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 recipe 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 CONTENTS QUICK & EASY Masak Lemak Cili Padi Udang with Pucuk Paku 26 Creamy Beef & Mushroom Pasta 5 Braised Chicken Feet with Mushrooms 27 Tom Yummy 6 Talam Berlauk Bonda 28 Tamarind Prawns 7 Butter Fried Rice 8 Mac & Cheese 9 SOMETHING SWEET Chicken Porridge 10 Kuih Lopes 30 Black Pepper Beef with Broccoli 11 Bubur Pulut Hitam 31 32 Kacang Phool 12 Bubur Pengat Pisang with Sago Nyonya Onde-Onde 33 Pizza Cupcakes 13 Lemon Drizzle Loaf 34 Banana Cinnamon Lassi 14 Date Milk 15 ENDLESS INSPIRATION Mee Goreng Mamak 36 TRADITIONALLY TASTY Thai Steamed Fish 36 Ayam Kaleo 17 Sambal Belacan 37 37 Sup Daging 18 Ayam Kicap Thorbaek 38 Boiled Egg Spicy Sambal 19 Buckwheat Mushroom Tarlets 38 Ayam Percik Putih 20 Family Chicken Galette Pink Breakfast Bowls with Berries 39 Daging Masak Hitam 21 Mango Lassi 39 Masak Lemak Rebung 22 Umami Paste 40 Ayam Perchik Terengganu 23 Chicken Stock Paste 40 Sup Ayam Kampung 24 Nyonya Spice Paste 41 Ketupat Sotong 25 Ginger Garlic Paste 41 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 mixing bowl, chop 5 sec/speed 5. 6 garlic cloves 2. Add olive oil, mushrooms and streaky 30g olive oil beef in mixing bowl, sauté 6 min/ 200g swiss button mushrooms, 120°C//speed 1. sliced 3. Add water, chicken stock, cream, salt and pepper in mixing bowl, cook for 150g streaky beef, sliced 8 min/100°C//speed 1. 600g water 4. Add pasta through hole in mixing bowl 2 tsp chicken stock powder/paste lid, cook per cook time indicated on package/100°C//speed 1, without 200g whipping/cooking cream measuring cup, until al dente. 1 tsp salt 5. Serve with grated parmesan and a drizzle of olive oil. 1 tsp black pepper 250g pasta (suggestion: use fettuccine) Grated parmesan and olive oil to “A simple dish made in minutes and loved by the whole fam!” garnish – Fatin Izzati of Selayang, a teacher, baker and a Thermomix user since Jan 2020 (FB Cooking with Suri / IG @cookingwithsuri)

5 TOM YUMMY

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

PREPARATION: INGREDIENTS: 1. Place a large bowl on top of the mixing bowl lid and MARINADE weigh all marinade ingredients. Stir to combine and 40g tamarind set aside. 15g dark soy sauce 2. Devein prawns, slit the back of prawns with sharp knife. Remove head with shell and tail still intact. 15g light soy sauce 3. Place the deveined prawns into the marinade. Toss to 10g water coat evenly and set aside for 1 hour. 20g sugar 4. Place garlic in mixing bowl, chop 5 sec/speed 5. 1/2 tsp salt Scrape sides of mixing bowl with spatula. 5. Add oil in mixing bowl, sauté 3 min/120°C/speed 1. 1/2 tsp ground white pepper 6. Add marinated prawns in mixing bowl, cook 1 tsp corn flour 7 min/120°C//speed Spoon. 7. Serve hot with rice. 500g large prawns 25g garlic cloves “First time cuba, terus suka. Give it a try, you may like it too. A simple, tasty dish using 30g oil ingredients that are readily available in the pantry, easily made with the Thermomix!”

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

7 BUTTER FRIED RICE

INGREDIENTS: PREPARATION: 1 tsp white pepper powder 1. Marinate chicken with white pepper. Set 150g boneless chicken, sliced aside for few minutes. thinly (1cm) or minced 2. Place garlic and bird’s eye chillies into 8 garlic cloves mixing bowl, chop 3 secs/speed 7. Scrape down sides of mixing bowl with spatula. 3 bird's eye chillies (add or 3. Add olive oil and butter, sauté reduce to your liking) 3 min/120°C/speed 1. 50 g olive oil 4. Add marinated chicken, chicken stock 20 g salted butter, softened powder, cook 5 min/120°C// 1 tsp homemade chicken stock speed Spoon. powder 5. Insert butterfly whisk in mixing bowl. Add 1 tsp himalayan salt in salt, cooked rice, frozen vegetables, stir fry 2 min/120°C/speed 1, without 700g cooked rice measuring cup. 100g frozen corn or mixed 6. Remove butterfly whisk. “A family favorite that is so wholesome and complete and made easy, vegetables 7. Transfer fried rice to a serving plate and mess free, stress free with the Thermomix.” Deep fried shallots, spring onions, garnish with deep fried shallots and spring – Adlena Saleh of Putrajaya, a homemaker and a Thermomix user to garnish onions. Serve hot. since May 2019 (FB Adlena Saleh / IG @thermosuri)

8 MAC & CHEESE

INGREDIENTS: 200g water 200g milk 200g macaroni 1 tsp salt 90g cheese (suggestion: use cheddar 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 2019 (FB Julia Ramli / IG @juliaramli)

9 CHICKEN PORRIDGE (RECIPE BY EZA FIFA)

INGREDIENTS: PREPARATION: 100g half frozen chicken (diced 1. Place half frozen chicken in mixing bowl, or minced) mince 6 sec/speed 6. Set aside. 180g rice (If using minced chicken, skip this step) 1 inch ginger, sliced thinly 2. Add rice, ginger and water in mixing bowl. Add salted eggs in Varoma dish 1200g hot water and place it on top of the mixing bowl. 2 tsp chicken stock or salt Cook 15 min/100°C/speed 3. 1/2 tsp ground white pepper 3. Remove the Varoma dish with boiled salted eggs aside. Add minced chicken, chicken stock and ground pepper in CONDIMENTS: mixing bowl, continue to cook 5 min/ 100 C/speed 1. Salted eggs ° Fried anchovies 4. Ready to serve with boiled salted eggs and condiments of choice. Peanuts Radish Fried onions “The best comfort food. During my childhood, my dad used to buy me porridge whenever I was 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) 10 BLACK PEPPER BEEF WITH BROCCOLI

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

“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)

11 KACANG PHOOL

INGREDIENTS: PREPARATION: Ingredients A 1. Place ingredients A in mixing bowl, Turbo/2 6 shallots seconds. 3 garlic cloves 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 leaves 4. Add ingredients D, cook 10 min/Varoma/Speed 1. 2 tbsp ghee 5. Dish out into serving bowl and ready to eat with Ingredient C buttered toast, shallot, green/red chilli, egg and 300g minced beef/chicken/mutton calamansi.

Ingredients D 1 tbsp tomato ketchup *Credit to original recipe by Shahrun147 at 425g foul madames/fava beans (approx. 1 https://my.thermomixrecipes.com/thmrecipes/foul- madames-kacang-phool/ 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) 12 PIZZA CUPCAKES

PREPARATION: INGREDIENTS: 230g plain flour 1. Preheat oven to 180°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 grated mozzarella cheese Then, cover the sauce with another pinch of mozzarella. Add your favourite 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) 13 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)

14 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)

15 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 chillies, 5 shallots red chillies, ginger, galangal, 3 garlic cloves lemongrass stalks, turmeric and cooking oil in mixing bowl, blend 3 tbsp dried chili paste 20 sec/speed 8 while pouring 30g 4 red chillies water onto mixing bowl lid. Scrape 1 inch fresh ginger down sides of mixing bowl with spatula. 1 inch fresh galangal 2. Sauté 8 min/120 C/speed Spoon. 2 stalks fresh lemongrass, white ° part only 1 inch fresh turmeric 3. Add chicken pieces and dried tamarind slices in mixing bowl, cook 250g coconut milk/evaporated 10 min/Varoma//speed Spoon. milk 3-5 kaffir lime leaves, finely 4. Add coconut milk, sliced kaffir lime sliced leaves, 500g of water, tomato, and carrots, sugar and salt in mixing bowl, “My husband’s favourite Indonesian dish. I had to learn to cook it when I initially bought the 1 carrot, cut by 1 inch cook 4 min/Varoma// Thermomix, and he loved it!” 2 dried tamarind slices speed Spoon. - Julia Ramli of Damansara, an entrepreneur and a Thermomix user since 2019 1 tomato, quartered 5. Serve hot. (FB Julia Ramli / IG @juliaramli) 50g oil 530g water Salt and sugar to taste

17 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)

18 BOILED EGG SPICY SAMBAL (SAMBAL TELUR REBUS)

INGREDIENTS: PREPARATION: 6 medium-sized eggs 1. Place eggs in mixing bowl to boil, using mode 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)

19 AYAM PERCIK PUTIH

INGREDIENTS: PREPARATION: 1. Place Part A ingredients in mixing bowl, 1kg whole chicken legs blend 30 sec/speed 6. Scrape sides of mixing bowl with spatula. Repeat for finer Part A: consistency. 6 shallots 2. Divide blended mixture into two parts - 5 - 6 cm ginger use half to marinate chicken for at least 1 Tamarind juice (from 1 tsp hour. tamarind paste + 25g water) 3. Leave the other half of the blended Part B: mixture in mixing bowl. Add in Part B and 400g coconut milk cook 10 min/100°C/speed Spoon to 1 tsp salt make percik gravy. 1 tsp palm sugar 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 hot. “Never had I imagined making nasi kerabu from scratch all by myself, but I did it! Tip: If using fresh coconut milk, prolong That includes the hero side dish, this delicious Ayam Percik Putih. Tag me if you try the cooking time for up to 25 minutes to cook the recipe!” percik gravy until it thickens - Jehan Soraya of Petaling Jaya, a consultant and a Thermomix user since Feb 2021 (FB Jehan Soraya Noriskandar / IG @theoccupiedcook)

20 DAGING MASAK HITAM

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

21 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 ingredients B in mixing bowl, cook 15g turmeric 6 min/100°C//speed Spoon. 15g dried anchovies, rinsed 3. Add ingredients C in mixing bowl, cook 2 min/ Varoma//speed Spoon. Ingredients B 4. Serve hot with rice and sambal belacan. 200g coconut milk 300g water 300-400g bamboo shoots, 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 Cookidoo, ikan kering & nasi 2 turmeric leaves, knotted panas. Terangkat!” – Nabila @ Abby Khalid of Bangi, a crafter and a Thermomix user since Feb 2020 (FB Nabila Khalid / IG @nabila_khalid85)

22 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 baking 1/2 tsp turmeric powder tray and bake in the oven for 25- 30 minutes at 180°C. 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 3 stalks fresh lemongrass, white baking tray and continue to bake in “One of the mandatory dishes during fasting month. Learned this recipe from my late mother in part only, bruised the oven for another 10 minutes until law. No need to go to the Ramadhan bazaar anymore for such Ayam Percik. With the 500g coconut milk the gravy is almost dried up. Thermomix, it is easy and quick to prepare this dish. No splashes or standing in front of the (suggestion: use KARA brand) 6. Serve hot with rice. stove for a long time anymore!” 100g water Salt to taste - Shareen Rany of Ampang Jaya, a fulltime housewife and a Thermomix user since Jan 2021 (FB Shareen Rany / IG @shareenrany)

23 SUP AYAM KAMPUNG

INGREDIENTS: PREPARATION: 1. Place a large bowl on top of the mixing bowl lid Ingredients A and weigh all ingredients A. Stir to combine and 500g free-range chicken (ayam set 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 finely 1/2 tsp salt chopped. Scrape sides of mixing bowl with spatula. Ingredients B 80g shallots 3. Add in all ingredients C in mixing bowl, sauté 80g ginger 5 min/120°/speed 1. 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 6. Garnish with ingredients E. Serve hot. 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

24 KETUPAT SOTONG

INGREDIENTS: PREPARATION: 1kg medium sized squids 1. For the squid preparation, slowly pull out the 2 tbsp glutinous rice, pre-soaked head and discard the backbone and ink bag. Do for ½ hour and strained not wash out the roe. Remove the outer layer skin of the squid until it is white in colour to avoid 250g coconut milk staining the gravy later. (suggestion: use KARA brand) 2. Mix glutinous rice with coconut cream mixed and 700g water a pinch of salt. Fill 1/3 of the squid cavity with glutinous rice mixture. Set aside. 30g shallots, thinly sliced 3. Secure the squid with a toothpick and place them 1 inch ginger, julienned in the Varoma dish and tray. ½ tsp fenugreek, pre-soaked in 4. Place 600g of water in mixing bowl. Place water and strained Varoma dish into position, cook 15 min/Varoma/ speed 1. Set aside Varoma dish with the steamed 1 stalk fresh lemongrass, white squids. part only, bruised 5. Remove the water from mixing bowl. Immediately Salt and sugar to taste place the coconut milk, shallots, ginger, fenugreek **Clean toothpicks, to secure the and lemongrass stalk and 100g of water in mixing bowl, cook 10 min/98 C// “Another recipe that I learned from my late mother in law, that is only served in filling in each squid ° speed Spoon. Ramadhan. Ketupat Sotong is a unique Terengganu traditional dish featuring squids stuffed with glutinous rice cooked in thick coconut milk. Simply yumms..!” 6. Add the steamed squid in mixing bowl. Season with salt and sugar to taste, cook 5 min/98°C/ - Shareen Rany of Ampang Jaya, a fulltime housewife and /speed Spoon. a Thermomix user since Jan 2021 7. Serve while still warm. (FB Shareen Rany / IG @shareenrany)

25 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 50g 5-8 bird’s eye chilies water (or half a measuring cup) onto 20g shallots mixing bowl lid for smoother blending. 1” fresh turmeric Scrape sides of mixing bowl with spatula. Part B 2. Add Part B in mixing bowl, cook 1 tsp turmeric powder (for color) 6 min/100°C/speed 1. 50g water (or half a measuring cup) 3. Add Part C in mixing bowl, cook 4 min/100°C//speed Spoon. Part C 4. Add fiddlehead fern leaves in mixing 300g fresh prawns (with head bowl, cook 3 min/100°C/speed 1. and shell intact) 200g coconut milk 5. Adjust seasoning accordingly. 1 tsp salt Ready to be served. “My version of masak lemak cili padi udang with pucuk paku - my husband’s favourite! 200g fiddlehead fern leaves Just so easy to make with my Thermomix!” (Pucuk Paku) - Shazlin Sharif of Shah Alam, a Junior Team Manager and a Thermomix user since July 2018 (FB Shaz Sharif / IG @shazlins)

26 BRAISED CHICKEN FEET WITH MUSHROOMS

INGREDIENTS: PREPARATION: 1. Place sesame oil, cooking oil, ginger and garlic in 1/2 tbsp sesame oil mixing bowl, sauté 8 min/120°C//speed 1.5. 2 tbsp cooking oil 2. Add mushrooms, oyster sauce, salt and sugar in mixing 20g ginger, sliced bowl, cook 5 min/100°C//speed 1. 3. Remove the sautéed mushroom mixture from the 1 whole bulb garlic mixing bowl and set aside. Insert blade cover in the 8 dried mushrooms medium size, emptied mixing bowl. 4. Add fried chicken feet and the sautéed mushrooms soaked, cut into half mixture in mixing bowl, along with water, soy sauce 2 tbsp oyster sauce and dark soy sauce. Cook 90 min/100C// speed Spoon. 2 tsp salt, to taste 5. Ready to be served. 2 tsp brown sugar, to taste 400-500g fried chicken feet “Chicken feet are high in collagen. The collagen 600g water content may help to relieve joint pain, aid skin health, 2 tbsp soy sauce and prevent bone loss. Scientists in Japan have identified four proteins in chicken legs which appear 2 tbsp dark soy sauce 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)

27 TALAM BERLAUK BONDA

INGREDIENTS: PREPARATION: Part A: Part A & B: 8pcs shallots 1. Place shallots and garlic in mixing bowl, blend 2 garlic cloves 5 sec/speed 5. 30g cooking oil 2. Add oil in mixing bowl, stir fry 4 min/120°C/ 250g chicken fillet, minced speed 1. 3. Add minced chicken into mixing bowl, cook Part B: 4 min/120°C/speed 1. 1 red chilli, sliced and deseeded 4. Combine ingredients B in mixing bowl with salt and 10 stalk of chinese parsley and ground white pepper. Mix well and set aside. spring onion, sliced 20g fried shallots Part C: 1tsp salt 1. Place ingredients C in mixing bowl, blend 1tsp ground white pepper 30 sec/speed 3. 2. Cook the mixture, 3 min/80°C/speed 3. Part C: 3. Transfer the mixture from mixing bowl into 200g rice flour 8-inch pan or mini moulds. Set aside. 50g all-purpose flour 4. Place water in mixing bowl and assemble the 250g coconut milk Varoma dish for steaming. Transfer the prepared 1000g water pan or moulds in the Varoma dish, steam 10 min/ “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 Varoma/speed 1. 500g water, for steaming May her soul be in the protection of Allah s.w.t. always. Al-Fatihah!” 5. Spread the cooked chicken fillings on top of the – Arleena Abd Rahim from Cheras, a personal assistant and a Thermomix user pan/moulds, and continue to steam 10mins/ since May 2020 Varoma/speed 1. (FB Arleena Abd Rahim / IG @ar_rimau.kitchen) 6. Ready to be served. 28 SOMETHING SWEET To begin/end your meals KUIH LOPES (RECIPE BY ARLEENA ABD RAHIM)

INGREDIENTS: PREPARATION:

Part A: Part A: Steamed glutinous rice 400g glutinous rice 1. Wash, rinse and soak the glutinous rice with water and limestone 1tbsp limestone paste (kapur makan) paste for 30 minutes. 500g coconut milk 2. Drain out water and transfer soaked glutinous rice into an 8-inch pan. 1tsp salt Add in coconut milk, salt, pandan juice and mix well. 125g pandan juice (extracted from 8 pandan leaves + 150g water, blend 1 3. Meanwhile, place water in mixing bowl and assemble the Varoma min/speed 10, strained) dish for steaming. Transfer the tin with the mixture in the Varoma dish, 1500g water for steaming steam 20 min/Varoma/speed 2. Banana leaves that have been run 4. Once cooked, stir the glutinous rice with spatula and let it cool. over flames to soften for wrapping 5. Take some (about 1 cup) of the cooked glutinous rice and roll it in a 1 whole coconut, grated 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 Part B: “Kuih Lopes has always been our family’s favorite since childhood. It 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/ and her fragrant kuih lopes with pure palm sugar syrup. To me, Varoma/speed 2. 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. Set aside Varoma dish with the steamed rolls and leave to cool for a poured in its making will remain intact across generations - and while. Remove the banana leave wrapping for each roll and cut it into technology!” slices approximately 1 to 1.5 inches thick with sturdy thread. - Haizah Halim of Shah Alam, a freelance HR practitioner and 10. Roll the slices straight away in salted grated coconut. Set aside. a Thermomix user since Aug 2019 (FB Lyssas Own Homemades / IG @lyssas.own_homemades) 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. 30 BUBUR PULUT HITAM

INGREDIENTS:

Part A: 250g palm sugar/brown sugar 260g black glutinous rice, pre-soaked for at least 4 hours/overnight 1000g water 2 pandan leaves

Part B: 220g coconut milk Salt to taste

PREPARATION: 1. Place Part A in mixing bowl, cook 45 min/100°C//speed 1. 2. Add Part B in mixing bowl, cook 5 min/95°C//speed Spoon. 3. Serve warm or chilled.

Tips: Prolong the cooking time for a further 5-15 minutes and add more water if the black glutinous rice is still not well cooked. For a less sweet version, the sugar amount may be reduced to sweetness preference.

“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) 31 “Pengat Pisang is a very simple and classic dish that will surely be a staple for buka puasa and BUBUR PENGAT PISANG Moreh!” – Adlena Saleh of Putrajaya, a homemaker and a Thermomix user since May 2019 WITH SAGO (FB Adlena Saleh / IG @thermosuri) PREPARATION: INGREDIENTS: 1. 1. Place ingredients A into mixing bowl, Part A cook 15 min/98 ̊C//Speed 1. 200 g coconut cream (at room (Add more time until all sago turns temperature) translucent). 300 g filtered water (at room 2. Add ingredients B in mixing bowl, cook temperature) 5 min/98 ̊C//Speed Spoon 100 g palm sugar (If using very ripe bananas, reduce time to 1 25 g sago, washed clean and or 2 minutes). 3. Serve immediately. drained 2 pandan leaves, tied to a knot Tips: Part B This version of pengat pisang is best eaten 1/2 tsp pink himalayan salt immediately as the sago will thicken the gravy 250 g sliced bananas (approx. considerably with time. You may opt to further 5-7 bananas. Suggestion: use reduce the sago amount as preferred. Pisang emas/tanduk/awak) If using coconut milk, adjust water amount accordingly.

Adjust the palm sugar amount as per your sweetness preference.

32 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. 1 tbsp sugar 2. Pour dough mixture out of mixing bowl, pinch and shape into small dough balls. For each 1400g water dough, make a well, fill it with a sizeable 3-4 palm sugar, cut into small palm sugar piece and seal it. Be careful not pieces to make the dough skin too thin as it will expand when boiling. 50-100g desiccated coconut 3. Meanwhile, place water in mixing bowl, boil Salt to taste 12 min/100°C/speed 2. 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 7. Ready to be served. grandma who used to make this for my bekal everytime I returned to my hostel.” – Rozi Rahman of Putrajaya, a crafter and a Thermomix user since Jan 2020 Tips: If necessary, boil the dough balls in batches. (FB BibikGerman / IG @bibikGerman) Add more water in the mixing bowl should the water level drop to below 500g during boiling. Bring the water back to temperature 100°C before continuing the boiling process. 33 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 aside. 225g butter 2. Place lemon peel and sugar into mixing bowl, Turbo/2 seconds. 4 large eggs 3. Add butter in mixing bowl, beat 30 sec/speed 4. Scrape sides 225g self-raising flour of mixing bowl with spatula. 30g milk 4. Add eggs in mixing bowl, beat 10 sec/speed 4. Scrape sides of Juice of 1 lemon mixing bowl with spatula.

LEMON DRIZZLE 5. Add flour, milk and lemon juice into mixing bowl, beat 30 sec/speed 3. Scrape sides of mixing bowl with spatula. Juice of 1 lemon 100g icing sugar 6. Transfer mixture into prepared loaf pan and bake in preheated oven 180˚C/30-40 minutes. A skewer poked into the middle “I’ve been using this simple recipe should come out clean. for years now and is one of the 7. When cooked, remove from oven and leave to cool. Once first cake recipes I Thermomised. cooled, remove from pan. I love it for Moreh or even for raya guests!” LEMON DRIZZLE 1. In a clean mixing bowl, add ingredients for lemon drizzle, mix – Fatin Izzati of Selayang, a 10 sec/speed 3. teacher, baker and a Thermomix user since Jan 2020 2. Drizzle over loaf and leave to crust. Slice and serve with hot tea! (FB Cooking with Suri / IG @cookingwithsuri) Tip: Add lemon juice in stages to achieve your preferred drizzle consistency (thick or runny) 34 Our favourites from Cookidoo and Thermomix Recipe Community Malaysia. 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)

36 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)

37 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)

38 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)

39 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!

40 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.

41 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