Ramadhan 2022 by Glamomix UNO

’What s

for
berbuka?
Glamomix Edition

Glamomix Team

@ezziecooks

Assalamualaikum wbt and warm welcome to the Glamomix family.

Every year we look forward to Ramadan, hoping to come out of it with spiritual
growth and become closer to God and loved ones. With Thermomix, we are
able to prepare scrumptious food while spending a fraction of the effort,
allowing us more time for spiritual reflection.

We at team Glamomix would like to present our specially curated Ramadan
Collection with more than 80 delicious recipes from our very own personal
collection and selected Cookidoo recipes that we love. You are spoiled for
choice with these tasty, time-saving recipes that you can easily prepare this

Ramadan.

Special thanks to Zuka & Nadzra for spearheading this project, as well as
Azureen, Alya & Zaza and the rest of the 16 advisors who contributed their

heart and soul to this e-book.

We hope you enjoy these recipes as much as we do, and make the most of this
blessed Ramadan.

Love, |2
The Glamomix Team

UNO Branch

Contributors

Each contributor has their own style of cooking and
personal favourites. Click their photos to access their Instagram

account!

adlina.afifi ainmansur alyaelbisivni azah_zulkifli cook4_love

cookwithazureen dyanacooks fadzlishahnoi fatinlovestocook fazzid

ijuncooks jayhuntjie jukatheexplorer kimie_yusoff kushazwani_cooks

nadzratreats nikriena reevahusin szcancook yanathirahwahab

|3

Table of Content

GLAMOMIX'S
02 F I R S T L A D Y
03 CONTRIBUTORS
06 W E E K L Y P L A N N E R

PANTRY'S ESSENTIALS

11

MAIN DISHES

12

VEGGIES

43

52 Q U I C K & E A S Y
69 D R I N K S
78 D E S S E R T S

|4

(sbtuanrgaanliasweang) (ccelno
gvkeih)

candlenut fennel

(buah k
eras) (jintan manis)

(cbuaradhapmeloamga)

homemade chicken stock

(stok ayam)

paprika powder (jintancpuumt
iihn)
(cili bohc/hiclillii
pgailsinteg)
(serbuk paprika)
b(llaadcakhpietapmp)er

curry powder (ksuerrmbuakp
kouwrmdear) (gararomckk
assaaltr)

(serbuk kari)

|5

Week 1
Planner

Click on the title for full recipe

Day 1 Day 2 Day 3

Asam Pedas Ayam Masak Kicap Kari Kambing
Daging Tetel
Stir Fried Veggie with
Sayur Campur Goreng Stir Fried Cabbage Anchovies
& Telur with Carrots
Cendol Agar-Agar
Dates Milk Butter Cake

Day 4 Day 5 Day 6

Ayam Pecel Jawa** Creamy Chicken and Creamy Tom Yum
Sun Dried Tomato Pasta
Kacang Botol Pasta
Goreng Bercili Red Cabbage Slaw
Steamed Bean Sprout
Cornflakes Milk Shake (Taugeh) One Bowl Brownies

Pengat Pisang

Day 7 Weekly Sahur Picks

Kerutuk Ayam Terengganu Paprik Ayam Thai
Kangkong Belacan Claypot Chicken Rice

Marble Bread Agar Agar

**This recipe is from the Enak, Eh,Nak cookbook. |6
Contact your advisor to purchase

Week 2

PlannerClick on the title for full recipe

Day 8 Day 9 Day 10

Sup Tulang Chicken in Oyster Bubur Pedas Sarawak**
Sauce Gravy
Chicken with Cashew Acar (Nyonya Pickled
Nuts Stir Fried French Beans Vegetables)

Kuih Lopes Coconut Shake Caramel Bread
Pudding

Day 11 Day 12 Day 13

Siakap 3 Rasa Bihun Sup Utara Gulai Ayam
Cucur Udang
Daging Goreng Kunyit Stir Fried Bok Choy in
Rainbow Sago Soda Sirap Bandung Oyster Sauce
Gula Melaka
Air Kedondong
Asam Boi

Day 14 Weekly Sahur Picks

Asam Pedas Johor Mama Ayam Masak Ujang
Stir Fried Vegetables
Bubur Lambuk Braised Cabbage with
Mushroom

**This recipe is from the Enak, Eh,Nak cookbook. |7
Contact your advisor to purchase

Week 3

PlannerClick on the title for full recipe

Day 15 Day 16 Day 17

Kurma Ayam Nasi Ayam Uzbek Sup Cendawan Ayam

Sambal Tumis Udang Daging Malbari Sambal Sardine

Ais Kepal Butir Nangka Dark Mocha Frappe

Day 18 Day 19 Day 20

Gulai Ayam ala Padang Black Pepper Beef Ayam Percik Express
Macaroni Goreng
Hand-ripped Labu Masak
Cabbage Lemak Kuning Mint Lemonade

Serawa Durian Air Jagung
dan Serabai**

Day 21 Weekly Sahur Picks

Singgang Ikan Tongkol Layered Brown Rice &
Steamed Veggies
Mango Lassi
Roti John

**This recipe is from the Enak, Eh,Nak cookbook. |8
Contact your advisor to purchase

Week 4

PlannerClick on the title for full recipe

Day 22 Day 23 Day 24

Sup Ikan Merah Tenggiri Gulai Ayam Sumatera
Goreng Balado

Kerabu Sotong Sayur Masak Carrot and White Radish
Lemak Putih Soup with Soh Hoon

Thai Green Tea Limau Kasturi Asam Boi Teh Tarik

Day 25 Day 26 Day 27

Ayam Masak Lemak Assam Chicken Mi Kari Ekspres
Cili Padi Java Chip Frappe
Stir fried Capsicum with
Stir Fried Broccoli with Eggs
Carrot
Custard Pudding in Bubur Pulut Hitam
Apam Balik** Fruit Cocktail

Day 28 Weekly Sahur Picks

Prawn Noodles** Thai Turmeric Chicken Soup
Fruit Tea Nasi Goreng Tenggiri

Tepung Bunga

**This recipe is from the Enak, Eh,Nak cookbook. |9
Contact your advisor to purchase

Week 5
Planner

Click on the title for full recipe

Day 29 Day 30 Weekly Sahur
Picks
Ayam Masak Mak's Beef Porridge
Sambal Kicap Maggi Goreng Baby

Sup Petola Sambal Ikan Bilis Petai

Caramel Frappe Dodol

| 10

K E R I S I K (step 1-5) GARLIC PASTE

CRISPY SHALLOTS GINGER PASTE
& SHALLOT OIL

ANCHOVIES STOCK CHICKEN STOCK

TOASTED PEANUTS SAMBAL BELACAN

(Click on the photo for full recipe )

We have Jannah-erous amount of recipes for you

| 12

Paprik Ayam Thai Active Time Total Time

@cookwithazureen 10 Minutes 25 Minutes

Ingredients

10 g cooking oil Tips Make sure chicken pieces are medium sized cut.
3 garlic cloves, bruised (ketuk)
1 inch ginger, thinly sliced
1 lemongrass, bruised
1 tbsp dried chilli paste
500 g chicken breast (2 - 3
parts), cut 2 - 3 inch
3 - 4 tbsp chili sauce
1 tbsp tom yum paste
1 tbsp oyster sauce
1 tbsp sweet soy sauce
2 tsp fish sauce
30 g water
2 - 3 kaffir lime leaves (remove
centre vein)
½ cauliflower, cut small
1 carrot, thinly sliced
baby corn, cut long
3 - 4 long beans
2 - 3 bird’s eye chili
½ capsicum, cut into wedges
(optional)
½ yellow onion (cut into wedges)

Preparation

1.Place oil, garlic, ginger, lemongrass and chilli paste and sauté for 4 min/ 120°C/
speed 1.

2.Add chicken, chilli sauce, tom yum paste, oyster sauce, sweet soy sauce, fish
sauce, water, kaffir lime leaves, cauliflower, carrot, babycorn and long beans and
cook for 5 min/ 120°C / reverse/ speed spoon.

3.Add bird’s eye chili, capsicum and yellow onion and cook for 3 min/ 120°c /
reverse/ speed spoon.

| 13

Ayam Masak Sambal Kicap Total Time
25 Minutes
@cookwithazureen Active Time

5 Minutes

Ingredients Preparation

100 g shallot 1.Place shallot, dried chillies, ginger and
5 pieces of dried chillies,
oil into mixing bowl and blend
deseeded (adjust to liking) 20 sec/ speed 6, gradually increase to
10 g ginger speed 10.
40 g oil
400 g chicken, cut 4 - 6 pieces 2.Scrape down sides and sauté 5 min/
40 g light soy sauce Varoma/ speed 2.
10 g dark soy sauce
10 g sugar 3.Add in chicken, light soy sauce, dark
50 g water soy sauce, sugar and water and cook
potatoes, cut into cubes
16 min/ 120°C/ reverse/ speed
(optional) spoon. Potatoes or onion can be
onion, sliced (optional) added during this time.

| 14

Chicken with Cashew Nuts Active Time Total Time
10 Minutes 25 Minutes
@dyanacooks

Ingredients

220 - 250 g chicken fillet cut
(mix with 2 tbsp plain flour &
2 tbsp tepung ayam goreng
Bestari and fry)
20 g garlic cloves
40 g oil
15 g dried chilli paste
40 g red capsicum, sliced
40 g yellow onion, sliced
40 g toasted cashew nuts

Sauce mixture:
3 tbsp thai chilli paste
(mae pranom brand)
1 tbsp sweet soy sauce (kipas
udang brand)
1 tbsp oyster sauce

Preparation

1.Place garlic into mixing bowl, chop 5 sec/ speed 5. Scrape down sides of mixing
bowl with spatula.

2.Add oil and sauté 4 min/ 120°C/ speed 1.
3.Add dried chilli paste and sauté 4 min/ Varoma/ speed 1.
4.Add red capsicum, yellow onion and sauce mixture and cook 4 min/ 120°C/

reverse/ speed spoon.
5.Add fried chicken fillet and toasted cashew nuts and cook 2 min/ 120°C/ reverse/

speed spoon. Mix well chicken with sauce. Serve hot with rice.

| 15

Gulai Ayam Sumatera Active Time Total Time

@kimie_yusoff 15 Minutes 50 Minutes

Ingredients

Ingredients A Ingredient C

Half chicken, cut
80 g oil

into pieces (ayam


kampung) Ingredients D

1 lime, squeezed
2 stalk lemongrass,


for juice bruised

½ tsp salt 1 inch galangal

1 kaffir lime leaf

Ingredients B 1 turmeric leaf,


5 dried chillies,
sliced 1"

deseeded, soaked


in hot water Ingredients E

8 shallots 300 g water

3 garlic cloves

3 cm ginger Ingredients F

3 cm turmeric ½ tsp chicken stock

1 tsp coriander
1 asam keping

seeds 200 ml coconut milk

½ tsp cumin seeds 1 tsp salt, adjust to


2 candlenuts taste

½ tsp cardamom
12 g gula melaka

powder

30 g water

Preparation

1.Marinate Ingredients A, Set aside.
2.Place Ingredients B and blend 30 sec/ speed 6-10. Scrape down sides of mixing bowl

with spatula.
3.Add Ingredient C and sauté 8 min/ 120°C/ speed 2.
4.Add Ingredients D and sauté 4 min/ 120°C/ reverse/ speed spoon.
5.Add Ingredient E and marinated chicken (in step 1) and cook 10 min/ Varoma/

reverse/ speed spoon.
6.Add Ingredients F and cook 8 min/ 100°C/ reverse/ speed spoon.
7.Cook 3 min/ Varoma/ reverse/ speed spoon to thicken the sauce.

| 16

Assam Chicken Active Time Total Time

@dyanacooks 10 Minutes 25 Minutes

Ingredients Preparation

40 g shallots 1.Place shallots, garlic, chillies and blend
25 g garlic 5 sec/ speed 6. Scrape down sides of
80 g fresh red chillies, deseeded mixing bowl with spatula.
and cut
15 g oil 2.Add oil and sauté 4 min/ 120 °C/
2 - 3 whole chicken chop reverse/ speed spoon.
(approx. 500g), deboned, cut
into 2 inch pieces 3.Add chicken, lemongrass, asam keping,
2 lemongrass, bruised oyster sauce, light soy sauce, dark soy
3 - 4 asam keping, adjust to taste sauce and brown sugar and cook
10 g oyster sauce 8 min/ 120°C/ reverse/ speed spoon.
10 g light soy sauce Prolong cooking time if your chicken is
5 g dark soy sauce in bigger cuts or with bones. Serve hot
8 g brown sugar with rice.

| 17

Sup Cendawan Ayam Active Time Total Time

@fadzlishahnoi 5 Minutes 30 Minutes

Ingredients

5 garlic cloves
1 inch ginger, thinly sliced
10 g oil
200 g dried shiitake

mushroom, soaked & sliced

in medium thickness
500 g chicken, cut in pieces
20 g thick soy sauce
2 tbsp oyster sauce
500 g - 1000 g water

Tips

Add water as desired amount,
more if you like it brothy.
Dried shiitake mushroom best
used in this recipe. Use fresh
shiitake mushroom if dried is not
available.

Preparation

1.Place garlic in mixing bowl and chop 5 sec/ speed 5. Scrape down sides of mixing
bowl with spatula.

2.Add ginger and oil and sauté for 4 min/ 120°C/ reverse/ speed spoon.
3.Add shiitake mushroom and chicken and cook 15 min/ 120°C/ reverse/ speed

spoon.
4.Add thick soy sauce, oyster sauce & water in mixing bowl and cook for 5 min/

Varoma/ reverse/ speed spoon.

| 18

Chicken in Oyster Sauce Gravy
@cook4_love
Active Time Total Time
40 Minutes
10 Minutes

Ingredients

50 g onions
4 garlic cloves
5 g ginger, sliced
1 fresh red chilli, sliced
30 g oil
500 g chicken
500 g water
4 tbsp oyster sauce
20 g sweet soy sauce
(kipas udang brand)
50 g carrots
1 tbsp ground black pepper
½ tsp salt, adjust to taste
1 tbsp cornflour mixed with
water
spring onions, to garnish

Preparation

1.Place onions and garlics into mixing bowl
and chop 5 sec/ speed 5.

2.Add ginger, fresh red chilli and oil and sauté
4 min/ 120 °C/ speed 1.

3. Add chicken, water, oyster sauce, sweet soy sauce, carrots, ground black
pepper and salt and cook 20 min/ 120 °C/ reverse/ speed spoon.

4. Add cornflour mixture and cook 2 min/ Varoma/ reverse/ speed spoon.
Garnish with spring onions. Serve hot with rice.

| 19

Ayam Mas@aakzLahezmulakkiflCi ili Padi

Active Time Total Time
40 Minutes
10 Minutes

Ingredients Preparation

50 g red onions, quartered 1.Place red onions, shallots, ginger, turmeric and
3 shallots bird’s eye chillies and blend 15 sec/ speed 9.
1 inch ginger Scrape down sides of mixing bowl and repeat 2
2 inch turmeric times.
5 - 10 bird’s eye chillies
50 g oil 2.Add oil, lemongrass and chilli paste and sauté
2 stalks lemongrass, bruised 10 min/ 120°C/ reverse/ speed 1.
1 tbsp chilli paste
500 g chicken 3.Add chicken and potatoes and cook 5 min/
1 - 2 potatoes, cut into wedges Varoma/ reverse/ speed spoon.
150 g water
1 turmeric leaves, knotted 4.Add water, turmeric leaves, coconut milk and
150 g coconut milk salt and cook 8 min/ Varoma/ reverse/ speed
½ tsp salt, adjust to taste spoon.
1 tomato, quartered
2 fresh red chillies, to garnish 5.Add tomato and cook 3 min/ 100°C/ reverse/
speed spoon. Transfer to a serving dish.
Garnish with fresh chillies. Serve hot with rice.

| 20

Ayam Masak Kicap Active Time Total Time

@dyanacooks 10 Minutes 25 Minutes

Ingredients

50 g shallots
3 garlic cloves
15 g ginger
1 lemongrass, bruised
3 - 4 kaffir lime leaves
60 g oil
25 g dried chilli paste
½ yellow onions, sliced ring
shaped
600 g fried chicken (pre-mix with
salt and turmeric powder & fry)
2 potatoes, cut wedges and fry
60 g sweet soy sauce
30 g oyster sauce
60 - 70 g water
½ tsp white pepper
3 - 4 cherry tomatoes
3 - 4 bird's eye chillies
spring onions, to garnish

Tips Adjust water and soy

sauce for more gravy.

Preparation

1.Place shallots, garlic and ginger into mixing bowl and chop 6 sec/ speed 6. Scrape
down sides of mixing bowl with spatula.

2.Add lemongrass, kaffir lime leaves and oil and sauté 4 min/ 120°C/ speed 1.
3.Add dried chilli paste and sautè 5 min/ Varoma/ speed 1.
4.Add yellow onions, fried chicken, fried potatoes, sweet soy sauce, oyster sauce,

water, white pepper, tomatoes, bird eye chillies, and cook 4 min/ Varoma/
reverse/ speed spoon. Garnish with spring onions, serve warm.

| 21

Gulai Ayam Active Time Total Time

@szcancook 15 Minutes 45 Minutes

Ingredients

Ingredients A
2 garlic cloves
5 shallots
2 cm turmeric
5 g belacan
½ tsp black pepper

Ingredients B
100 g oil
10 g galangal,

bruised
10 g ginger,

bruised

Ingredient C
100 g chilli paste

Ingredients D
500 g water
3 tsp tamarind paste
2 tsp salt
20 g gula melaka (optional)
900 g chicken, cut into pieces
3 potatoes, quartered
1 carrot, cut 1.5 inches long
1 lemongrass, bruised
A handful of daun kesum
1 torch lily (bunga kantan),

halved

Preparation

1.Place Ingredients A into mixing bowl and blend 30 sec/ speed 10. Scrape down
sides of mixing bowl with spatula.

2.Add Ingredients B and sauté 5 min/ 120°C / speed 1.
3.Add Ingredient C and sauté 10 min/ Varoma / speed 1.
4.Add Ingredients D and cook 15 min/ Varoma/ reverse/ speed spoon. Once

cooked, let it stand in the mixing bowl for 5 minutes. Serve hot with rice or toasted
bread.

| 22

Ayam Masak Ujang Active Time Total Time

@ijuncooks 10 Minutes 40 Minutes

Ingredients Preparation

400 g chicken wings (approx. 5
1.Marinate chicken with turmeric powder and
pieces), cut into 4 salt. Spray with oil, pan fry or air fry until 90%
½ - 1 tsp turmeric powder cooked. Set aside.
salt, adjust to taste
5 green bird's eye chilli 2.Place bird's eye chilli, garlic, ginger, shallots
2 red bird's eye chilli and belacan and chop 5 sec/ speed 5.5.
2 garlic cloves
10 g ginger 3.Add oil and sauté 7 min / 120°C/ speed 1.
40 g shallots 4.Add chicken (in step 1), oyster sauce, sweet
1 tsp belacan
30 g oil soy sauce, light soy sauce, long beans, carrot
2 tbsp oyster sauce and yellow onion and cook 5 min/ Varoma/
2 tbsp sweet soy sauce reverse/ speed spoon.
1 tbsp light soy sauce 5.Let rest in bowl for 5 mins. Serve hot.
3 long beans, cut into 1.5

inches long Tips Use chicken part with bones only. This
½ carrot sliced and halved recipe serves 3 adults. Double the
1 yellow onion, sliced ingredients if you wish.

| 23

Ayam Perc@ikkimExiep_ryeussosff Active Time Total Time

10 Minutes 40 Minutes

Ingredients

150 g shallots 450 g chicken, cut to pieces
15 g ginger 70 g water
50 g oil 200 g coconut milk
20 g coconut oil 15 g gula melaka
1 tbsp dried chili paste 1 tsp sugar
½ tsp turmeric powder 1 tsp salt, adjust to taste
1 stalk lemongrass, 1 asam keping
slice to pieces 2 bay leaves

Preparation

1.Place shallots, ginger, lemongrass and oil into mixing bowl and blend 20 sec/
speed 10. Scrape down sides of mixing bowl with spatula.

2.Add coconut oil, dried chili paste, turmeric powder and sauté 8 min/ 120°C/
speed 2.

3.Add sliced lemongrass, chicken, water, coconut milk, gula melaka, sugar, salt,
asam keping and bay leaves and cook 10 min/ Varoma/ reverse/ speed spoon.

4.Remove chicken and arrange on a baking tray or air fryer. Grill for 10 mins at
180°C for a grilled effect.

5.In the meantime, remove bay leaves and asam keping from mixing bowl and set
aside. Scrape down sides of mixing bowl with spatula. Select Thicken mode at
100°C.

6.Transfer grilled chicken into a serving plate and pour sauce (in step 5) onto the
chicken. Serve immediately.

| 24

Ayam Gula@ikaimlaie_Pyaudsoafnf g Active Time Total Time
10 Minutes 60 Minutes
Ingredients

50 g red onions, quartered
3 garlic cloves
1 inch ginger
2 inch turmeric
50 g oil
30 g dried chilli paste
2 stalks lemongrass
1 inch galangal
500 g chicken (preferably

ayam kampung)
2 bay leaves (optional)
330 g water
2 kaffir lime leaves
1 turmeric leaf, thinly sliced
100 g coconut milk
½ tsp salt, adjust to taste
1 tsp chicken stock powder

Preparation

1.Place red onions, garlic, ginger and turmeric and blend 15 sec/ speed 8, 2 times.
2.Add oil, chilli paste, lemongrass and galangal and sauté 5 min/ 120°C/ reverse/

speed 0.5.
3.Add chicken, bay leaves and 30 g water and cook 5 min/ Varoma/ reverse/

speed spoon.
4.Add 300 g water, kaffir lime leaves and ½ of turmeric leaf and cook 15 min/

Varoma/ reverse/ speed spoon.
5.Add coconut milk, salt and chicken stock powder and cook 8 min/ 100°C/

reverse/ speed spoon.
6.Transfer to a serving dish. Garnish with remaining turmeric leaf and serve.

| 25

Kerutuk Ay@aymanaTtehrireanhgwgahaanbu Active Time Total Time
50 Minutes
15 Minutes

Ingredients 5 tbsp Adabi chicken and meat kerutuk powder
½ cup of water
5 red onions, quartered 1.5 kg chicken
3 garlic cloves 1 cup of tamarind paste juice
1 inch of ginger 1 tbsp chicken stock powder (optional)
1 inch of galangal 2 red onions, cut into wedges
30 g oil 5 fresh red or green chillies (optional)
30 g gula nisan ½ cup of coconut milk
20 g toasted coconut paste (kerisik) 1 tsp salt

Tips Best served with Pulut Kuning or paratha.
If using beef, prolong the cooking time by 10 minutes

Preparation

1.Place red onions, garlic, ginger and galangal into mixing bowl and blend 10 sec/

speed 10. Scrape down sides of mixing bowl with spatula.

2.Add oil and sauté 4 minutes/ 120°C/ speed 1.

3.Add gula nisan, toasted coconut paste, kerutuk powder and ½ cup of water and

sauté 5 min/ 120°C/ speed 1.

4.Add chicken, tamarind paste juice and chicken stock powder. Mix well with

spatula and cook 15 min/ 120°C/ reverse/ speed spoon.

5.Add red onions, chillies, coconut milk and salt and cook 10 minutes/ 100°C/

reverse/ speed spoon. Serve hot. | 26

Kurma Ayam Active Time Total Time

@kimie_yusoff 10 Minutes 40 Minutes

Ingredients Preparation

2 – 3 tbsp kurma powder 1.Place a small bowl onto mixing bowl lid, add
30 g water
5 shallots kurma powder and water and mix into a paste. Set
3 garlic cloves
1 cm ginger aside.
20 g water
70 g oil 2.Place shallots, garlic, ginger and 20 g water and
½ yellow onion, sliced
1 cinnamon stick blend 10 sec/ speed 8. Scrape down sides of
(approx. 2 inch)
3 cardamoms mixing bowl with spatula.
1 star anise
400 – 500 g chicken 3.Add oil, yellow onion, cinnamon stick, cardamoms
150 – 200 coconut milk
200 g water and star anise and sauté 5 min/ 120°C/ reverse/
potatoes (optional)
salt, adjust to taste speed spoon.
1 tsp condensed milk
1 fresh chilli, deseeded and 4.Add kurma paste (in step 1) and sauté 5 min/
cut into 2
lime juice (approx. 20 g) 120°C/ reverse/ speed spoon.

5.Add chicken, coconut milk, water and potatoes

and cook 15 min/ 100°C/ reverse/ speed spoon.

If potatoes are not well cooked, add 5 min to the

cooking time.

6.Add salt, condensed milk and chilli and cook 2

min/ 100°C/ reverse spoon. Add lime juice

through hole in mixing bowl lid. Serve hot with

rice. | 27

Nasi Ayam Uzbek Active Time Total Time
15 Minutes 3 hours
@kushazwani_cooks

Ingredients

Ingredients A Ingredients C Ingredients E
3 - 5 chicken thighs 300 g basmathi
1 tomato, quartered
2 - 3 tbsp plain rice, rinsed 20 g coriander leaves
yoghurt 1 carrot, cut into
1 fresh red chilli
1 tsp ground pepper matchsticks 6-10 bird's eye chillies
1 tbsp ground cumin 20 - 30 g raisins 1 shallot
½ tsp salt, adjust to 1 tbsp chicken
2 garlic
taste stock powder lemon juice (½ lemon)
salt, adjust to taste 1 tbsp sugar
Ingredients B salt, adjust to taste
100 g yellow onion, Ingredient D
thinly sliced 1300 g water
5 garlic, thinly sliced
1 tsp coarse black
pepper
1 tsp cumin seed
80 g cooking oil

Preparation Tips

1.Place Ingredients A into a bowl and mix well. Pan fry or air fry steamed chicken with

Marinate for at least 2 hours. a little bit of cooking oil until golden

crispy for yummier taste!
2.Add Ingredients B into mixing bowl and sauté
10 min/ 120°C/ reverse/ speed 1. Transfer to | 28
a bowl and set aside.

3.Place simmering basket into mixing bowl. Add
Ingredients C and sautéed ingredients
(in step 2). Mix well with spatula.

4.Add Ingredient D and close mixing bowl lid
without measuring cup. Place marinated
chicken (in step 1) onto Varoma tray and place
varoma into position. Cook 30 min/ Varoma/
speed 3. Once done, set Varoma and
simmering basket aside.

5.Taste the soup and add seasonings to your
liking. Transfer to a bowl and set aside.

6.Place Ingredients E and blend 10 sec/ speed 8.
Enjoy complete dish of rice, chicken, soup and
sambal.

Black Pepper Beef Active Time Total Time

@dyanacooks 10 Minutes 55 Minutes

Ingredients

250 g tenderloin beef

(daging batang pinang),

sliced thinly
20 g light soy sauce
15 g thick soy sauce
10 g oyster sauce
½ tsp sugar
¼ tsp mushroom seasoning
few dashes of sesame oil
2 tsp cornflour
1 - 2 tsp black pepper

powder to taste
30 g oil
25 g ginger, sliced
50 g yellow onion, quartered
50 g red capsicum, sliced
10 g water

Preparation

1.Marinate beef with light soy sauce, thick soy sauce, oyster sauce, sugar,
mushroom seasoning, sesame oil, cornflour and black pepper powder. Set aside
for 30 minutes.

2.Place oil and sliced ginger and sauté 5 min/ 120°C/ reverse/ speed spoon.
3.Insert butterfly whisk. Add sliced yellow onion and beef (in step 1).

Mix beef together with sautéed oil so the beef will not clump and cook 3 min/
120 °C/ reverse/ speed spoon.
4.Add red capsicum, water and cook 4 min/ 120°C/ reverse/ speed spoon.
5.Mix well beef with sauce. Serve hot with rice.

| 29

Sup Tulang Active Time Total Time

@dyanacooks 10 Minutes 4.5 Hours

Ingredients rempah sup (2 tbsp & some
1 carrot, cut into 1 inch
water, form into paste) 1 - 2 potatoes, cut into 4 cm
80 g shallots 800 g ribs (tulang), cut into
bird's eye chilli (optional)
3 - 4 garlic cloves pieces celery, cut into ½ inch
½ tsp black pepper 1000 g water tomato, quartered
2 inch ginger, sliced 1 ½ tsp salt, adjust to taste spring onions, to garnish
30 g oil ¼ tsp white pepper powder fried shallots, to garnish
rempah 4 sekawan (4 pelaga,
½ tsp sugar celery leaves, to garnish
1 bunga lawang, 1 cengkih)

Preparation

1.Place shallots, garlic, black pepper into mixing bowl and chop 10 sec/ speed 8.

Scrape down sides of mixing bowl with spatula. Repeat chop 10 sec/ speed 8.

2.Add in ginger, oil, rempah 4 sekawan, rempah sup and sauté 7 min/ 120°C/

reverse/ speed spoon.

3.Insert blade cover (if available). Add ribs, water, salt, white pepper and sugar

and activate Slowcook mode for 3 - 4 hours at 98°C. You can discard some of

the oil on soup surface (optional).

4.Add in carrot, potatoes, bird's eye chilli and celery and cook 15 min/ 100°C/

reverse/ speed spoon. Add tomatoes in the last 2 min. Garnish with spring

onions, fried shallots and celery leaves.

| 30

Asam Pedas Daging Tetel Active Time Total Time

@azah_zulkifli 10 Minutes 60 Minutes

Ingredients Preparation

4 shallots 1.Place shallots, garlic, red onions and belacan into
2 garlic cloves
2 red onions mixing bowl and blend 10 sec/ speed 10. Scrape
1 tbsp belacan
4 inch fresh turmeric, sliced down sides of mixing bowl with spatula.
2 tbsp dried chilli paste
2 stalks lemongrass, bruised 2.Remove ½ of the blended mixture from the
2 inch fresh galangal, bruised
10 fresh kaffir lime leaves mixing bowl and set aside.
80 g oil
500 g beef 3.Add turmeric and blend for another 20 sec/
10 g water
2 cups tamarind paste juice speed 10. Add more time to get a smoother
2 tsp salt
texture.

4.Add the other ½ of the blended mixture (in step

2), chilli paste, lemongrass, galangal and kaffir

lime leaves and oil and sauté 15 min/ 120°C/

reverse/ speed 1.5

5.Add beef and water and cook 25 min/ 110°C/

reverse/ speed spoon.

6.Add tamarind paste juice and salt and cook 5

min/ 110°C/ reverse/ speed spoon. Remove oil

if desired. Serve hot with rice. | 31

Daging Goreng Kunyit Active Time Total Time

@kimie_yusoff 10 Minutes 40 Minutes

Ingredients

250 - 270g tenderloin beef,

(daging batang pinang), sliced
1 tsp turmeric powder
½ tsp garlic powder
½ tsp ginger powder
1 tsp salt
20 - 30 g oil
½ yellow onion, sliced
½ tsp chicken stock
1 tsp fish sauce
2 bird’s eye chillies, sliced
a small bowl of vegetables of

your choice (cabbage,

cauliflower, long beans, carrot,

french beans)

Tips Replace fish sauce with
½ tsp of salt.

Preparation

1.Place a bowl onto mixing bowl lid and weigh in
beef, turmeric powder, garlic powder, ginger
powder and salt. Marinate for 15 min.

2.Stir fry beef using Browned Beef Cubes recipe
in Cookidoo. In step 2, adjust timing to 5 min.

3.Add oil, yellow onion, chicken stock, fish sauce
and bird’s eye chillies, and cook 5 min/ 120°C/
reverse/ spoon without measuring cup.

4.Add vegetables and cook 4 min/ Varoma/
reverse/ speed spoon. Serve hot with rice.

| 32

Daging Malbari Total Time
1.5 Hours
@kushazwani_cooks Active Time

15 Minutes

Ingredients

1 tsp fennel seed
1 tsp cumin seed
1 tsp coriander seed
1 cinnamon stick
1 star anise
5 cardamoms
3 cloves
2 candlenuts
100 g shallots
5 garlic cloves
2 inch ginger
1 tbsp dried chilli paste
50 g cooking oil
500 - 800 g beef, cut into cubes
100 g sweet soy sauce
20 g gula nisan (optional)
40 g toasted coconut paste

(kerisik)
1 tbsp tamarind paste

Preparation

1.Place fennel seed, cumin seed, coriander seed, cinnamon stick, star anise,
cardamoms, cloves and candlenuts into mixing bowl and dry roast 10 min/
100°C/ speed 1, without measuring cup.

2.Let the machine cool down until 55°C. Mill the ingredients 1 min/ speed 10.
Set aside.

3.Add shallots, garlic, ginger, dried chilli paste and cooking oil and blend 30 sec/
speed 10. Scrape down sides of mixing bowl with spatula.

4.Add dry roasted ingredients (in step 1), beef, sweet soy sauce, gula nisan,
toasted coconut paste and tamarind paste and cook 60 min/ 90°C/ reverse/
speed 1. Best served with rice, ketupat or lemang.

| 33

Kari Kambing Active Time Total Time

@yanathirahwahab 10 Minutes 1.2 Hours

Ingredients Preparation

5 red onions, quartered 1.Place red onions, garlic, ginger, and 1 stalk of curry
3 garlic cloves leaves (leaves only) into mixing bowl and blend 10
1 inch of ginger sec/ speed 7. Scrape down sides of mixing bowl
3 stalks curry leaves with spatula.
30 g oil
2 tbsp dried chilli paste 2.Add oil and sauté 4 min / 120°C/ speed 1.
4 tbsp meat curry powder 3.Add dried chilli paste and meat curry powder paste
(BABA' brand), mix with
water to form a paste and sauté 6 min/ 120°C/ speed spoon.
1 kg of mutton 4.Add mutton, tamarind juice, chicken stock powder,
1 cup of water
1 cup of tamarind juice remaining 2 stalks of curry leaves (leaves only) and
1 tbsp chicken stock powder salt. Mix well with spatula and cook 45 min/
(optional) Varoma/ reverse/ speed spoon. Serve hot.
1 tsp salt
coriander leaves, to garnish Tips

Mutton curry without coconut milk will have slightly

thickened gravy.

Ingredients are to cook 1 kg mutton (without bones),

to proportion where applicable. | 34

Sambal Tumis Udang Active Time Total Time

@dyanacooks 10 Minutes 40 Minutes

Ingredients

Sautéed Prawns
300 g whole prawns, cleaned and
shell removed, seasoned with salt
30 g oil

Sambal
140 g red onions
100 g fresh red chillies, deseeded
and cut
100 g oil
100 g dried chilli paste
½ yellow onion, sliced

Seasonings (adjust to your liking)
5 g ikan bilis cube
¼ - ½ tsp salt
10 g gula melaka
½ tsp tamarind paste

Tips You can add water at Step
4 if you like your sambal to
be more watery.

Preparation

1.Fry prawns using Sautéed Prawn recipe in Cookidoo. Set aside.
2.Place red onions and red chillies into mixing bowl and blend 30 sec/ speed 10.

Scrape down sides of mixing bowl with spatula.
3.Add oil, dried chilli paste and sauté 10 min/ Varoma/ speed 1. Scrape down sides

and bottom of mixing bowl with spatula to loosen sautéed ingredients.
4.Add in seasonings and cook 5 min/ 120°C/ speed 1.
5.Add sautéed prawn (in step 1) and its juices, sliced yellow onion and cook 2 min/

Varoma/ reverse/ speed spoon.

| 35

Kerabu Sotong Active Time Total Time

@ainmansur 10 Minutes 25 Minutes

Ingredients

1 tbsp fresh coriander, leaves only
10 garlic cloves
5 bird's eye chillies, adjust to taste
2 fresh red chillies, deseed
2 tbsp sugar
50 g lime juice (approx. 4 limes)
3 tbsp fish sauce
600 g water
1 tsp homemade chicken stock

powder
400 g - 500 g squid, cleaned, skin

removed, and cut in pieces
2 stalks fresh lemongrass, thinly

sliced
1 torch lily (bunga kantan), thinly

sliced
1 tomato, deseeded & thinly sliced

Preparation

1.Place coriander leaves, garlic, bird’s eye chillies, red chillies, sugar, lime juice, fish
sauce, 40 g water and chicken stock powder in mixing bowl and blend 5 sec/
speed 5. Transfer to a bowl and set aside.

2.Place steaming tray with squid in Varoma tray.
3.Add remaining water in mixing bowl, set Varoma into position, steam 13 min/

Varoma/ speed 2. Remove Varoma. Carefully open the Varoma lid, discard the
steaming liquid.
4.Pour reserved garlic lime sauce (in step 1) onto steamed squid, add sliced
lemongrass, torch lily and tomato. Mix well.
5.Set Varoma into position and steam 2 min/ Varoma/ speed 1 until cooked.
Garnish with fresh coriander leaves. Serve immediately.

| 36

Asam Pedas Johor Mama Active Time Total Time

@jayhuntjie 10 Minutes 55 Minutes

Ingredients

3 garlic cloves 550g water
130 g red onions 500 - 700 g fish fillet, cut into pieces
10 g ginger (any firm white fish)
10 - 15 dried chillies, cut in pieces ½ - 1 tsp salt, adjust to taste
and soaked in hot water OR 10 g gula melaka
3 tbsp dried chilli paste 150 g tomatoes, cut in wedges
50 g oil 1 handful daun kesum
1/4 tsp fenugreek, soaked for 1 min, 100 g salted vegetable (sawi jeruk),
rinsed. rinsed and cut into half (optional)
2 - 3 tbsp tamarind paste 1 torch lily (bunga kantan) (optional)

Preparation

1.Place garlic, onions, ginger, dried
chillies and 10 g oil into mixing bowl
and blend 30 sec/ speed 10. Scrape
down sides of mixing bowl with
spatula.

2.Blend further 30 sec/ speed 10.
Scrape down sides of mixing bowl
with spatula.

3.Add remaining cooking oil and sauté
10 min/ 120°C/ speed 2.

4.Add fenugreek, tamarind paste and
200 g water and sauté 10 min/
120°C/ speed 2.

5.Add remaining 350 g water and cook
10 min/ Varoma/ speed 1.

6.Insert butterfly whisk. Add fish, salt
and gula melaka and cook 6 min/
100°C/ reverse/ speed spoon.

7.Add tomatoes, daun kesum, salted
vegetables and torch lily and cook 5 -
7 min/ 100°C/ reverse/ speed
spoon or until fish is cooked. Best
served with rice and sambal belacan
or lempeng kelapa.

| 37

Sup Ikan M@erreaehvahusin Active Time Total Time

10 Minutes 30 Minutes

Ingredients A

10 g oil Ingredients C
500 – 600 g red snapper
50 g red onions, sliced (ikan merah) (approx. 2 slices)
½ tsp black pepper
3 garlic cloves, bruised (ketuk) 1 - 2 tsp seasoning powder
salt, adjust to taste
1 inch ginger, sliced 1 tomato, cut into quarters

1 cinnamon stick

Ingredients 2 star anise
1 candlenut, crushed

Ingredients B Ingredients D

400 g water (or until fully immerse) coriander leaves, sliced, to garnish

1 stalk lemongrass, bruised fried onions, to garnish

1 coriander root spring onions, sliced, to garnish

1 potato, cut in wedges bird’s eye chillies, sliced, to garnish

1 carrot, sliced

1 sup bunjut

2 bay leaves

Preparation

1.Place Ingredients A and sauté 7 min/ 120°C/ reverse/ speed 0.5.
2.Insert butterfly whisk. Add Ingredients B and cook 10 min/ 100°C/ reverse/

speed 0.5.
3.Add Ingredients C and cook 8 min/ 100°C/ reverse/ speed spoon.
4.In between cooking, slowly add tomatoes through hole in mixing bowl lid.
5.Transfer to a serving dish and garnish with Ingredients D. Serve hot with rice.

| 38

Tenggiri Goreng Balado Active Time Total Time

@ainmansur 10 Minutes 40 Minutes

Ingredients

3 pieces ikan tenggiri, sliced
1 tsp turmeric powder
salt, adjust to taste
5 fresh red chillies, deseeded
5 green bird's eye chillies
5 red bird's eye chillies
60 g shallots
80 g oil
1 tsp salt, to taste
1 tsp sugar, to taste
1 asam keping

Preparation

1.Marinate fish pieces with turmeric
powder and salt, and deep fry with
oil (or air fry). Set aside.

2.Place red and green chillies and
shallots in mixing bowl and chop
10 sec/ speed 5. Scrape down sides
of mixing bowl with spatula. Chop
again 10 sec/ speed 5.

3.Add oil and sautè 15 min/ 120°C/
speed 1.

4.Add salt, sugar and asam keping
and sautè 5 min/ 120°C/ speed 1.

5.Pour sambal onto fried fish pieces.
Serve hot with rice.

| 39

Sambal Ika@naBzialhis_zPulektifalii Active Time Total Time

10 Minutes 50 Minutes

Ingredients

100 g dried anchovies
120 g cooking oil, for High
Temp recipe
2 red onions
2 shallots
1 garlic cloves
1 tsp belacan
2 tbsp of dried chilli paste
50 g water
50 - 100 g stink beans
(petai)
2 tbsp sugar/ brown sugar
1 tsp of salt
½ yellow onion, sliced

Preparation

1.Fry anchovies using Cripsy Ikan Bilis
recipe in Cookidoo. Strain Crispy Ikan
Bilis and reserve oil. Set aside.

2.Place onions, shallots, garlic and
belacan and blend 8 sec/ speed 1.
Scrape down sides of mixing bowl
with spatula.

3.Add 80 g reserved oil (in step 1) and
chilli paste and sauté 15 min/ 120°C/
speed 1.

4.Add water, stink beans, sugar and salt
and cook 7 min/ Varoma/ speed 1.

5.Add yellow onion and reserved Crispy
Ikan Bilis (in step 1) and cook 30 sec/
Varoma/ speed spoon. Serve hot.

| 40

Siakap 3 Rasa Active Time Total Time

@adlina.afifi 10 Minutes 30 Minutes

Ingredients

1 siakap fish, seasoned with turmeric
powder and salt, to taste.
½ yellow onion
2 garlic cloves
2 inch ginger
2 bird's eye chilies (optional)
1 stalk lemongrass
1 tomato
10 g dried chilli paste
50 g oil
1 tbsp oyster sauce
1 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp sugar
1 fresh lime, thinly sliced
70 g water

Preparation

1.Marinate fish with turmeric powder and salt, and deep fry with oil (or air
fry). Set aside.

2.Place yellow onion, garlic, ginger, bird's eye chillies, lemongrass and
tomato and blend 10 sec/ speed 5. Scrape down sides of mixing bowl
with spatula.

3.Add chilli paste and oil and sauté 4 min/ 120°C/ speed 1.
4.Add oyster sauce, tomato sauce, chilli sauce, sugar, lime and water and

sauté 4 min/ 120°C/ reverse/ speed 1. Pour mixture onto fried fish. Serve
hot with rice.

| 41

Singgang Ikan Tongkol (Singgey Ike Ayo)

@nikriena Active Time Total Time

5 Minutes 20 Minutes

Ingredients Preparation

700 g water 1.Place water, garlic, asam keping, galangal and
5 garlic cloves, sliced belacan into mixing bowl and boil 7 min/
3 pieces asam keping 100°C/ reverse/ speed 1.
20 g galangal, cut into 4 - 5

slices 2.Insert butterfly whisk. Add ikan tongkol and
3 g belacan cook 2 min/ 100°C/ reverse/ speed spoon.
350 - 550 g ikan tongkol (2

small fish or 4 medium slices) 3.Add lady’s fingers and red chillies and cook 2
50 g lady’s fingers, cut off stem min/ 100°C/ reverse/ speed spoon.
2 fresh red chillies, deseeded
1 tsp of himalayan pink salt 4.Add salt, budu and vegetable seasoning and
½ tsp budu (cap ketereh) cook 1 min/ 100°C/ reverse/ speed spoon.
1 tsp vegetable seasoning,
Serve hot with rice.
adjust to taste (optional)
Tips

Serve with budu added with lime, bird’s eye

chillies and tempoyak dipping (depending on

your preference).
You may also add fresh cucumber as salad.

| 42

recipes. Peas try.

with d
l i c i o u s

you e

Lettuce entice

| 43

Steamed Bean Sprouts (Taugeh) Active Time Total Time
5 Minutes 15 Minutes
@ainmansur

Ingredients

200 g bean sprouts,

washed
40 g light soy sauce
1 tsp sesame oil
1 bird's eye chilli, sliced
1 fresh red chilli, sliced
spring onion, sliced thinly
500 g water
crispy shallots, to garnish

Tips

Do a multilayer cooking by steaming
rice in the simmering basket to save
time. Remove the Varoma dish after 10
minutes and continue to steam rice for
another 8 minutes.
Steaming helps to ensure the bean
sprouts does not overcook and
maintain its crunchiness.

Preparation

1.Place a bowl/ steaming tray that fits the Varoma dish onto mixing bowl lid and
add bean sprouts, light soy sauce, sesame oil, chillies and spring onions.

2.Place water into mixing bowl. Place Varoma dish into position, then place
bowl/ steaming tray with bean sprouts mixture onto Varoma dish. Secure
Varoma lid and steam 10 min/ Varoma/ speed 1. Garnish with crispy shallots
and serve immediately.

| 44

Stir Fried Cabbage with Carrots

@alyaelbisivni Active Time Total Time

5 Minutes 15 Minutes

Ingredients Preparation

3 garlic cloves 1.Place garlic and chop 3 sec/ speed 6.
15 g oil Scrape down sides of mixing bowl with
¼ cabbage, sliced spatula.
½ carrot, cut into
matchsticks 2. Add oil and sauté 3 min/ 120°C / speed 1.
2 tbsp water 3. Add cabbage, carrot, water, black pepper and
1 tsp black pepper
½ tsp salt, adjust to taste salt and cook 5 min/ Varoma/ reverse/ speed
spoon. Serve immediately.

Stir Fried Bok Choy with Oyster Sauce

@alyaelbisivni Active Time Total Time
5 Minutes 15 Minutes

Ingredients

3 – 4 garlic cloves
10 g oil
3 – 4 bunches of bok choy, cut into pieces (see Tips)
200 g of fresh shiitake mushrooms, cut into quarters
or in slices
25 g oyster sauce
1 tsp black pepper
100 g water

Preparation

Tips 1.Place garlic and chop 3 sec/ speed 6. Scrape
down sides of mixing bowl with spatula.
Cut bok choy stems into smaller
pieces (3 cm) and green leafy 2.Add oil and sauté 4 min/ 120°C / speed 1.
parts into larger pieces (5 – 7 cm). 3.Add bok choy stems, mushrooms, oyster

sauce, black pepper, water and bok choy
leaves and cook 5 min/ 120°C/ reverse/
speed spoon. Serve immediately.

| 45

Stir Fried Veggie with Anchovies

@alyaelbisivni Active Time Total Time

Ingredients 5 Minutes 15 Minutes

3 – 4 garlic cloves, sliced

4 – 5 shallots, sliced

a handful of anchovies

1 red chili, sliced Preparation
50 g olive oil
4 fresh shiitake 1.Place garlic, shallots, anchovies, red chilli and
mushrooms, cut into oil and sauté 4 min/ 120°C/ speed 1. Scrape
quarters down sides of mixing bowl with spatula.
100 g carrots, sliced and
halved 2.Add mushrooms, carrots, sawi stems and cook
2 min/ 120°C/ reverse/ speed 0.5. Scrape

3 – 4 stalks of sawi, cut into down sides of mixing bowl with spatula.

strips (5 – 6cm) 3.Add black pepper, dark soy sauce, salt and sawi
1 tsp black pepper leaves and cook 2 min/ 120°C/ reverse/ speed
9 g dark soy sauce spoon. Serve immediately.
½ tsp salt, adjust to taste

Red Cabbage Slaw Total Time
15 Minutes
@jukatheexplorer
Active Time
5 Minutes

Preparation

Ingredients 1.Place carrot, red cabbage, mayonnaise,
vinegar and caster sugar in mixing bowl and
1 carrot, cut into 5cm chop 4 sec/ speed 4.5. Scrape down sides of
½ red cabbage, cut into 5cm mixing bowl with spatula.
3 tbsp mayonnaise
1 tbsp balsamic / cider vinegar 2.Chop again 3 sec/ speed 4.5.
1 tsp caster sugar 3.Add raisins, walnuts and chicken (if desired)
2 tbsp raisins
crushed walnuts (optional) and mix with spatula in mixing bowl. Transfer
shredded roasted chicken
to a serving bowl.
(optional)
Tips

You can shred roasted chicken in TM6 with 3 sec/
reverse/ speed 4. Shred after transferring slaw
out of mixing bowl (after step 2).

| 46

Sup Petola (Sayur Air Tenney) Active Time Total Time
10 Minutes 20 Minutes
@nikriena

Ingredients Preparation Tips

1 small fresh sardine 1.Place sardine into microwave. Sardine can also be
5 shallots Set 800W for 1 minute. Debone grilled in the pan on
3 garlic cloves sardine. the stove, in air fryer
10 g dried shrimp, soaked
or oven.
to soften 2.Place deboned sardine (in step
1 tsp himalayan pink salt 1), shallots, garlic, dried shrimp,
¼ tsp coarse ground black
salt and coarse ground black
pepper pepper into mixing bowl and
700 g water blend 5 sec/ speed 7.
1 medium size petola

(approx. 250 g), edge
3.Add water, petola, soh hoon,
removed, cut diagonally fucuk and vegetable seasoning
20 g soh hoon and cook 10 min/ 100°C/
20 g fucuk reverse/ speed spoon.
1 tsp of vegetable
Best served with steamed
seasoning, adjust to taste
white rice and budu.
(optional)

Kangkong Belacan Active Time Total Time
5 Minutes 15 Minutes
@jukatheexplorer

Ingredients 10 g garlic
20 g oil
15 g anchovies/ dried 1 packet (200g) kangkong,

shrimp washed
20 g shallots 1 pinch salt
20 g fresh red chillies
15 g belacan

1.Place anchovies/ dried shrimp, shallots, red chillies, belacan, garlic

and oil into mixing bowl and blend 8 sec/ speed 8.

Preparation 2.Cook 5 min/ Varoma/ Speed 1.

3.Add kangkong and salt and cook 3 min/ Varoma/ reverse/ speed

spoon. If kangkong does not fit, add the remaining through hole in

mixing bowl lid after 1 minute.

| 47

Stir Fried Capsicums with Eggs

@szcancook Active Time Total Time

5 Minutes 15 Minutes

Ingredients Preparation

4 garlic cloves 1.Place garlic in mixing bowl and chop 5 sec/
20 g oil speed 5. Scrape down sides of mixing bowl
1 pack of traffic light with spatula.
capsicums, cut into strips
2 eggs, beaten and 2.Add oil and sauté 3 min/ 120°C / speed 1.
seasoned with salt & black 3.Add capsicums and cook 4 min/ 120°C/
pepper to taste
reverse/ speed spoon. Scrape down sides of
mixing bowl with spatula.
4.Cook for another 2 min/ Varoma/ reverse/
speed spoon. While it's cooking, drip the
beaten eggs through the lid. Let it rest in the
bowl for 5 min and serve.

Stir Fried French Beans Total Time
15 Minutes
@szcancook
Active Time
5 Minutes

Ingredients 30 g oil
30g french beans, cut diagonally
2 garlic cloves 1 carrot, cut into matchsticks
2 shallots a pinch of salt
10g dried shrimp,
soaked to soften

Preparation | 48

1.Place garlic, shallots and dried shrimps in mixing bowl
and chop 5 sec/ speed 6. Scrape down the sides of the
mixing bowl.

2.Add oil and sauté 4 min/ 120°C/ speed spoon.
3.Add french beans, carrot and salt and cook 4 min/

120°C/ reverse/ speed spoon. Serve immediately.

Sayur Masak Lemak Putih

@kimie_yusoff

Ingredients Active Time Total Time
10 Minutes 30 Minutes
45 - 50 g shallots
1 ikan selayang, flesh only or Preparation
1 tsp dried shrimp, soaked or
1 tbsp anchovies, soaked 1.Place shallots and chop 6 sec/ speed 6.
200 g water 2.Add ikan selayang/ dried shrimps/ anchovies and
½ tsp black pepper
1 tsp chicken stock 2 - 3 tbsp water and chop 6 sec/ speed 6. Scrape
70 g carrots, sliced down sides of mixing bowl with spatula.
50 g broccoli 3.Add 100 g water and sauté 5 min/ 120°C/ speed 1.
50 g cauliflower 4.Add remaining water, black pepper, chicken stock,
20 g cabbage carrots, broccoli, cauliflower, cabbage, long beans
10 g long beans and coconut milk and cook 7 min/ 98°C/ reverse/
180 g coconut milk speed spoon.
soh hoon, soaked 2 -3 mins 5.Add soh hoon, fucuk, fresh red chilli, salt and sugar
fucuk, soaked 2-3 minutes and cook 5 min/ 98°C/ reverse/ speed spoon.
1 fresh red chilli, sliced Serve immediately.
1 tsp salt
1 tsp sugar

Sayur Campur Goreng & Telur

@kimie_yusoff

Active Time Total Time
5 Minutes 15 Minutes

Preparation

1.Place garlic and chop 5 sec/ speed 5.

2.Add oil and sauté 2 min/ 120°C/ speed 1.

3.Add turmeric powder, salt, white pepper and

Ingredients mixed vegetables and cook 4 min/ Varoma/
reverse/ spoon.
2 garlic cloves 4.Cook for another 2 min/ Varoma / reverse/
20 g cooking oil speed spoon. While it's cooking, drip the
½ tsp turmeric powder beaten eggs through the lid MC hole.
½ tsp salt

2 – 3 pinches of white pepper

200 – 250 g mixed vegetables (broccoli,


cabbage, baby corn, carrots, green beans) | 49
1 egg

Labu Masak Lemak Kuning Active Time Total Time
10 Minutes 35 Minutes
@kimie_yusoff

Ingredients

35 - 40 g shallots
2 g ginger
2 cm turmeric
1 sardine fish flesh (no bones)
300 g water
350 – 400 pumpkins, cut into 4
cm cubes
½ tsp black pepper
1 tsp chicken or vegetable stock
180 g coconut milk
½ tsp sugar
1 tsp salt, adjust to taste
fresh red and green chillies,
thinly sliced

Preparation

1.Place shallots, ginger, turmeric and sardine fish flesh and chop 7 sec/
speed 6. Scrape down sides of mixing bowl with spatula.

2.Add 100 g water and sauté 5 min/ 120°C/ speed 1.
3.Insert butterfly whisk. Add pumpkins, 200 g water, black pepper and

chicken or vegetable stock and cook 12 min/ 100°C/ reverse/ speed
spoon. Ensure pumpkin is half cooked.
4.Add coconut milk, sugar and salt and cook 7 min/ 98°C/ reverse/ speed
spoon. During the last 4 mins, add chillies through hole in mixing bowl
lid. If pumpkin has not soften, add another 5 mins to the cooking time.
Serve hot with rice.

| 50