Ready to elevate your cooking game? This tutorial will teach you how to make four amazing dishes with your Thermomix® in just one hour. Whether you’re a seasoned pro or a newbie, this tutorial is perfect for anyone looking to simplify their cooking process and impress with tasty meals.
Here’s what you’ll learn:
⭐Watermelon Lemonade
⭐7 mins Ee Fu Noodles
⭐Steamed Lotus Leaf Rice
⭐Banana Choc Chip Cashew Ice Cream
Ingredients
- 90 g rock sugar (small), adjust to taste
- 1 lemon, unpeeled, cut into half
- 500 g seedless watermelon flesh, cut in pieces
- 1000 g water, chilled
Preparation
- Place rock sugar in mixing bowl, grind Turbo/2.0 sec/2 times.
- Add lemon, watermelon and 500 g water, grind Turbo/2.0 sec/1 time. Add remaining water. Insert simmering basket, hold it in place using spatula and strain watermelon lemonade to a jug. Serve chilled.
Ingredients
- 30 g light soy sauce, adjust to taste (see tips)
- 10 g dark soy sauce
- 30 g oyster sauce
- ¼ tsp sugar
- ¼ tsp white pepper powder
- 3 garlic cloves
- 40 g shallots
- 1 – 2 bird’s eye chillies (chilli padi)
- 30 g cooking oil
- 200 g dried noodles
- 1500 g hot water, to soak noodles
- 200 g choy sum (sawi), cut in sections
- 50 g carrots, shredded (see tips)
- 100 g water
Preparation
- Place a small bowl on mixing bowl lid, weigh in light soy sauce, dark soy sauce and oyster sauce. Add sugar and white pepper powder. Mix well and set aside.
- Place garlic, shallots and bird’s eye chillies in mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add oil, sauté 3 min/120°C/speed Spoon. Meanwhile, place dried noodles in large bowl, add hot water to soak for 1 minute. Strain through Varoma dish and set aside.
- Add choy sum, carrots, water, soaked noodles and reserved soy sauce mixture, cook 4 min/Varoma/reverse/speed spoon. Serve hot.
Tips
- Adjust seasonings to own preference as different brands of soy sauce may have different saltiness.
- Use the Thermomix® Cutter to help making shredded carrots.
Ingredients
1200g water (for steaming) 500g hot water
300g thai glutinous rice
1 tsp salt
1 tbsp chicken stock powder
1 tbsp mushroom powder
1⁄2 tsp sugar
1⁄2 tsp ground white pepper
1 tsp sesame oil
1 tsp garlic oil
50g ginger
300g chicken thigh, boneless with skin on, cut
into 2 cm
1 tbsp light soy sauce
1⁄2 tsp dark soy sauce
1⁄4 tsp sesame oil
1 tsp chinese cooking wine
10g dried shrimp, rinsed
1 clove garlic
1 shallot
1 pc chinese sausage, sliced
8 pcs dried mushrooms, soaked to soften 8 pcs lotus leaves, soaked in hot water to
soften
4 salted egg yolks, cut into halves (optional)
Preparation
- Place a bowl on mixing bowl lid, weigh rice, 500g hot water, salt, chicken stock powder, mushroom powder, sugar, ground white pepper, mix well and set aside for 30-45mins.
- Add sesame oil and garlic oil into soaked rice, mix well and transfer to lined varoma tray.
- Place 1200g water in mixing bowl, kettle mode 100oC.
- Set varoma in position and steam 30 min/varoma/speed 1.
- Place ginger in a clean mixing bowl, chop 5 sec/speed 5. Transfer
mince ginger and extract ginger juice. - In the meantime, marinate chicken thigh with reserved ginger juice,
light soy sauce, dark soy sauce, sesame oil and chinese cooking
wine, set aside. - Place garlic and shallot in mixing bowl, chop 5 sec/speed 5, scrape
down sides of mixing bowl. - Add chinese sausage and dried mushrooms in mixing bowl, sauté 5
min/120oC/reverse/spoon. Transfer to a bowl and set aside. - Place steamed glutinous rice, marinated chicken, sautéed dried mushroom, chinese sausage, dried shrimps and salted egg yolk
onto soaked lotus leaf, wrap well. Transfer to varoma dish and tray to steam 30min/varoma/speed 1. Garnish with chopped chilli and spring onion to serve.
Tip: Use 10min/100oC/speed 1 to replace kettle mode
Ingredients
- 50 g chocolate chips
- 30 g roasted cashew nuts
- 300 g bananas, frozen, cut in slices (6 mm) (see tips)
Preparation
- Place chocolate chips and cashew nuts in mixing bowl, grind Turbo/2.0 sec/2 times. Scrape down sides of mixing bowl with spatula.
- Add frozen bananas, grind Turbo/2.0 sec/2 times, then blend 30 sec/speed 8. Serve immediately.
Tip: Cut the bananas into slices (6 mm), place them in a freezer bag in a single layer, and transfer to the freezer to freeze overnight