2022 TEAM THERBAIK'S RAMADHAN FAVOURITES

TEAM THERBAIK’S
RAMADHAN FAVOURITES

FUSS FREE RECIPES FOR YOUR THERMOMIX

Assalamu’alaikum wbt.

As we welcome the month of Ramadhan, the team presents a compilation of our favourite recipes
from our personal Thermomised collections as well as recipes we love from Cookidoo and My
Thermomix Recipes (the Malaysian Thermomix Community platform).

We hope our recipes selections will inspire you to cook delicious, wholesome dishes for you and
your family as well as help you get more organised and make the most of this Ramadhan by
minimising your time in the kitchen and maximising your time for Ibadah.

Taqabalallahu minna wa minkum. May Allah accept (good deeds) from us and from you.

With love,

Team Therbaik

WELCOME

QUICK & EASY Recipes we love that are fast to
make and wholesome to eat!

CREAMY BEEF &
MUSHROOM PASTA

INGREDIENTS: PREPARATION:
100g shallots 1. Place shallots and garlic cloves in
6 garlic cloves
30g olive oil mixing bowl, chop 5 sec/speed 5.
200g swiss button mushrooms,
sliced 2. Add olive oil, mushrooms and
150g streaky beef, sliced streaky beef in mixing bowl, sauté
600g water 6 min/ 120°C/ /speed 1.
2 tsp chicken stock powder/paste
200g whipping/cooking cream 3. Add water, chicken stock, cream,
1 tsp salt salt and pepper in mixing bowl,
1 tsp black pepper cook for 8 min/100°C/ /
250g pasta (suggestion: use speed 1.
fettuccine)
Grated parmesan and olive oil to 4. Remove measuring cup from lid and
garnish put pasta through the hole in your
lid into mixing bowl, cook 12 min/
100 °C/ /speed 1.

5. Serve with grated parmesan and a
drizzle of olive oil.

“A simple dish made in minutes and loved by the whole fam!”

– Fatin Izzati of Selayang, a teacher, baker and a Thermomix user since Jan 2020
(FB Cooking with Suri / IG @cookingwithsuri)

TOM YUMMY

INGREDIENTS: PREPARATION:
400g chicken fillets, cut to small pieces
(min. 1 inch) 1. Place the fresh coconut milk, chicken broth,
400g fresh coconut milk lemongrass stalks and galangal slices in
400g chicken broth mixing bowl, boil 6 min/90°C/speed Spoon.
30g galangal, sliced
2 stalks fresh lemongrass, white part 2. Add chicken, kaffir lime leaves, bird’s eye
only, bruised chillies, Thai chilli paste, fish sauce, palm
2 tbsp Thai chilli paste (suggestion: use sugar, lime juice, cook 8 min/ 90°C/ /
Mae Pranom) speed Spoon.
9 red bird’s eye chillies, bruised
6 kaffir lime leaves, torn 3. Add in the tomatoes, onions and coriander
1 ½ tbsp palm sugar leaves, cook 3 min/90°C/ /speed Spoon.
1/4 cup fish sauce
1/4 cup lime juice 4. Serve with hot rice or noodles.
1/2 tomatoes, quartered
1/2 yellow onion, sliced TIPS:
1/2 cup coriander leaves, chopped Fresh coconut milk can be replaced with 200g
boxed coconut milk + 200g water.
In the absence of chicken broth, replace it with
1 cube chicken stock mixed with 400g warm
water.

“My family has always loved Tom Yam from Vicchuda, Absolute Thai - we started craving
for it when MCO first hit us last year and we were already on a journey to healthy eating.

So we found a great recipe online, tried it, tested it, and we LOVED it
- a weekly menu ever since!”

Rohaizan Norddin of Kota Damansara, an IT professional and a Thermomix user
since Mar 2019
(IG @izancooks)

TAMARIND PRAWNS

RECIPE FROM CHINESE FLAVOURS COOKBOOK

INGREDIENTS: PREPARATION:
500g large prawns
25g garlic cloves, peeled 1. Devein prawns, slit the back of prawns with sharp
30g oil knife. Remove head with shell and tail still intact.

SEASONING 2. Marinate prawns with seasoning for 1 hour.
40g tamarind
15g dark soy sauce 3. Place garlic in mixing bowl, chop 5 sec/speed 5.
Scrape sides of mixing bowl with spatula.

4. Add oil in mixing bowl, sauté 3 min/ 120°C/speed 1.

5. Add marinated prawns in mixing bowl, cook
7 min/120°C/ /speed Spoon.

6. Serve hot with rice.

15g light soy sauce

10g water

20g sugar

1/2 tsp salt “First time cuba, terus suka. Give it a try, you may like it too. A simple, tasty dish using
ingredients that are readily available in the pantry, easily made with the Thermomix!”
1/2 tsp ground white pepper
– Shazlin Sharif of Shah Alam, a Junior Team Manager and a Thermomix user
1 tsp corn flour since July 2018

(FB Shaz Sharif / IG @shazlins)

BUTTER FRIED RICE

INGREDIENTS: PREPARATION:

1 tsp white pepper powder 1. Marinate chicken with white pepper. Set

150 g chicken, boneless and aside for few minutes.

sliced thinly (1cm) or minced 2. Place garlic and bird’s eye chillies into mixing
8 garlic cloves bowl, chop 3 secs/speed 7. Scrape down
3 bird's eye chillies (add or sides of mixing bowl with spatula.
reduce to your liking)
50 g olive oil 3. Add cooking oil and butter, sauté
20 g softened butter, salted 3 min/120°C/speed 1.

1 tsp homemade chicken stock 4. Add marinated chicken, chicken stock powder,
1 tsp himalayan salt
700g cooked rice cook 5 min/120°C/ /speed Spoon.
100g frozen corn or mixed 5. Insert butterfly whisk, add salt, cooked rice,

vegetables frozen vegetables, without measuring cup, stir

Deep fried shallots, spring onions, fry 2 min/120°C/speed 1.

to garnish 6. Remove butterfly whisk, garnish with deep

fried shallots and spring onions and serve hot.

“A family favorite that is so wholesome and complete and made easy,
mess free, stress free with the Thermomix.”

– Adlena Saleh of Putrajaya, a homemaker and a Thermomix user
since May 2019

(FB Adlena Saleh / IG @thermosuri)

MAC & CHEESE

INGREDIENTS:
200g water
200g milk
200g macaroni
1 tsp salt
90g cheese

PREPARATION:
1. Put all ingredients (except cheese) in mixing bowl, cook 10 min/95°C/ /speed 1.
2. Add cheese in mixing bowl, cook 5 min/95°C/ /speed 1.
3. Serve hot.

“The easiest recipe in the world for kids and adults alike!”
- Julia Ramli of Damansara, an entrepreneur and a Thermomix user since 2018

(FB Julia Ramli / IG @juliaramli)

CHICKEN PORRIDGE

INGREDIENTS: PREPARATION:

180g rice 1. Place half frozen chicken in mixing bowl,
1200g water mince 6 sec/speed 6. Set aside.
1 inch ginger, sliced thinly
100g chicken meat (half frozen, 2. Add rice, ginger and water in mixing
diced or minced) bowl. Add salted eggs in Varoma dish
2 tsp chicken stock or salt and place it on top of the mixing bowl.
Cook 15 min/100°C/speed 3.
CONDIMENTS:
Salted eggs 3. Remove the Varoma dish with boiled
Fried anchovies salted eggs aside. Add minced chicken,
chicken stock and ground pepper in mixing
bowl, continue to cook 5 min/
100°C/speed 1.

4. Ready to serve with boiled salted eggs
and condiments of choice.

Peanuts

Radish “The best comfort food. During my childhood, my dad used to buy me porridge whenever I was
Fried onions under the weather. Unfortunately the shop eventually closed down so we resorted to porridge from
Spring onions fast food joints. When I had my kids, I attempted to cook it myself but it took hours. Last year, I

managed to cook the porridge with my Thermomix for Sahur and it took me only 20 minutes!
It’s simply amazing!”

– Nirma Nasir of Kelana Jaya, a homemaker and a Thermomix user since Dec 2019
(FB Nirma Nasir / IG @nummiesfood)

BLACK PEPPER BEEF
WITH BROCCOLI

INGREDIENTS: PREPARATION:
20g cooking oil 1. Place cooking oil and sliced yellow onion
1/4 yellow onion, sliced
250g beef tenderloin, thinly in mixing bowl, sauté 2 min/
sliced (approx. 2-3 mm) 120°C/ /speed 1.
120g broccoli
50g green capsicum 2. Add beef slices in mixing bowl, cook
20g light soy sauce 4 min/120°C/ /speed 1.
20g sweet soy sauce
10g cooking caramel 3. Add broccoli, capsicum, light soy sauce,
5g brown sugar sweet soy sauce, cooking caramel, brown
3g ground black pepper sugar and ground black pepper in
mixing bowl, cook 6 min/ 120°C/ /
speed Spoon.

4. Serve hot with white rice.

“Rich in dozen of nutrients, this is a simple and healthy, but super duper quick and
complete meal when you don’t have much time to cook for Sahur or Iftar.”

– Zara Agnes of Kuala Lumpur, a business owner and a Thermomix user
since Dec 2019

(IG @zaraagnes @halalconfinement)

KACANG PHOOL

INGREDIENTS: PREPARATION:
Ingredients A 1. Place ingredients A in mixing bowl, Turbo 2
6 shallots
3 cloves garlic seconds.
1 inch ginger 2. Add ingredients B in mixing bowl, sauté for

Ingredients B 8 min/120°C/ /speed 1.
2 tbsp meat curry paste 3. Add ingredient C in mixing bowl, cook 5 min/
1 tbsp coriander paste/coriander
leaves 80°C/speed 1.
2 tbsp ghee 4. Add ingredients D, cook 10 min/Varoma/ Speed 1.
5. Dish out into serving bowl and ready to eat with
Ingredient C
300g minced beef/chicken/mutton buttered toast, shallot, green/red chilli, egg and
calamansi.
Ingredients D
1 tbsp tomato ketchup *Credit to original recipe by Shahrun147 at
425g foul madams (approx. 1 can) https://my.thermomixrecipes.com/thmrecipes/foul-
230g baked bean (approx. 1 small can) madames-kacang-phool/
200g water
1 tsp ground black pepper (optional) “I am not a Johorean, but I love kacang Phool gravy to
Salt to taste bits! Was introduced to it way back, and had for the

GARNISH longest time, been looking for its recipe so I could make
Shallot, finely diced it at home at convenience. So bumping into one recently
Green or red chilli, sliced thin had made me super happy; now I can enjoy this simple
Calamansi lime, halved and delish Kacang Phool recipe whenever I fancy, easily
Egg, cooked sunny-side up
Buttered toast made with my Thermomix!
- Muzliani Raman of Shah Alam, an IT professional and

a Thermomix user since Mar 2021

( FB Muzliani Abdul Raman / IG @mikamusz79)

PIZZA CUPCAKES

INGREDIENTS: PREPARATION:

230g plain flour 1. Preheat oven at 190°C (or bit lower for a
1 ½ - 2 tsp salt fan oven).
2 tsp mixed herbs
2 tsp baking powder 2. Place plain flour, salt, mixed herbs, baking
340g fresh milk powder in mixing bowl, blend 10 sec/
2 eggs (grade A) speed 2.
120g pizza sauce (store-bought
or homemade) 3. Add fresh milk and eggs in mixing bowl,
120g pizza topping (choice of mix at 1 min/speed 3.5.
pepperoni, salami, tomato,
chicken, pineapple, olives or all) 4. Using a tablespoon, add 1tbs of batter into
200g mozzarella cheese a well-oiled 12-hole cupcake tray. Add a
pinch of mozzarella, followed by 1 tbs
pizza sauce to be added in the centre.
Then, cover the sauce with another pinch of
mozzarella. Add your favorite pizza
topping followed by 1 tbs of batter. Then
finish it off by adding the remaining pizza
topping and cheese.

5. Bake in the oven at 180°C for 10-20
minutes until fully cooked.

6. Serve hot.

“This recipe is an adapted pizza recipe and a cupcake. Simply it is a savory cupcake.
Not only is this loved by children, it is loved by adults too. Prepare it and bake just before

breaking fast as it's best eaten while it's still hot.”
- Nik Fara Fadzil of Subang Bestari, self-employed and a Thermomix user since Aug 2018

(FB Fara Fadzil / IG @BambieGorgeous)

BANANA CINNAMON
LASSI

INGREDIENTS:
3 ripe bananas (100-120g each)
1 tsp ground cinnamon
50g honey
350g plain yogurt
100g ice cubes

PREPARATION:
1. Place banana, ground cinnamon and honey in mixing bowl, blend

30 sec/speed 7.
2. Add yogurt and ice in mixing bowl, blend 1 min/speed 5.
3. Serve immediately.

“A very easy nutritious drink for you to have during Sahur!”
– Azrina Ely from TTDI, a pharmacist cum PhD student and

a Thermomix user since May 2018
(FB Azrina Ely / IG @azrina.ely)

DATE MILK

INGREDIENTS:
60g dates, pitted (approx. 7 pieces)
500g whole milk

PREPARATION:
1. Place all ingredients in mixing bowl, blend

1 min/speed 10.
2. Serve immediately.

“Good to drink during Sahur. Extra energy for the day and
good for healthy digestion. Using fresh dates with no added
sugar, preservatives or colourings, this is the ultimate milk
booster for pregnant and breastfeeding mothers (like me!)”
- Shareen Rany of Ampang Jaya, a fulltime housewife and

a Thermomix user since Jan 2021
(FB Shareen Rany/ IG @shareenrany)

TRADITIONALLY TASTY Recipes passed down from
generation to generation and
improvised to fit innovation.

AYAM KALEO

INGREDIENTS: PREPARATION: “My husband’s favourite Indonesian dish. I had to learn to cook it when I initially bought the
400g chicken, cut in small pieces Thermomix, and he loved it!”
5 shallots 1. Place shallots, garlic, blended
3 garlic cloves chillies, red chillies, ginger, - Julia Ramli of Damansara, an entrepreneur and a Thermomix user since 2018
3 tbsp blended chillies galangal, lemongrass stalks, (FB Julia Ramli / IG @juliaramli)
4 red chillies turmeric and cooking oil in mixing
1 inch fresh ginger bowl, blend 20 sec/speed 8. Scrape
1 inch fresh galangal down sides of mixing bowl with
spatula.
2 stalks fresh lemongrass, white
part only 2. Sauté 8 min/120°C/speed Spoon.
1 inch fresh turmeric
3. Add chicken pieces and dried
250g coconut milk/evaporated tamarind slices in mixing bowl, cook
milk 10 min/Varoma/ /speed Spoon.
3-5 kaffir leaves, finely sliced
1 carrot, cut by 1 inch 4. Add coconut milk, sliced lime leaves,
2 dried tamarind slices water, tomato and carrots in mixing
1 tomato, quartered bowl, cook 4 min/ Varoma/ /
50g oil speed Spoon.
750g water
5. Serve hot.

SUP DAGING

INGREDIENTS: PREPARATION:
6-7 shallots 1. Place shallots, garlic, ginger and oil in mixing bowl,
3 garlic cloves
2.5cm ginger blend 20 sec/speed 10. Repeat if needed.
80g oil 2. Add cinnamon stick, cloves, star anise and cardamom
1 cinnamon stick
4 cloves pods in mixing bowl, sauté 8 min/120°C/speed 1.
1 star anise 3. Add water, boil 5 min/100°C/speed 1.
2 cardamom pods 4. Add meat pieces, cook 20 min/100°C/ /
300-400g meat, cut in pieces (5 cm)
800g water speed Spoon. Replace the measuring cup (MC) with
2-3 potatoes, peeled simmering basket if needed.
Some fresh parsley, to garnish 5. Add potatoes, salt and pepper, cook 15 min/
Some fresh coriander leaves, 100°C/ /speed Spoon.
to garnish 6. Garnish with parsley and coriander leaves. Serve hot.
Salt and pepper to taste
TpIoPwSd: eYroauncdacnoarilasondaedrdpaowteearsipnosotenpo2f .cumin powder, fennel

“This recipe is special to me because it’s my mother’s
recipe. It has always been my family favourite dish
and you can have it any day, any time, no matter

what the weather is like!”

– Azrina Ely from TTDI, a pharmacist cum PhD student
and a Thermomix user since May 2018
(FB Azrina Ely / IG @azrina.ely)

BOILED EGG SPICY SAMBAL
(SAMBAL TELUR REBUS)

INGREDIENTS: PREPARATION: “It’s simple yet full of flavours, this Sambal Telur Rebus.
1. Place eggs in mixing bowl to boil, using mode You can just eat it with white rice or ‘nasi lemak’ – fulfilling!”
6 medium-sized eggs
Egg Boiler/Hard Boil. Strain the boiled eggs, – Irmawati Zakaria of Elmina, Shah Alam, a homemaker and
15g dried chillies, deseeded, peel the egg shells and set aside. a Thermomix user since Jun 2020
soaked in hot water in 15 minutes (IG @irma_ladouce)
2. Strain soaked dried chilies and place in mixing
100g cooking oil bowl with cooking oil, blend 30 sec/speed 10
while adding 20g of water through the
15 shallots/1 red onion (approx. measuring cup. Scrape down sides of mixing
130g) bowl. Repeat the step, without the water, for
smoother paste.
4 garlic cloves (approx. 20g)
3. Add shallot, garlic and anchovies in mixing bowl,
20g dried anchovies chop 5 sec/speed 5. Scrape down the sides of
mixing bowl with spatula.
1-2 tbsp palm sugar/brown
sugar 4. Add palm sugar/brown sugar in mixing bowl,
sauté 15 min/120°C/speed 1 without measuring
1 white onion, sliced (approx. cup. Place simmering basket on top of lid.
150g)
5. Add sliced onion, water, lime juice, salt and
5g lime juice/2 dried tamarind chicken stock in mixing bowl, cook 3 min/
slices 120°C/speed 1.

1/2 tsp salt to taste 6. Pour the sambal mixture onto boiled eggs and
mix well. Ready to be served.
1 tsp chicken stock powder

50g water

AYAM PERCIK PUTIH

INGREDIENTS: PREPARATION:
1. Place Part A ingredients in mixing
1kg whole chicken legs
bowl, blend 30 sec/speed 6.
Part A: Scrape sides of mixing bowl with
6 shallots spatula. Repeat for finer
5 - 6 cm ginger consistency.
Tamarind juice (from 1 tsp
tamarind paste + 25g water) 2. Divide blended mixture into two
parts - use half to marinate chicken
Part B: for at least 1 hour.
400g coconut milk
1 tsp salt 3. Leave the other half of the blended
1 tsp palm sugar mixture in mixing bowl to make the
percik gravy, cook 10 min/
120°C/speed 1. “Never had I imagined making nasi kerabu from scratch all by myself, but I did it!
That includes the hero side dish, this delicious Ayam Percik Putih. Tag me if you try the recipe!”
4. Pre-heat oven at 180°C. Pour half
of gravy onto reserved marinated - Jehan Soraya of Petaling Jaya, a consultant and a Thermomix user since Feb 2021
chicken and bake for 45 minutes (FB Jehan Soraya Noriskandar / IG @theoccupiedcook)
until well cooked. Turn every 10
minutes and add on gravy if
required.

5. Pour remaining gravy and serve
hot.

Tip: If using fresh coconut milk, prolong
cooking time for up to 25 minutes to
cook the percik gravy until it thickens

DAGING MASAK HITAM

INGREDIENTS: PREPARATION:
50g oil
25g - 30g fresh lemongrass 1. Place oil, lemongrass, dried chillies, ginger, onion and
10g - 20g dried chillies garlic in mixing bowl, chop 10 sec/speed 6. Scrape
10g ginger sides of mixing bowl with spatula. Without measuring
180g onion cup, sauté 10 min/120°C/speed 2.
20g garlic
300g tenderloin beef, cut into 2. Add beef cubes and kaffir lime leaves in mixing bowl,
3cm cubes cook 40 min/120°C/ /speed 1.
5-7pcs kaffir lime leaves
30g dark soya sauce 3. Add in soya sauce, sugar, palm sugar, tamarind paste
2 tsp sugar juice, salt and onion in mixing bowl, further cook
15g palm sugar 5 min/ 120°C/ /speed 1.
60g tamarind paste juice
1/2 tsp salt 4. Serve hot with white rice.
10g onion, thinly sliced

“This is a favorite menu for my family when we go to a Nasi
Kandar shop. Normally, l will cook it for buka puasa and
reheat the leftover for Sahur, tasting even better!”

- Nik Fara Fadzil of Subang Bestari, self-employed and a
Thermomix user since Aug 2018

(FB Fara Fadzil / IG @BambieGorgeous)

MASAK LEMAK REBUNG

INGREDIENTS: PREPARATION:
Ingredients A
3 bird’s eye chillies 1. Place all ingredients A in mixing bowl, chop
2 cloves garlic 30 sec/speed 10. Scrape down sides of
50g shallot mixing bowl with spatula.
15g turmeric
15g dried anchovies, rinsed 2. Add coconut milk, water, bamboo shoots,
dried tamarind slice and lemongrass in
Ingredients B mixing bowl, cook 6 min/100°C/ /
200g coconut milk speed Spoon.
300g water
300-400g bamboo shoots, 3. Add sugar, salt, ground black pepper and
boiled and strained turmeric leaves in mixing bowl, cook 2 min/
1 dried tamarind slice Varoma/ /speed Spoon.
2 stalks fresh lemongrass,
white part only, bruised 4. Serve hot with rice and sambal belacan.

Ingredients C “All-time favourite - such a comfort food! If you don't have rebung, ganti dengan labu
1 tbsp sugar pun sedap jugak! Lawan dengan sambal belacan 6 saat, ikan kering & nasi panas.
2 tsp salt Terangkat!”
1 pinch ground black pepper – Nabila @ Abby Khalid of Bangi, a crafter and a Thermomix user since Feb 2020
2 turmeric leaves, knotted (FB Nabila Khalid / IG @nabila_khalid85)

AYAM PERCHIK
TERENGGANU

INGREDIENTS: PREPARATION: “One of the mandatory dishes during fasting month. Learned this recipe from my late mother in
Roasted Chicken 1. Marinate the chicken with salt and law. No need to go to the Ramadhan bazaar anymore for such Ayam Percik. With the
1kg chicken, cut into 4 or smaller
size turmeric powder for at least 30 Thermomix, it is easy and quick to prepare this dish. No splashes or standing in front of the
1 tsp salt minutes. Pre-heat oven at 250°C. stove for a long time anymore!”
1/2 tsp turmeric powder
2. Place marinated chicken in a dish - Shareen Rany of Ampang Jaya, a fulltime housewife and a Thermomix user since Jan 2021
Gravy bowl/baking tray and bake in the (FB Shareen Rany / IG @shareenrany)
Part A: oven for 25-30 minutes.
15 shallots
3 garlic cloves 3. Meanwhile, place Part A in mixing
3 tbsp dried chilli paste bowl, blend 10 sec/ speed 10.
4-5 bird’s eye chillies Scrape down sides of mixing bowl
15g ginger with spatula.
10g shrimp paste
1 tbsp palm sugar 4. Add Part B, salt to taste, sauté
15 min/100°C/ /speed Spoon.
Part B: Set the gravy aside.
3 stalks fresh lemongrass, white
part only, bruised 5. When the chicken is almost cooked,
1000g coconut milk (suggestion: pour the gravy all over it in the dish
use KARA brand) bowl/baking tray and continue to
bake in the oven for another 10
minutes until the gravy is almost
dried up.

6. Serve hot with rice.

SUP AYAM KAMPUNG

INGREDIENTS: PREPARATION:

Ingredients A 1. Place a large bowl onto mixing bowl lid, weigh
500g free-range chicken (ayam chicken, turmeric powder and salt, mix and set
kampung), cut into pieces aside.
1 tsp turmeric powder
1/2 tsp salt 2. Place all ingredients B in mixing bowl, chop
20 sec/speed 10. Repeat if necessary, until
finely chopped.

Ingredients B 3. Add in all ingredients C in mixing bowl, sauté
80g shallots 5 min/120°/speed 1.
80g ginger
3 cloves garlic 4. Add in chicken and all ingredients D in mixing
2 lemongrass, white part only bowl, cook 12 min/100°C/ /speed Spoon.
2 coriander roots, washed and cleaned
5. Test the potatoes; if they have not softened, add
Ingredients C another 3 to 5 minutes cooking time.
3 cardamom pods
1 cinnamon stick 6. Garnish with ingredients E. Serve hot.
1 star anise
50g vegetable oil “A warm and filling soup that I usually make for the
family when they are sick to aid with their recovery. And
Ingredients D
2 medium sized potatoes, cut into 8 with the Thermomix, it’s just super easy!”
pieces – Eza Fifa of TTDI, a Team Manager and
600ml water
Salt and white pepper to taste a Thermomix user since May 2014
(FB Eza Fifa / IG @eza10fifa)

Ingredients E
Coriander leaves, coarsely chopped
Spring onions, chopped

KETUPAT SOTONG

INGREDIENTS: PREPARATION: “Another recipe that I learned from my late mother in law, that is only served in
1kg medium sized squids Ramadhan. Ketupat Sotong is a unique Terengganu traditional dish featuring
2 tbsp glutinous rice, pre-soaked 1. For the squid preparation, slowly pull out the squids stuffed with glutinous rice cooked in thick coconut milk. Simply yumms..!”
for ½ hour and strained head and discard the backbone and ink bag. Do
500g coconut milk not wash out the roe. Remove the outer layer skin - Shareen Rany of Ampang Jaya, a fulltime housewife and
30g shallots, thinly sliced of the squid until it is white in colour to avoid a Thermomix user since Jan 2021
1 inch ginger, julienned staining the gravy later.
½ tsp fenugreek, pre-soaked in (FB Shareen Rany / IG @shareenrany)
water and strained 2. Fill 1/3 of the squid cavity with glutinous rice and
1 stalk fresh lemongrass, white pour a teaspoon of coconut cream flavoured with
part only, bruised a pinch of salt. Put aside.
Salt and sugar to taste
**Clean toothpicks, to secure the 3. Secure the squid with a toothpick and place them
filling in each squid in the Varoma dish and tray.

4. Pour the water into mixing bowl. Place Varoma
dish into position, cook 15 min/ Varoma/speed 1.
Set aside the Varoma dish with the steamed
squids.

5. Remove the water from mixing bowl. Immediately
place the coconut milk, shallots, ginger, fenugreek
and lemongrass stalk into mixing bowl, cook
10 min/98°C/ /speed Spoon.

6. Add the steamed squid into the gravy. Season
with salt and sugar to taste, cook
10 min/98°C/ /speed Spoon.

7. Serve while still warm.

MASAK LEMAK
CILI PADI UDANG WITH
PUCUK PAKU

INGREDIENTS: PREPARATION:
Part A 1. Place Part A in mixing bowl, chop
2 red chillies, deseeded
5-8 bird’s eye chilies 10 sec/speed 10 while pouring half a
20g shallots measuring cup of water (or 50g water)
1” fresh turmeric onto mixing bowl lid for smoother
blending. Scrape sides of mixing bowl
Part B with spatula.
1 tsp turmeric powder (for color)
50g water (approx. half a 2. Add Part B in mixing bowl, sauté
measuring cup) 6 min/100°C/speed 1.

Part C 3. Add Part C in mixing bowl, cook for
300g fresh prawns 7 min/100°C/ /speed Spoon.
200g coconut milk At the last 3 minutes of cooking, add
1 tsp salt fiddlehead fern leaves.

4. Adjust seasoning accordingly.
Ready to serve.

200g fiddlehead fern leaves “My version of masak lemak cili padi udang with pucuk paku - my husband’s favourite!
(Pucuk Paku) Just so easy to make with my Thermomix!”

- Shazlin Sharif of Shah Alam, a Junior Team Manager and a Thermomix user since July 2018
(FB Shaz Sharif / IG @shazlins)

BRAISED CHICKEN FEET
WITH MUSHROOMS

INGREDIENTS: PREPARATION:
1/2 tbsp sesame oil
2 tbsp cooking oil 1. Place sesame oil, cooking oil, ginger and garlic in
2 tbsp soy sauce mixing bowl, sauté 8 min/120°C/ /speed 1.5.
2 tbsp dark soy sauce
2 tbsp oyster sauce 2. Add mushrooms, oyster sauce, salt and sugar in mixing
2 tsp salt to taste bowl, cook 5 min/100°C/ /speed 1.
2 tsp brown sugar
600g water 3. Remove the sautéed mushroom mixture from the
20g sliced ginger mixing bowl and set aside. Insert blade cover in the
emptied mixing bowl.

4. Add fried chicken feet and the sautéed mushrooms
mixture in mixing bowl, along with water, soy sauce
and dark soy sauce. Cook 90 min/100C/ /speed
Spoon.

5. Ready to be served.

400-500g fried chicken feet “Chicken feet are high in collagen. The collagen
8 dried mushrooms medium size, content may help to relieve joint pain, aid skin health,
soaked, cut into half
1 whole bulb garlic and prevent bone loss. Scientists in Japan have
identified four proteins in chicken legs which appear

to be effective in controlling high blood pressure.
So why not add on this healthy dish for your Iftar?

Try something different this Ramadhan!“

– Zara Agnes of Kuala Lumpur, a business owner
and a Thermomix user since Dec 2019
(IG @zaraagnes @halalconfinement)

TALAM BERLAUK BONDA

INGREDIENTS: PREPARATION:

Part A: Part A & B:
250g chicken fillet, minced 1. Place shallots and garlic in mixing bowl, blend
8pcs shallots
2 garlic cloves 5 sec/speed 5.
1tsp ground white pepper 2. Add oil in mixing bowl, stir fry 4 min/120°C/speed 1.
1tsp salt 3. Add minced chicken into mixing bowl, cook
30g cooking oil
4 min/120°C/speed 1.
4. Combine ingredients B in mixing bowl with salt and

Part B: ground white pepper. Mix well and set aside.

1 red chilli, sliced and deseeded Part C:
10 stalk of chinese parsley and 1. Place ingredients C in mixing bowl, blend
spring onion, sliced
30 sec/speed 3.
20g fried shallots
2. Cook the mixture, 3 min/80°C/speed 3.

Part C: 3. Transfer the mixture from mixing bowl into “One of the many original recipes that were passed down to me by my late mother.
200g rice flour 8-inch pan or mini moulds. Set aside. This recipe brings back so many memories of us making it together, growing up.
50g all-purpose flour May her soul be in the protection of Allah s.w.t. always. Al-Fatihah!”
250g coconut milk 4. Place water in mixing bowl and assemble the Varoma – Arleena Abd Rahim from Cheras, a personal assistant and a Thermomix user
1000g water dish for steaming. Transfer the prepared pan or since May 2020
1 tsp salt moulds in the Varoma dish, steam 10 min/ (FB Arleena Abd Rahim / IG @ar_rimau.kitchen)
500g water, to steam Varoma/speed 1.

5. Spread the cooked chicken fillings on top of the
pan/moulds, and continue to steam 10 mins/

Varoma/speed 1.

6. Ready to be served.

SOMETHING SWEET To begin/end your meals

KUIH LOPES

(RECIPE BY ARLEENA)

INGREDIENTS: PREPARATION: “Kuih Lopes has always been our family’s favorite since childhood. It
was a mandatory Ramadhan dessert that my late Opah would serve
Part A: Part A: Steamed glutinous rice us when we balik kampung in Kuala Kangsar, spending the last few
400g glutinous rice 1. Wash, rinse and soak the glutinous rice with water and lime stone paste days of Ramadhan with her before Raya. To this day I do miss her
500g coconut milk
125g pandan juice (extracted from for 30 minutes. and her fragrant kuih lopes with pure palm sugar syrup. To me,
8 pandan leaves + 150g water, 2. Drain out water and transfer soaked glutinous rice into an 8-inch pan. doing my own Kuih Lopes with my Thermomix is like paying tribute to
blend 1 min/speed 10, strained) late Opah; the techniques may differ with time, but the art and love
1tbsp lime stone paste Add in coconut milk, salt, pandan juice and mix well.
1tsp salt 3. Meanwhile, place water in mixing bowl and assemble the Varoma dish poured in its making will remain intact across generations - and
1 whole coconut, grated technology!”
1500g water for steaming for steaming. Transfer the tin with the mixture in the Varoma dish, steam
Banana leaves that have been run 20 min/Varoma/speed 3. - Haizah Halim of Shah Alam, a freelance HR practitioner and
over flames to soften for wrapping 4. Once cooked, stir the glutinous rice with spatula and let it cool. a Thermomix user since Aug 2019
5. Take some (about 1 cup) of the cooked glutinous rice and roll it in a
Part B: banana leaf. Roll it tightly and snugly into a cylinder shape. (FB Lyssas Own Homemades / IG @lyssas.own_homemades)
200g palm sugar 6. Tie firmly with strings on both ends of the rolled glutinous rice, ensuring it
150g water is well compressed and tightly wrapped inside the banana leaf.
30g brown sugar (optional) 7. Repeat the rolling process until all the glutinous rice mixture is cleared.
2 pandan leaves tied in a knot 8. Place all the glutinous rice rolls in Varoma dish, steam 20 min/Varoma/
speed 3.
9. Let the glutinous rice rolls cool and cut into slices approximately 1 to 1.5
inches thick with a sturdy thread.
10. Roll the slices straight away in salted grated coconut. Set aside.

Part B: Palm sugar syrup
1. Add all the Part B ingredients in mixing bowl, cook 10 min/120°/speed

3.
2. Let the syrup cool and ready to be served with the steamed glutinous rice

slices.

BUBUR PULUT HITAM

INGREDIENTS:

Part A:
250g palm sugar/brown sugar
260g black glutinous rice, pre-soaked for at least 4 hours/overnight
1500g water
2 pandan leaves

Part B:
220g coconut milk
Salt to taste

PREPARATION:
1. Place Part A in mixing bowl, cook 20 min/100°C/ /speed 1.
2. Add Part B in mixing bowl, cook 5 min/100°C/ /speed 1.
3. Serve warm or chilled.

“Bubur Pulut Hitam has been a hit in our family. Why, with the Thermomix,
you only need two steps to make it! It’s a great dessert for berbuka puasa this

Ramadhan. Try it yourselves!”

– Dr. Shahani Aman Shah of Sepang, a senior lecturer and
a Thermomix user since Apr 2020
(IG @naniamanshah)

BUBUR PENGAT PISANG

INGREDIENTS: PREPARATION:
Part A 1. Place all Part A ingredients into mixing
200 g coconut cream/coconut
extract bowl and cook 10 min/98˚C/speed 1
200 g filtered water (If coconut milk is not in room temperature,
100 g gula melaka first heat in mixing bowl with water for 5-6
50 g brown sugar (optional or minutes to temperature 37˚C).
adjust quantity)
2 pandan leaves, tied to a knot 2. Add ingredients Part B and continue to
cook 10 min/98˚C/ /speed 1 (Add more
Part B time if needed until all sago turns
50 g sago (washed and drained translucent).
prior to using)
3. Add ingredients Part C and cook 3 min/
Part C 98˚C/ /speed Spoon (If the bananas is
1 tsp pink himalayan salt very ripe, reduce time to 1 or 2 minutes as
250g - 300g sliced bananas appropriate).
(approx. 5-7 slices)
“Pengat Pisang is a very simple and classic dish
that will surely be a staple for buka puasa and

Moreh!”

– Adlena Saleh of Putrajaya, a homemaker and
a Thermomix user since May 2019
(FB Adlena Saleh / IG @thermosuri)

NYONYA ONDE – ONDE

(RECIPE BY REYNY CHAN)

INGREDIENTS: PREPARATION:
200g glutinous rice flour 1. Place glutinous rice flour, pandan juice and
155g screwpine juice
1 tbsp sugar sugar in mixing bowl to knead, using mode
1400g water Knead/2 minutes.
3-4 palm sugar pieces, cut into
small pieces 2. Pour dough mixture out of mixing bowl,
50-100g desiccated coconut pinch and shape into small dough balls. For
Salt to taste each dough, make a well, fill it with a
sizeable palm sugar piece and seal it. Be
careful not to make the dough skin too thin “Onde-onde buah melaka or kuih kelempung is my personal favourite as it reminds me of my
as it will expand when boiling. grandma who used to make this for my bekal everytime I returned to my hostel.”

3. Meanwhile, place water in mixing bowl, – Rozi Rahman of Putrajaya, a crafter and a Thermomix user since Jan 2020
boil 12 min/100°C/speed 2. (FB BibikGerman / IG @bibikGerman)

4. Insert simmering basket in mixing bowl.
Drop the dough balls into mixing bowl
through the hole in the lid.

5. Once the dough balls float, remove the
simmering basket and strain well.

6. Roll the boiled dough balls in desiccated
coconut that has been added with a pinch
of salt.

7. Ready to serve.

LEMON DRIZZLE LOAF

INGREDIENTS: PREPARATION:

LEMON LOAF LEMON LOAF
Peel of 1 lemon
225g sugar 1. Line a loaf pan (9x5 inches) with baking paper and set
225g butter aside.
4 large eggs
225g self-raising flour 2. Place lemon peel and sugar into mixing bowl, Turbo
30g milk 2 seconds.
Juice of 1 lemon
3. Add butter in mixing bowl, beat 30 sec/speed 4.
LEMON DRIZZLE Scrape sides of mixing bowl with spatula.
Juice of 1 lemon
100g icing sugar 4. Add eggs in mixing bowl, beat 10 sec/speed 4.
Scrape sides of mixing bowl with spatula.
“I’ve been using this simple recipe
5. Add flour, milk and lemon juice into mixing bowl, beat for years now and is one of the
30 sec/speed 3. Scrape sides of mixing bowl with first cake recipes I Thermomised.
spatula. I love it for Moreh or even for

6. Transfer mixture into prepared loaf pan and bake in raya guests!”
preheated oven 180˚C/30-40 minutes. A skewer
poked into the middle should come out clean. – Fatin Izzati of Selayang, a
teacher, baker and a Thermomix
7. When cooked, remove from oven and leave to cool.
Once cooled, remove from pan. user since Jan 2020
(FB Cooking with Suri /
LEMON DRIZZLE IG @cookingwithsuri)

1. In a clean mixing bowl, add ingredients for lemon
drizzle, mix 10 sec/speed 3.

2. Drizzle over loaf and leave to crust. Slice and serve
with hot tea!

Tip: Add lemon juice in stages to achieve your preferred
drizzle consistency (thick or runny)

ENDLESS INSPIRATION Our favourites from Cookidoo and
My Thermomix Recipes.

Click the titles to be taken to the
recipes on your Cookidoo account!

MEE GORENG MAMAK

“When the family craves for noodles, we will surely opt for this Mee Goreng
Mamak recipe in the Cookidoo. It’s a hit!”

– Irmawati Zakaria of Elmina, Shah Alam, a homemaker and a Thermomix user
since Jun 2020

(IG @irma_ladouce)

THAI STEAMED FISH

“This recipe is easy and quick. I usually add vegetable such as broccoli, cauliflower &
carrot and steam together with the fish - while steaming rice in simmering basket at the

same time. In just 20 minutes, Iftar for my family is ready!”
– Ida Sumie of Kota Damansara, a business owner and a Thermomix user

since Apr 2020
(FB Ida Sumie / IG @idasumie)

SAMBAL BELACAN

“Sambal belacan 6 saat! Say no more!”
– Nabila @ Abby Khalid of Bangi, a crafter and a Thermomix user

since Feb 2020
(FB Nabila Khalid / IG @nabila_khalid85)

AYAM KICAP THORBAEK

ORIGINAL RECIPE BY SHAZLIN SHARIF

“Ayam Kicap is the most popular dish especially among kids. First time I tried it was from a
shop that went viral a few years back and it was good. I like the additional spice taste with soy
sauce in the chicken gravy. When I got my Thermomix, I tried this recipe, and I was so happy
cause it tasted better! I even got to sell it to some friends and neighbours as my side business

and also to share good food with people. It's easy to make and very tasty to eat.”

– Nirma Nasir of Kelana Jaya, a homemaker and a Thermomix user since Dec 2019
(FB Nirma Nasir / IG @nummiesfood)

BUCKWHEAT MUSHROOM TARTLETS

‘’This is a great gluten free recipe. Not only does it taste great, but it also doesn’t require complicated flour
mixes like most gluten free tarts. This recipes is well loved by gluten and non-gluten eaters in my family”
- Ivy Razalli of Ampang, a gluten free baker and a Thermomix user since Apr 2018
(FB & IG @glutenfreethermymommy)

FAMILY CHICKEN GALETTE

"Family Chicken Galette is not just healthy but also hearty and wholesome with flaky
pastry covering the chicken bits, caramelised onion and choice of vegetables.

In Ramadhan, this will be a main and fulfilling meal for family Iftar in just one sitting.“
- Marlina Yunus of Cyberjaya, an IT professional and a Thermomix user since Apr 2020

(FB Marlina Yunus / IG @marlbaker)

PINK BREAKFAST
BOWLS WITH BERRIES

“My husband and I love how easy and filling this recipe is. It’s the perfect quick
sahur and we’re full till at least lunch time!

p/s: It’s enough for at least three people, not two!
– Fatin Izzati of Selayang, a teacher, baker and a Thermomix user

since Jan 2020
(FB Cooking with Suri / IG @cookingwithsuri)

MANGO LASSI

“A refreshing sweet treat at Iftar that’s guilt free!”
– Fatin Izzati of Selayang, a teacher, baker and a Thermomix user since Jan 2020

(FB Cooking with Suri / IG @cookingwithsuri)

UMAMI PASTE

Umami is referred to as the fifth taste. It is a mixture of sweet, sour, bitter and
salty, the other four tastes. Umami helps enhance the flavour of most foods.
Umami paste is highly concentrated, so you only need to use a small amount

when cooking. Try adding 1 tablespoon to butter or olive oil for a savoury pasta
sauce or to flavour meat before cooking, You can also use it to add flavour to
stews, curries, casseroles and stir-fries, or spread it thinly on crackers or crostini

or serve with fried eggs.

CHICKEN STOCK PASTE

1 tbsp stock paste is roughly equivalent to 1 shop-bought chicken stock cube. Add
1tbsp of this paste to your soups, stir fries and savoury rice for that extra YUM!

NYONYA SPICE PASTE

Use as a base for a tasty curry: combine Nyonya spice paste with curry powder,
coconut milk and tamarind juice and add chicken, seafood, meat or vegetables

as preferred.

GINGER GARLIC PASTE

This paste can be used for most recipes requiring ginger and garlic.
Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for

easy use in recipes. Thaw ginger garlic cubes to room temperature before using.

A big Thank You to all our Thermomix advisors who graciously
contributed to this e-book, as well as the editorial team who
put this together.

Contributors: Marlina Yunus
Muzliani Raman
Adlena Saleh Nabila Khalid
Arleena Abd Rahim Nik Fara Fadzil
Azrina Ely Nirma Nasir
Eza Fifa Rohaizan Norddin
Fatin Izzati Rozi Rahman
Haizah Halim Dr Shahani Aman Shah
Ida Sumie Shareen Rany
Irmawati Zakaria Shazlin Sharif
Ivy Razalli Zara Agnes
Jehan Soraya
Julia Ramli

If you’d like to be a part of our crazy team and have lots of THANK YOU
fun while also learning and earning, make sure to contact your
advisor today!

TeaWmithTlohvee, rbaik