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 Recipes we love that are fast to QUICK & EASY make and wholesome to eat! CREAMY BEEF & MUSHROOM PASTA

INGREDIENTS: PREPARATION: 100g shallots 1. Place shallots and garlic cloves in 6 garlic cloves mixing bowl, chop 5 sec/speed 5. 30g olive oil 2. Add olive oil, mushrooms and 200g swiss button mushrooms, streaky beef in mixing bowl, sauté sliced 6 min/ 120°C//speed 1. 150g streaky beef, sliced 600g water 3. Add water, chicken stock, cream, 2 tsp chicken stock powder/paste salt and pepper in mixing bowl, 200g whipping/cooking cream cook for 8 min/100°C// 1 tsp salt speed 1. 1 tsp black pepper 4. Remove measuring cup from lid and 250g pasta (suggestion: use put pasta through the hole in your fettuccine) lid into mixing bowl, cook 12 min/ Grated parmesan and olive oil to 100 °C//speed 1. garnish 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 1. Place the fresh coconut milk, chicken broth, (min. 1 inch) lemongrass stalks and galangal slices in 400g fresh coconut milk mixing bowl, boil 6 min/90°C/speed Spoon. 400g chicken broth 2. Add chicken, kaffir lime leaves, bird’s eye 30g galangal, sliced chillies, Thai chilli paste, fish sauce, palm 2 stalks fresh lemongrass, white part sugar, lime juice, cook 8 min/ 90°C/ / only, bruised speed Spoon. 2 tbsp Thai chilli paste (suggestion: use 3. Add in the tomatoes, onions and coriander Mae Pranom) leaves, cook 3 min/90°C//speed Spoon. 9 red bird’s eye chillies, bruised 4. Serve with hot rice or noodles. 6 kaffir lime leaves, torn 1 ½ tbsp palm sugar TIPS: 1/4 cup fish sauce Fresh coconut milk can be replaced with 200g 1/4 cup lime juice boxed coconut milk + 200g water. 1/2 tomatoes, quartered In the absence of chicken broth, replace it with 1 cube chicken stock mixed with 400g warm 1/2 yellow onion, sliced water. 1/2 cup coriander leaves, chopped

“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

PREPARATION: INGREDIENTS: 1. Devein prawns, slit the back of prawns with sharp 500g large prawns knife. Remove head with shell and tail still intact. 25g garlic cloves, peeled 2. Marinate prawns with seasoning for 1 hour. 30g oil 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. SEASONING 5. Add marinated prawns in mixing bowl, cook 40g tamarind 7 min/120°C//speed Spoon. 15g dark soy sauce 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 1/2 tsp ground white pepper ingredients that are readily available in the pantry, easily made with the Thermomix!” 1 tsp corn flour – Shazlin Sharif of Shah Alam, a Junior Team Manager and a Thermomix user 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 cook 5 min/120°C//speed Spoon. 700g cooked rice 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, mince 6 sec/speed 6. Set aside. 1200g water 2. Add rice, ginger and water in mixing 1 inch ginger, sliced thinly bowl. Add salted eggs in Varoma dish 100g chicken meat (half frozen, and place it on top of the mixing bowl. diced or minced) Cook 15 min/100°C/speed 3. 2 tsp chicken stock or salt 3. Remove the Varoma dish with boiled salted eggs aside. Add minced chicken, chicken stock and ground pepper in mixing bowl, continue to cook 5 min/ CONDIMENTS: 100°C/speed 1. Salted eggs 4. Ready to serve with boiled salted eggs Fried anchovies 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 fast food joints. When I had my kids, I attempted to cook it myself but it took hours. Last year, I Spring onions 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 in mixing bowl, sauté 2 min/ 250g beef tenderloin, thinly 120°C//speed 1. sliced (approx. 2-3 mm) 2. Add beef slices in mixing bowl, cook 120g broccoli 4 min/120°C//speed 1. 50g green capsicum 20g light soy sauce 3. Add broccoli, capsicum, light soy sauce, 20g sweet soy sauce sweet soy sauce, cooking caramel, brown 10g cooking caramel sugar and ground black pepper in 5g brown sugar mixing bowl, cook 6 min/ 120°C/ / 3g ground black pepper 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 seconds. 3 cloves garlic 2. Add ingredients B in mixing bowl, sauté for 1 inch ginger 8 min/120°C//speed 1. Ingredients B 3. Add ingredient C in mixing bowl, cook 5 min/ 2 tbsp meat curry paste 80°C/speed 1. 1 tbsp coriander paste/coriander 4. Add ingredients D, cook 10 min/Varoma/ Speed 1. leaves 2 tbsp ghee 5. Dish out into serving bowl and ready to eat with buttered toast, shallot, green/red chilli, egg and Ingredient C calamansi. 300g minced beef/chicken/mutton Ingredients D *Credit to original recipe by Shahrun147 at 1 tbsp tomato ketchup https://my.thermomixrecipes.com/thmrecipes/foul- madames-kacang-phool/ 425g foul madams (approx. 1 can) 230g baked bean (approx. 1 small can) 200g water “I am not a Johorean, but I love kacang Phool gravy to 1 tsp ground black pepper (optional) bits! Was introduced to it way back, and had for the Salt to taste longest time, been looking for its recipe so I could make it at home at convenience. So bumping into one recently GARNISH had made me super happy; now I can enjoy this simple Shallot, finely diced and delish Kacang Phool recipe whenever I fancy, easily made with my Thermomix! Green or red chilli, sliced thin Calamansi lime, halved - Muzliani Raman of Shah Alam, an IT professional and Egg, cooked sunny-side up a Thermomix user since Mar 2021 Buttered toast ( FB Muzliani Abdul Raman / IG @mikamusz79) PIZZA CUPCAKES

PREPARATION: INGREDIENTS: 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. Place plain flour, salt, mixed herbs, baking 2 tsp baking powder powder in mixing bowl, blend 10 sec/ 340g fresh milk speed 2. 2 eggs (grade A) 3. Add fresh milk and eggs in mixing bowl, 120g pizza sauce (store-bought mix at 1 min/speed 3.5. or homemade) 4. Using a tablespoon, add 1tbs of batter into 120g pizza topping (choice of a well-oiled 12-hole cupcake tray. Add a pepperoni, salami, tomato, pinch of mozzarella, followed by 1 tbs chicken, pineapple, olives or all) pizza sauce to be added in the centre. 200g mozzarella cheese 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) Recipes passed down from TRADITIONALLY TASTY generation to generation and improvised to fit innovation. AYAM KALEO

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

INGREDIENTS: PREPARATION: 6-7 shallots 1. Place shallots, garlic, ginger and oil in mixing bowl, 3 garlic cloves blend 20 sec/speed 10. Repeat if needed. 2.5cm ginger 2. Add cinnamon stick, cloves, star anise and cardamom pods in mixing bowl, sauté 8 min/120°C/speed 1. 80g oil 3. Add water, boil 5 min/100°C/speed 1. 1 cinnamon stick 4. Add meat pieces, cook 20 min/100°C// 4 cloves speed Spoon. Replace the measuring cup (MC) with simmering basket if needed. 1 star anise 5. Add potatoes, salt and pepper, cook 15 min/ 2 cardamom pods 100°C//speed Spoon. 300-400g meat, cut in pieces (5 cm) 6. Garnish with parsley and coriander leaves. Serve hot. 800g water TIPS: You can also add a teaspoon of cumin powder, fennel 2-3 potatoes, peeled powder and coriander power in step 2. Some fresh parsley, to garnish Some fresh coriander leaves, “This recipe is special to me because it’s my mother’s to garnish recipe. It has always been my family favourite dish Salt and pepper to taste 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: 1. Place eggs in mixing bowl to boil, using mode 6 medium-sized eggs Egg Boiler/Hard Boil. Strain the boiled eggs, 15g dried chillies, deseeded, peel the egg shells and set aside. soaked in hot water in 15 minutes 2. Strain soaked dried chilies and place in mixing 100g cooking oil bowl with cooking oil, blend 30 sec/speed 10 15 shallots/1 red onion (approx. while adding 20g of water through the 130g) measuring cup. Scrape down sides of mixing bowl. Repeat the step, without the water, for 4 garlic cloves (approx. 20g) smoother paste. 20g dried anchovies 3. Add shallot, garlic and anchovies in mixing bowl, 1-2 tbsp palm sugar/brown chop 5 sec/speed 5. Scrape down the sides of sugar mixing bowl with spatula. 1 white onion, sliced (approx. 4. Add palm sugar/brown sugar in mixing bowl, 150g) sauté 15 min/120°C/speed 1 without measuring cup. Place simmering basket on top of lid. 5g lime juice/2 dried tamarind slices 5. Add sliced onion, water, lime juice, salt and chicken stock in mixing bowl, cook 3 min/ 1/2 tsp salt to taste 120°C/speed 1. “It’s simple yet full of flavours, this Sambal Telur Rebus. 1 tsp chicken stock powder 6. Pour the sambal mixture onto boiled eggs and You can just eat it with white rice or ‘nasi lemak’ – fulfilling!” 50g water mix well. Ready to be served. – Irmawati Zakaria of Elmina, Shah Alam, a homemaker and a Thermomix user since Jun 2020 (IG @irma_ladouce) AYAM PERCIK PUTIH

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

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

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

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

INGREDIENTS: PREPARATION: Roasted Chicken 1. Marinate the chicken with salt and 1kg chicken, cut into 4 or smaller turmeric powder for at least 30 size minutes. Pre-heat oven at 250°C. 1 tsp salt 2. Place marinated chicken in a dish 1/2 tsp turmeric powder bowl/baking tray and bake in the oven for 25-30 minutes. Gravy Part A: 3. Meanwhile, place Part A in mixing 15 shallots bowl, blend 10 sec/ speed 10. 3 garlic cloves Scrape down sides of mixing bowl 3 tbsp dried chilli paste with spatula. 4-5 bird’s eye chillies 4. Add Part B, salt to taste, sauté 15g ginger 15 min/100°C//speed Spoon. 10g shrimp paste Set the gravy aside. 1 tbsp palm sugar 5. When the chicken is almost cooked, Part B: pour the gravy all over it in the dish 3 stalks fresh lemongrass, white bowl/baking tray and continue to “One of the mandatory dishes during fasting month. Learned this recipe from my late mother in part only, bruised bake in the oven for another 10 law. No need to go to the Ramadhan bazaar anymore for such Ayam Percik. With the 1000g coconut milk (suggestion: minutes until the gravy is almost Thermomix, it is easy and quick to prepare this dish. No splashes or standing in front of the use KARA brand) dried up. stove for a long time anymore!” 6. Serve hot with rice. - Shareen Rany of Ampang Jaya, a fulltime housewife and a Thermomix user since Jan 2021 (FB Shareen Rany / IG @shareenrany) SUP AYAM KAMPUNG

INGREDIENTS: PREPARATION: 1. Place a large bowl onto mixing bowl lid, weigh Ingredients A chicken, turmeric powder and salt, mix and set 500g free-range chicken (ayam aside. kampung), cut into pieces 2. Place all ingredients B in mixing bowl, chop 1 tsp turmeric powder 20 sec/speed 10. Repeat if necessary, until 1/2 tsp salt finely chopped. Ingredients B 3. Add in all ingredients C in mixing bowl, sauté 80g shallots 5 min/120°/speed 1. 80g ginger 4. Add in chicken and all ingredients D in mixing 3 cloves garlic bowl, cook 12 min/100°C//speed Spoon. 2 lemongrass, white part only 2 coriander roots, washed and cleaned 5. Test the potatoes; if they have not softened, add another 3 to 5 minutes cooking time. Ingredients C 6. Garnish with ingredients E. Serve hot. 3 cardamom pods 1 cinnamon stick 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 with the Thermomix, it’s just super easy!” 2 medium sized potatoes, cut into 8 – Eza Fifa of TTDI, a Team Manager and pieces a Thermomix user since May 2014 600ml water Salt and white pepper to taste (FB Eza Fifa / IG @eza10fifa)

Ingredients E Coriander leaves, coarsely chopped Spring onions, chopped KETUPAT SOTONG

INGREDIENTS: PREPARATION: 1kg medium sized squids 1. For the squid preparation, slowly pull out the head and discard the backbone and ink bag. Do 2 tbsp glutinous rice, pre-soaked not wash out the roe. Remove the outer layer skin for ½ hour and strained of the squid until it is white in colour to avoid staining the gravy later. 500g coconut milk 2. Fill 1/3 of the squid cavity with glutinous rice and 30g shallots, thinly sliced pour a teaspoon of coconut cream flavoured with a pinch of salt. Put aside. 1 inch ginger, julienned 3. Secure the squid with a toothpick and place them ½ tsp fenugreek, pre-soaked in in the Varoma dish and tray. water and strained 4. Pour the water into mixing bowl. Place Varoma dish into position, cook 15 min/ Varoma/speed 1. 1 stalk fresh lemongrass, white Set aside the Varoma dish with the steamed squids. part only, bruised 5. Remove the water from mixing bowl. Immediately Salt and sugar to taste place the coconut milk, shallots, ginger, fenugreek and lemongrass stalk into mixing bowl, cook **Clean toothpicks, to secure the 10 min/98°C//speed Spoon. “Another recipe that I learned from my late mother in law, that is only served in filling in each squid Ramadhan. Ketupat Sotong is a unique Terengganu traditional dish featuring 6. Add the steamed squid into the gravy. Season squids stuffed with glutinous rice cooked in thick coconut milk. Simply yumms..!” with salt and sugar to taste, cook 10 min/98°C//speed Spoon. - Shareen Rany of Ampang Jaya, a fulltime housewife and 7. Serve while still warm. a Thermomix user since Jan 2021 (FB Shareen Rany / IG @shareenrany) MASAK LEMAK CILI PADI UDANG WITH PUCUK PAKU INGREDIENTS: PREPARATION: Part A 1. Place Part A in mixing bowl, chop 2 red chillies, deseeded 10 sec/speed 10 while pouring half a 5-8 bird’s eye chilies measuring cup of water (or 50g water) 20g shallots onto mixing bowl lid for smoother 1” fresh turmeric blending. Scrape sides of mixing bowl with spatula. Part B 2. Add Part B in mixing bowl, sauté 1 tsp turmeric powder (for color) 6 min/100°C/speed 1. 50g water (approx. half a measuring cup) 3. Add Part C in mixing bowl, cook for 7 min/100°C//speed Spoon. Part C At the last 3 minutes of cooking, add 300g fresh prawns fiddlehead fern leaves. 200g coconut milk 4. Adjust seasoning accordingly. 1 tsp salt 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 1. Place sesame oil, cooking oil, ginger and garlic in mixing bowl, sauté 8 min/120°C//speed 1.5. 2 tbsp cooking oil 2. Add mushrooms, oyster sauce, salt and sugar in mixing 2 tbsp soy sauce bowl, cook 5 min/100°C//speed 1. 2 tbsp dark soy sauce 3. Remove the sautéed mushroom mixture from the mixing bowl and set aside. Insert blade cover in the 2 tbsp oyster sauce emptied mixing bowl. 2 tsp salt to taste 4. Add fried chicken feet and the sautéed mushrooms mixture in mixing bowl, along with water, soy sauce 2 tsp brown sugar and dark soy sauce. Cook 90 min/100C//speed Spoon. 600g water 5. Ready to be served. 20g sliced ginger 400-500g fried chicken feet 8 dried mushrooms medium size, “Chicken feet are high in collagen. The collagen content may help to relieve joint pain, aid skin health, soaked, cut into half and prevent bone loss. Scientists in Japan have identified four proteins in chicken legs which appear 1 whole bulb garlic 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 5 sec/speed 5. 2 garlic cloves 2. Add oil in mixing bowl, stir fry 4 min/120°C/speed 1. 1tsp ground white pepper 3. Add minced chicken into mixing bowl, cook 1tsp salt 4 min/120°C/speed 1. 30g cooking oil 4. Combine ingredients B in mixing bowl with salt and ground white pepper. Mix well and set aside. Part B: 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. 3. Transfer the mixture from mixing bowl into Part C: 8-inch pan or mini moulds. Set aside. 200g rice flour 4. Place water in mixing bowl and assemble the Varoma 50g all-purpose flour dish for steaming. Transfer the prepared pan or 250g coconut milk moulds in the Varoma dish, steam 10 min/ 1000g water Varoma/speed 1. “One of the many original recipes that were passed down to me by my late mother. This recipe brings back so many memories of us making it together, growing up. 1 tsp salt 5. Spread the cooked chicken fillings on top of the 500g water, to steam May her soul be in the protection of Allah s.w.t. always. Al-Fatihah!” pan/moulds, and continue to steam 10 mins/ – Arleena Abd Rahim from Cheras, a personal assistant and a Thermomix user Varoma/speed 1. since May 2020 6. Ready to be served. (FB Arleena Abd Rahim / IG @ar_rimau.kitchen) SOMETHING SWEET To begin/end your meals KUIH LOPES (RECIPE BY ARLEENA)

INGREDIENTS: PREPARATION:

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

PREPARATION: INGREDIENTS: 1. Place all Part A ingredients into mixing Part A bowl and cook 10 min/98˚C/speed 1 200 g coconut cream/coconut (If coconut milk is not in room temperature, extract first heat in mixing bowl with water for 5-6 200 g filtered water minutes to temperature 37˚C). 100 g gula melaka 50 g brown sugar (optional or 2. Add ingredients Part B and continue to adjust quantity) cook 10 min/98˚C//speed 1 (Add more 2 pandan leaves, tied to a knot time if needed until all sago turns translucent).

Part B 3. Add ingredients Part C and cook 3 min/ 50 g sago (washed and drained 98˚C//speed Spoon (If the bananas is prior to using) very ripe, reduce time to 1 or 2 minutes as appropriate). Part C 1 tsp pink himalayan salt 250g - 300g sliced bananas “Pengat Pisang is a very simple and classic dish (approx. 5-7 slices) 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: 1. Place glutinous rice flour, pandan juice and 200g glutinous rice flour sugar in mixing bowl to knead, using mode 155g screwpine juice Knead/2 minutes. 2. Pour dough mixture out of mixing bowl, 1 tbsp sugar pinch and shape into small dough balls. For 1400g water each dough, make a well, fill it with a sizeable palm sugar piece and seal it. Be 3-4 palm sugar pieces, cut into careful not to make the dough skin too thin as it will expand when boiling. small pieces 3. Meanwhile, place water in mixing bowl, 50-100g desiccated coconut boil 12 min/100°C/speed 2. Salt to taste 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. “Onde-onde buah melaka or kuih kelempung is my personal favourite as it reminds me of my grandma who used to make this for my bekal everytime I returned to my hostel.” 7. Ready to serve. – Rozi Rahman of Putrajaya, a crafter and a Thermomix user since Jan 2020 (FB BibikGerman / IG @bibikGerman) LEMON DRIZZLE LOAF

PREPARATION: INGREDIENTS: LEMON LOAF LEMON LOAF Peel of 1 lemon 1. Line a loaf pan (9x5 inches) with baking paper and set 225g sugar aside. 225g butter 2. Place lemon peel and sugar into mixing bowl, Turbo 4 large eggs 2 seconds. 225g self-raising flour 3. Add butter in mixing bowl, beat 30 sec/speed 4. 30g milk Scrape sides of mixing bowl with spatula. Juice of 1 lemon 4. Add eggs in mixing bowl, beat 10 sec/speed 4. Scrape sides of mixing bowl with spatula. LEMON DRIZZLE 5. Add flour, milk and lemon juice into mixing bowl, beat Juice of 1 lemon 30 sec/speed 3. Scrape sides of mixing bowl with 100g icing sugar spatula. 6. Transfer mixture into prepared loaf pan and bake in “I’ve been using this simple recipe preheated oven 180˚C/30-40 minutes. A skewer for years now and is one of the poked into the middle should come out clean. first cake recipes I Thermomised. 7. When cooked, remove from oven and leave to cool. I love it for Moreh or even for Once cooled, remove from pan. raya guests!” LEMON DRIZZLE – Fatin Izzati of Selayang, a 1. In a clean mixing bowl, add ingredients for lemon teacher, baker and a Thermomix drizzle, mix 10 sec/speed 3. user since Jan 2020 2. Drizzle over loaf and leave to crust. Slice and serve (FB Cooking with Suri / with hot tea! IG @cookingwithsuri) Tip: Add lemon juice in stages to achieve your preferred drizzle consistency (thick or runny) Our favourites from Cookidoo and My Thermomix Recipes. ENDLESS INSPIRATION 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: Adlena Saleh Marlina Yunus Arleena Abd Rahim Muzliani Raman Azrina Ely Nabila Khalid Eza Fifa Nik Fara Fadzil Fatin Izzati Nirma Nasir Haizah Halim Rohaizan Norddin Ida Sumie Rozi Rahman Irmawati Zakaria Dr Shahani Aman Shah Ivy Razalli Shareen Rany Jehan Soraya Shazlin Sharif Julia Ramli Zara Agnes

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