E-BUKU RESEPI DENGAN TMOMIX

Tandoori Chicken Burger
Original recipe by Hatina

INGREDIENTS

Burger Patties
500 g chicken breasts,

skinless, cut in pieces (2-3 cm)
100 g breadcrumbs
100 g cream cheese
1 tsp garlic powder
2 tbsp tandoori paste
1 tsp paprika
1 large egg
1 tsp fine sea salt
1 - 2 pinches ground black pepper, to

taste

Yoghurt Sauce:
125 g plain yoghurt
5 fresh coriander leaves, thinly sliced
½ tsp ginger grated or powder
1 tbsp lemon juice
1 - 2 pinches salt, to taste

PREPARATION

1.Place chicken breasts in mixing bowl and mince 5 sec/speed 7. Scrape down sides
of mixing bowl with spatula.

2.Add breadcrumbs, cream cheese, garlic powder, tandoori paste, paprika, egg, salt
and pepper, then mix 10 sec/speed 4.

3.Line a plate with baking paper. Divide mixture into 6 pieces then, using wet and
oily hands, form round patties (approx. 10 - 12 cm) and place on lined plate. Cover
with cling film and refrigerate for 30 minutes.

4.In a small bowl, mix yoghurt, coriander leaves, ginger, lemon juice and salt, cover
with cling film and refrigerate until needed.

5.Fry burger patties over medium high heat on a grill or stovetop for 3 - 5 minutes
on each side, until desired doneness. Serve in a bun of choice topped with
yoghurt sauce.

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Tandoori Pizza
Original recipe from Cookidoo
Adapted by Hatina

INGREDIENTS PREPARATION

140 g water, lukewarm 1.Place water, sugar and yeast in mixing bowl and mix 10

1 tsp sugar sec/speed 2.

½ tsp dried instant yeast 2.Add flour, 20 g oil and 1 tsp salt, knead Dough/2 min.

280 g baker’s flour Transfer the dough into large greased bowl, cover and let

40 g olive oil, plus a little rise in a warm place until doubled in volume (approx. 1

more for greasing hour). Rinse mixing bowl and continue with recipe.

2 tsp salt 3.Place 20 g oil and garlic in mixing bowl. Without measuring

1 garlic clove, sliced cup, sauté 2 min 30 sec/Varoma/speed 1.

250 g chicken breast fillet, 4.Add chicken cubes, ensure they are evenly distributed in

skinless, in cubes (2 cm), mixing bowl, place splash guard on mixing bowl lid and

dabbed dry sear using High Temp recipe (see Tips). Transfer to a bowl

2 tbsp tandoori paste and season with 1 tbsp tandoori paste and ½ tsp salt.

100 g sour cream 5.Preheat the oven to 220°C. Roll out onto a pizza pan.

60 g sweet chilli sauce 6.Place sour cream, sweet chili sauce, 1 tbsp tandoori paste

250 g grated mozzarella and ½ tsp salt in mixing bowl, mix 10 sec/speed 3 and

and cheddar cheese spread over the pizza.

3 peppers, mixed (red, 7.Distributed grated cheese, fried chicken, strips of pepper

yellow, green), cut into and onions and bake for 10 - 15 minutes at 220°C.

strips (5 mm)

2 onions, in rings TIPS

1.Please use Tandoori-Pizza recipe to access High Temp

mode

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Original recipe by Kartini Karim

INGREDIENTS PREPARATION
100 g carrots 1.Place carrots, onions and garlic in mixing bowl and
150 g onions, cut in halves chop 5 sec/speed 5.
1 garlic clove 2.Add oil, then sauté 7 min/120°C/speed 1.
50 g extra virgin olive oil 3.Add tomatoes, sugar, salt and bay leaves and cook
700 - 800 g crushed 20 min/100°C/speed 2. Serve hot with pasta or as a
sauce for vegetables.
tomatoes, canned
1 tsp sugar
½ tsp salt, adjust to taste
2 dried bay leaves

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Original recipe from Cookidoo
Adapted by Kartini Karim

INGREDIENTS PREPARATION

Pizza Dough: Pizza Dough

220 g water 1.Lightly grease a ceramic or glass bowl and set aside.

2 tsp dried instant yeast Place water, yeast and sugar in mixing bowl then warm

1 tsp sugar up 2 min/37°C/speed 1.

400 g bread flour 2. Add flour, olive oil and salt then knead Dough/2 min.

30 g olive oil, plus extra Transfer dough to prepared bowl and work into a ball.

for greasing Cover bowl with cling film and leave to proof in a warm

1 tsp fine sea salt place until doubled in size (approx. 1 hour).

Pizza Topping: Pizza Topping

200 g mozzarella, cut in 1.Preheat oven to 220°C. Line 1 large or 2 small baking

pieces trays with baking paper and set aside.

250 g red sauce 2.Place mozzarella in mixing bowl and grate 5 sec/speed 8.

Favourite pizza toppings Transfer into a bowl and set aside.

(eg. pepperoni, sliced 3.Roll out pizza dough into 1 large or 2 regular pizza bases.

onion, sliced fresh Top pizza base(s) with red sauce, then sprinkle with

tomato) reserved mozzarella.

4.Add favourite pizza toppings, then bake for 7 - 10

minutes at 220°C, or until golden brown and cooked to

your liking. Allow to cool slightly before slicing and serve

hot.

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Original recipe from Cookidoo PREPARATION
Adapted by Kartini Karim Chicken:

INGREDIENTS 1.Place water in mixing bowl, place Varoma dish into
Chicken: position and weigh in chicken. Divide chicken
700 g water between Varoma dish and Varoma tray, leaving
800 g chicken breasts, cut in some holes unobstructed for steam to circulate, then
insert Varoma tray. Place varoma into position,
cubes steam 8 min/Varoma/speed 1.
Fine sea salt, to taste
Ground black pepper, to taste 2.Stir chicken pieces with spatula to ensure even
Olive oil, for greasing cooking, then repeat again 8 min/Varoma/speed 1.
Transfer chicken to a large bowl, season well with
Filling: salt and black pepper then set aside. Discard
150 g cheddar cheese, cut in cooking water then rinse and dry mixing bowl.

pieces (2 cm) 3.Preheat oven to 200°C and lightly grease baking
100 g mozzarella cheese, dish (32 x 25 cm) with oil.

drained, cut in pieces (2 cm) Filling:
50 g spring onions, cut in 1.Place cheddar and mozzarella in mixing bowl, grate
10 sec/speed 10. Transfer to a bowl and set aside.
pieces (5 cm) 2.Place spring onions and coriander in mixing bowl,
5 g fresh coriander leaves chop 2 sec/speed 6. Transfer to another bowl and
100 g red peppers, quartered set aside.
50 g tomatoes, quartered 3.Place peppers, tomatoes, onions, garlic and chilli in
50 g red onions, quartered mixing bowl, chop 5 sec/speed 5. Scrape down sides
2 garlic cloves of mixing bowl with spatula.
1 fresh red chilli, halved, 4.Add sour cream, 100 g reserved grated cheese, lime
juice, reserved cooked chicken, half of reserved
deseeded spring onion mixture, paprika, chipotle paste, salt
250 g sour cream and pepper, then mix 10 sec/Reverse/speed 4.
40 g lime juice Transfer to a bowl and set aside.
1 tsp smoked paprika
1 tsp chipotle paste Assembly:
½ tsp fine sea salt 1.Divide filling evenly between tortillas, then roll up
¼ tsp ground black pepper and place seam-side down in prepared dish. Top
with red sauce and remaining grated cheese, then
Assembly: sprinkle over remaining spring onion mixture.
8 flour tortillas 2.Bake for 20 - 25 minutes at 200°C until bubbling and
400 g red sauce golden. Serve warm.

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Original recipe from Cookidoo
Adapted by Kartini Karim

INGREDIENTS PREPARATION
350 g dried pasta (e.g. penne, 1.Cook pasta with water and 1 tsp salt in a
large saucepan on the stone as per package
fusilli) directions. Meanwhile, continue with recipe.
2 ½ tsp fine sea salt, plus extra 2.Place bread and 3 sprigs of parsley in mixing
bowl, chop 10 sec/speed 8. Transfer to a
to taste bowl and set aside.
Water, to boil 3.Preheat oven to 200°C. Place cheddar and
100 g bread, torn in pieces mozzarella in mixing bowl, grate 8 sec/speed
5 sprigs fresh parsley, leaves 8. Transfer to a bowl and set aside.
4.Place red sauce, tuna, cream, 2 sprigs
only parsley, oregano, chilli flakes, 1 ½ tsp salt
100 g cheddar cheese, cut in and pepper to mixing bowl, cook 10 min/
120°C/Reverse/speed spoon. Adjust
pieces (2 cm) seasoning to taste then pour over cooked
150 g mozzarella cheese, pasta in baking dish. Add ⅓ reserved grated
cheese and stir gently with spatula until just
drained, cut in pieces (2 cm) combined.
500 g red sauce 5.Top with remaining grated cheese and
240 g tinned tuna in oil, drained reserved breadcrumbs, bake for 15 - 20
minutes at 200°C until bubbling and golden.
(approx. two 160 g tins) Serve immediately with green salad.
200 g single cream
1 tbsp dried oregano
1 pinch dried chilli flakes

(optional)
¼ tsp ground black pepper, plus

extra to taste

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Original recipe from Cookidoo

INGREDIENTS PREPARATION
80 g unsalted butter, 1.Place all ingredients in mixing bowl and start
Thicken/100°C. Use as desired.
cut into pieces
1000 g milk TIPS
80 g plain flour 1.White sauce can be stored in the refrigerator for
½ - 1 tsp salt, to taste up to 3 days in a sealed container. It can be
2 - 4 pinches ground frozen in a sealed container for up to 6 months.
2.To reheat the white sauce before using, use the
black pepper warm up mode. Add 50 g of milk or cream if it’s
2 - 4 pinches nutmeg too thick

As a mother, Kartini puts a lot of thought on what goes into her family’ 55
food. She wants to balance and instill healthy eating habits for her kids
even if Grab or store bought are easier options. Though she would prefer
fast food but they are high in additive and flavouring. Kartini learns to be
creative so they can appreciate home-made food better. White and red
sauce are essential bases for many western dishes. She can now easily
make fast food inspired meal at home using her own homemade sauce
and wishes to share this simple hack, to prepare delicious and healthier
option for the family.

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Original recipe by Kartini Karim

INGREDIENTS PREPARATION
250 g white sauce 1.Place white sauce, milk, chicken stock, ground black
80 g whole milk pepper and salt in mixing bowl, mix 20 sec/speed 3.
2 tsp chicken stock Preheat using the warm up mode, Warm Up/65°C/
1 tsp ground black pepper speed 2.
½ tsp salt, adjust to taste 2.Preheat oven to 180°C and prepare 20 x 20 cm
800 g Russet potatoes, baking dish. Arrange potato slices in a single layer,
followed by salmon slice, white sauce, cheese and
cut in thin slices (3 mm) repeat. Sprinkle generous amount of breadcrumbs
200 g smoked salmon on top. Cover with aluminium foil.
3.Place into the oven and bake in middle rack for 1
slices hour 15 minutes (180°C) or until potatoes are
100 g mozzarella cheese, softened. Remove aluminium foil and bake for
another 10 to 15 minutes until golden and bubbly.
plus extra for sprinkling Garnish with fresh thyme and serve.
50 g breadcrumbs
10 - 15 g fresh thyme,

leaves only, to taste
(optional)

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Original recipe by Karitini Karim

INGREDIENTS PREPARATION
250 g white sauce 1.Place white sauce in mixing bowl and preheat
10 thin slices white using the warm up mode, Warm Up/65°C/speed 2.
sandwich 2.Preheat oven to 200°C.
3.Spread bread slices with a layer of white sauce,
bread spreading it all the way to the edges.
5 slices good quality meat 4.Place 5 slices of bread, white sauce side up, on a
5 slice of Emmental cheese parchment-lined baking sheet.
5 slice round tomato 5.Top each with a piece of meat slice and then
240 g grated mozzarella or Emmentel cheese slice. Place remaining slices of
bread on top, white sauce side up, tomato slice
Gruyère cheese then top with grated mozzarella or Gruyère
cheese.
6.Bake at 200°C for about 15 minutes.

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Original recipe from Cookidoo
Adapted by Kartini Karim

INGREDIENTS PREPARATION
½ tsp peppercorns 1.Place peppercorns, nutmeg and Parmesan in mixing
¼ tsp nutmeg bowl and crush 10 sec/speed 10.
80 g Parmesan cheese, 2.Add cheddar, grate 5 sec/speed 10 and transfer to a
bowl.
in pieces 3.In a clean mixing bowl, place white sauce, water, salt,
80 g cheddar, in pieces chicken stock and worcester sauce and heat 5 min/
250 g white sauce 98°C/speed 2.
450 g water 4.Add pasta cook time indicated package/100°C/
1 tsp salt Reverse/speed spoon until al dente.
1 tsp chicken stock 5.Add the cheese mixture and mustard, mix with
1 tbsp worcester sauce spatula and season to taste. Sprinkle Mac and
250 g short durum wheat Cheese with ground pepper and serve immediately.

pasta, dried (eg. penne, TIPS
farfalle, squirrel) 1.Add more water for extra gravy.
1 tsp mustard (optional) 2.Skip step 1 and 2 if you already have grated cheese
½ tsp of ground pepper and spices at hand

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PeSsatouce

Original recipe from Cookidoo

INGREDIENTS
80 g fresh basil
80 g parmesan cheese (cut in small pcs)
30 g pine nut (or walnut)
1 garlic (optional)
1/2 tsp salt
150 g olive oil

PREPARATION
1.Place Parmesan in mixing bowl and grate
15 sec/speed 10.
2.Add garlic, pine nut, basil, olive oil and
salt. Chop 20 sec/speed 7. Serve as
sauce or transfer to a glass jar with
airtight lid, leaving approx. 5 mm gap.

Shasha is mother of 7 and a
very busy businesswoman.
With thermomix she trains her
children to cook simple daily
meal. Pesto sauce is one of
their family's favourite. When
she's busy, the kids can easily
boil the pasta and mix with the
sauce for a quick fix!

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Original recipe by Shasha

INGREDIENTS
Dough
120 g water
1 tsp dried instant yeast
or 10 g fresh yeast, crumbled
15 g olive oil, plus extra for greasing
220 g strong white bread flour, plus extra for dusting
½ tsp fine sea salt

Filling and Assembly
80 g red onions, quartered
2 - 3 sprigs fresh parsley, to taste, leaves only
150 g Cheddar cheese, cut in pieces (2 cm)
80 g pesto sauce
180 g chicken breasts, cooked, sliced (1 cm) - optional

PREPARATION
Dough

1.Place all ingredients in mixing bowl and knead/3 min.
Meanwhile, grease a large bowl with oil. Tip out dough,
shape into a ball and transfer to prepared bowl. Cover
with cling film and set aside to rise in a warm place until
doubled in size (approx. 1 hour).

Filling and Assembly
1.Preheat oven to 220°C and line a baking tray with baking
paper.
2.Place onions and parsley in mixing bowl, chop 3 sec/
speed 5. Transfer to a bowl and set aside.
3.Place Cheddar in mixing bowl and grate 6 sec/speed 7.
Transfer to another bowl and set aside.
4.On a floured surface, roll dough out to a rectangle
(approx. 40 cm x 30 cm). Spread pesto sauce over
surface of dough, then top evenly with cooked chicken,
reserved onion mixture, and reserved grated Cheddar.
Starting from a long side, tightly roll dough into a log, cut
in 2-3 cm wide slices and place on prepared baking tray.
5.Bake for 10-12 minutes (220°C) until cheese is bubbling.
Serve warm or leave to cool.

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Original recipe from Cookidoo

INGREDIENTS PREPARATION

Dough Dough

115 g milk 1.Place milk, water and yeast in mixing bowl, warm it

60 g water up for 2 min/37°C/speed 1.

2 ¼ tsp dried instant yeast 2.Add flour, oil, egg, garlic powder and salt then

420 g strong white bread knead 5 min/knead mode. Meanwhile, grease a

flour, plus extra for dusting large bowl. Transfer to prepared bowl, cover with

greased cling film and leave to rest until doubled in

35 g olive oil, plus extra size (approx. 1 hour).

for greasing

1 large egg Assembly

1 tsp garlic powder 1.Follow star bread assembly steps in Cookidoo

1 ½ tsp fine sea salt recipe.

2.Brush all over with egg wash.

3.Bake for 15 - 17 minutes at 200°C until golden

brown on top.

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Original recipe by Shasha

INGREDIENTS PREPARATION

320 g Linguine or Spiral 1.Place water into mixing bowl. Place Varoma dish into

Pasta position, weigh in asparagus, secure Varoma lid and

150 g Asparagus steam 15 - 18 min/Varoma/speed 1. Transfer to

150 g of Shrimp another bowl, set aside. Rinse bowl.

200 g of Pesto Sauce or as 2.Boil linguine in salted water and reserve ⅓ cup of the

desired pasta water before draining using boiled pasta

Olive oil to saute shrimp cookidoo.

Juice from one lemon, use 3.Cook shrimp in a skillet with a little olive oil until

as desired cooked through. Season with salt and pepper.

4.Pour lemon juice over shrimp, then add pasta and

asparagus.

5.Add desired amount of pesto and toss to combine. If

needed, thin the sauce with some of the reserved

pasta water. Serve hot

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Original recipe from Cookidoo

INGREDIENTS PREPARATION Adapted by Lina Borhan

150 g dried adzuki 1.Place adzuki beans, water and pandan leaf in mixing bowl

beans or red beans, and cook 40 min/100°C/Reverse/speed 2, or until beans are

soaked overnight soft. Insert simmering basket, strain cooking liquid into a jug

1000 g water and reserve to be used later. Discard pandan leaf.

1 pandan leaf, knotted 2.Add brown sugar and 100 g of the reserved cooking liquid in

(optional) mixing bowl and blend 1 min/speed 4 - 8, increasing speed

170 g brown sugar gradually from speed 4 to speed 8.

25 g sunflower oil or 3.Without measuring cup, cook 10 min/100°C/speed 3,

olive oil or any type meanwhile slowly adding oil and honey through hole in

of cooking oil mixing bowl lid.

(optional) 4.Add wheat flour and mix 30 sec/speed 4.

25 g honey or maltose 5.Transfer into a sealable container and allow to cool

(optional) completely before placing into refrigerator overnight.

15 g wheat flour

(optional)

Lina Borhan works in biotechnology & has been a satisfied Thermomix 63
user and Advisor since October 2021. She believes that happiness is
homemade, especially homecooked food where family members
gather to prepare ingredients, cook and enjoy the feast together.
Making red bean paste reminds her of her childhood where her father
always stops by Ulu Bernam/Tanjung Malim RnR to buy fresh pau on
their way back home from their ‘kampung’ in Kedah. Now she can
make her own pau and lots of others dishes from scratch in a jiffy and
enjoy it fresh.

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Original recipe from Cookidoo

INGREDIENTS
200 g full cream milk
2 tsp dried instant yeast
20 g white sugar
350 g self-raising flour
1 tsp baking powder
30 g vegetable oil
1000 g water
20 squares of baking paper (approx 7x7cm)

PREPARATION
1.Place milk, yeast and sugar in mixing bowl and
heat 2 min/37°C/speed 1.
2.Add flour, baking powder and oil and mix 6 sec/
speed 6.
3.Scrape down sides of mixing bowl with spatula,
knead Dough/4 min. Transfer onto work
surface and shape into a ball. Cover and proof
until doubled in size (approx 1 hour). Clean and
dry mixing bowl.
4.Knock down dough and divide into 20 portions
(approx. 30 g each) and cover with a kitchen
towel. Flatten each piece of dough into a circle
(approx. 3 mm thickness). Place 1 tsp of the
red bean paste into the centre of each circle
and bring edges together, pleate edges to
cover filling and seal bun. Place buns, seam
side down, onto individual pieces of baking
paper & into Varoma dish and tray, cover with
Varoma lid and set aside to proof for 30
minutes.
5.Place water into mixing bowl and activate
Kettle mode/100°C. Place Varoma into position,
steam 12 min/Varoma/speed 1. Transfer paus &
serve warm.

TIPS
1.For leftovers pau , spray a bit oil on them and
air fry 3 minutes at 200°C.

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Original recipe from Cookidoo

INGREDIENTS PREPARATION

200 g water 1.Place water and sugar into mixing bowl and heat 2 min/100°C/

100 g white sugar speed 1.

2 tbsp baking 2.Add baking powder, potato flakes, glutinous flour and rice flour

powder and mix 5 sec/speed 5. Transfer into a large bowl and allow to

30 g potato flakes or cool (approx. 10 minutes).

potato starch or 3.With wet hands, place 1 tablespoon (approx. 25 g) of the dough

potato into the palm of your hand and press out into a disc.

flour 4.Place 1 ½ tsp red bean paste into the middle of the dough and

250 g glutinous flour fold edges together to form a ball, rolling it around in the palm

100 g white rice flour of your hands (you may need extra water on your hands as you

100 g sesame seeds, roll). Using the spoon, roll ball in sesame seeds to coat, then

for transfer onto baking tray. Repeat with remaining dough to form

coating approx. 20 - 25 balls.

Vegetable oil 5.Place a large saucepan over medium heat and add oil for deep

(approx. frying. Heat oil to 175°C. Working in batches, carefully drop 5

750 g), for deep balls into oil and fry for 5 - 7 minutes, turning until golden

frying brown all over (see Tips). Using a slotted spoon, carefully

remove balls and transfer onto lined plate to drain. Serve warm

or cold.

TIPS
1.Rest sesame balls for an hour to ensure sesame coats well and
does not pop when frying.

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Original recipe from Cookidoo
Adapted by Lina Borhan

INGREDIENTS PREPARATION
300 g water (see Tips) 1.Grease a baking tin (25 x 25 x 5 cm) and set aside.
10 g dried yeast 2.Place water, dried yeast, caster sugar and salted butter in
60 g caster sugar mixing bowl, mix 2 min/37°C/speed 2.
60 g salted butter, cut in 3.Add high protein flour, plain flour and salt, knead Dough/5
min. Transfer dough onto a pastry mat, wrap dough with
cubes (2 cm) pastry mat like a parcel and let proof for 15 minutes or
400 g high protein flour until doubled in size.
4.Weigh 40 g and shape into balls. Flatten each piece of
(bread flour) balls into a circle (approx. 8 - 10 cm). Place 1 1/2 teaspoon
100 g plain flour of the red bean paste into the center of each circle and
1 tsp salt bring edges together, pleat edges to cover filling and seal
bun. Buns may be shaped to creativity. Cover with pastry
mat or cling film, let proof for 30 - 45 minutes until
doubled in size. Preheat oven to 170°C.
5.Bake for 15 - 20 minutes (170°C) until light golden brown.
Transfer baked buns to a cooling rack. Using a pastry
brush, lightly brush bun surface with butter. Allow to cool
completely before serving.

TIPS
1.Substitute water with milk for softer texture.

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Inti Kelapa Kuih Ketayap

Original recipe from Cookidoo Original recipe from Cookidoo

INGREDIENTS INGREDIENTS
100 g palm sugar, cut into pieces 600 g water
20 g brown sugar 6 pandan leaves, cut in strips (2.5 cm)
2 pandan leaves, knotted 300 g plain flour
50 g water 1 tsp cornflour (starch)
150 g fresh coconut flesh, 1 tsp salt
20 g virgin coconut oil
shredded 1 egg
1 pinch salt Oil, for greasing
1 tbsp cornflour 300 g sweet coconut filling

PREPARATION PREPARATION
1.Place palm sugar, brown sugar, 1.Place water and pandan leaves in
pandan leaves and water into mixing bowl, blend 1 min/speed 10.
mixing bowl and melt 5 min/ 2.Add plain flour, cornflour, salt, coconut
120°C/speed spoon. oil and egg, mix 30 sec/speed 4.
2.Add coconut, salt and cornflour, 3.Grease and heat a non-stick flat pan
cook 5 min/120°C/speed 1. over medium fire. Once pan is hot, pour
3.Transfer into a sealable ¾ measuring cup batter onto the pan,
container and place into swirl to completely cover its bottom.
refrigerator until ready to use. When the crêpe is cooked, transfer to a
plate. Divide sweet coconut filling into
10 equal portions, shaped like a log.
Place 1 portion sweet coconut filling
onto center of crêpe. Pull the bottom of
the crêpe (the part closest to you) up
and over the filling, tucking it to pull the
filling closer together. Gently pull the
left side of the wrapper over the middle,
and then the right, to close up the ends
of the roll. Roll crêpe into a log. Repeat
with remaining batter and filling. Serve
immediately.

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Pulut Inti

Original recipe from Cookidoo

INGREDIENTS PREPARATION

1000 g water 1.Place water into mixing bowl, set Varoma dish into position.

400 g Thai glutinous Insert a baking tin (approx. 15 cm), weigh in glutinous rice. Add

rice, soaked for 2 pandan leaves, close Varoma lid and steam 20 min/Varoma/

hours, rinsed speed 3.5.

2 pandan leaves, tied 2.Carefully open Varoma lid, weigh in coconut milk and salt, then

into knots mix with spatula, close Varoma lid and steam 15 min/Varoma/

200 g coconut milk speed 3.5 or until translucent. Set Varoma dish aside. Divide

1 tsp salt steamed glutinous rice into 12 equal portions.

300 g sweet coconut 3.Divide sweet coconut filling into 12 equal portions. Place 1

filling portion glutinous rice onto a banana leaf and shape it slightly

1 banana leaf, cut into like a cone. Place 1 portion sweet coconut filling onto rice and

12 pieces (14 cm x 16 wrap into parcel. Repeat the steps for remaining rice and filling

cm each) until finished. Unwrap parcel before serving.

TIPS
1.If you don’t have banana leaf, place 1 portion sweet coconut
filing into a small mould followed by 1 portion of glutinous rice.
Press and remove from the mould.

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Koci Labu
Leleh

Original recipe by Shasha

INGREDIENTS
250 g steamed pumpkin (see Tips)
250 g glutinous flour
2 tsp salt
120 g thin coconut milk
450 g sweet coconut filling
2 pandan leaves, knotted
40 g rice flour
300 g coconut cream (eg. KARA)
1 tbsp sugar
1150 g water

PREPARATION
1.Place steamed pumpkin in mixing
bowl and mash Turbo/2 sec.
Scrape down sides of mixing bowl
1.
with spatula.
2.Add flour and 1 tsp salt, knead Dough/2 min, meanwhile, slowly adding coconut milk
through hole of mixing bowl lid. Transfer dough into a large bowl and set aside. Then,
place 1 tablespoon (approx. 25 g each) of the dough into the palm of your hand and
press into a disc. Place 1 tsp (approx. 15 g) sweet coconut filling into the middle of
the dough and fold edges together to form a ball.
3.In a clean mixing bowl, place pandan leaves, rice flour, coconut cream, 1 tsp salt,
sugar and 150 g water in mixing bowl, mix 15 min/120°C/Reverse/speed spoon.
Transfer gravy into a serving bowl and set aside. Rinse mixing bowl.
4.Insert simmering basket into mixing bowl. Add 1000 g water and without measuring
cup, boil 30 min/100°C/speed 2. Once temperature reaches 100°C, slowly add the
balls though hole in mixing bowl lid. Once the balls float, it can be taken out. Transfer
the balls into a plate and pour gravy to serve.

TIPS
1.To steam pumpkin, cut pumpkin into pieces, then fill mixing bowl with 800 g water.
Place the pumpkin pieces into Varoma tray and steam for 20 min/Varoma/speed 2.
2.This is a modern way of enjoying koci without banana leaves.

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Chocolate Ganache
Original recipe from Cookidoo
Adapted by Umadevi

INGREDIENTS
200 g dark chocolate, cut into pieces
160 g whipping cream

PREPARATION
1.Place dark chocolate into mixing bowl and
grate 10 sec/speed 8.
2.Scrape down sides of mixing bowl with
spatula and gather grated chocolate to the
centre.
3.Add cream and heat 2 min/50°C/speed 3.
Repeat this step (if necessary) until all
chocolate melts.
4.Allow ganache to cool slightly and thicken.
Use as required.

Aspiring to do well in whatever she does, Uma
has always been a self-critic and self-
motivator. The thirst to know more and do
more doesn’t end in her professional career as
a pharmacist. Uma desires to become the
domestic goddess of her household. That push
has brought wonderful recipe explorations and
discoveries. As sweet as she looks at life, she
presents delightful desserts for everyone’s
palate.

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Babka

Original recipe from Cookidoo
Adapted by Umadevi

INGREDIENTS
60 g milk
50 g brown sugar
7 g yeast
1 egg
250 g bread flour
1 pinch salt
75 g soft butter, in cubes
80 g chocolate ganache

PREPARATION
1.Place milk, sugar and yeast into mixing bowl, dissolve 3 min/37°C/speed 1.
2.Add egg and flour, knead Dough/2 min. Add salt and without measuring cup,
knead Dough/5 min. Meanwhile, add cubes of butter one at a time through the
mixing bowl lid.
3.Transfer the dough onto work surface, form a ball and place in a large and oiled
bowl. Cover with cling film, place in the refrigerator to rise for at least 8 hours.
Take the dough and place it in the oven with the light on for about 2 - 3 hours or
until the volume has doubled.
4.Place the dough onto lightly floured work surface, flatten with a rolling pin until to
form a rectangle of about 40 x 30 cm.
5.Spread out the chocolate ganache filling, leaving a 2 cm border all around the
rectangle. Starting with the long side, roll the dough into a log. With a sharp knife ,
cut the Babka lengthwise into 2 leaving one end attached. Intertwine the two parts
leaving the cut (with the filling visible) upwards and seal well.
6.Transfer the Babka into prepared moulds and leave to rise, covered with a cloth
until doubled.
7.Preheat the oven to 170°C. Bake the Babka in a hot oven for 30 minutes (170°C).

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Original recipe from Cookidoo

INGREDIENTS
300 g chocolate ganache
20 g Hawaiian coconut flakes

PREPARATION
Truffles:

1.Place chocolate ganache in fridge until just
firm (approx. 2 hours).

Assembly:
1.Once chocolate ganache is just firm, take
approx. 1 heaped tablespoon mixtureat a
time and roll into balls. Then roll in coating
of coconut flakes. Serve immediately.

Chocolate Chai

Original recipe from Cookidoo
Adapted by Umadevi

INGREDIENTS 2 tbsp vanilla extract
100 - 150 g chocolate 5 black peppercorns
6 star anise
ganache 2 cinnamon sticks
1 tsp cardamom powder 1500 g milk
5 cloves
30 g fresh ginger, in pieces

PREPARATION
1.Place all ingredients into mixing bowl and cook 15 min/90°C/speed 1. Using
a fine-mesh strainer, strain into serving glasses and serve hot.

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Original recipe from Cookidoo
Adapted by Liyani Harun

INGREDIENTS
80 g unsalted butter, cut into pieces
130 g double cream (see tips)
50 g brown sugar
50 g caster sugar
50 g honey
1 tsp vanilla essence
1 tsp fine sea salt

PREPARATION
1.Place all ingredients into mixing bowl
and cook 8 min/Varoma/speed 2,
placing simmering basket instead of
measuring cup onto mixing bowl lid.
2.Serve warm or transfer into a sealable
container (preferably glass jar) and
allow to cool to room temperature
(approx. 30 minutes), before placing
into refrigerator until ready to use

TIPS
1.If you don't have double cream,
whipping cream is fine too.

Liyani Harun is a mother of two and is a stay at home mom who definitely loves cooking. To her,
the feeling of making things from scratch is simply amazing as she wants to avoid store bought
sauces or pastes. However, making them manually is time-consuming. Therefore, the Thermomix
is just like having an extra helping hand in the kitchen, continuously making food for her family
while she can take care of her kids.

Liyani already passionately shares about her food on social media, and she discovered the
CooknShare community, she told herself, "Hey, that's me!". She loves the spirit in CooknShare
community where everyone literally just “cook and share”. Let's enjoy making healthier alternative
food for our family!

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SALTED CARAMEL
FRAPPUCCINO

Original recipe by @cookwithazureen
Adapted by Liyani Harun

INGREDIENTS
50 g organic raw cane sugar
2 tbsp instant coffee
500 g ice cubes
300 g full cream milk
50 g salted caramel sauce, extra for

drizzle
Whipped cream, for topping

PREPARATION
1.Place sugar and coffee into mixing
bowl. Mill 30 sec/speed 9. Wait a
while before opening the lid and
scraping down the sides.
2.Add ice, milk and salted caramel
sauce. Blend for 15 sec/speed 9.
Scrape down.
3.Blend again for 15 sec/speed 6.
Serve with whipped cream on top
and drizzle with salted caramel
sauce.

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SALTED CARAMEL ICE CREAM
Original recipe from Cookidoo

INGREDIENTS PREPARATION

100 g salted caramel sauce, 1.Place salted caramel sauce, vanilla essence, full

plus extra to drizzle cream milk, double cream, sugar and egg yolks

1 tsp vanilla essence into mixing bowl. Cook for 12 mins/90°C/speed 2.5.

600 g full cream milk 2.Pour mixture, up to 4 cm high, into shallow

200 g double cream (min 30% freezer-proof containers (eg. aluminium, silicone)

fat) and cover with cling film. Allow mixture to cool

30 g sugar completely before freezing for at least 10 hours

6 egg yolks, from medium until solid.

eggs 3.Place frozen mixture in fridge for 15 minutes, then

using a long sharp knife, cut into pieces (4cm).

Place half the pieces in mixing bowl, crush 20 sec/

speed 6. Then, mix 10 sec/speed 4. Transfer into a

loaf tin.

4.Drizzle 2 tbsp salted caramel sauce over ice cream

and set aside.

5.Place remaining pieces of frozen mixture into

mixing bowl and crush 20 sec/speed 6, then mix

10 sec/speed 4. Transfer into loaf tin with ice

cream.

6.Drizzle a further 2 tbsp salted caramel sauce over

ice cream and use a knife to swirl the sauce into

the ice cream. Cover the surface of the ice cream

with cling film and place into freezer for 2 hours

before serving. Serve with remaining salted

caramel sauce.

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Original recipe from Cookidoo
Adapted by Liyani

INGREDIENTS PREPARATION

Dough: Dough:

315 g plain flour, plus extra 1.Place plain flour and salt in mixing bowl, grind Turbo/2 sec/

for dusting 2 times. Transfer to a bowl and set aside.

½ tsp salt 2.Add milk, yeast, egg, butter and sugar, mix 2 min/40°C/

120 g fresh milk speed 2.

1 tsp dried yeast powder 3.Add reserved flour mixture, mix 20 sec/speed 4. Let stand

1 egg (55 g), room for 5 minutes.

temperature 4.Knead Dough/2 min 30 sec. Transfer dough to a pastry mat

40 g unsalted butter, and wrap dough like a parcel. Place in Varoma dish.

softened at room 5.Place water in mixing bowl, set Varoma dish into position,

temperature warm 20 min/70°C/speed spoon. Rinse mixing bowl.

50 g caster sugar

250 g water Filling:

1.Line a baking pan (18 cm x 28 cm) with parchment paper and

Filling: set aside. Place a bowl onto mixing bowl lid, weigh in butter,

55 g butter, softened at brown sugar and ground cinnamon. Mix well and set aside.

room temperature 2.Transfer dough onto a lightly floured surface. Roll out dough

90 g brown sugar into a rectangle (30 cm x 38 cm, 2 mm thick). Using an

10 g ground cinnamon offset spatula, spread reserved cinnamon filling over the

Plain flour, for dusting dough surface. Then, drizzle salted caramel sauce over the

100 g salted caramel sauce - dough surface too.

adjust to preference 3.Preheat oven to 180°C. Starting from the long side, roll

115 g thickened cream or dough up tightly and slice into 15 pieces, then place into

whipping cream prepared baking pan (cut side up). Cover pan with pastry

mat and let it rise till nearly doubled in size (approx 20min)

Topping: 4.Place cream in mixing bowl, warm 20 sec/40°C/speed 2.

Salted caramel sauce Once rolls have risen, pour warmed cream over rolls, leave

Chopped nuts (eg.; pecans, for 5 minutes to soak.

walnuts, etc.)(optional) 5.Bake for 15 - 17 minutes (180°C) until light golden brown.

Remove from oven and allow to cool in pan.

Topping:
1.Top with chopped nuts and drizzle leftover salted caramel
sauce on the cinnamon rolls.

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Aida, a Thermomix advisor & Team Manager is a mother of
four and a cancer fighter, battling a Stage IV rare cancer -
Adenoid Cystic Carcinoma. She has chosen Condensed Milk
as she wishes to showcase the possibility of substituting
healthier options according to individual’s dietary needs
without compromising on taste. The healthier version of
condensed milk (and other staples that can be prepared
using the Thermomix) helps people with medical dietary
needs like Aida to continue enjoy food and festive dishes
while undergoing treatments. As a cancer awareness
advocate and fitness enthusiast, Aida believes that the sky
is the limit when it comes to cooking healthier options with
the Thermomix, as long as you understand your dietary
need.

Original recipe from Cookidoo INGREDIENTS
Adapted by Aida 80 g unsalted butter
250 g water
360 g sugar
220 g milk powder
1 pinch salt

PREPARATION
1.Place butter and water into mixing bowl and
heat 4 min/120°C/speed 2.
2.Add all remaining ingredients and blend 30
sec/speed 10, until smooth. Scrape down
sides and bottom of mixing bowl with
spatula. Pour into storage jars and set aside,
uncovered, to cool (approx. 30 minutes).
Store in the fridge until ready to use.

TIPS
1.If you’re following a specific type of diet, you can substitute the ingredients in the exact
amount. Example:
a.Substitute milk powder for skimmed milk powder (low calorie diet) or Ensure brand
(for those with medical dietary need);
b.Substitute the sugar for organic raw cane sugar or sugar substitute such as lakanto
and stevia.

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cucur lemak manis
Original recipe by Khairul Aming
Adapted by Aida PREPARATION
1.Place water, butter and salt into mixing bowl and
INGREDIENTS cook 2 min/80°C/speed 3.
200 g water 2.Add flour and cook 4 min/80°C/speed 3.
30 g salted butter 3.Add coconut cream and condensed milk, mix 1
1 pinch salt min/speed 4. Scrape down sides of mixing bowl
250 g plain flour, plus extra with spatula and mix 1 min/speed 4. Mixture should
be smooth and glossy. Shape the mixture into
for dusting tablespoon sized balls (approx. 20 g each). Press a
60 g coconut cream hole in the middle of the of each ball with your
100 g condensed milk thumb, then place a cube of mozzarella inside and
80 g mozzarella cheese, cut roll again until completely enclosed. Repeat with
remaining mixture and mozzarella to make approx.
into cubes (approx. 1 cm) 25 balls.
(optional)(see Tips) 4.Heat oil in a frying pan over a medium heat and fry
Vegetable oil, for deep frying balls for 4 - 5 minutes until golden bowl, turning
Icing sugar, for dusting occasionally, and drain on paper towel.
5.Dust with icing sugar and serve warm.

TIPS
1.Alternatively, grate mozzarella before starting
recipe, place 80 g mozzarella cheese - cut in
cubes into mixing bowl and grate 5 sec/speed 7.
Transfer to a bowl and set aside until needed. You
can also opt for store-bought shredded mozzarella
cheese.
2.Replace mozzarella cheese with chocolate pieces.

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KEK
BATIK

Original recipe by Cookidoo

INGREDIENTS
250 g unsalted butter
200 g Milo powder
125 g condensed milk
250 g Marie biscuits,

roughly crushed

PREPARATION
1.Line a baking tray with baking paper. Set aside.
2.Place butter into mixing bowl, melt 3 min/60°C/speed 2.
3.Add Milo powder and condensed milk, mix 2 min/60°C/speed 2.
4.Without measuring cup, mix 2 min/Reverse/speed spoon, meanwhile, add biscuits through
hole of the mixing bowl lid, mixing with aid of spatula.
5.Transfer batter into prepared baking tray. Wear plastic glove or use the back of a spoon
to flattened the batter by pressing it lightly. Refrigerate for at least 30 minutes before
cutting into slices to serve.

TIPS
1. Serve with toppings of choice such as chocolate ganache, roasted hazelnuts, chocolate
sprinkles, etc.

Jus Alpukat

Original recipe by Aida

INGREDIENTS PREPARATION

200 g avocado, pitted 1.Place all ingredients in mixing bowl, blend

(approximately 2 30 sec/speed 10. Divide between glasses

avocados) and serve immediately.

500 g milk

500 g ice TIPS

30 - 60 g condensed 1.Drizzle the side of the clear glasses before

milk serving with chocolate syrup, making a

Chocolate syrup, to pretty design if you wish. Then pour in the

drizzle (optional) Jus Alpukat and drizzle with more

chocolate syrup on top.

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USEFUL RECIPES These are the commonly used Cookidoo recipes to
complement the dishes you make with your pastes.
80


Note that you need to use guided cooking via Cookidoo

recipes to access High Temperature mode in your
Thermomix TM6.

Shallot Oil

https://cookidoo.international/r
ecipes/recipe/en/r685068

Crispy Ikan Bilis

https://cookidoo.international/r
ecipes/recipe/en/r685073

Crispy Shallots & Oil

https://cookidoo.international/r
ecipes/recipe/en/r748568

Crispy Garlic Slices & Oil

https://cookidoo.international/
recipes/recipe/en/r748567

Sauteed Prawns

https://cookidoo.international/
recipes/recipe/en/r506672

Tandoori Pizza

https://cookidoo.international
/recipes/recipe/en/r577702

Boiled Pasta

https://cookidoo.international/r
ecipes/recipe/en/r66938

Pesto Star Bread

https://cookidoo.international/
recipes/recipe/en/r402088

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Basic Supplies

STORAGE GUIDELINES Storage jars Varoma dish, tray & lid
(to sterilize storage jar)

Ice cube tray/ziplock bag Clean ladle to scoop Tongs, jar lifter
paste/sauce or kitchen towel
(if you plan to freeze them)
to hold hot jar

1 Wash & Sterilize
1.Ensure storage container of choice is
cleaned.
2.To sterilize jars, add 500ml of water to the
mixing bowl & place the Varoma dish with
glass jars & lids separately, steam for 20
min/Varoma/speed 3
3.Remove the jars and dry them on a baking
tray lined with paper towels.
2 Cook & Fill Up
1.Prepare paste recipe
2.Fill a jar with paste/sauce. while jars are
still hot
3.Leave enough space for food to expand.
4.Do not touch the inside of the sterilized jar
with your hands.

3 Label & Store
1.Cool jar & content completely before
placing them in the refrigerator or
freezer
2.Paste can be stored in the refrigerator in
a sterilized & sealable jar for up to 7-14
days or in ice cube trays/ freezer bags in
the freezer for up to 1-3 month

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MODE A quick reference guide for how to use your
Thermomix® TM6 modes. All times should be
adjusted depending on the quantity used. See
your Basic Cookbook for further details.

NOT WARM UP MODE
HARDER
Baby food or milk : 37-55°C
Reheat soup : 90°C

SMARTER, THICKEN MODE

Egg based sauces : 80°C
Starch based sauce : 100°C

COOK SLOW COOK MODE

Blade cover directions : 100°C/Reverse/
speed 1 or below.
Max 800g meat and 500g liquid.

EGG MODE

Place between 1-6 large eggs (59g) cold
from the fridge and 1 litre cold water
into mixing bowl and choose your eggs
preference.

SOUS VIDE MODE

Use a blade cover and peeler (BCP) or
use simmering basket to cooker smaller
amount

HIGH TEMPERATURE MODE

Always use the splash guard when
cooking with the high heat recipes
through guided cooking. Follow the
prompts on your Thermomix®.

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THERMOMIX®

A Helping Hand

GRATE CHOP/ MELT MILLING MISC

CHOCS ONIONS COFFEE WHIP
BEANS CREAM
- 300g max - also for garlic & herbs
- broken into pieces - cut into halves - 100 to 200g - 200 to 600g cream
- fine: 8 to 12 secs / speed 8 - 3 secs / speed 7 - 10 secs / speed 10 - chilled
- coarse: 4 secs / speed 6 (plunger) - 5 to 40 secs / speed 3.5
- 15 to 45 secs - or til desired consistency
(espresso/coffee machine)

CITRUS VEGETABLES GRAINS SAUTÉ
PEEL
- cut into pieces - grains to flour - herbs, onions, garlic
- peel without white pith - hard vegs: 3 secs / speed 5 - 250g max for best results - chop: 3 secs / speed 7
- 10 to 20 secs / speed 7 - soft vegetables: 3 secs / - 30 secs to 1 min 30 secs / - add adequate oil
- scrape down sides speed 4 speed 9 - 3 min / 120c / speed 1
- repeat as required

BREAD CRUSHED SUGAR MINCE
CRUMBS ICE
- 100 to 250g max - meat slightly frozen
- 100g max - ice cubes not frozen - caster: 2 secs / speed 8 - 500g max, cut 2cm pieces
- cut into pieces (3cm) together in large clumps - icing: 20 secs / speed 10 - fine: 10 secs / speed 7
- 7 to 20 secs / speed 7 - max 500g cubes - chunky : 1 sec / turbo x 3
- 15 secs / speed 10

PARMESAN BUTTER NUTS HEATING

- 100 to 250g - chop chilled butter - 250g max - kettle mode
- cut into pieces (2-3cm) - into cubes 2cm - 5 secs / speed 7 - set to 90c
- 12 to 20 secs / speed 10 - 1 to 2 mins / 50c / speed 4 - over milling will cause oil
release

CHEDDAR CHOCS SPICES DRY
ROASTING

- 70 to 300g - 300g - 1 min / speed 9 - 3 to 5 mins
- 4 to 14 secs / speed 7 - broken into pieces - 120c / speed 1
- 2 to 5 mins / 50c / speed 4 - cool before milling
- 1 min / speed 10

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DON'T THROW AWAY

YOUR NEXT MEAL IS HALFWAY THERE!

Make leftovers fun by challenging yourself to create a brand new meal using
leftovers from dinners you’ve enjoyed throughout the week. The only rule is that
nothing can be left! Here's some creative way you can repurpose your leftovers.

From Leftovers: Fry them as fried Throw them in your Mix with condiments
Veggies Chicken Beef rice/noodle/pasta
salad and make sandwich

Fish Shrimp Sausage What you need: What you need: What you need:
Meatballs Tofu Beans Eggs + Rice + Soy Sauce + Salad greens + Nuts/Seeds + Any Bread + Tomatoes +
Salad + Condiments +
Veggies + Leftovers Vinaigrette/Lemon/Lime + Cheese (opt) + Leftovers
Leftovers

As Pizza Topping Make a Patty/Bergedil Turn them into hearty Wrap them up into:
savoury soup
i) Taco : Tortilla +
Guacamole/Salsa +
Leftovers

What you need: What you need: What you need: ii) Quesadilla :
Pizza dough + Red Sauce/ Potato + Onion + Cheese + Aromatics (garlic, onion, Tortilla + Cheese +
White Sauce/your fav sauce ginger, chilies) + Broth + Leftovers
Panko/Bread Crumbs +
+ Cheese + Leftovers Leftovers Veggies + Leftovers iii) Burrito : Tortilla +
Rice/Quinoa + Beans
+ Latin Spices +
Cheese + Leftovers

Mix them with eggs and make : Put them in pastries to make:







i) Omelette ii) Frittata i) Quiche ii) Pie

What you need: What you need: What you need: What you need:
Eggs + Leftovers Eggs + Onions + Cheese +
Shortcrust Pastry + Eggs + Puff Pastry/Frozen Pratha +
Leftovers
Cheese + Leftovers Flour + Milk + Leftovers

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THANK YOU Chief Editor: Adilah Zaira
Co Editor: Afiza Halin & Aida Munirah
Design & Concept: Datin Shasha 85

Contributors:
Adilah Zaira (@dapur_mini_mix)
Afiza Halin (@fiza.cooks)
Afiza Majid (@afiza64)
Aida Munirah (@aidamunirahazmi)
Atti Ainul Asyikah Hamzah (@ladyika)
Cerlovela Joseph (@velalittlekitchen)
Dalila Radzali (@yodalila)
Datin Jamaliah (@dapoqDJ)
Datin Shasha (@shasha_al_shahab)
Faizura Shukor (@faizurashukor)
Fara Suzeera (@thermommi_x)
Farah Hasliza Bahadon (@farahhasliza)
Fizah Samsudin (@hafizahsamsudin)
Harlina Salim (@luvbites.byharlinasalim)
Kartini Karim (@kartinimusings)
Laila Taha (cooknshare_withlaila)
Masfarita Mustaffa (@misseffa)
Nadhirah Khalim (@tabletopcook)
Noorhanim Edros (@noorhanim_edros)
Nora D Zain (@mommythermoninja)
Norazlina Borhan (@lina.i.am)
Norhalizah Shariff (@norlysayshello)
Norhatina Md Salleh (@tm_hatina)
Nur Ili Nadiah Zulkiple (@nurilinadiah)
Nur Radhwa (@radhwa.hamzah)
Nurliyani Muttaqini Harun (@thermyliyani)
Perus Abdullah (@dapur_cikgu_perus)
Roselinee (@roselineemr)
Salwa Mohd Saleh (@salwamohdsaleh)
Sharifah Aliyah Albukhary (@my.little.oven)
Syquina Begum (@Syquina)
Umadevi Mariapan (@ivedamu)
Wan Nurul Ain (@wain8810)
Zairina Noordin (@zairina6791)
Zanora Abd Razak (@nora612_)

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