E-BUKU RESEPI DENGAN TMOMIX

APRIL 2022 | SPECIAL EBOOK EDITION

PASTE
/PEꞮST/NOUN
A THICK, SOFT, MOIST
SUBSTANCE TYPICALLY
PRODUCED BY MIXING
DRY INGREDIENTS WITH A
LIQUID.

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This e-book is exclusive
for the CooknShare Community.



We thank you for your continuous support &
kindly ask you to refrain from distributing the

e-book personally.
Don't forget to continue to Cook and Share all
your delicious Thermomix journey with us!!!

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A food paste is a semi-liquid colloidal suspension, emulsion, or 1
aggregation used in food preparation or eaten directly as a spread.
Pastes are often highly spicy or aromatic, are often prepared well in
advance of actual usage, and are often made into a preserve for future
use. Common pastes are some fruit preserves, curry pastes, and nut
pastes. Purées are food pastes made from already cooked ingredients.

Some food pastes are considered to be condiments and are used directly,
while others are made into sauces, which are more liquid than paste.
Ketchup and prepared mustard are pastes that are used both directly as
condiments and as ingredients in sauces.

When a certain combination of herbs or spices is called for in a recipe, it
is convenient to blend these ingredients beforehand. Blends such as chili
powder, curry powder, herbes de Provence, garlic salt, and others are
traditionally pre-made, and sometimes these spice mixes are also easily
made by the home cook for later use.

Source: Wiki/Google

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FOREWORD Assalamualaikum and good day to CooknShare community,

"All About That Paste" is more than just an e-book. It's a
solidarity from a group of women, who wanted to make home-
made meal possible for everyone. We stand as a cooking
community, with recipes that allow us to connect, share and
empower each other.

It was just me & DJ in the beginning. It became us, when we
had Pija, Aida & Nora to succeed as a Branch. I am so lucky
to have dedicated advisors who step up to curate classes
and recipes to enable more people to make healthy and
delicious meal for their families.

What I love about this community is about how we listen to
what’s important. In 2020, we launched a Ramadhan planner
to ease meal planning during fasting. In 2021, our Syawal
ebook provided impressive yet easy meals to feast on. And
now, this is a salutation for all busy women out there, who’s
trying to juggle everything! This ebook is a celebration of
life, community, and the impact of coming together.

Our hope is that within these pages you will find new
inspirations to enjoy in your own homes. These recipes
aren’t simply meals, they are stories of us - of a career
woman surviving their daily hectic life, of moms, who need
alone time for a while, of caregivers to look after their loved
ones & many more. Be the one who bring meals together and
enjoy those precious moments.

Many great thanks to everyone who made this ebook possible
within the CooknShare advisor group. And thanks to you, our
community members, for supporting the good work of the
CooknShare Community - a community we can call family.

Love,
Kartini Karim
Branch Manager of CooknShare (CnS) Branch

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02 FOREWORD

05 NYONYA PASTE

Gulai Ayam & Belimbing Buluh | Asam Pedas Daging Tetel |

One Pot Nyonya Pasta

TABLE OF CONTENTS 09 SAMBAL PASTE

Chicken Asam Pedas | Chicken Sambal |

Mee Goreng Mamak

13 KURMA PASTE

Kurma Kambing | Ayam Kicap Rempah | Red Snapper Fish

Soup | Nasi Daging Utara

18 GREEN CURRY PASTE

Green Curry Chicken | Kanom Jeen Namya (Siamese Curry

Laksa) | One Pot Thai Basil Fried Rice

22 CURRY PASTE
Pajeri Nenas | Beef Curry | Curry Noodles

26 RENDANG TOK PASTE
Nasi Goreng Rendang | Rendang Ayam | Ayam Percik

30 EASY RENDANG PASTE
Rendang Kerang with Petai | Beef Rendang

33 SAMBAL AYAM PENYET CIKNA

Nasi Ayam Penyet | Sambal Penyet Stuffed Fish |

Stir Fry French Beans & Prawns

36 SAMBAL BERLADO PASTE
Sambal Paru Berlado | Udang Berlado | Aubergine Berlado

39 TOM YAM PASTE

Stir Fry Tom Yam Prawn | Beef Pad Prik |

Nasi Goreng Tom Yam

43 KUZI PASTE
Chicken Kuzi | Mini Murtabak | Gulai Kawah

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47 TANDOORI PASTE

Tandoori Roasted Chicken | Tandoori Chicken Burger |

Tandoori Pizza

TABLE OF CONTENTS 51 RED SAUCE

Pepperoni Pizza | Chicken Enchiladas | Baked Tuna Pasta

55 WHITE SAUCE

Baked Salmon & Potato Gratin | Croque Monsieur |

Mac & Cheese

59 PESTO SAUCE

Pesto Pinwheels | Pesto Star Bread |

Pesto Pasta with Shrimp

63 RED BEAN PASTE
Red Bean Pau | Sesame Ball | Red Bean Bun

67 INTI KELAPA
Kuih Ketayap | Pulut Inti | Koci Labu Leleh

70 CHOCOLATE GANACHE
Babka | Chocolate Truffle | Chocolate Chai

73 SALTED CARAMEL SAUCE

Salted Caramel Frappuccino | Salted Caramel Ice Cream |

Salted Caramel Cinnamon Rolls

77 CONDENSED MILK
Cucur Lemak Manis | Kek Batik | Jus Alpukat

80 TIPS

Useful Recipes | Storage Guidelines | Thermomix Mode |

Thermomix - A Helping Hand | Don't Throw Away Leftovers

85 THANK YOU
Contributors | Let's CooknShare!

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Original recipe from Cookidoo

Adapted by Datin Jamaliah

INGREDIENTS
40 g dried chillies, deseeded, soaked to soften
15 fresh red chillies, deseeded
400 g shallots or onion
20 garlic cloves
10 stalks fresh lemongrass, white part only
60 g fresh galangal (lengkuas), sliced
60 g fresh ginger
60 g fresh turmeric
3 torch lilies, bud only, sliced (optional)
40 g shrimp paste (belacan), toasted
300 g cooking oil
100 g sugar
40 g salt

PREPARATION
1.Place soaked dried chillies, red chillies,
shallots, garlic cloves, lemongrass, galangal,
ginger, turmeric, torch lilies, shrimp paste and
cooking oil in mixing bowl, blend 30 sec/
speed 10. Scrape down sides of mixing bowl
with spatula.
2.Blend 30 sec/speed 10. Scrape down sides of
mixing bowl with spatula. Repeat for a
smoother texture.
3.Add sugar and salt, cook 30 min/120°C/
speed 2.

Datin Jamaliah or DJ is a mother of two. Initially, cooking was just a 5
hobby - something fun to do. But with the Thermomix, she has
discovered it is a passion! DJ loves developing and testing recipes
especially Malay dishes. With her motto ‘life is complicated, let’s make
cooking effortless’, she inspires to help more people to cook Malay
dishes effortlessly..

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Gulai Ayam &
Belimbing Buluh

Original recipe by Datin Jamaliah



INGREDIENTS PREPARATION
2 lemongrass, bruised 1.Place all ingredients except kaffir lime leaves &
200 g nyonya paste belimbing buluh into mixing bowl. Cook 15 min/
500 g chicken all parts Varoma/Reverse/ speed spoon.
2.Add kaffir lime leaves and belimbing buluh. Cook 5
(cut 12) min/Varoma/Reverse/speed spoon.
300 g fresh coconut milk
TIPS
(santan pekat) 1.If you don’t have belimbing buluh, replace with 2 tsp
200-400 g water based lime juice or 2 pieces dried tamarind (asam keping).
2.You can steam white rice while cooking the gulai: Add
on your preference all ingredients (into a heat resistant container, mix well
1 tbsp roasted coconut and place into Varoma dish, ensuring some holes are
uncovered. Ensure the chicken are cut into 16 pieces.
(kerisik) Place white rice into simmering basket and water to
1-2 tsp salt, adjust to cover the rice, steam 25 min/Varoma/speed 3.
taste 3.While cooking gulai in the mixing bowl, you can steam
2 tsp sugar, adjust to fish or vegetables in the Varoma dish or tray. In Step 1,
change the time to 20 minutes.
taste
5 kaffir lime leaves
7 - 10 belimbing buluh

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DAsaagminPg eTdeatsel

Original recipe by Datin Jamaliah

INGREDIENTS A PREPARATION
2 tsp coriander seeds 1.Place ingredients A into mixing bowl. Dry roast 5
2 tsp fennel min/100°C/speed 2.
1 tsp cumin 2.Grind 1 min/speed 10. Scrape down side & repeat.
2 tbsp black pepper corns Scrape down sides again.
3.Add ingredients B, sauté 5 min/120°C/speed 1.
INGREDIENTS B 4.Add ingredients C, cook 30 min/Varoma/Reverse/
300 g nyonya paste speed spoon. Add 10 - 15 minutes to cooking time
70 g cooking oil if beef is not tender.
2 lemon grass, bruised 5.Add ingredients D, replace measuring cup with
2 tsp sugar simmering basket, cook 5 min/Varoma/Reverse/
speed spoon. Serve with rice.
INGREDIENTS C
750 g beef (tetel) TIPS
80 g tamarind paste 1.At step 4, you can steam fish and vegetables in
600 g water the Varoma dish.
5 kaffir lime leaves 2.You may add 10 - 15 minutes after step 5 to get
2 torch lily, halved the desired texture.
2 tsp salt

INGREDIENTS D
3 sprigs laksa leaves (kesum)
2 tomatoes, quartered
1 onion, quartered

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One Pot Nyonya Pasta
Original recipe by Datin Jamaliah PREPARATION
Prawn Stock
INGREDIENTS
Prawn Stock (optional) 1.Peel the prawns, reserve shells and heads, set aside.
250g of prawns, with shell Place prawn shells, prawn heads and oil, sauté 5 min/
30 g oil 120°C/speed spoon.
600 g water
2.Add water, boil 5 min/100°C/speed spoon. Strain to
One Pot Nyonya Pasta get the broth.
100 g onion, quartered
4 garlic One Pot Nyonya Pasta
30 g oil 1.Place onion and garlic into mixing bowl. Chop 5 sec/
3 - 5 red bird’s eyes chillies speed 6.
3 kaffir lime leaves 2. Add oil, bird eyes chillies, kaffir lime leaves,
2 lemongrass, bruised lemongrass and nyonya paste, sauté 8 min/120°C/
150 g nyonya paste speed 1.
200 - 250 g prawn 3.Add prawn, water or prawn stock, coconut milk, salt
600 g water or prawn and tomato. Insert lid cover without measuring cup
and add pasta through measuring cup hole, boil 11 -
stock 18 min/100°C/Reverse/speed spoon (see Tips).
200 g fresh coconut milk 4.Garnish with thinly sliced torch lilies, sliced red
2 - 3 tsp salt chillies and scallion.
2 tomatoes quartered
250 g pasta (preferably TIPS
1.Total cooking time in step 3 = 8 minutes plus cooking
linguine) time specified on the packet. Linguine needs 10
minutes hence why cooking time at step 4 is 18
minutes.

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Sambal Paste 9

Original Recipe by Dr Ain

INGREDIENTS
200 g dried chilies
500 g water
500 g cooking oil
750 g shallots or onion
100 g garlic
60 g ginger (optional)
30 g salt
100 - 300 g sugar

PREPARATION
1.Place 100 g dried chilies into mixing bowl,
chop Turbo/2 sec. Transfer to Varoma tray.
Repeat the process with the remaining dried
chillies. Sieve the chopped dried chillies using
the Varoma tray to separate the seeds.
2.Place washed dried chillies and water in
mixing bowl, boil 5 min/100°C/speed spoon.
Discard the water and rinse the chillies.
3.Add cooking oil, blend 1 min/speed 10. Scrape
down sides of mixing bowl with spatula.
4.Add shallots, garlic, ginger and blend 15 - 30
sec/speed 10. Repeat to get preferred
texture. Scrape down sides of mixing bowl
with spatula.
5.Add salt and sugar, replace measuring cup
with simmering basket and cook 45 min/
Varoma/speed 1. Let it cool at room
temperature before storing or freezing it.

TIPS
1.Deseed dried chillies (max. 100 g at a time).
For long curly chillies, Turbo/2 sec, once. For
short straight chillies, 5 sec/Reverse/speed 5

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Chicken Asam Pedas

Original Recipe by IG @sherrykitchen
Adapted by Dr Ain

INGREDIENTS
50 - 70 g precooked sambal paste
700 g chicken, marinated with turmeric powder
3 lemongrass, bruised
500 g water
5 - 6 kaffir lime leaves
35 g tamarind paste, mix with 50 g water
½ tsp salt, adjust to taste
1 tbsp sugar
Half onion, sliced
5 - 6 ladies’ fingers

PREPARATION
1.Place sambal paste, chicken, lemongrass and
100 g water in mixing bowl, cook 10 min/95°C/
Reverse/speed spoon.
2.Add remaining 400 g water, kaffir lime leaves,
tamarind paste mixture, salt and sugar, cook 15
min/Varoma/Reverse/speed spoon.
3.Add onion and ladies’ fingers, cook 1 min/Varoma/
Reverse/speed spoon. Leave in bowl for 5 - 15
minutes before serving.

Dr Wan Nurul Ain, or Dr Ain is a doctor, working in a
government hospital in Selangor. As a mother of two boys,
making good and delicious food for the family is a passion
- never a chore! Hence a Thermomix becomes the best
investment ever to enable her to make food effortlessly
despite her long hours at the hospital.

Prior to Thermomix, making a jar of sambal took her hours
and… mess everywhere! Now she just lets the Thermomix
auto-cook and stirs the sambal paste for her.

Dr Ain is now an advisor so can share the excitement and
satisfaction with her customers, indeed it’s the best
investment ever

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Chicken Sambal

Original Recipe by Dr Ain

INGREDIENTS PREPARATION
700 g chicken, marinated with 1.Deep-fry, pan-fry, air-fry or bake the
marinated chicken.
salt and turmeric 2.Place sambal paste, tomato puree, kaffir lime
70 g precooked sambal paste leaves, lemongrass, 30 g water, salt and
70 g tomato puree or sauce sugar in mixing bowl, cook 7 min/Varoma/
5 kaffir lime leaves Reverse/speed spoon.
2 lemongrass, bruised 3.Add tomato, onion, and remaining 50 g water,
80 g water cook 5 min/100°C/Reverse/speed 1.
2 tsp salt, adjust accordingly 4.Add cooked chicken, cook for another 10 min/
1 tbsp sugar Varoma/Reverse/speed spoon. Serve hot.
1 - 2 tomato medium size,

quartered
1 onion, quartered

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Mee Goreng Mamak

Original Recipe from Cookidoo
Adapted by Dr Ain

INGREDIENTS PREPARATION
50 - 70 g sambal paste 1.Place sambal paste and chicken in mixing
100 g chicken breast fillets, with bowl, sauté 5 min/120°C/Reverse/speed 2.
2.Add yellow noodles, dark soy sauce, tomato
skin, cut in pieces (2-3 cm) sauce, oyster sauce, chicken stock powder,
(optional) prawns and water, cook 6 min/Varoma/
500 g yellow noodles, room Reverse/speed 1.
temperature 3.Add chives and bean sprouts, cook 1 min/
50 g dark soy sauce Varoma/Reverse/speed 1. Transfer to a
30 g tomato sauce serving plate. Garnish with fried shallots
40 g oyster sauce and bird eye chillies. Serve hot.
2 tsp chicken stock powder,
homemade or store-bought,
adjust to taste
300 g whole prawns, cleaned and
shells removed
150 g water
50 g fresh chives or other green
vegetables, cut in 3 cm length
50 g fresh mung bean sprouts
(taugeh), rinsed with water and
drained (optional)

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Kurma Paste

Original Recipe by Liyani

INGREDIENTS PREPARATION
100 g shallots (see tips) 1.Place shallots, garlic, ginger, galangal, brown onion,
50 g garlic cloves kurma meat powder, curry meat powder and water in
30 g ginger, cut in 1cm thick mixing bowl. Blend 20 sec/speed 10. Scrape down.
30 g galangal, cut in 1cm 2.Add salt and oil in mixing bowl. Place simmering
basket instead of measuring cup onto mixing bowl lid
thick and cook 10 min/120°C/speed 1.
100 g brown onion,
TIPS
quartered 1.Red onion can be used to replace shallots.
100 g kurma meat powder 2.You may use browning mode to pre-clean the mixing
30 g curry meat powder bowl.
100 g water
1 tsp salt
300 g oil

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Kurma Kambing

Original Recipe by Liyani

INGREDIENTS
1 cinnamon stick
3 cardamom pod
1 star anise
3 cloves
1 sprig curry leaves
30 g vegetable oil
½ tbsp ground fennel (jintan manis)
½ tbsp ground coriander
200 g kurma paste
400 g lamb
200 g water (see Tips)
200 g fresh coconut milk (see Tips)
1 potato (approx. 120 g), cut in quarter
1 tsp tamarind paste
1 carrot (approx. 100 g), cut in 2 cm length
1 tsp brown sugar, adjust to taste
1 tsp salt, adjust to taste

PREPARATION
1.Place cinnamon stick, cardamom, star anise, cloves, curry leaves and vegetable oil
in mixing bowl, cook 3 min/120°C/speed 1.
2.Add ground fennel, ground coriander and kurma paste, cook 5 min/120°C/speed 1.
3.Add lamb and water, cook 15 min/100°C/Reverse/speed spoon.
4.Add coconut milk, potato and tamarind paste, cook for 15 min/Varoma/Reverse/
speed spoon. Check for meat tenderness. If meat is not tender, extend cooking
time for another 3 - 4 minutes.
5.Add carrot, brown sugar and salt, cook 4 min/Varoma/Reverse/speed spoon.
Serve hot.

TIPS
1.If you want a thicker sauce, reduce the water amount to 100 g.
2.If you are using store bought coconut milk, if the amount used is not enough, do
not add more coconut milk. Instead, add water to complete the amount required.
For example, if the store bought coconut milk is 150 g, add 50 g water to make the
amount 200 g.

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Ayam Kicap Rempah

Original recipe by Liyani

INGREDIENTS PREPARATION
1 lemongrass stalk, white part 1.Place lemongrass, oil and kurma paste in
mixing bowl, cook 5 min/120°C/speed 1.
only (bruised) 2.Add chicken thighs, potatoes, kerisik, sweet
50 g oil soy sauce, light soy sauce and kaffir lime
300 g kurma paste leaves, cook 15 min/Varoma/Reverse/speed
750 g chicken thighs (approx. 4 spoon. Add 3 - 5 minutes more if chicken is
undercooked. Serve hot.
pieces)
1 - 2 potatoes, cut in half
2 tbsp kerisik
40 g sweet soy sauce
30 g light soy sauce
3 kaffir lime leaves

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Red Snapper
Fish Soup

Original recipe by Nora D Zain
Adapted by Liyani Harun

INGREDIENTS
20 g oil (optional) (see Tips)
1 tbsp kurma paste
15 g ginger, thinly sliced
1 - 2 potatoes (approx. 180 g), cut in 8
750 g water
1 carrot (approx. 100 g), thinly sliced
½ - 1 tsp salt, adjust to taste
1 - 2 pinch black pepper, adjust to taste
3 - 4 cuts red snapper (600 - 700 g),

mid section or tail section
2 - 3 sprig Chinese celery, cut 1 inch for

garnishing
Fried shallots, for garnishing (see Tips)
Fried garlics, for garnishing (see Tips)
PREPARATION
1.Insert butterfly whisk in mixing bowl. Place oil, kurma paste, ginger and potatoes,
cook 5 min/120°C/Reverse/speed spoon.
2.Add water, carrot, salt and black pepper, boil 7 min/Varoma/Reverse/speed
spoon.
3.Arrange fish in between butterfly whisk, cook for 5 min/100°C/Reverse/speed
spoon. Leave the fish inside mixing bowl with the lid closed for another 3 - 5
minutes to ensure fish is fully cooked. Transfer to a serving bowl carefully by
using tongs to pick the fish out.
4.Garnish with Chinese celery and a mix of fried shallots and garlics.

TIPS
1.Remove oil if you want it to be a bit less oily as kurma paste already contains oil.
2.For fried garlic, use the following Cookidoo recipe - Crispy Garlic Slices and Garlic
Oil.
3.For fried shallots, use the following Cookidoo recipe - Crispy Shallots and Shallot
Oil.

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Nasi Daging Utara

Original recipe by Datin Jamaliah
Adapted by Liyani

INGREDIENTS A PREPARATION

600 g sliced beef (preferably 1.Place ingredient A into mixing bowl, instead of the

tenderloin) measuring cup, place the simmering basket onto

10 g salt mixing bowl lid, cook 30 min/100°C/Reverse/speed

1100 g water spoon. Add more time if beef is not tender. Strain the

broth using simmering basket into another bowl and

INGREDIENTS B set the beef aside.

80 g kurma paste 2.Add ingredients B, sauté 7 min/120°C/Reverse/speed

70 g cooking oil 1.

1 cinnamon stick 3.Add ingredients C, 1000 g reserved broth from step 1,

5 cloves cooked beef from step 1 and place simmering basket

2 cardamom instead of measuring cup onto mixing bowl lid,

2 star anise activate Rice Cooker mode. Once cooked, let rice rest

2 pandan leaves knotted for 20 - 30 mins before serving.

(optional) 4.Garnish with coriander leaves and fried shallot. Serve

with air asam kerisik.

INGREDIENTS C

500 g parboiled basmathi rice TIPS

1.Use tenderloin for best result.

GARNISHING 2.Make shallot oil using Cookidoo recipe and use the

20 g chopped coriander same oil to saute ingredients B for tastier nasi daging.

Fried shallots Shallot Oil - Cookidoo®️

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Original Recipe by Nora D Zain 18

INGREDIENTS
2 stalks lemongrass,

white part only
50 g fresh green chillies (deseeded)
5 bird’s eye chillies
50 g shallots
20 g garlic
15 g galangal
10 g ginger
1 - 2 sprigs coriander leaves,

roots and stems included
1 handful Thai basil leaves (optional)
3 tbsp fish sauce
15 g shrimp paste
10 g palm sugar
80 - 100 g coconut oil
½ tsp fennel
1 tsp coriander
½ tsp white pepper

PREPARATION
1.Place all ingredients in mixing bowl, blend 10 sec/speed 8 - 10. Repeat if
necessary till smooth. Scrape down sides of mixing bowl with spatula and close
the lid.
2.Place simmering basket instead of measuring cup onto mixing bowl lid, cook 8
min/120°C/speed 1.

TIPS
1.This recipe yields approximately 250 - 300 g green curry paste.
2.Recipe can be doubled, however please ensure the total volume does not exceed
2.2 L max. If doubling recipe, may prolong the cooking time i.e. 10 - 12 minutes as
to ensure the oil layer is separated and came on top.

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Green Curry Chicken

Original recipe by Nora D Zain

INGREDIENTS PREPARATION

150 g green curry paste 1.Place curry paste, lemongrass, chicken, brinjal and

1 stalk lemongrass, eggplants in mixing bowl, sauté 5 min/120°C/Reverse/

bruised speed spoon.

600 g chicken, cut 1.5 2.Add coconut milk and water To fully cover all solids. Do

inches length not exceed the maximum fill level mark (2.2L). Then cook

1 medium sized purple 15 min/98°C/Reverse/speed spoon.

brinjal, julienned 3.Add bird’s eyes chillies, long beans, tomatoes, kaffir lime

½ cup sparrow eggplants leaves and salt, cook 5 min/98°C/Reverse/speed spoon.

600 g coconut milk from 2 4.Squeeze lime juice through measuring cup hole, then

cups of grated coconut close measuring cup and leave it for few minutes before

(can add water later in transferring to serving bowl.

the mixing bowl to

adjust to your preferred TIPS

consistency) 1.If you do not have fresh coconut milk, use 200 g Kara

Water as much as needed coconut cream, dilute with water and adjust the

5 bird’s eyes chillies, consistency to your liking.

bruised (optional)

30 g long beans cut in 1.5”

length

1 green tomato quartered

4 kaffir lime leaves

1 tsp salt, to adjust

1 tsp lime juice

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Siamese Curry Laksa

Kanom Jeen Namya
Original recipe by Nora D Zain

PREPARATION

1.Place fish, turmeric root, finger roots, chillies and

shallots into Varoma tray. Insert Varoma tray onto

Varoma dish.

2.Place simmering basket inside mixing bowl.

Arrange eggs inside simmering basket and add

water up to 1.5L mark or until eggs submerge.

Place Varoma into position, cook 10 min/Varoma/

INGREDIENTS speed 1. Remove Varoma and simmering basket
450 g fish (sardines or kembung or and set aside.
3.Add dried laksa mee in mixing bowl and add more
siakap) hot water until the laksa submerge, but not
20 g turmeric roots exceeding the maximum fill level mark (2.2L), boil
20 g finger roots (temukunci) 5 min/100°C/Reverse/speed spoon.
5 - 6 dried red chillies 4.While waiting for laksa mee to soften, debone fish
50 g shallots and set the fish meat aside. Drain softened laksa
4 eggs into the Varoma dish and set aside.
Water 5.Place the reserved turmeric root, finger roots,
300 - 350 g dried laksa mee chillies and shallots, green curry paste, reserved
100 g green curry paste fish meat and 50 g coconut milk in mixing bowl,
600 g fresh coconut milk, from 2 blend 10 sec/speed 8 - 10. Repeat if needed.
Scrape down sides of mixing bowl with spatula.
cups of grated coconut flesh 6.Add remaining 550 g coconut milk, water if
(may add water to adjust necessary according to the consistency of your
consistency) preference while not exceeding the maximum fill
1 tsp salt, to adjust as needed level mark (2.2L), cook 25 min/98°C/speed 1.
3 tamarind slice 7.Add salt and tamarind slice, simmer 5 min/98°C/
A handful Thai basil leaves

FOR GARNISHING speed 1.
Basil Thai leaves 8.Place a handful of Thai basil leaves through the
Bean sprouts
Long bean measuring cup hole and leave it for few minutes to
blanch with the hot gravy.

Cucumber ASSEMBLE:

Lime slices 1.Place a handful of laksa mee into a bowl.

Bird’s eyes chillies 2.Pour in a ladle of gravy (add more according to

Red onion preference)

Boiled eggs, halved 3.Garnish with salads and condiments

4.Squeeze lime juice according to your preference.

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Original Recipe by Nora D Zain

INGREDIENTS PREPARATION
30 g oil 1.Place oil in mixing bowl, heat up 3 min/Varoma/speed
3 eggs, lightly beaten spoon.
50 g (3 tbsp) green curry 2.Without measuring cup, cook 4 min/Varoma/speed 0.5,
meanwhile slowly adding egg mixture through hole in
paste mixing bowl lid to create scrambled eggs. Scoop out the
3 red cili padi, bruised scrambled eggs from mixing bowl and set aside to use
later.
(optional) 3.Add green curry paste, cili padi, water, soy sauce and
400 g water oyster sauce, boil 5 min/100°C/speed 1.
1 tbsp soy sauce 4.Add rice and prawns, activate Rice Cooker mode. Once
2 tbsp oyster sauce done, add scrambled egg and basil leaves through
250 g Basmathi rice measuring cup hole then close and leave it for 5
10 jumbo Prawns minutes.
A handful Thai basil leaves 5.Transfer to a serving plate and quickly mix until
Lime juice (optional) scrambled egg and basil leaves are well combined with
the rice. Squeeze lime juice and serve hot.

Dr Nora D Zain also known as Mommy Thermoninja;
grew up in Kedah and is an Anesthesiologist who
loves spicy food especially Thai origin. Her fondness
in cooking started by winning the Home Science best
student award.

Now with her Thermomix, she finds comfort in cooking
whenever tension rises at work. She releases her
creativity in R&D recipes, evidently seen in her Thai
Green Curry Paste recipes & meals you can create
with it.

With pastes, busy moms can cook delicious food filled
with love despite the time constraint. And what's
better is we can do so without compromising too
much of our precious time especially in Ramadan.

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Original recipe by Datin Jamaliah

INGREDIENTS PREPARATION
300 g onion 1.Place onion, ginger and garlic in mixing bowl, chop
50 g ginger 2 sec/speed 6.
20 garlic 2.Add cooking oil, cinnamon, star anise, cardamom,
300 g cooking oil cloves, curry leaves, coriander leaves, curry
4 cinnamon powder, chili powder, water, salt and sugar, place
9 star anise simmering basket instead of measuring cup onto
9 cardamom mixing bowl lid, saute 20 min/120°C/speed spoon.
9 cloves This recipe yields approximately 1000 g curry
10 stalks curry leaves paste.
4 stalks coriander leaves
300 g meat curry powder
20 g chilli powder
70 g water
30 g salt
50 g sugar

Hanim Edros works in the construction 22
industry and always comes home late. Even so,
she still wants to provide healthy food for her
family. Preparation of paste in advance makes
cooking much easier and even faster. Her
greatest joy is sharing this shortcut with her
families and friends.

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Original recipe from Noorhanim

INGREDIENTS PREPARATION
3 shallots 1.Place shallots, garlic, ginger and dried
2 garlic shrimp in mixing bowl, chop 2 sec/
10 g ginger speed 5. Scrape down sides of mixing
30 g dried shrimp, rinsed bowl with spatula.
100 g cooking oil 2.Add cooking oil and without measuring
180 g curry paste cup, sauté 5 min/120°C/speed 1.
35 g toasted coconut (kerisik) 3.Add curry paste, kerisik, coconut milk,
450 g fresh coconut milk (from one sugar, gula nise and salt, instead of the
measuring cup, place simmering basket
coconut) onto mixing bowl lid to help prevent
15 g sugar splashing and cook 20 min/Varoma/
60 g palm sugar (gula nise), adjust to speed 2.
taste 4.Add pineapple, cook 5 min/Varoma/
1 tsp salt, adjust to taste Reverse/speed spoon. Let stand in
500 - 700 g fresh pineapple peel, slice mixing bowl for 10 minutes. Pour into a
serving bowl. Serve with rice.
(2.5 cm thick) and cut into halves
TIPS
1.Add more water if you are using
coconut cream.
2.You can replace pineapple with 6 purple
egg plant (cut into halves) to make
Pajeri Terung instead. Adjust cooking
time to 7 - 10 minutes in step 4.

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Original recipe by Datin Jamaliah

INGREDIENTS
370 g curry paste
1 kg beef, sliced 2 inches

(preferably tenderloin)(see Tips)
300 g fresh coconut milk (santan

pekat)(see Tips)
300 g water
3 potato, halved for small potato or

quartered for large potato
2 green chillies
2 tomatoes, quartered
2 tbsp pink salt, adjust to taste
1 tbsp sugar (optional)

PREPARATION
1.Place curry paste, beef, coconut milk and water in mixing bowl, cook 15 min/
Varoma/Reverse/speed spoon for tenderloin (set 30 mins for normal beef).
2.Add potato, cook 10 min/Varoma/Reverse/speed spoon. Check the beef
tenderness, add 5 - 10 mins if the beef is not tender and ensure sufficient liquid to
continue cooking.
3.Add green chilies, tomatoes, salt and sugar, instead of the measuring cup, place
simmering basket onto mixing bowl lid, cook 5 min/Varoma/Reverse/speed spoon
to help thicken the sauce.

TIPS
1.Use batang pinang or tenderloin for faster cooking.
2.Add water to dilute coconut cream if you're not using coconut milk.

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Original recipe by Datin Jamaliah

INGREDIENTS PREPARATION

100 g long beans, cut 1 inch 1.Place long beans and sawi in Varoma dish.

2 - 3 sawi, leaves only 2.Place curry paste, coconut milk, water, chicken, salt

200 g curry paste and sugar in mixing bowl. Set Varoma into position,

300 g fresh coconut milk cook 15 min/Varoma/Reverse/speed spoon. Remove

420 g water Varoma and set aside.

400 g chicken thighs, skin on, 3.Add dried tofu, cook 5 min/100°C/speed spoon. Pour

bone in, cut into medium curry soup into serving bowl and clean mixing bowl.

pieces (4 - 6 cm) 4.Place 1000 g water and eggs, activate Egg Boiler mode

2 tsp salt (Hard Boiled). Set aside and when cooled, peel and cut

1 tsp sugar into halves. Rinse mixing bowl.

Dried tofu (one packet) 5.Add 500 g water and activate Kettle mode.

1500 g water 6.Add yellow noodle, cook 3 min/100°C/Reverse/speed

4 - 6 eggs spoon. Strain noodles.

500 g yellow noodles 7.Serve one portion of mee in a bowl and a ladle of curry

Red chillies, sliced, for soup (add more according to preference). Garnish with

garnishing long beans, sawi, sliced red chilies, half boiled egg,

Fried onions, for garnishing fried onion and sambal.

Sambal, to serve

TIPS

1.If you are using Grade C egg, you may steam it

together in step 3.

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Original recipe by Cikgu Perus

INGREDIENTS A INGREDIENTS B
200 g shallots 150 g cooking oil
10 garlic cloves
50 g fresh ginger roots INGREDIENTS C
40 g galangal 2 tbsp salt
40 g tumeric 70 g palm sugar
5 stalks lemongrass 3 tbsp roasted coconut paste (kerisik)
50 g or 20 dried chillies (deseeded, 300 g thick coconut milk

soaked to soften) (if using coconut cream e.g. KARA, use
1 tsp dried cumin seeds 400 g coconut cream + 100 g water)
1 tsp dried fennel seeds 3 kaffir lime leaves
1 tsp corriander seeds 1 turmeric leaves, thinly sliced
1 tsp curry powder (optional) 2 tamarind pieces (asam keping)
100 g water

PREPARATION
1.Place ingredients A in mixing bowl, blend 20 sec/speed 10. Scrape down side of
mixing bowl with spatula and repeat blend 20 sec/speed 10.
2.Add ingredient B, sauté 10 min/120°C/speed 1.
3.Add ingredients C and instead of the measuring cup, place the simmering basket
onto mixing bowl lid, cook 30 min/Varoma/Reverse/speed 2.
4.Transfer to airtight jars and store in refrigerator. This recipe yields about 1000 g
of rendang paste.

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Original recipe by Cikgu Perus

INGREDIENTS PREPARATION
100 g rendang paste 1. Place rendang paste, cooking oil, chicken
20 g cooking oil and salt in mixing bowl, sauté 6 min/120°C/
100 g boneless chicken breast Reverse/speed spoon.
2.Add peas and carrot, sauté 2 min/ 120°C/
(cut in cubes) Reverse/speed spoon.
1 tsp salt, adjust to taste 3.Insert butterfly whisk. Add cooked rice and
100 g frozen garden peas without measuring cup, stir fry 2 min/120°C/
50 g carrot speed 0.5 - 1.
500 g cooked rice (see Tips)
TIPS
1.Cooked rice preparation: Insert simmering
basket, place 200 - 220 g long grain white
rice (e.g. parboiled, basmati or jasmine) and
1200 g water in mixing bowl, cook 18 min/
Varoma/speed 3. Remove simmering basket
with spatula. Allow to cool completely before
using in step 3. Do not refrigerate overnight

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Original recipe by Cikgu Perus

INGREDIENTS PREPARATION
50 g cooking oil 1.Place cooking oil, cinnamon stick, star anise and
1 cinnamon stick cardamom pods in mixing bowl, sauté 5 min/
1 star anise 120°C/Reverse/speed spoon.
2 - 3 cardamom pods 2.Add rendang paste, coconut milk, salt and
chicken, cook 20 min/Varoma/Reverse/speed
INGREDIENTS B spoon. Allow to stand in mixing bowl for 5
350 g rendang paste minutes before serving.
150 g fresh coconut milk
1 tsp salt TIPS
1 kg chicken 1.For beef or lamb, extend cooking time for
additional 20 - 25 minutes.

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Original recipe by Cikgu Perus

INGREDIENTS
150 g rendang paste
2 whole chicken legs

PREPARATION
1.Cut 2 deep slits into each chicken leg
and place chicken in a bowl.
2.Pour rendang paste over chicken and
gently rub to coat chicken.
3.Cover with plastic wrap and place
marinated chicken in refrigerator for a
minimum of 30 minutes.
4.Bake marinated chicken for 30 minutes
in preheated oven at 200°C until cooked
through.

Cikgu Perus is a Math teacher who loves cooking. Her children loves
her home-cooked meals and trust that it's always the BEST!

Rendang is one of her children's favourite but preparing rendang
paste from scratch is very challenging! This recipe brings back good
memories as it was the first dish she tried with the Thermomix!

Now her children can enjoy her home-cooked rendang anytime
without taking much time because of the ever ready paste.

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Original recipe by Roselinee

INGREDIENTS A PREPARATION
200 g shallots 1.Place ingredients A in mixing bowl, chop 20 sec/
50 g garlic cloves speed 10. Scrape down sides of mixing bowl with
4 stalks lemongrass, white spatula. Chop 10 sec/speed 10. Scrape down sides of
mixing bowl with spatula.
part only 2.Add ingredients B in mixing bowl and sauté for 10
70 g tumeric min/120°C/speed 2.
50 g ginger 3.Add ingredients C in mixing bowl, without measuring
30 g galangal cup, cook 10 min/Varoma/speed 2. Transfer the
cooked paste into a mason jar. Let it cool before
INGREDIENTS B freezing it.
200 g oil
6 fresh kaffir lime TIPS
200 g coconut paste 1.In step 3, if using thick coconut milk, cook between
150 g chilli paste 10 - 15 min/Varoma/speed 2 to achieve the desired
texture.
INGREDIENTS C
200 g coconut milk
2 tbsp tamarind paste
2 tsp salt
40 g brown sugar

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Original recipe by Roselinee

INGREDIENTS PREPARATION
150 g rendang paste 1.Place rendang paste, petai and water in mixing
20 g petai bowl, cook 5 min/100°C/Reverse/speed 1.
20 g water 2.Add cockles and salt, cook 5 min/100°C/
200 g fresh shell cockles Reverse/speed 1. Sprinkle with shredded kaffir
leaves.
(kerang)
Salt, to taste
Kaffir lime leaves

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Original recipe by Roselinee

INGREDIENTS PREPARATION
300 g rendang paste 1.Place rendang paste, beef and 100 g water in mixing
500 g beef bowl, cook 30 min/100°C/Reverse/speed 1.
150 g water 2.Add 50 g water, further cook 20 min/Varoma/
Reverse/speed 1.

TIPS:
1.You may replace water with coconut milk
if you prefer thicker rendang.

Roselinee Mohammad Radzi, a mother of 6 and a
fulltime housewife has been using Thermomix to
cook for her loved ones. Rendang and Asam Pedas
has always been her family's favourite dish! With
Thermomix, this dish has become easy and hassle
free to be cooked at any time. She is thankful to be
part of CooknShare team, as the community is
always there when support or help is needed!

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Original recipe by Harlina Salim

INGREDIENTS A PREPARATION
12 red chillies (wash & cut in 1”) 1.Place ingredients A in mixing bowl,
12 - 20 bird's eye chillies sauté 10 min/120°C/speed 1.
1 tomato medium (or 2 small tomatoes) 2.Add ingredients B, chop 10 sec/
1 big red onion, cut into 8 pieces Reverse/speed 5. Repeat this step for a
5 shallots finer texture. Scrape down side of
3 garlic mixing bowl with spatula.
10 g shrimp paste (belacan) 3.Placing simmering basket instead of
60 g cooking oil measuring cup onto mixing bowl lid,
cook 15 min/Varoma/Reverse/speed 1.5
INGREDIENTS B until the oil rises and the sambal paste
1 tsp chicken stock powder is red. If it is still pale in color, add
1 tsp salt, adjust to taste additional 3 - 5 minutes.

”Cooking requires love and confidence, together they brings soul to the 33
food. With Thermomix I accomplish these two secrets. Now when it comes
to cooking, the sky is the limit - like exploring food all around the globe,
develop new recipes & get to be creative yet healthy - a super-chef for the
family”
- Harlina Salim an interior designer & financial planner

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NASI AYAM
PENYET

Original recipe by Harlina Salim

INGREDIENTS

CHICKEN SOUP PREPARATION
1 large onion CHICKEN SOUP
2 garlic
30 g cooking oil 1.Place onion and garlic in mixing bowl, chop 7 sec/
1 whole chicken, wash and Reverse/speed 5.

quartered 2.Add oil, sauté 4 min/120°C/Reverse/speed spoon.
1200 g water 3.Add chicken, water, carrot, potato, ginger, lemongrass,
1 carrot (optional)
1 potato, quartered (optional) salam leave, chicken stock and salt, cook 8 min/100°C/
1 inch ginger, crushed Reverse/speed spoon.
1 stalk lemongrass, bruised 4.Remove the chicken from the mixing bowl into a plate.
1 salam leave (optional) Then add chinese celery, spring onion and fried onion in
1 tsp homemade chicken stock mixing bowl, boil 2 min/100°C/Reverse/speed spoon.
1 tsp salt, adjust to taste
1 stalk chinese celery FRIED CHICKEN
1 stalk spring onion, sliced 1.Place all ingredients in mixing bowl, grind 1 min/speed 10.
Fried onion 2.Rub the paste on reserved chicken for at least 1 hour.
3.In a wok with cooking oil, fry chicken on both side until
FRIED CHICKEN MARINADE cooked through.
7 garlic
20 g ginger (approx. 1 inch) CRUNCHE KREMES KRAK KRUK
1 tbsp fennel seeds 1.Place all ingredients in mixing bowl, mix 10 sec/speed 4.
1 tbsp cumin seeds 2.Use the same oil from frying the chicken. Scoop one ladle
1 tsp coriander seeds of batter & spread into the hot oil. Fry it until golden
Salt to taste brown and transfer to kitchen towel paper to remove the
100 g chicken soup oil.

CRUNCHY KREMES KRAK KRUK ASSEMBLE
4 tbsp rice flour 1.A complete set comprises of white rice, sambal ayam
1 tbsp flour penyet Cikna, salad, sliced cucumbers, sliced tomatoes,
1 egg fried tauhu and tempe, chicken soup, fried chicken and
200 g chicken soup crunchy kremes krak kruk.

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SAMBAL PENYET STIR FRY FRENCH
STUFFED FISH BEANS & PRAWNS

Original recipe by Harlina Salim Original recipe by Harlina Salim

INGREDIENTS INGREDIENTS
2 hardtail scads (ikan cencaru), slit on 2 ½ tbsp sambal ayam penyet
150 g medium size prawns, peeled,
back along both sides of spine
2 tbsp salt to rub on fish deveined
200 - 300 g portion sambal ayam penyet 350 g french beans (clean and cut in 1 ½

paste (depending on fish size) inches long)
100 g cooking oil (for frying fish) 2 tbsp water
½ tsp salt, adjust to taste

PREPARATION PREPARATION
1.Rub salt all over the fish skin. Preheat 1.Place sambal penyet and prawns in
oil in a wok over medium heat. mixing bowl, sauté for 2 min/Varoma/
2.Divide sambal ayam penyet into 2 Reverse/speed spoon.
equal portions and stuff into fish 2.Add french beans, water and salt,
stomach and side pockets. further cook for 30 min/Varoma/
3.Make sure oil is hot and then fry the Reverse/speed spoon.
fishes 6 - 8 minutes on one side and 3.Transfer to a serving dish and serve
flip over the other side, fry another 6 - with white rice.
8mins.
4.Once cooked, place the cooked fish
along with the oil in a serving plate.
Serve hot with white rice and
preferred stir fried vegetables.

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Original recipe by Norly

INGREDIENTS
230 g red chillies, halved
10 red bird's eye chillies
10 green bird's eye chillies
170 g shallots

INGREDIENTS B
210 g oil
2 tamarind slices
2 tspn salt
2 tspn seasoning (optional)

PREPARATIONS
1.Place red chillies in mixing bowl, deseed 30 sec/Reverse/speed 3. Scrape down side
and transfer chillies into a dry bowl and set aside. Rinse and dry mixing bowl.
2.Place deseeded red chillies, red and green bird’s eyes chillies and shallots in mixing
bowl, chop 10 sec/speed 5.5. Scrape down side of mixing bowl with spatula.
3.Add oil, tamarind slices, salt and seasoning, instead of the measuring cup, place the
simmering basket onto mixing bowl lid, cook 45 min/120°C/Reverse/speed 1.

TIPS
1.Recipe yields 450 g of paste.
2.Adjust the quantity of bird's eye chillies according to taste.
3.When making dishes with this paste, add sliced turmeric leaves to stir with fried fish
or fried chicken.

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Sambal Paru
Berlado

Original recipe by Norly

INGREDIENTS
250 g sambal berlado paste
350 g cooked and fried beef lung
60 g sliced onion

PREPARATION
1.Place all ingredients in mixing bowl, cook
8 min/120°C/Reverse/speed spoon.

Udang Berlado
Original recipe by Norly
INGREDIENTS

250 g prawns

2 tsp tumeric powder

1 tsp salt

200 g sambal berlado paste

1 tumeric leaves, sliced thinly

20 g cooking oil

PREPARATION
1.Mix prawn with tumeric powder and
salt. Set aside.
2.Cook prawns following the 'Sauteed
prawns' recipe in Cookidoo. Leave the
prawns in the mixing bowl.
3.Add sambal berlado paste and sliced
turmeric leaves, cook 3 min/Varoma/
Reverse/speed spoon.

TIPS
1.May use reserved oil from sambal
berlado paste to sauté prawns.

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INGREDIENTS PREPARATION
150 g dried anchovies 1.Fry dried anchovies with 150g cooking oil (see
160 g cooking oil tips). Set aside. Clean and dry mixing bowl.
1 aubergine, cut into 2.Mix aubergine and salt. Set aside.
3.Place 10 g cooking oil and aubergine in mixing
wedges bowl, cook 4 min/Varoma/Reverse/speed spoon.
1 tsp salt 4.Add sambal berlado paste, mix 3 min/Varoma/
50 g sambal berlado paste Reverse/speed spoon.
5.Transfer to a plate. Sprinkle some crispy ikan bilis
on top.

TIPS
1.Fry crispy ikan bilis using Crispy Ikan Bilis in
Cookidoo.
2.May use leftover oil from crispy ikan bilis to cook
aubergine.

Norly Shariff works as a doctor in Obstetric and
Gynaecology, KL. As a Minang descendant, sambal
berlado is a staple food in the family - a very versatile
sambal where you can mix with particularly everything!
Being a Thermomix advisor allows her to reach her
friends and family by cooking and sharing - COOK N
SHARE!!!!

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Original recipe from Cookidoo
Adapted by Nur Radhwa

INGREDIENTS PREPARATION
200 g fresh red chillies (approx. 15 1.Place red chillies, garlic cloves, kaffir lime
leaves, ginger, galangal, lemongrass,
pcs), cut into halves, deseeded shallots, coconut sugar, shrimp paste,
(see Tips) coriander and torch lilies in mixing bowl,
30 g garlic cloves (approx. 5 pcs) blend 30 sec/speed 10.
10 g kaffir lime leaves (approx. 15 2.Add dried chillies, blend 1 min/speed 10
pcs), deveined with aid of spatula. Scrape down sides of
50 g fresh ginger, sliced 0.5cm mixing bowl with spatula.
40 g fresh galangal (lengkuas) 3.Insert butterfly whisk. Add cooking oil,
2 stalks fresh lemongrass, place simmering basket instead of
white part only measuring cup onto mixing bowl lid to help
150 g shallots prevent splashing and cook 30 min/
30 g coconut sugar or raw Varoma/speed 2.
sugar 4.Add fish sauce and lime juice, cook 3 min/
20 g shrimp paste (belacan) 100°C/speed 1. Remove butterfly whisk.
(optional) 5.Transfer to 3 airtight jars and top with
20 g fresh coriander, roots included cooking oil.
2 torch lilies (bunga kantan),
buds only TIPS
15 dried chillies, deseeded (see 1.To deseed the fresh chillies, cut chillies to 3
Tips), soaked to soften parts, place in mixing bowl and chop 15 sec/
50 g cooking oil Reverse/speed 3.5.
30 g fish sauce 2.To deseed the dried chillies, cut dried chillies
50 g lime juice in halves, place in clean and dry mixing bowl
and chop 10 sec/Reverse/speed 5.

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Radhwa Hamzah is a full time housewife who loves cooking,
especially Tom Yam - a dish loved by many. The Tom Yam paste
prepared from scratch using the Thermomix is very versatile
and can be used in many creative ways.

Being a Thermomix user allows her to try and cook dishes from
any country and she puts it ever so simply "A taste of the world
that I can cook and share with my loved ones"

Stir Fry Tom
Yam Prawn
Original recipe from Cookidoo
Adapted by Nur Radhwa PREPARATION
1.Place coriander leaves in mixing bowl, chop 5 sec/
INGREDIENTS speed 5. Transfer into a bowl and set aside.
1 stalk fresh corriander, 2.Place garlic, coriander stalk with root and bird's
eye chillies in mixing bowl, chop 3 sec/speed 7.
separate leaves (5 g) & stalk Scrape down sides of mixing bowl with spatula.
with root (10 g) 3.Add oil and salt, sauté 1 min/120°C/speed 1.
4 garlic cloves 4.Add prawns and Cook prawns following the High
4 bird's eye chillies (optional) Temp mode in Cookidoo.
50 g oil 5.Add tom yam paste, reserved coriander, water,
½ tsp salt baby corn, carrot and saute 5 min/Varoma/
300 g raw prawns, peeled Reverse/speed spoon.
(tails on optional)
60 g (4 tbs) tom yam paste TIPS
20 g (1 tbs) water 1.Please use Cookidoo recipe to access High Temp
50 g baby corn mode Chilli Garlic Prawns
50 g carrot sliced

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INGREDIENTS Beef Pad Prik
STIR FRY/ BROWNED BEEF Original recipe by Nur Radhwa
250 g sirloin steak, cut into strips
PREPARATION
(1 cm x 3-4 cm) and patted dry
with paper towel STIR FRY/ BROWNED BEEF
1 - 2 pinches salt 1.Place a large bowl onto mixing bowl lid, weigh in
1 - 2 pinches ground black pepper beef strips. Add salt and pepper to the bowl, mix
20 g olive oil and set aside.
1 garlic clove 2.Using Browned Beef Strip Cookidoo Recipe, cook
the beef strips. Transfer to a bowl and set aside.
PAD PRIK GRAVY
80 g shallot PAD PRIK GRAVY
20 g (4 cloves) garlic 1.For the gravy, place shallot, garlic, ginger and
5 g ginger bird's eye chili in mixing bowl, chop 5 sec/speed 5.
10 g bird's eye chili (optional ) 2.Add lemongrass, smash 5 sec/Reverse/speed 4.5,
1 lemongrass scrape down sides of mixing bowl.
20 g chilli paste 3.Add chilli paste and oil, saute 8 mins/120°C/
40 g oil Reverse/speed 1.
20 g tom yam paste 4.Add tom yam paste, chili sauce, soy sauce and
20 g chili Sauce fish sauce, reserved meat and carrot, saute 5 min/
15 g sweet soy sauce 120°C/Reverse/speed spoon.
5 g fish sauce 5.Add cauliflower, sliced onion, kaffir lime leaves
200 g carrots - sliced and water, cook 4 min/Varoma/Reverse/speed
150 g cauliflower spoon.
50 g onions - sliced
5 kaffir lime leaves
70 g water

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Original Recipe by Nur Radhwa

INGREDIENTS PREPARATION
100 g squid 1.Place a large bowl onto mixing bowl lid, weigh in
65 g tom yam paste squid. Add 1 tsp (5 g) tom yam paste and salt to the
1/4 tsp salt - adjust to taste bowl, mix and place marinated squid in a heat
1400 g water resistant bowl, and place it in the Varoma dish and set
300 g Basmathi rice, aside.
2.Place water in mixing bowl. Insert simmering basket,
washed add washed rice into it, set Varoma dish into position,
90 g shallot cook 18 min/Varoma/speed 3.
30 g (6 cloves) garlic 3.Remove Varoma dish, discard excess liquid from squid
15 g bird's eye chillies and set aside. Remove simmering basket with aid of
spatula set aside. Clean mixing bowl.
(optional) 4.Place shallot, garlic and chili, chop 5 sec/speed 5.
1 lemongrass 5.Add lemongrass, smash 5 sec/Reverse/speed 4.5,
50 g oil scrape down sides of mixing bowl.
1 tsp chicken stock powder 6.Add oil, and without measuring cup, saute 8
1 tsp salt min/120°C/Reverse/speed 1.
100 g prawn 7.Insert butterfly whisk, add 60 g tom yam paste,
50 g carrot chicken stock, salt, prawn, reserved squids, carrot,
50 g cauliflower cauliflower, kaffir lime leaves saute 5 min/120°C/
7 kaffir lime leave Reverse/speed 1.
8.Add cooked rice, without measuring cup, cook 1 min
30 sec/Varoma/speed 1. Serve hot.

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Original recipe by TokMii
Adapted by Fara Suzeera

INGREDIENTS A PREPARATION
6 cardamom (seeds only) 1.Place ingredients A in mixing bowl, and without
measuring cup, roast 10 min/100°C/speed 1.5.
- See Tips 2.Grind 40 sec/speed 10 to fine powder. Repeat if
2 star anise necessary. Transfer spice powder to a dry bowl.
10 cloves 3.Add ingredients B in mixing bowl, blend 5 sec/speed
6 inches cinnamon 6. Scrape down sides of mixing bowl and repeat
20 g coriander seeds blending for 10 sec/speed 10 until smooth. Repeat if
12 g fennel seed necessary.
12 g cumin 4.Add ingredients C, without measuring cup saute
20 g black pepper 25 min/Varoma/speed 2. Scrape down sides &
bottom of mixing bowl.
INGREDIENTS B 5.Add reserved spice powder from step 2 and without
6 garlic cloves measuring cup sauté 10 min/Varoma/speed 2. Scrape
15 shallots down sides & bottom of mixing bowl.
2 large red onions 6.Add ingredients D, without measuring cup cook 10
2 inches galangal min/120°C/speed 2.

INGREDIENTS C TIPS
120 g ghee 1.To separate cardamom seeds, Turbo for 2 seconds
150 g cooking oil 2.This recipe yields 900 - 1000 g of paste. Use 100 g of
paste for cooking a 1 - 1.3 kg chicken.
INGREDIENTS D 3.Use the paste to cook with chicken or meat filling
220 g tomato puree used in steamed pau, samosa or popia.
200 g palm sugar (gula

nise)
50 g salt

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Original recipe by Fara Suzeera

INGREDIENTS
1.2 kg chicken
1 tbs ginger powder
1 tbs salt
1 handful cashew
1 handful golden raisins
100 g kuzi paste
500 g full cream milk
200 g water
50 g high quality fried shallots

PREPARATION
1.Season chicken with ginger powder and salt. Fry till half cooked. With the same
oil, fry or air-fry a handful of raisins and cashews.
2.Place kuzi paste, full cream milk, water and fried shallots in mixing bowl, blend 15
sec/speed 8.
3.Add the cooked chicken in mixing bowl, cook 15 min/100°C/speed spoon.
4.Sprinkle with raisins & cashews. Ready to serve.

TIPS
1.Replacing water with milk completely will give you creamier gravy.
2.Protein like lamb or boiled eggs can be also used to make kuzi.

Fara Suzeera, a.k.a. Mommicaliphs, a self-professed practical
mom grew up in a family that is anchored in authentic food with
recipes brought down through generations of Malay-Pattani.

A great admirer of her mother’s celebrated Kuzi, she has chosen
to adapt the traditional recipe for the new generations of
#ThermoPeople. TokMii’s Kuzi recipe is a special blend of
spices, a melting pot of traditional Malaysia's East Coast and
Southern Thai cuisine, and motherly love.

She hopes you'll find the joy this recipe has brought to so many
when you serve it to your loved ones.

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Original recipe by Fara Suzeera

INGREDIENTS PREPARATION

1 yellow onion, quartered 1.Place onion in mixing bowl, chop 3 sec/speed 6.

200 g beef - cut 1 inch Transfer to a bowl and set aside.

cubes partially frozen 2.Without cleaning the bowl, mince the beef, Turbo/2sec

100 g kuzi paste once. Repeat for finer texture.

Sugar salt pepper to 3.Add kuzi paste and reserved onion, saute 7 min/120°C/

taste. Reverse/speed 1 (see Tips). Set aside.

4 eggs 4.In a bowl, whisk eggs and chopped green coriander.

20 g green coriander Add reserved filing and set aside.

leaves & stalks, roughly 5.Mix oil & ghee in a bowl. Preheat a flat pan on medium-

chopped high temperature and place 2 tbsp of oil & ghee mixture

20 spring roll skin 6.Lay a piece of the spring roll skin on a flat surface and

50 g oil place 2 - 3 tbsp of the murtabak mixture on the center

50 g ghee of the skin. Forming an envelop, fold both long sides to

the middle, followed by the other 2 sides. Fry the

murtabak until the egg is fully cooked. Repeat step till

all mixture is finished.

TIPS
1.Beef filling can be prepared ahead and can keep well
refrigerated in an airtight container for 1 week.
2.Freeze cooked murtabak parcels & reheat them in
microwave or on the pan before serving

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Original recipe by Fara Suzeera

INGREDIENTS A PREPARATION
20 g rempah gulai (brand 1.Place ingredients A in mixing bowl, blend
5 sec/speed 8. Scrape down sides of
Rose) mixing bowl with spatula.
120 g kuzi paste 2.Continue to sauté 5 min/120°C/speed 1.
30 g oil 3.Add ingredients B, activate Slow Cook
mode 2 hrs/95°C. Then, add tamarind
INGREDIENTS B slice at the remaining 30 minutes of slow
200 g thick coconut milk cooking.
600 g water
800 g daging tetel TIPS
50 g palm sugar (gula nise) 1.Rempah Cap Rose can be substituted with
30 g salt other meat curry powder.
2 pcs tamarind slice

(optional)

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Tandoori Paste
Original recipe from Cookidoo

INGREDIENTS PREPARATION
1 tbsp coriander seeds 1.Place all ingredients in mixing bowl and
1 ½ tbsp cumin seeds blend 20 sec/speed 9 or until smooth.
6 cardamom pods (black) 2.Transfer into a sealable sterilised jar. Cover
10 whole cloves with extra oil to preserve.
2 tbsp chilli boh
1 tbsp ground turmeric Nor Hatina, lawyer and a mother of 4 is also a
2 tbsp ground cinnamon Thermomix Advisor where she shared how the
1 tbsp salt Thermomix has changed her life since day one! The food
60 g brown sugar prepared is extra delicious, with many choices, little
120 g tomato paste clean up and the kids are involved in cooking too! It
120 g garlic enabled them to reminisce food memories from their
80 g ginger travel abroad, just like these Tandoori recipes .
200 g olive oil, plus extra Moreover, she is motivated to try new recipes and adapt
them for daily cooking. Thermomix has allowed her to
for preserving create fun memories with her children in the kitchen.

"We are stronger together and we’re here to help and
inspire you in any way you need and allow us to. We
cook and we share the joy of cooking with Thermomix
❤️", she said.

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Tandoori Roasted Chicken 48
Original recipe from Cookidoo

INGREDIENTS
1 chicken (approx. 2 kg)
½ lemon, juice only
1 tsp salt
1 pinch ground black pepper
160 g tandoori paste
200 g natural yoghurt
30 g ghee
Fresh mint leaves, for garnishing
Lemon wedges, to serve

PREPARATION
1.Place a whole chicken into a sealable
container. Make thin cuts over chicken
(i.e. thighs, breasts, drumsticks). Rub
lemon juice and salt over chicken.
2.Combine tandoori paste with yoghurt.
Using your hands, massage marinade into
chicken, ensuring it gets into the cuts.
Cover with plastic wrap and place into
refrigerator for a minimum of 4 hours or
overnight.
3.Preheat oven to 200°C. Place chicken into
a roasting pan and reduce oven
temperature to 180°C. Roast chicken for
approx. 1 hour 50 minutes at 180°C or until
cooked (approx. 20 minutes per 500 g of
chicken), plus an additional 15 minutes.
4.Drizzle ghee over chicken, until chicken is
cooked through and edges are slightly
blackened. Garnish with mint and serve
with lemon wedges.

TIPS
1.Serve with your favourite chutney on the
side.

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