Ramadhan 2022 by Glamomix UNO

Cookidoo's suggestions

(Click on the title for full recipe )

CLICK ON THE LINK FOR FULL RECIPE

CHINESE-STYLE KACANG BOTOL GORENG
STIR-FRIED VEGETABLES BERCILI

STIR FRIED BROCCOLI ACAR (NYONYA PICKLED
WITH CARROT VEGETABLES)

STIR FRIED VEGETABLES HAND RIPPED CABBAGE

Time fries when you're cooking!

|| 5124

Creamy Tom Yum Pasta Active Time Total Time
10 Minutes 50 Minutes
@kimie_yusoff

Ingredients 2 tbsp tom yum paste 250 g spaghetti
600 g water 100 g whole prawns, cleaned

4 garlic cloves 200 g cooking cream and shell removed
100 g yellow onions,
1 tomato, diced 1 tbsp chilli flakes, adjust to

cut in quarters 1 tsp chicken stock taste
20 g butter 1 tsp salt, adjust to taste parsley, to garnish
20 g olive oil
3 kaffir lime leaves

Preparation

1.Place garlic and yellow onions and chop 7 sec/ speed 5. Scrape down sides of mixing
bowl with spatula.

2.Add butter and olive oil and sauté 5 min/ 120°C/ speed 1.
3.Add kaffir lime leaves and tom yum paste and sauté 2 min/ 120°C/ reverse/ speed 1.
4.Add water, cooking cream, tomato and chicken stock and cook 10min/ 100°C/

reverse/ speed 1.
5.Add salt and cook for the time indicated on the packaging/ 100°C/ reverse/ speed,

without measuring cup. Insert spaghetti through hole in mixing bowl lid. Once the
spaghetti is no longer visible, place measuring cup onto mixing bowl lid.
6.Add prawns and chilli flakes and cook 5 min/ 100°C/ reverse/ speed 1. Let it sit in the
bowl for 5 minutes before transferring to a serving dish. Garnish with parsley.

| 53

Macaroni Goreng Active Time Total Time
15 Minutes 45 Minutes
@dyanacooks

Ingredients

150 g whole prawns, cleaned and

shell removed
Squid, cut, marinate with a pinch

of salt
20 g garlic
60 g shallots
50 g oil
40 g dried chilli paste
100 g fishball, halved
250 g macaroni, boiled (see Tips)
30 g sweet soy sauce
15 g tomato sauce
25 g oyster sauce
100 g water, adjust to your liking
4 g dark soy sauce
salt, adjust to taste
some leafy vegetables

Tips To boil macaroni:
1.Place 1200 g water and 1 tsp salt into mixing bowl and bring to boil
8-10 min/ Varoma/ speed 1 or until boiling.
2.Add macaroni and cook 8-10 min/ 100°C/ reverse/ speed 1 or until
cooked to your liking. For this recipe, do not boil macaroni until too
soft.

Preparation

1.Fry prawns and squid using Sautéed Prawn recipe in Cookidoo. Transfer
to a bowl and set aside.

2.Place garlic and shallots into mixing bowl and chop 5 sec/ speed 6.
Scrape down sides of mixing bowl with spatula.

3.Add oil and dried chilli paste and sauté 5 min/ Varoma/ speed 1.
4.Add fishball, boiled macaroni, fried prawn, fried squid (in step 1), sweet

soy sauce, tomato sauce, oyster sauce, water, dark soy sauce and salt
and cook 4 min/ Varoma/ reverse/ speed 0.5.
5.Add leafy vegetables, mix with spatula and cook 2 min/ 120°C/ reverse/
speed spoon. Ready to be served!

| 54

Maggi Goreng Baby Active Time Total Time
10 Minutes 20 Minutes
@nikriena

Ingredients

4 packs youmee air dried plain

noodles
3 garlic cloves
5 shallots
30 g oil
30 g dark soy sauce
20 g sweet soy sauce
20 g chilli sauce
20 g oyster sauce
50 g fish balls
120 g fish cakes (approx. 2

sticks)
320 g water
1 tsp chicken stock
1 fresh red chilli, sliced

(optional)
1 cucumber, sliced (optional)
2 calamansi, halved (optional)

Tips Use Kettle Mode to boil

water. Transfer to a bowl

and soak noodles.

Preparation

1.Soak youmee noodles in boiled water for 3 minutes (see Tips). Drain and set
aside.

2.Place garlic and shallots into mixing bowl and chop 5 sec/ speed 5. Scrape
down sides of mixing bowl with spatula.

3.Add oil and sauté 4 min/ 120°C/ reverse/ speed spoon.
4.Add dark soy sauce, sweet soy sauce, chilli sauce, oyster sauce, fish balls, fish

cakes, water and chicken stock and cook 4 min/ 120°C/ reverse/ speed
spoon.
5.Add drained noodles (in step 1) and cook 4 mins/ 120°C/ reverse/ speed
spoon. Serve with red chilli, cucumber and calamansi. Serve warm.

| 55

Bihun Sup Utara Active Time Total Time
10 Minutes 1 Hour
@nadzratreats

Ingredients (Soup) Ingredient C Ingredients (Red Sambal)
½ whole chicken, cut

Ingredients A into small parts 30 g oil
5 shallots 2 tbsp chilli powder, mixed
3 garlic cloves Ingredients D with a bit of water to form a
5 inch ginger 1800 g water paste. (Total weight is 45g)
2 bunches daun sup 70g dried chilli paste
Ingredients B ½ tbsp ground black
2.5 tsp tamarind paste + 50g
30 g olive/ vegetable oil pepper water
1 small pack perencah
½ tbsp ground white
25 g chilli sauce
sup Adabi pepper caster sugar, adjust to taste
1 stalk lemongrass,
1 tbsp chicken stock gula melaka, adjust to taste
white part only salt, adjust to taste salt, adjust to taste

Tips

To produce yellow

bihun, soak bihun

with turmeric

powder & drain

once bihun has

soften.
May substitute

chicken with beef.

Add extra 5-10

minutes of cooking

time in step 3.

Preparation (Soup) Preparation (Red Sambal)

1.Place Ingredients A, chop 10 sec/ speed 5. 1. Add oil, chilli paste and dried
Scrape down sides of mixing bowl with spatula.
chilli paste and sauté 8min/
2.Add Ingredients B and sauté 5 min/ 120°C/
reverse/ speed 0.5. 120°C/ speed 0.5.

3.Add Ingredient C and cook 8 min/ 100°C/ 2.Add tamarind paste juice, chilli
reverse/ speed spoon.
sauce, sugar, gula melaka and
4.Add Ingredients D and cook 30 min/ 100°C/
reverse/ speed 0.5. salt and sauté 5 min/ 120°C /

speed 1. | 56

Mi Kari Ekspres Active Time Total Time
15 Minutes 40 Minutes
@nikriena

Ingredients

Ingredients A Ingredients F Ingredients G
24 g of meat curry
anchovies/ prawns/ cockles/
1 bunch sawi, cut into 3 cm

powder (Adabi brand) fish balls/ fish cakes/ fried
length
800 g yellow noodles, rinsed
24 g seafood curry
tofu, depending on your

powder (Adabi brand) preference Garnishing
4 - 6 hard boiled eggs (see

water to mix into paste 600 g water Tips)
2 tbsp himalayan pink salt bean sprouts
fresh red chillies (optional)
Ingredients B 2 tbsp sugar calamansi (optional)
½ yellow onion 1 tbsp chicken stock crispy shallots (optional)

3 garlic cloves 1 tbsp vegetable seasoning,

adjust to taste (optional)

Ingredients C
40 g oil

2 stalks lemongrass
2 pandan leaves, knotted

1 sprig curry leaves

Ingredient D
24 g dried chilli paste

Ingredient E
400 g coconut milk

Preparation

1.In a small bowl, mix well Ingredients A until it turns to paste. Set aside.
2.Place Ingredients B into mixing bowl and chop 5 sec/ speed 8. Scrape down sides of

mixing bowl with spatula.
3.Add Ingredients C and sauté 3 min/ 120°C/ reverse/ speed 1.
4.Add curry paste (in step 1) and Ingredient D and sauté 7 min/ 120°C/ reverse/ speed 1.
5.Add Ingredient E and cook 7 min/ 98°C/ reverse/ speed 1.
6.Add Ingredients F. Place Ingredients G in Varoma, with sawi in Varoma dish and ensuring

some holes remain unobstructed to allow steam to circulate, and yellow noodles onto
Varoma tray. Place covered Varoma into position and cook 17 min/ Varoma/ reverse/
speed 1.
7.Remove Varoma. Transfer noodle, sawi and gravy to serving bowls and garnish.

Tips Use Egg Boiler Mode to boil eggs. | 57

Bubur Lambuk Active Time Total Time
10 Minutes 30 Minutes
@nadzratreats

Ingredients Preparation

180 g rice, washed 1.Place rice, ginger, lemongrass,
13 g ginger, sliced black pepper, fenugreek, water,
2 stalks lemongrass, bruised minced beef and dried shrimp and
1 tsp black pepper cook 15 minutes/ 100°C/
1/2 tbsp fenugreek (halba) reverse/ speed spoon.
1000 g water
200 g minced beef 2.Add coconut milk, salt, chicken
10g dried shrimp (Geragau preferred) stock and evaporated milk and
190 g coconut milk cook 5 minutes/ 100°C/ reverse/
1 tsp salt speed spoon. Garnish with
1 tbsp homemade chicken stock chinese celery stems and crispy
20-30 g evaporated milk shallot and serve.
chinese celery stems (daun sup), to
garnish | 58
crispy shallot, to garnish

Mak’s Beef Porridge Active Time Total Time
10 Minutes 45 Minutes
@azah_zulkifli

Ingredients

3 garlic cloves
100 g onion (red / yellow)
2 cloves
1 star anise
1 cinnamon stick
2 cardamoms
2 tbsp fennel powder
2 tbsp cumin powder
2 cm ginger
20 g oil
250 g beef, lean and fats
1800 g water
200 g white rice, rinsed
2 tsp salt, adjust to taste
2 tsp sesame oil
2 tsp chicken stock powder
1 - 2 pinches white pepper

powder, adjust to taste
1 spring onion, chopped, to

garnish
crispy shallots, to garnish

Preparation

1.Place garlic and onion. Chop 6 sec/ speed 6.
2.Add cloves, star anise, cinnamon, cardamoms, fennel powder, cumin

powder, ginger and oil. Sauté 3 min/ 120°C/ reverse/ speed 1.
3.Add beef and sauté 10 min/ 120°C/ reverse/ speed 1.
4.Add water, white rice, salt, sesame oil, chicken stock powder and white

pepper into mixing bowl and cook 20 min/ 100°C/ speed 1, without
measuring cup. Place simmering basket on mixing bowl lid to prevent
splashing. Transfer to a serving bowl and garnish with spring onion and
cripsy shallots. Serve hot.

| 59

Nasi Goreng Ikan Tenggiri Active Time Total Time
10 Minutes 20 Minutes
@nadzratreats

Ingredients

3 shallots
2 garlic cloves
3 - 4 bird's eye chilies
20 g olive/ vegetable oil
1 carrot, cut into small
cubes
scrambled egg (optional)
1 tsp light soy sauce
2 tsp sweet soy sauce
1/2 tsp black pepper
1 tsp homemade chicken
stock
1 tsp salt
400 g cooked rice
2 blocks of tenggiri fish,
boneless, fried &
shredded

Tips

To air-fry tenggiri fish, set
temperature to 180°C
and air fry for 20 minutes.
Use room temperature/
cold rice to avoid soggy
fried rice.

Preparation

1.Place shallots, garlic and bird's eye chilies into mixing bowl and chop 4 sec/

speed 6. Scrape down sides of mixing bowl with spatula.

2.Add olive/ vegetable oil and sauté 5 min/ 120°C/ speed 1.

3.Add carrot, scrambled egg, light soy sauce, sweet soy sauce, black pepper, salt,

chicken stock and sauté 2 min/ 120°C/ reverse/ speed spoon.

4.Insert butterfly whisk. Add cooked rice and shredded tenggiri fish and cook 2 min/

120°C/ reverse/ speed 1. | 60

Claypot Chicken Rice Active Time Total Time
10 Minutes 50 Minutes
@alyaelbisivni

Ingredients Preparation

800 g chicken, cut to small
1.Place a bowl onto mixing bowl lid, weigh in
pieces chicken, light soy sauce, oyster sauce, dark
30 g light soy sauce soy sauce, ground black pepper and sesame
50 g oyster sauce oil to the bowl and mix. Marinate and set
50 g dark soy sauce aside.
1 tsp ground black pepper
1 tsp sesame oil 2.Place garlic, yellow onion, ginger in mixing
4 garlic cloves bowl and chop 5 sec/ speed 6. Scrape down
1 yellow onion, cut into
sides of mixing bowl with spatula.
quarters
20 g fresh ginger 3.Add fish sauce and oil and sauté 5 min/
10 g fish sauce 120°C/ speed 2.
20 g oil
5 fresh shiitake
4.Add mushroom and marinated chicken
mushrooms, cut stem (in step 1) and cook 5 min/ 120°C/ reverse/
700 g water speed spoon.
400 g basmati rice
spring onion, to garnish 5.Add water and rice, activate Rice Cooker
mode. Once ready, mix top part and let stand
for 15 minutes. Transfer cooked rice to a
serving bowl. Garnish with spring onion and
serve!

| 61

Layered Brown Rice Active Time Total Time
10 Minutes 35 Minutes
& Steamed Vegetables

@jukatheexplorer

Ingredients

brown rice, rinsed
1 - 2 carrots, peeled, cut 3cm and

quartered
1 packet of bok choy (approx. 200g)
water, for steaming

Gravy Mix
1 tbsp oyster sauce
100 g filtered water
1 pinch pepper
1 pinch garlic powder (optional)

Tips

In step 1, if using normal rice, water

should be the same level as rice and time

is reduced from 25 minutes to 18

minutes.
Elevate bowl in Varoma dish by using

trivet/ lying down butterfly whisk

ensuring some holes remain

unobstructed to allow steam to circulate.
You may also add washed egg to Varoma

dish instead of carrots.

Preparation

1.Insert simmering basket. Place rice into simmering basket and add water until it
reaches 1.5cm above rice level (see Tips).

2.Place carrots in Varoma dish. Place covered Varoma into position and cook 15
min/ Varoma/ speed 3. Meanwhile, wash bok choy and place in a tray that fits
Varoma tray. Pour gravy mix onto bok choy.

3.After 15 minutes, place Varoma tray with bok choy and continue to cook
10 min/ Varoma/ speed 3.

4.Remove Varoma and remove the simmering basket with aid of spatula. Transfer
to a serving plate. Serve rice and steamed vegetables warm.

| 62

Sambal Sardine Active Time Total Time
10 Minutes 30 Minutes
@azah_zulkifli

Ingredients Preparation

2 red onions 1.Place onions, shallots, garlic and 1 bird's eye chili
2 shallots and chop 8 sec/ speed 7. Scrape down sides of
2 garlic cloves mixing bowl with spatula.
4 bird's eye chilies
50 g oil 2.Add oil and chilli paste and sauté 10 min/ 120°C/
1 tbsp dried chilli paste speed 1.
1 large can of sardine
2 tbsp lime Juice 3.Insert blade cover or butterfly whisk. Add sardine
1 tbsp oyster sauce with sauce, lime juice, oyster sauce and potatoes
1 potato, cut into wedges and cook 8 min/ Varoma/ speed spoon.
4 - 5 cherry tomatoes
½ yellow onion, sliced 4.Add cherry tomatoes, yellow onion, remaining
1 tsp of salt bird's eye chilies (crushed) and salt and cook 2 min/
spring onion, to garnish Varoma/ speed spoon. Transfer to a serving bowl
and garnish with spring onion. Serve hot.

| 63

Carrot and White Radish Soup Active Time Total Time
10 Minutes 25 Minutes
with Soh Hoon

@ainmansur

Ingredients Preparation

2 garlic cloves, thinly
1.Place garlic, shallots and oil into mixing bowl and
sliced sauté 3 min/120°C/ reverse/ speed 1.
4 shallots, thinly sliced
10 g oil 2.Add prawns and sauté 3 min/ 120°C/ reverse/
100 g prawns, preferably
speed spoon.
in small size
150 - 200 g carrots,
3.Add carrots, white radish, soh hoon, salt and
thinly sliced water and cook 7 min/ Varoma/ reverse/ speed
150 - 200 g white radish,
spoon. Serve hot with rice.
thinly sliced
20 - 30g soh hoon
1 tsp salt, adjust to taste
400 g water

| 64

Thai Turmeric Chicken Soup Active Time Total Time
10 Minutes 30 Minutes
@cookwithazureen

Ingredients

600 g chicken
2 tbsp fish sauce
1 tsp sugar
350 g water
45 g shallots, cut in half
6 garlic cloves, smashed
1 stalk lemongrass, white part only,
cut in 5 cm length, bruised
30 g fresh galangal, cut in slices
30 g fresh turmeric, cut in slices
5 kaffir lime leaves, remove stem
2 tbsp tamarind paste
1 pinch salt
1-2 bird's eye chillies, chopped
(optional)
sliced coriander, to garnish

Preparation

1.Place a bowl onto mixing bowl lid, weigh chicken. Add fish sauce
and sugar to bowl and mix. Marinate for a while or at least 1
hour or overnight in the refrigerator.

2.Place marinated chicken (in step 2) and marinade, water,
shallots, garlic cloves, lemongrass, galangal, turmeric and kaffir
lime leaves into mixing bowl and cook 18 min/ 100°C/ reverse/
speed spoon.

3.Add tamarind paste, salt and bird's eye chillies. Mix well with
spatula. Garnish with coriander and serve hot.

| 65

Roti John Active Time Total Time
10 Minutes 40 Minutes
@ainmansur

Ingredients Preparation

70 g onions 1.Place onions and garlic into mixing bowl and chop 5
3 garlic sec/ speed 7.
30 g oil
250 g minced meat 2.Add oil into mixing bowl and sauté 3 min/120°C/
2 tsp curry powder speed 1.
1 tsp smoked paprika

powder (optional) 3.Add minced meat and start High Temp in step 3 Pad
1 tsp ground black pepper Kra Pow recipe from Cookidoo.
¼ tsp whiter pepper

powder 4.Add curry powder, smoked paprika, ground black
1 tsp salt, to taste pepper, white pepper powder and salt and cook 2
3 - 4 eggs min/ 100°C/ reverse/ speed 1.
4 sandwich buns /

brioche/ hot dog buns,
5.Lightly beat eggs in a bowl. Transfer cooked minced
halved meat mixture into the bowl of beaten eggs and mix
butter, to spread well.
grated cheddar cheese

(optional) 6.Spread sandwich buns lightly with butter. Place a
tomato, sliced non-stick frying pan over medium heat. Toast
lettuce, shredded sandwich buns on the pan until golden and crisp
vegetables of your choice (approx. 45 sec each side). Set aside.
mayonnaise
chilli sauce 7.Pour the meat mixture on the pan, enough to cover
one side of the bun. Sprinkle some cheddar cheese
and top with bun for 1-2 min or until egg mixture
turns golden brown. Set aside.

8.Top each bun with sliced tomato, shredded lettuce
and vegetables of your choice. Smear with sauces
and mayonnaise. Cover with bun tops and serve.

Tips

To mince your own meat, place

beef, partially frozen and cut

into pieces (3 cm) into mixing

bowl and mince 10-13 sec/

speed 8.
Cutting your meat into evenly-

sized pieces will produce a

uniformed result.

| 88
| 66

Cookidoo's suggestions

(Click on the title for full recipe )

CLICK ON THE LINK FOR FULL RECIPE

HAINAN CHICKEN RICE, SAMBAL PETAI UDANG
VEGETABLE SOUP, STEAMED EGG

FAST AND EASY STIR FRIED MEE HOON NASI LEMAK

MEE GORENG MAMAK NASI GORENG KAMPUNG

Cookidoo's suggestions

(Click on the title for full recipe )

CLICK ON THE LINK FOR FULL RECIPE

CREAMY CHICKEN AND SALMON, QUINOA, FETA AND
SUN-DRIED TOMATO PASTA MIXED VEGETABLE SALAD

APPLE AND ALMOND QUICK FIX NOODLES
OVERNIGHT OATS

DATE & PECAN MIXED SEAFOOD WITH
PROTEIN BALLS TOMATO & HERB SAUCE

Water you waiting for? Azan is here!

| 69

Coconut Shake Active Time Total Time
5 Minutes 5 Minutes
@alyaelbisivni

Ingredients

80 g gula melaka / rock sugar,

adjust to taste
600 g ice cubes
1 whole coconut water with

flesh
5 scoops of vanilla ice cream

(approx. 125 g)
Scoops of vanilla ice cream, to

serve

Preparation

1.Place gula melaka/ sugar into mixing
bowl and Turbo/ 2 sec, repeat 2 times.

2.Add ice, coconut water with flesh and
5 scoops of vanilla ice cream and
blend 15 sec/ speed 9.

3.Scrape down sides of mixing bowl with
spatula and blend 10 sec/ speed 6.
Serve immediately with a scoop of ice
cream.

Tips

Substitute gula melaka/ rock sugar
with air gula or caster sugar and skip
step 1.
Recommended to use Wall's brand
vanilla ice cream.

| 70

Air Kedondong Asam Boi Active Time Total Time
5 Minutes 5 Minutes
@alyaelbisivni

Ingredients

100 g rock sugar
10 - 12 pieces kedondong, halved with skin
1000 g chilled water
5 pieces sour plum

Preparation

1.Place rock sugar into mixing bowl and
Turbo 2 sec, 2 times.

2.Add kedondong and 500 g chilled water
and blend 1 min/ speed 10.

3.Add sour plum and 500 g chilled water
and mix 5 sec/ speed 10. Pour the water
through a strainer into a jug. Serve cold.

Thai Green Tea / Thai Ice Tea Active Time Total Time
5 Minutes 10 Minutes
@fatinlovestocook

Ingredients

5 - 6 tbsp of green tea / thai
Tips
tea leaves
1000 g water To create ice blended thai
150 g evaporated milk tea, continue after step 3,
250 - 300 g sweetened
by adding ice about the
condensed milk same amount of the tea
and crush for 10 sec/
speed 10

Preparation

1.Place tea leaves and water into mixing bowl and
boil for 7 min/ 90°C/ reverse/ speed 1.

2.Use a strainer and strain into a jug. Discard the
leaves. Clean mixing bowl.

3.Place strained tea, evaporated milk and condensed
milk into mixing bowl and blend 10 sec/ speed 8.
Serve cold with ice (see Tips).

| 71

Fruit Tea @jukatheexplorer Active Time Total Time
5 Minutes 5 Minutes

Ingredients

600 g water
1 teabag/ 1 tbsp tea leaves
1 handful / 400 g cut fruits suited for tea (see tips)
40 g sugar / honey

Preparation

1.Place water into mixing bowl and boil water
using Kettle mode at 80°C.

2.Transfer hot water to a pitcher and add
teabag/ tea leaves to steep for at least 3 min.

3.Place fruits into mixing bowl and strained
brewed tea. Add sugar / honey and blend at
1min/ gradually increasing speed from 5-
10. Serve immediately.

Tips

Fruits that mix well with tea are raspberry, apple,
mango, strawberries, passion fruit and grapefruit.
Mix different fruits according to taste.

Cornflakes Milk Shake Active Time Total Time
5 Minutes 5 Minutes
@fazzid

Ingredients

20 g dates
80 g bananas
40 g cornflakes
290 g fresh milk
50 g ice cubes

Preparation | 72

1.Place all ingredients into mixing
bowl and blend 20 sec/ speed 7.
Serve immediately.

Air Jagung @alyaelbisivni Active Time Total Time
5 Minutes 5 Minutes

Tips Add ice cubes to serve cold. Ingredients

200 g evaporated milk
110 g condensed milk, adjust to

taste
210 g of sweet corn cream
1000 g of chilled water
1 tbsp corn flavouring (double lion

brand)
1 tsp rose syrup flavouring

Preparation

1.Place evaporated milk, condensed milk,
sweet corn cream, 300 g water, corn
flavouring and rose syrup into mixing
bowl and blend 20 sec/ speed 5.

2.Add remaining 700 g water and mix 10
sec/ speed 5. Serve immediately.

Soda Sirap Bandung @fazzid Active Time Total Time
5 Minutes 5 Minutes
Ingredients
| 73
450 g Ice Cream Soda (see Tips)
300 g evaporated creamer
300 g ice cubes
4 g red syrup
2 g salt

Preparation

1.Place all ingredients into mixing bowl

and blend 20 sec/ reverse/ speed 4.

Serve cold.

Tips

F&N brand Ice Cream Soda is

recommended for this recipe.

Java Chip Frappe Active Time Total Time
5 Minutes 5 Minutes
@cookwithazureen

Ingredients

50 g dark chocolate callets
60 g caster sugar, adjust to taste
1 ½ - 2 tbsp instant granulated coffee
500 g ice cubes
300 g full cream/ fresh milk
50 g chocolate syrup (monin/ hershey/ etc.)
whipped cream, to serve (optional)

Tips

Omit coffee in Java Chip to make it into
Chocolate Cream Chip for non caffeine drink.

Preparation

1.Place dark chocolate callets and chop for 3 sec/ speed 6. Transfer into a bowl
and set aside.

2.Place sugar and granulated coffee into mixing bowl and mill 30 sec/ speed 9.
Scrape down sides of mixing bowl with spatula.

3.Add ice, milk, chocolate syrup and blended chocolate (in step 1) and blend 15
sec/ speed 9. Scrape down sides of mixing bowl with spatula.

4.Blend 15 sec /speed 6. Serve immediately with whipped cream (optional) and
chocolate drizzle.

Active Time Total Time

Dark Mocha Frappe 5 Minutes 5 Minutes

@cookwithazureen

Ingredients Preparation

50 g dark chocolate callets 1.Place dark chocolate callets and chop for 3 sec/
60 g caster sugar, adjust to

taste speed 6. Transfer into a bowl and set aside.
1 ½ - 2 tbsp instant

granulated coffee 2.Place sugar and granulated coffee into mixing
500 g ice cubes
300 g full cream/ fresh milk bowl and mill 30 sec/ speed 9. Scrape down
2 - 3 tbsp cocoa powder and

some to serve sides of mixing bowl with spatula.
whipped cream, to serve

(optional) 3.Add ice, milk, cocoa powder and blended

chocolate (in step 1) and blend 15 sec/ speed 9.

Scrape down sides of mixing bowl with spatula

4.Blend 15 sec/ speed 6. Serve immediately with

whipped cream (optional) and sprinkled cocoa

powder. | 74

Caramel Frappe Active Time Total Time
5 Minutes 5 Minutes
@cookwithazureen

Ingredients

60 g caster sugar, adjust to taste
1 ½ - 2 tbsp instant granulated coffee
500 g ice cubes
300 g full cream/ fresh milk
50 g caramel liquid syrup (monin)
whipped cream, to serve (optional)
caramel drizzle, to serve

Tips Remove coffee in the Preparation
recipe for non-coffee
drinks : Caramel frappe = 1.Place sugar and granulated coffee into mixing
caramel cream frappe bowl and mill 30 sec/ speed 9. Scrape down
For stronger coffee base, sides of mixing bowl with spatula.
replace instant coffee with
2 shots of espresso 2.Add ice, milk, caramel liquid syrup and blend 15
sec/ speed 9. Scrape down sides of mixing
bowl with spatula.

3.Blend 15 sec/ speed 6. Serve immediately with
whipped cream (optional) and caramel drizzle.

Dates Milk @ijuncooks Active Time Total Time
5 Minutes 5 Minutes
Ingredients

5 - 7 pieces of dates, deseeded and

soaked in water for 15 minutes
250 g full cream milk

Preparation | 75

1.Place dates and full cream milk into mixing
bowl and use Blend mode 10 sec. Refrigerate
and serve cold.

Tips

Change milk type according to your preferences (i.e: low fat
milk, fresh milk).
Prolong blending time if dates are not soaked long enough.
Suggest to use Ajwa Aliyah dates. Adjust date amount
according to sweetness level desired.

Cookidoo's suggestions

(Click on the title for full recipe )

CLICK ON THE LINK FOR FULL RECIPE

LIMAU KASTURI ASAM BOI MINT LEMONADE

SOYA MILK MANGO LASSI

TEH TARIK SMOOTHIE

Cookidoo's suggestions

(Click on the title for full recipe )

CLICK ON THE LINK FOR FULL RECIPE

HOT CHOCOLATE WATERMELON SLUSH

BANANA AND MANGO JUICE
BLUEBERRY SMOOTHIE

CHAI MASALA LEMONGRASS MINT
GINGER TEA

Can't wait to 'date' you after Iftar

| 78

@ijuncooksRainbow Sago Gula Melaka Active Time Total Time
10 Minutes 40 Minutes

Ingredients 20 g sugar
2 pandan leaves, knotted
2100 g water 1 - 2 cans evaporated
300 g sago milk, to serve
3 food colourings sweet corn cream, to
150 g gula melaka serve (optional)

Preparation

1.Place 2000 g water into mixing bowl and
activate Kettle mode.

2.Add sago into boiling water and cook 25
min/ 100°C/ reverse/ speed spoon. Rinse
sago under running water to remove
starch.

3.Separate sago into 3 different bowls. Add 1
- 2 drops of food colouring of your choice
into the bowl and mix well. Add coloured
sago into preferred mould and refrigerate.
Rinse mixing bowl.

4.Place 100 g of water, gula melaka, sugar
and pandan leaves and cook 5 min/
100°C/ speed 2. Prolong cooking time until
to adjust gula melaka syrup texture. Set
aside and refrigerate.

5.Serve sago with evaporated milk, gula
melaka syrup and sweet corn cream. Enjoy
your moreh!

Tips

If you prefer sago gula melaka with kuah santan,
place 500 g fresh santan into mixing bowl,
diluted with some water and 3 - 4 tsp of salt and
cook 5 min/ 90°C/ speed 1. Refrigerate.

| 79

Butir Nangka @nikriena Active Time Total Time
10 Minutes 30 Minutes

Ingredients

155 g glutinuous rice flour
130 g water
2 drops of food colouring
½ tsp air kapur
½ tsp pandan flavour

(optional)
1800 g water
200 g coconut milk
50 g water
½ tsp fenugreek
2 tbsp coarse sugar
2 pandan leaves, knotted
a pinch of himalayan pink

salt
1 piece of jackfruit, sliced

Preparation

1.Place glutinous rice flour, 130 g water, food colouring, air kapur and pandan flavour

into mixing bowl and Knead for 2 min. Shape dough into a ball and set aside. Clean

mixing bowl.

2.Add 1800 g water. Insert simmering basket and boil using Kettle mode at 100°C.

3.Meanwhile, shape dough into ovals (approx. 50 pieces, about 5 g each). Repeat until

finish. Reserve a small round shape of dough to be cooked with the gravy.

4.Continue boiling the water at 7 min/ 100°C/ speed 3, without measuring cup.

Slowly drop the shaped dough into simmering basket through the mixing bowl lid

hole, one by one, up to 25 pieces.

5.Once the dough floats, press the knob to stop the cooking and remove the simmering

basket and set the dough aside.

6.Repeat step 4 & 5 for the other 25 pieces of shaped dough. Clean the mixing bowl.

7.Place coconut milk, 50 g water, fenugreek, coarse sugar, pandan leaves, salt and

reserved dough (from step 3) and cook 5 min/ 98°C/ reverse/ speed spoon.

8.Add 50 pieces of boiled dough and sliced jackfruit and cook 1 min/ 98°C/ reverse/

speed spoon. Serve! | 80

One Bowl [email protected] Active Time Total Time
10 Minutes 60 Minutes

Ingredients

180 g dark chocolate
90 g butter
150 g brown sugar
2 eggs
90 g self raising flour
20 g cocoa powder

Preparation

1.Preheat oven to 140°C. Grease 8x8 tin
and line with baking paper.

2.Place dark chocolate and butter and
melt 4 min/ 70°C/ speed 2.

3.Add brown sugar and mix 20 sec/
speed spoon.

4.Add eggs and mix 20 sec/ speed spoon.
5.Add flour and cocoa powder and mix

20 sec/ speed spoon.
6.Transfer to prepared tin and distribute

batter evenly. Bake for 50 min (140°C)
until a skewer inserted in the centre
comes out with a few damp crumbs.
Remove from tin using baking paper.
Leave to cool then serve brownies, cut
into squares.

| 81

Marble Bread Agar Agar Active Time Total Time
10 Minutes 25 Minutes
@kushazwani_cooks

Ingredients 100 g condensed milk
1 tsp vanilla essence
875 g water 100 g caster sugar
10 g agar-agar 20 g butter
4 slices of bread,
1 pinch of salt
shredded 1 tbsp cocoa powder, diluted with a little bit of water
10 g evaporated milk 1 - 2 drop food colouring of your choice
2 eggs

Preparation

1.Place 750 g water and agar-agar into mixing bowl and boil 10 min/ 100°C/
speed 1. Transfer to a bowl and set aside.

2.Add bread, evaporated milk, 125 g water, eggs, condensed milk, vanilla essence,
caster sugar, butter and salt into mixing bowl and blend 10sec/ speed 8.

3.Add reserved agar-agar (in step 1) into mixing bowl and cook 5 min/ 100°C/
speed 1. Divide mixture into 3 bowls. Mix cocoa powder into the first bowl and
food colorings of your choice into the other 2 bowls.

4.Pour the mixture, alternating between bowls into a tray or mould of your choice
to achieve the marble pattern. Refrigerate until harden. Best served cold!

| 82

Cendol Agar-Agar Active Time Total Time
10 Minutes 30 Minutes
@nadzratreats

Ingredients

Gula Melaka Layer
150 g gula melaka
50 g white sugar
13 g agar-agar
800 g water
2 pandan leaves, knotted

Coconut Cendol Layer
190g coconut cream
15 g agar agar
500 g water
2 tsp salt
180 g cendol

Tips If you prefer sweeter taste,
add extra white sugar in
the Gula Melaka Layer.
Best eaten cold.

Preparation

1.Place ingredients for gula melaka layer and cook 10 minutes/ 100°C/ speed 1.
2.Pour gula melaka mixture (in step 1) into a mould and let it cool and harden.
3.Place coconut cream, agar-agar, water, salt and sugar into mixing bowl and

cook 3 minutes/ 100°C/ speed 1.
4.Add cendol and continue to cook for another 2 minutes/ 100°C/ reverse/

speed 1.
5.Before pouring the cendol mixture onto gula melaka layer, fork lightly to allow

top layer (cendol mixture) to stick together.
6.Pour cendol mixture onto mould with harden gula melaka layer (in step 2).

Allow to cool completely and refrigerate for at least 4 hours before serving.

| 83

Kuih Lopes@dyanacooks Active Time Total Time
15 Minutes 1.5 Hours

Ingredients Preparation

2 cups glutinous rice, soaked
1. Wash and soak glutinous rice overnight with air
overnight with 1 tsp air kapur
kapur and green coloring. On the next day, wash
and 1-2 drops green coloring and drain.
½ cup water
8 pandan leaves 2. Place water and pandan leaves into mixing bowl
1500 g water and blend 1min/ speed 10. Strain pandan leaves
2 cups diluted coconut milk
and squeeze out the juice into a bowl and set
(from 1 coconut) aside.
1 tsp salt
banana leaves 3. Place water into mixing bowl. Place Varoma dish
1 pack kelapa parut (white
into position and add drained glutinous rice (in
only) step 1) on Varoma tray. Cover Varoma and boil
½ tsp salt using Kettle mode at 100°C. Once done, steam
Gula Melaka Syrup: 20 min/ Varoma/ speed 2. Remove Varoma,
transfer glutinous rice into a bowl.
150 g gula melaka
120 g water 4. Pour coconut milk, salt and pandan juice (in step
25 g sugar 2) over steamed glutinous rice. Mix well.
a pinch of salt
2 pandan leaves, knotted 5.Place Varoma dish into position and add steamed
glutinous rice (in step 3) onto Varoma tray and
Tips Prolong cooking time steam 30 min/ Varoma/ speed 2. On a different
in step 7 to adjust to tray, layer banana leaves. Remove Varoma and
your liking. transfer the steamed glutinous rice onto the tray
and press flat. Let cool.

6.Place Varoma dish into position and place kelapa
parut and salt onto Varoma tray and steam 10
min/ Varoma/ speed 2. Remove Varoma,
transfer kelapa parut into a bowl and set aside.
Discard cooking water.

7.Add gula melaka, water, sugar, salt, and pandan
leaves into mixing bowl and cook 15 min/ 100°C/
speed 1 (see Tips). Transfer into a serving bowl.

8.Cut glutinous rice into triangle shapes, coat with
kelapa parut (in step 6). Refrigerate for few hours
before serving with gula melaka syrup.

| 84

Butter Cake @ezziecooks Active Time Total Time
10 Minutes 40 Minutes

Ingredients Preparation

210 g plain flour 1.Preheat oven to 180°C. Line or grease 8" x 8"
½ tsp salt square cake pan.
¼ tsp baking soda
1 tsp baking powder 2.Place flour, salt, baking soda, baking powder and
200 g caster sugar caster sugar into mixing bowl and Turbo/1 sec,
170 g unsalted french butter 3 times. Transfer into a bowl and set aside.
(see Tips)
120 g milk (see Tips) 3.Insert butterfly whisk. Place butter, milk, sour
80 g sour cream (see Tips) cream, eggs whites, whole egg and vanilla extract
2 egg whites and mix 30 sec/ speed 3.
1 whole large egg
1 tbsp vanilla extract 4.Add in dry ingredients (in step 2) and mix 30 sec/
speed 3.5. Pour batter into a greased pan. Bake
at 180°C for 30 minutes. Remove cake from oven
and let it rest in the pan for 10 minutes. Gently
remove the cake from the pan and let it cool
completely before cutting.

Tips Set out the ingredients at room temperature for 1-2 hours before starting
the recipe. The easiest way to test your butter’s temperature is to press a
clean finger on the top of the butter; your finger should make an indent,
but not slip straight through to the other side of the butter.

| 85

Active Time Total Time
10 Minutes 50 Minutes

Caramel bread pudding

@cook4_love

Ingredients

Caramel
⅓ cup caster sugar
2 tbsp hot water

Pudding
3 eggs
4 slices of white

bread, edge removed

and quartered
1 cup of evaporated

milk
½ cup condensed milk
1 cup water
1 tsp vanilla essence
1000 g water

Preparation

Caramel

1.Melt caster sugar in a pan using medium heat.

2.Once melted, add hot water and stir until dissolved. Pour caramel

sauce into mould.

Pudding
1.Place eggs, white bread, evaporated milk, condensed milk, water and
vanilla essence and blend 20 sec/ speed 6. Pour the mixture over a
strainer into a mould. Clean mixing bowl.
2.Place water in mixing bowl. Place Varoma dish into positon and place
mould into varoma dish. Cover Varoma and steam 40 min/ Varoma /
speed 3. Remove Varoma, refrigerate caramel pudding for at least 2 -
4 hours before serving (see Tips).

Tips For easy cake removal, place a plate or serving platter over
the cake, then invert the cake onto the plate. Let it stand for
a few minutes before gently lifting the pan off the cake. || 7836

Custard Pudding in Fruit Cocktail Active Time Total Time
10 Minutes 35 Minutes
@ijuncooks

Preparation Ingredients

1.Place custard powder, water, salt and 145 g custard powder
sweet corn cream style and cook 25 min/ 900 g water
100°C/ reverse/ speed 2, without 1 tsp salt
measuring cup. Set aside into preferred 1 can sweet corn cream style

mould and refrigerate for 2 - 4 hours. (Ayam Brand) (approx. 425 g)
Clean mixing bowl. 2 cans evaporated milk

(preferably Ideal brand)
2.Place evaporated milk and fruit in syrup 2 cans fruit in syrup of your

(with the syrup) and mix 1 min/ reverse/ choice (e.g. longan, fruit

speed spoon. Set aside and refrigerate cocktail, lychee, peach)
for 2 - 4 hours.
| 87
3.Serve custard pudding and top with fruit
cocktail. Enjoy cold.

Pengat Pisang @ezziecooks Active Time Total Time
5 Minutes 20 Minutes
Ingredients

150 g bananas
70 - 80 g gula melaka
40 g sago, washed and

soaked for at least 30

minutes
1 tbsp brown sugar
1 tsp salt
3 pandan leaves
200 g coconut milk
400 g water

Preparation

1.Place all ingredients into
mixing bowl, cook 15 min/
98°C/ reverse/ speed
spoon. Serve warm or cold.

Tips

Types of bananas
suitable for this recipe
are pisang berangan /
abu / tanduk or
cavendish

| 88

Cucur Udang @azah_zulkifli Active Time Total Time
10 Minutes 20 Minutes

Ingredients

2 egg whites
½ yellow onion, thinly sliced
1 stalk of chives, cut in 2 cm

length
200 g water
1 tsp of salt
150 g plain flour
50-100 g shrimps, adjust to
taste
oil, for frying
chilli sauce or Thai sauce, to
serve

Tips | 89

You can substitute shrimps
with anchovies for Cucur Bilis

Preparation

1.Place egg whites and beat 20sec/ speed 6. Scrape down sides of
mixing bowl with spatula.

2.Insert butterfly whisk. Add yellow onion, chives, water, salt, plain
flour and shrimps and mix 20 sec/ reverse/ speed 1.

3.Heat cooking oil in a pan over medium heat. Scoop batter using a
ladle and fry about 1-2 minutes on each side, until slightly golden.
Serve cucur with chilli sauce or Thai sauce.

Active Time Total Time
10 Minutes 1.2 Hours

Bubur Pulut Hitam@dyanacooks

Ingredients

300 g black glutinous rice,

soaked overnight
1200 g water
2 pandan leaves, knotted
450 g fresh coconut milk,

thin texture
1 tsp salt, adjust to taste
70 - 100 g sugar, adjust to

taste
70 - 100 g gula melaka
200 g fresh coconut milk,

thick texture (pati santan)

Preparation | 90

1.Place black glutinous rice, water and pandan leaves and
boil 50 min/ 100°C/ reverse/ speed spoon. Prolong
cooking time in to adjust texture to your liking.

2.Add thin textured coconut milk, salt, sugar, gula melaka and
cook 5 min/ 95°C/ reverse/ speed spoon.

3.Add thick coconut milk and cook 5 min/ 95°C/ reverse/
speed spoon. Serve warm.

Tepung Bunga @nikriena Active Time Total Time
10 Minutes 20 Minutes
Ingredients

155 g glutinuous rice

flour
130 g water
2 drops of food

colouring
½ tsp air kapur
½ tsp of pandan

flavour (optional)
cooking oil, to fry
2 eggs
a pinch of himalayan

pink salt
coarse sugar

Preparation

1.Place glutinous rice flour, water, food colouring, air kapur and pandan flavour into
mixing bowl and Knead for 2 min. Shape dough into a ball and set aside. Clean
mixing bowl.

2.Place cooking oil into the pan and heat it on the stove.
3.Meanwhile, shape dough into small balls and flatten (50 pieces, about 5 g each).

Repeat until finish.
4.In a small bowl, mix eggs with salt. Stir well.
5.Dip the round flatten dough into egg mixture and fry in the pan until golden brown

on each sides. Repeat until finish.
6.Place a layer of fried dough into a bowl and sprinkle with coarse sugar. Repeat this

step until all fried doughs are used. Serve!

| 91

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2022

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