Thermomix® Malaysia – The Spice Chronicles with MasterChefs Inderpal Singh and Jonathan Ng

Join us for a culinary journey as Inderpal Singh and Jonathan Ng from MasterChef Singapore S4 take the stage in “The Spice Chronicles”!

Learn how to make flavor hits like Palak Paneer and Chilli Lemak Udang using the Thermomix®!

On the Menu:
💚Palak Paneer
💚Chilli Lemak Udang

About Inderpal Singh:
Inderpal is the winner of MasterChef Singapore Season 4 and has been praised by the judges for his exceptional flavor profiles. Armed with a passion for pushing flavor boundaries, Inderpal’s journey to the MasterChef crown was nothing short of a spice-filled adventure. With an innate ability to transform ordinary ingredients into extraordinary culinary creations, he captured the hearts of judges and viewers alike.

About Jonathan Ng:
Besides earning his stripes as a contestant on MasterChef Singapore Season 4, Jonathan operates MamaMel’s, a food business, with his wife. From aromatic Nyonya dishes to hearty Eurasian delights, MamaMel’s is a celebration of flavors that dance on your taste buds. Join Jonathan as he brings his culinary prowess to “The Spice Chronicles.” From the MasterChef stage to the heart of MamaMel’s kitchen, witness his passion for flavors as he shares the secrets behind his signature flavors.

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Chili Lemak Udang


Prawn Oil

  •  250 g prawns, medium sized
  • 60 g cooking oil

Spice Paste

  •  250 g onions, red
  •  1 garlic clove
  •  6 red chillies
  •  1 bird’s eye chilli (chilli padi)
  •  1 tsp shrimp paste (belacan)
  •  3 kaffir lime leaves, deveined
  • 80 g cooking oil

Chilli Lemak Sauce

  • 30 g water
  •  ½  tsp salt
  •  10 g sugar
  •  80 g onions, sliced
  •  1 red chilli, sliced
  • 100 g coconut cream
  • 10 g lime juice
  • 30 g fried shallots, to garnish
  • 1 sprig coriander, leaves only, to garnish
  • 1 calamansi lime, cut in half, to garnish


Prawn Oil

  1. Remove prawn head and shell, devein and set aside. Place prawns, prawn heads, prawn shells and cooking oil in mixing bowl, sauté 3 min/Varoma/reverse/speed 1. Using a fine mesh strainer, transfer prawn oil to a bowl and transfer cooked prawns to another bowl. Set aside.

Spice Paste

  1. Place onions, garlic, red chillies, bird’s eye chilli, shrimp paste, kaffir lime leaves and cooking oil in mixing bowl, blend 20 sec/speed 8. Scrape down the sides of the mixing bowl with spatula.
  2. Blend 20 sec/speed 8. Scrape down sides of the mixing bowl with spatula.
  3. Sauté 10 min/120ºC/speed 1.
  4. Meanwhile, torch reserved cooked prawns with a blow torch till surface is nicely charred. Set aside for later.

Chilli Lemak Sauce

  1. Add water, salt, sugar, sliced red onions, sliced red chilli and coconut cream, cook 2 min/Varoma/reverse/speed 1.
  2. Add reserved prawns and lime juice, stir 15 sec/reverse /speed 1.
  3. Transfer to a serving dish. Garnish with fried shallots, coriander leaves and calamansi lime. Drizzle reserved prawn oil and serve hot.

Tip: Remove bird’s eye chilli and reduce red chilli for spice paste for a less spicy version.

Palak Paneer


Green Chilli Paste

30 g ginger,

8 garlic cloves

1 fresh green chilli

1 tsp ghee


1 tbsp green chilli paste

1 tsp ghee

1 tsp chilli powder

1 tsp coriander powder

250 g paneer, cut in pieces (3 cm)


2 tbsp ghee

200 g shallots

1 tomato (approx. 150g), cut in quarters

1 tsp cumin seeds

1 tbsp chilli powder

1 tbsp coriander powder

2 tbsp fish curry powder

400 g spinach

½ tsp salt

1 tsp melted ghee


Green Chilli Paste

1. Place ginger, garlic, fresh green chilli and ghee in mixing bowl, grind Turbo/2 sec. Transfer to a bowl and set aside.


2. Place green chilli paste, ghee, chilli powder and coriander powder in a large bowl, mix well with a spoon. Place prepared bowl on mixing bowl lid, weigh in paneer. Mix well and set aside.


3. Place ghee, shallots and tomato in mixing bowl, chop 10 sec/speed 7. Scrape down sides of the mixing bowl with spatula.

4. Add cumin seeds and remaining green chilli paste, sauté 7 min/90ºC/speed 3. Scrape down sides of the mixing bowl with spatula.

5. Add chilli powder, coriander powder and fish curry powder. Place reserved paneer in Varoma dish, set Varoma dish in position. Close Varoma and steam 6 min/Varoma/speed 4.

6. Carefully remove Varoma dish and set aside. Scrape down sides of the mixing bowl with spatula, add spinach and salt in mixing bowl, cook 11 min/Varoma/speed 1. Scrape sides of mixing bowl with spatula.

7. Blend 10 sec/speed 9. Transfer cooked paneer and palak to a serving dish. Drizzle with melted ghee and serve hot.

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