 minit sampai puas hati.

Speed pun ikut kuantiti. Kalau banyak, guna speed 2. Kalau sikit, guna speed 1.

Untuk buat stok pes yang banyak, korang tumis dulu bawang supaya betul-betul masak. Tapi kalau
sikit je kuantiti cili dan bawang, boleh masukkan terus semua dan tumis sekali.

Nak guna pes ibu sambal untuk apa?
- Aneka sambal tumis
- Sambal nasi lemak
- Ayam masak merah
- Masak kicap
- Bihun/mee goreng
- Nasi goreng

- Rendang
- Asam pedas
- Ayam masak bali

Apa-apa je masakan, yang korang rasa boleh guna, teruskan je.

Contoh.

1. Ayam masak merah

Kisar 2 inci halia, masuk serai 2 batang, lepas tu tumis 5 minit.

Masuk pes ibu sambal frozen, masuk ayam goreng separuh masak, masuk air, sos cili/sos tomato,
garam, masak 5 - 10 minit je lepas tu. Siap.

2. Sambal ikan bilis nasi lemak

Rendam ikan bilis beberapa minit.

Kisar sedikit dari ikan bilis yang direndam, kemudian masukkan pes. Kemudian masukkan ikan bilis
berbaki, tambah potongan bawang besar, asam keping/asam jawa. Sambung masak lagi 10 minit.
Siap!

Macam-macam boleh masak, korang cuma tambah sikit bahan-bahan masakan lain, dan kisar dulu
sebelum masuk pes.

Selamat mencuba!

Tips untuk keringkan bowl sejurus selepas basuh.

1) lap dahulu mixing bowl sekeringnya (mmg nmpk kering tadi masa kita lap, tapi sebenarnya celah
blade masih ada air)

2) Turbokan mixing bowl yang kosong itu 2s/turbo

3) pastu akan nmpk air kan di tepi dinding dalam mixing bowl? Ok wipe kan. (itu la air dari blade
tadi)

4) selepas itu, tanggalkan measuring cup, run kan thermomix 1minit/50°C/speed6

5) pastu turbo lagi 2s/turbo. (last step ni, InsyaAllah dah xd air, klu ada run lagi step 4 masa
kurangkan)

Ok, selamat mencuba..

Tips dari our BM semasa Cook Along ahad lepas...Puan Suriya Abdullah..

Gulai Daging Terengganu

Ingredients:
1. Rempah 4 sekawan
2. 2biji bwg merah (dimayang)
3. 2 ulas bawang putih (dimayang)
4. 1inc halia (dimayang)
5. 3biji bawang merah, 1ulas bawang putih, 1/2inc halia, 1/2inc lengkuas, segenggam cili kering
(rendam air panas) blend 1min/speed10. Masukkan air sedikit melalui lid.

1. Masukkan Rempah 4 sekawan bersama dgn bawang merah&putih&halia (yg telah dimayang)
5min/120/sp1
2. Masukkan rempah gulai & rempah masak (saya pakai cap bunga ros) yang telah digaul bersama
bahan kisar tadi. Saute 10min/120/sp1.5
3. Masukkan gula melaka/nissang, nyior gula(kerisik), garam & asam keping. Saute 5min/120/sp1.5
4. Masukkan daging. Masukkan sedikit air.
Cook 30min/120/rs (kalau daging msh liat boleh tambah masa)
5. Masukkan santan
5min/98/rs

Bihun goreng by Suriya

1. Kisar 20g cili kering (dah rendam air panas dulu), + 6 garlic + 10 shallots
30s / sp 10 - add 100ml water slowly through hole during blending

2. Start rendam bihun (350g) dgn air sejuk

3. Scrape bowl and pusing sikit blade to dislodge any food below.

4. Add 60g oil
Saute 6min / 120'C / sp 1

5. Add
20g kicap manis
20g cili sos
20g tomato sos
10g fish sauce
2g white vinegar
50g gula melaka
1tsp salt
500-550g water

5min / varoma / reverse spoon speed 1

6. Add chicken, batang sayur sawi, bihun yg dah toskan, daun sawi... follow the sequence.

4min 30s / varoma / reverse speed, spoon

the first 20 seconds, use spatula to help bihun moving. Sengetkan spatula towards dinding bowl.

7. Lepas dah masak, leave bihun in bowl to rest for 5mins before serving.

Pulut Kuning & Rendang Tok

(Varoma method by Suriya Abdullah)

1kg pulut
1 tbsp turmeric powder
3 pieces asam keping
Water about 2 litre to soak the pulut for at least 2 hours or more (8hrs)

While soaking the Pulut...

Add santan from 2 coconut
2 tsp salt
10g rock sugar
3 pandan leaves

Simmer for 10mins/90c/sp1. Once done set aside

To steam pulut
Drain pulut and place in the varoma dish remove the asam keping

Add 750g water

Steam pulut for 10min minutes/V/sp3

Using spatula scatter pulut for evenly steam & continue to steam for another 5mins/V/sp3

Once done remove the steamed pulut into a big bowl and mix in the santan then place onto varoma
dish and steam for another 10 mins/V/sp3

Note: rock sugar is to made the pulut kilat you may op that

Rendang Tok
(Resipi Suriya Abdullah )

2 tbsp coriander
1 tsp cumin
1 tsp fennel
1 tsp black pepper (omit)

4 cloves
1 star anise
Mil for 1.30/sp9

Add
15 pcs dried chilli deseeded and washed
100gm shallots
2 cloves garlic
15gm ginger
15gm galangal
3 lemon grass
Blend for 30sec/sp10. While blending Add 1/2mc water onto the lid.
Scrape down the paste and blend for another 30sec

Add
100gm kerisik
750gm beef
300gm santan
100gm water
1/2 tsp salt
1 bay leaf
5 kefir lime leave
1 tbsp VCO
Cook for 45min/V/reverse spoon

*i used tough part meat
Please try this.
Note: the beef is cut into 1” cube

SELAMAT MENCUBA.

Nasi Lemak Rice Cooker mode.

2 shallots (sliced)
20g ginger (crushed)
2 lemon grass (white part only) cruashed

300g santan
700g water
3 pieces pandan leaves tie into knots
10g salt

500g basmathi rice (washed)

Method

1. Place crushed ginger, lemon grass & sliced shallots into tm bowl.
2. Add santan, water, pandan leaves, salt, Boil 10 mins/98c/sp1.
3. Add rinsed rice, set Rice Cooker mode.
4. Once cooked, let the rice to rest in tm bowl for 5 minutes before serving.

Tips: if packet santan is used, add 30g of Virgin coconut oil in step 4.

Credit to Advisor Kak Mar.