Ramadhan 30 Day Collection

Cook & Share Thermomix Advisors present

RAMADHAN

30 DAY

COLLECTION

COMPILED THERMOMIX RECIPES
TO LESSEN YOUR TIME IN THE KITCHEN

TO HAVE MORE TIME FOR IBADAH

May this be our best Ramadhan
Amin

Welcome to the
Ramadhan Collection

Assalamualaikum wbt and a good day.

Thank you for being a member of "Cook & Share Thermomix" & continue
to support us, may it be as an existing Thermomix-er or still exploring to
own one. Do connect with your advisor when you are ready.

The blessed month of Ramadhan is upon us. It is a time we are asked to
empty our stomach and feed our soul. May this collection aid you to
efficiently & effectively prepare meals for  the family so that all the time
saved can be used for your ibadah. Nonetheless, we are a muhibbah
community, so anyone can really benefit from this.

Again, we thank you for your continuous support . May Allah bless us with
a beautiful & bountiful Ramadhan. Do your best, and Allah will do the rest.
Amin.

How to use the collection

We’ve set up the menus for 30 Kartini Jamaliah Yuzzy Fiza
days with a selection for  your
sahur, iftar and moreh. And even
drinks!

Click on a recipe which is available Harlina Nini Atti Shaz
via Cookidoo or Thermomix
community. We do have some Nurul Aniza Nora Aida
that are written up here by Ida
existing users. Aeman

Compiled to you by Cook & Share group Advisors

cook & share

THERMOMIX GROUP

Drinks Collection

Watermelon Lemonade Mandarin & Orange Juice Mango Juice

Carrot Juice Jus Alpukat (Avocado) Ice Blended Lemon

Pineapple Spinach & Limau Kasturi Asam Boi Lemongrass Lychee
Orange Juice Splash

Frappe Coffee Turmeric, Lemon & Ginger Tea Fire Apple Cider

cVoineogkar& share

THERMOMIX GROUP

Drinks Collection

Watermelon Ginger Spritzer Driver Blackcurrant Cordial

Citrus & Carrot Juice Mint Lemonade Air Mata Kucing

Matcha Mango & Golden Milk Vampire Juice
Pineapple Smoothie

Oat Milk Spicy Hot Chocolate Medicine Ball Tea
with Almond Milk
cook & share

THERMOMIX GROUP

Ramadhan 1

Dates Shake & Asam Rebus Daging  & Castella Cake
Chicken Porridge Stir Fry Asparagus, Carrot & Baby Corn

Ramadhan 2

Easy Char Kuey Teow Chicken Garam Masala Half Boiled Eggs (Sous
Vide)
Ramadhan 3

Chicken Noodle Soup Lasagna, Mushroom Soup & Herb & Baked Doughnuts
Garlic Pull Apart Bread Teh Tarik
Ramadhan 4

Thai Chicken Wrap Asam Pedas Ikan Merah, & Asparagus Anzac Biscuits
and Mushroom Stir-fry
cook & share

THERMOMIX GROUP

Ramadhan 5

Mee Hailam 3 garlic cloves 1. Chop garlic, shallots and bird eyes chillies 5sec/Sp5
40g shallots 2. Add cooking oil. Saute 4mins/120C/Sp1
From The Malay Kitchen Cookbook 2 bird eyes chillies 3. Add water, light soy sauce, dark sauce, white pepper.
30g cooking oil Cook 4mins/100C/Sp1
250g water 4. Add bak choy, prawns, yellow noodles & rice cake.
70g light soy sauce Cook 3mins/Varoma/R/Spoon
5g dark soy sauce
1/4tsp white pepper powder
200g baby bak choy
200g prawn
500g yellow noodles
100g fish cakes

Daging Masak 500g beef - thinly sliced 1. Add ingredients A. Blend 10sec/Sp10.
Hitam Ingredients A 2. Add beef & ingredients B. Mix 20sec/R/Sp2. Transfer
120g onion to another bowl.
From Jamaliah Abdullah 3 garlic 3. Add ingredients C. Saute 2mins/120C/Spoon
2 inches ginger 4. Add marinated beef. Cook 20mins/Varoma/R/Spoon
2 lemongrass white only 5. Add onions & green chilli. Cook
Ingredients B 2mins/Varoma/R/Spoon
50g kerisik Tip: If cooked beef is not as soft, add 5mins cooking
3 tbsp beef curry powder time. If you want more gravy, add water or coconut milk
2 tbsp kurma curry powder about 30g and cook in step 4.
1 tbsp chilli powder (optional)
70g sweet soy sauce
40g dark soy sauce
1 tsp salt - ikut ur taste
200g santan
Ingredients C
70g cooking oil
1 cinnamon stick
2 star anise
5 cloves
2 stalks curry leaves

2 onion quartered
2 green chillies sliced

Bubur Kacang 300g green beans 1. Soak the beans overnight
Hijau Durian 300g coconut milk 2. Add the beans, sago & water into the bowl. Cook for
1200g water 30mins/100C/R/Spoon
From Jamaliah Abdullah 50g sago 3. Add coconut milk, gula melaka, daun pandan &
150g gula melaka durian. Cook 10mins/95C/R/Spoon
2 daun pandan - tie
2 tsp salt cook & share
10 pieces of durian meat
THERMOMIX GROUP

Ramadhan 6

Pulled Tandoori Cauliflower Cheese & Savoury Bread & Butter
Chicken Mimi's Aglio Olio One Pot Pasta Pudding

Ramadhan 7

Hummus & Flat Bread Pad Thai Noodles with Prawn Chocolate Fondant

Ramadhan 8

Mini Fritatas Garlic Rice, Thai Steamed Fish with Lemon Drizzle
Lime & Stir Fried Kailan Garlic Madeline & Spiced
Ramadhan 9
Macha Latte

Nasi Goreng Kampung Ayam Masak Kalio & Sambal Goreng Bubur Pulut Hitam

cook & share

THERMOMIX GROUP

Ramadhan 10

Nyonya Spice Paste

Make ahead and store the Nyonya spice paste for the following recipes
You could make 2 times the recipe for storage

Mee Kari Nyonya 5 onions 1. Chop onion & garlic at 5sec/Sp6
3 garlic 2. Add curry leaves and saute for 3mins/120C/Spoon
From Jamaliah Abdullah 2 stalks curry leaves 3. Add 200g nyonya spice paste
300g fresh coconut milk 4. Add coconut milk, water, meat, salt & sugar (adjust to
Asam Pedas 400g water taste). Cook 10mins/V/R/Spoon
Ayam 400g chicken, dried tofu, 5. Add long beans. Cook 2mins/100C/R/Spoon. Set aside
seafood if u like in a bowl.
From Jamaliah Abdullah 100g long beans 6. Rinse mixing bowl.
2tsp salt 7. Add 500g of water. Boil 7mins/100C/Sp1
Kuih Cara Manis 1tsp sugar 8. Add yellow noodle. Cook 3mins/100C/R/Spoon. Toss &
500g yellow noodles serve.

Ingredient A 1. Add nyonya spice paste & ingredients A. Saute
300gm nyonya spice paste 3mins/120C/Sp1
60g cooking oil 2. Add ingredients B. Cook 12mins/V/R/Spoon
5 pcs kaffir lime leaves 3. Add ingredients C. Cook 5mins/V/R/Spoon
4 lemon grass bruised
1 tsp halba
2 stalks curry leaves

Ingredient B
1000-1200g chicken pieces
1tsp salt
1tsp sugar
70g tamarind paste
500g water
Ingredient C
2 stalks daun kesum (optional)
2 bunga kantan (optional)
2 tomatoes - quartered

3 pandan leaves cut 2 cm 1. Add water & pandan leaves. Blend 1min/Sp10
200g water 2. Add flour, coconut milk, egg & salt. Mix 30sec/Sp4
250g flour 3. Heat up a bahulu mould on the stove. Pour mixture
250g coconut milk into the mould & add 1/2tsp sugar for every kuih. Cook
1 egg evenly
1 tsp salt 4. Repeat till you finish the batter

From Jamaliah Abdullah

cook & share

THERMOMIX GROUP

Ramadhan 11

Chiang Mai Noodles Sambal Belacan & Onde-Onde
Chicken Curry With Spinach
Ramadhan 12

Granolas & Breakfast Tom Yum Goong Peanut Butter & Jam
Protein Smoothie Milk Rolls

Ramadhan 13

Bubur Lambuk Smooth Cauliflower Soup, Roast Lamb Panna Cotta &
Cappuccino Milkshake
Ramadhan 14 & Soft Sweet Buns

Tip: Roast the lamb for 15 minutes, then turn the heat down to
200°C. Roast for another 15 minutes per 500g of lamb. If you want
your lamb brown rather than pink, then cook it for a little longer.

Minestrone Salted Egg Prawns & Sambal Terung Caramel Pudding

cook & share

THERMOMIX GROUP

Ramadhan 15 1tsp coriander seed 1. Grind coriander seed, cumin, fennel for 1min/Sp10
1sp cumin 2. Add shallots, garlic, ginger. Chop for 5sec/Sp5
Sup Tulang 1tsp fennel 3. Add cinnamon, star anise & oil. Saute 5mins/120C/Sp1
5 shallots 4. Add water, salt, sugar, beef ribs. Activate slow cooker
From Jamaliah Abdullah 3 garlic mode for 8hr/80C.
20g ginger 5. Add carrot, chilli, celery & potato. Continue to slow
Masak Lemak 1 cinnamon cook for 1hr/95C.
Daging Salai 2 star anisse
50g cooking oil
From Jamaliah Abdullah 1000g water
500g beef ribs
Kerabu Jantung 1/2 tsp salt + 1/2 tsp sugar
Pisang (optional)
1 carrot - cubed
From Jamaliah Abdullah 3 bird eye chillies
50-100g celery
Cucur Udang 2 potatoes - cubed

From Jamaliah Abdullah 20g raw tumeric 1. Add turmeric, chilli & lemongrass into bowl. Blend

5-7 bird eye chillies 30sec/Sp10. Scrape down.

2 lemongrass (white part only) 2. Add daging salai & water. Cook for 10mins/V/R/Spoon

300g daging salai (smoked beef) 3. Add the rest of the ingredients. Cook for

300g water 5mins/90C/R/Spoon

I500g fresh coconut milk

2 onions - quarterd

2 asam keping (can be

substitued with belimbing buloh)

1tbs salt - adjust to taste

1tbs sugar

500g water 1. Add water & jantung pisang into mixing bowl. Cook for
Jantung pisang - cut into 4 20min/100C/Spoon. Transfer to another container.
50g kerisik 2. Add all ingredients into bowl. Blend 20sec/Sp10.
100g coconut milk 3. Add the reserved jantung pisang. Mix for 10sec/Sp4.
1/2tsp salt & 1/2tsp sugar
(adjust to taste)
1tsp tamarind juice
5 bird eye chillies
2 red chillies
10g belacan

250g flour 1. Add flour & water to mixing bowl. Mix 20sec/Sp4.
350g water 2. Add all ingredients into bowl. Mix 20sec/Sp3.
2 onions - sliced 3. Heat up oil in a frying pan.
200g prawn 4. Take a tablespoon of batter & drop into hot oil. Deep
1 egg fry till golden in color. Repeat till you finish the batter,.
1tsp turmeric powder
2tsp salt cook & share
1tsp sugar
THERMOMIX GROUP

Ramadhan 16

Chicken Pie Boiled Pasta & Bolognese Sauce Chwee Kuih (Steamed
Rice Cake)
Ramadhan 17 Tip: Cook spaghetti first, then the bolognese sauce so you dont have
to clean much & you will have hot pasta sauce!

Fried Noodle Ayam Golek Mango Kulfi

Ramadhan 18

Breakfast On The Go Nasi Tomato, Ayam Masak Merah & Kaya Kok
Smoothie Vegetable Curry

Ramadhan 19

Sup Ayam Ibu Kurma Ayam & Stir Fried Long Beans Marble Cake
Mertuaku
cook & share

THERMOMIX GROUP

Ramadhan 20 1000g water 1. Add water & 10g olive oil into the bowl. With no MC,
10g olive oil insert the pasta through the hole. Set for
Salted Egg 250g linguine pasta 18mins/100C/Sp0.5. Add more time if pasta needs to
Spaghetti with 7 garlics - unpeeled cook for longer.
2 bird's eye chillies 2. Strain to a different container once cooked.
Prawns 70g olive oil 3. Add garlic to mixing bowl. Chop 5s/R/Sp5. Remove
2 stalks curry leaves skin.
From Jamaliah Abdullah 30-50g boiled salted egg yolk 4. Add bird's eye chillies. Chop 4sec/Sp5
100-200g prawns 5. Add 70g olive oil & curry leaves. Saute
Kari Ikan Masin 70g cooking cream 5mins/120C/Sp1
& Nenas Salt & sugar to taste 6. Add salted egg yolk & prawns. Saute
5mins/120C/R/Spoon
From Jamaliah Abdullah 7. Add reserved pasta, cooking cream, salt & sugar to
taste. Cook 4mins/120C/R/Spoon
8. Serve hot.

200g water 1. Add water, dried fish & curry powder. Cook

200g dried fish (kurau or talang) 8mins/100C/R/Spoon.

40g curry powder 2. Add coconut milk, pineapple & sugar. Cook

400g coconut milk 5mins/100C/R/Spoon. Transfer to a bowl.

100g pineapple cut 2inches 3. Add oil, shallots, garlic & curry leaves. Saute for

1tsp sugar 5mins/120C/R/Sp1

50g oil 4. Pour on the curry & serve.

20g shallots - sliced

5 garlic

2 stalks curry leaves

Kacang Botol 2 garlic 1. Add garlic, shallots, red chillies & dried schrimp. Chop
Bercili 30g shallots 4sec/Sp6. Scrape sides.
2 fresh chillies - deseeded cut 2. Add oil and saute for 4mins/120C/Sp1
From The Malay Kitchen Cookbook into 3 3. Add beans and salt. Stir fry for 3mins/120C/R/Spoon.
20g dried shrimp
40g oil
300g four angled beans - cut
into 2.5cm slices
salt to taste

Bingka Ubi 750g cassava 1. Preheat oven to 170℃ . Lightly grease and line a 20cm
200g sugar x 20cm square cake tin, set aside.
150g coconut milk 2. Place the cassava to mixing bowl. Blend 30sec/Sp6-8
2 eggs 3. Place all other ingredients to mixing bowl. Blend
75g melted butter 20sec/Sp4-5
1/2 tsp salt 4. Pour the mixture into prepared square cake tin.
5. Bake in a preheated oven at 170℃ for 50 min – 60
From Jamaliah Abdullah min or until a cake tester skewer comes out clean when
it is inserted in the centre of the cake. Allow the cake to
cool in cake tin for 30 min before transfer to a serving
plate and cool completely, cut and serve.

cook & share

THERMOMIX GROUP

Ramadhan 21

Nasi Daging Stir Fried Cabbage with Carrots & Bombolonis
Soy Sauce Steamed Fish
Ramadhan 22 Video
Video

Fluffy Vanilla Pancakes Tandoori Chicken Cornish Fairings &
Chocolate Chai
Ramadhan 23

One Pot Creamy Pasta Sichuan Pepper & Chili Salt Squid, Steamed Ma Lai Ko or
Sambal Hijau Brinjals & Ayam Masak Malay Cake
Tip: Use a translator
Lemak
Ramadhan 24

Cabbage With Glass Beef Pad Ka Prow & Chinese Style Stir Buttermilk Waffles
Noodles Fried Vegetables
cook & share

THERMOMIX GROUP

Ramadhan 25

Mee Rebus 50g roasted peanuts 1. Insert peanuts in mixing bowl. Turbo for 2seconds, one
150g oil time. Set aside.
From Fiza Halin 30g dried chilli - deseeded & 2. Add dried chilli, sahllots, garlic, dried shrimp and sugar
soaked into bowl. Blend for 30sec/Speed 10. Gradually add water
6 shallots from the top of the lid.
4 garlic 3. Add in chopped peanuts, oyster sauce, chicken stock and
100g dried shrimps oil. Saute for 10minutes/120C/Speed 2.
250g water 4. Add sliced beef, water, shrimp & sweet potato. Cook for
80g sugar 25minutes/Varoma/Reverse/Spoon.
3tbsp oyster sauce 5. Add in greens, tofu, salt & sugar. Cook
1 tbsp thick chicken stock 2minutes/Varoma/Reverse/Spoon.
500g sliced beef 6. Serve with blanched mee kuning with garnish.
1000g water
15 pieces shrimp Garnish
1 sweet potato - mashed 6 boiled eggs
200g mustard greens (or daun 3 red chilli - sliced
sawi) 2 daun bawang - sliced
4 pieces sliced firm fried tofu 6 calamansi - halved
10g salt
30g sugar
400g mee kuning

Nasi Briyani Quickie 5 garlic cloves 1. Chop garlic & ginger for 4sec/Speed 6
2. Add oil, ghee, cinnamon, cardomom, cloves. Saute for
1.5 inch ginger 7mins/120C/Speed 2.
3. Add bird eye chilli, pepper, turmeric powder, coriander
1 tbsp oil powder. Saute for 2mins/120C/Speed 2.
4. Add chicken & water. Arrange chicken on top of blades.
1 tbsp ghee Cook for 15mins/Varoma/Reverse/Spoon.
5. After 5minutes, add garam masala, tomatoes, onion,
2 cinnamon sticks yogurt. If chicken is not yet cooked, extend cooking time 1
to 3minutes.
3 cardamom 6. After chicken is cooked, remove chicken ONLY from the
mixing bowl into its serving dish & leave the water in. Place
5 cloves rice in simmering basket. Add water till it covers the rice.
Cook for 15minutes/100C/Speed 3.5.
2 bird's eye chilli 7. Take out rice & combine with chicken. Sprinkle fried
onions, raisins and roasted cashews.
1/2 tsp pepper
1. Preheat oven to 200ºC (390°F).
From Fiza Halin 1/4 tsp turmeric powder 2. Place eggs into mixing bowl and mix 20 sec/Sp4.
3. Add cream cheese and mix 30 sec/Sp5. Scrape down and
1/4 tsp coriander powder mix for a further 30 sec/Sp5.5 or until smooth.
4. Add sugar and mix 1 min/Sp5.
500gm chicken drumstick (5 - 6 5. Add cream and mix 30 sec/Sp5. Scrape down and mix for a
further 30 sec/speed 5 or until smooth.
pieces) 6. Add flour and mix 2 min/Sp5.
7. Line a 22 cm springform tin with paper, ensuring paper
200g water extends 10 cm beyond the top of the tin. Pour mixture into tin.
8. Cook for 1 hour (200°C/390°F). Cool in tin. When cool,
1 tsp garam masala
cook & sharecarefully open springform tin, peel away paper and transfer to
1 tomato (big size - quartered)
a serving plate.
1 yellow onion ( big sized -
THERMOMIX GROUP
quartered)

2tbsp yogurt

250g basmathi rice

Water to cover

Garnish - fried onions, raisins,

roasted cashew

Burnt
Cheesecake
7 eggs

1000 grams cream cheese,

chopped in cubes

350 grams white sugar

500 grams pouring cream

30 grams flour

From Dani Valent

Ramadhan 26

Shakshuka Nasi Impit & Soto Ayam Leek & Cheddar
Pudding
Ramadhan 27

Curry Chicken & Claypot Chicken Rice Mango Sticky Rice
Steamed Rice

Ramadhan 28

Sambal Sardine Ayam Masak Kicap & Nasi Lemak Nik's Carrot Cake

Ramadhan 29

Mee Siam Meatballs with Tomato Sauce Cinnamon Buns

cook & share

THERMOMIX GROUP

Ramadhan 30 Ingredient A 1. Add ingredient A, except lemongrass. Chop for
3 cloves garlic peeled 4sec/Sp6. Scrape down and repeat chop 4sec/Sp6.
Bihun Tomyam 5 shallots peeled 2. Add lemongrass & blend 4sec/R/Sp5
15g galangal 3. Rinse bihun for 1 minute (See Tip)
From Suriya Abdullah 20g ginger 4. Add ingredients B & saute 4mins/120C/Sp1
4 pieces Cili Padi 5. Add ingredients C & boil for 5mins/100C/R/Spoon
Gulai Ayam Coriander roots & stems 6. To add D, make sure the temperate is not below 85C.
3 lemongrass Now add ingredients D according to the sequence. Cook
From Jamaliah Abdullah Ingredient B 4mins/V/R/Spoon. Ensure noodle is spinning. You can
50g cooking oil use the spatula to aid stirring in the first 30sec.
Pucuk Paku 5 pieces kaffir lime leaves 7. Once cooked, let bihun sit in bowl for 3mins or
Belacan Ingredient C temperature drop to 90C. Serve.
50g fish sauce Tip: Thin noodles (eg A1 brand) can just be soaked for
From Jamaliah Abdullah 1 tsp salt 10sec. The water measurement in ingredient group C
Water 550 should be the weight of bihun + 150g
Roti Jala 100g carrot sticks
300g shimeji mushroom 1. Add ginger, shallots, garlic. Chop 5sec/Sp5.
From The Malay Kitchen Cookbook Ingredient D 2. Add oil & curry leaves. Saute 3mins/120C/Sp1
400g Mee hoon 3. Add curry powder & water. Saute 5mins/120C/Sp1
300g sliced squid 4. Add chicken, potatoes, coconut milk, water, roasted coconut
300g m size prawns & salt and sugar to taste. Cook 15mins/100C/R/Spoon

2 inches ginger 1. Add shallots, garlic, bird's eye chillies, red chilli &
5 shallots belacan. Blend for 5sec/Sp6. Repeat one more time.
3 garlic 2. Add oil. Saute for 5mins/120C/Spoon
2 stalks curry leave 3. Add water, pucuk paku, salt & sugar to taste. Cook for
70g cooking oil 5mins/C/R/Spoon
70g meat curry powder
100g water 1. Place all ingredients into mixing bowl. Blend
Whole chicken cut 18 1min/Sp10
4 potatoes cut 4 2. Heat a non stick pan with minimal oil.
500g fresh coconut milk 3. Scoop batter into roti jala dispenser & swirl on the
500g water pan in circular motion.
100g roasted coconut 4. Cook till batter is no longer runny. Best served with
Salt and sugar gulai ayam

6 shallots cook & share
5garlic
5 bird's eye chillies THERMOMIX GROUP
2 red chilli
20g belacan
50g oil
50g water
400g pucuk paku
1/4tsp salt & 1/2tsp sugar

300g plain flour
1 egg
20g virgin coconut oil
1tsp ground turmeric
1tsp salt
150g coconut milk
350g water

Thank you

We hope you have enjoyed the collection we have compiled for you.
Hopefully you have managed to save time in the kitchen by utilizing some
of the recipes & spend more time for ibadah during Ramadhan.

For our current customers, we appreciate your referrals if you are happy
with your personal support from your advisor.

For our 'still looking', do get back with your advisor should you choose to
purchase your Thermomix. And we hope you do.

Continue on to "Cook & Share Thermomix"

Assalamualaikum wbt and a good day.

Much love,
Cook & Share Thermomix Advisors

Kartini Jamaliah Yuzzy Fiza

Harlina Nini Atti Shaz

Nurul Aniza Nora Aida
Ida
Aeman

cook & share

THERMOMIX GROUP