Ramadhan

Recipes
and Ideas

Exclusively for our Dapur TMX customers

by the advisors of Terrermix Squad

compiled and designed by Soraya SC

compiled and designed by Soraya SC
LIGHT
AND
EASY
DISHES
 GROUND
BEEF &
CHICKPEA
STEW
by Ilyana Azizul

INGREDIENTS DIRECTIONS
Ingredients A 1) Add all Ingredients A into TM bowl,
1 yellow onion chopped 5secs/sp 5
2 garlic clove
1 inch ginger
2) Add in olive oil, sweet paprika
20gm sweet palermo
pepper/capsicum
powder, curry powder, course black
1 celery stalks pepper, saute for 4mins/120°C/sp 1
20gm button mushroom
2 fresh tomatoes cut into quarters 3) Add Ingredients B and cook for
5 coriander leaves and stalks 15mins/100°C/rev spoon
(optional)
1 carrot (optional)
4) Add salt & sugar to taste, yoghurt
Ingredients B and cook for another 1 min/100C/rev
200gm ground beef/chicken spoon
1 can chickpea
1 can chopped tomatoes

30gm olive oil

1 tsp sweet paprika powder
1 tsp curry powder
1 tsp course black pepper
Salt & sugar to taste
1 tbsp yoghurt for creaminess
(optional)
 LEMPENG

by Ilyana Azizul

INGREDIENTS DIRECTIONS
2 cups plain flour 1)Add all ingredients in mixing bowl and
1 egg mix for 30s/sp 3
2 tbsp cooking oil
1 tsp salt 2)Place a non-stick frying pan over
3.5 cups water medium-high heat and lightly grease
with ghee/butter. Pour in a small ladle of
batter, twirling the pan to cover the base
completely. Cook for 2-3 minutes or
until edges are golden. Flip over and
cook for a further 1 minute. Transfer to a
thermal serving bowl or a plate and
cover with a kitchen towel to keep
warm. Repeat with remaining batter.
Serve warm.

Note:
Can be eaten with sambal totok, fish
curry, sardine masala, etc
 KACANG
PHOOL
by Nadie Rosli

INGREDIENTS DIRECTIONS
1 tin kacang phool ( kacang 1)Add onions , chop 5 sec/ speed 5
parang) discard the water
1 onions 2)Add oil and sauté for 3
1 tbsp curry powder (meat) mins/120°C/speed spoon
1 tsp garam masala
1 tsp coriander powder 3)Add curry powder, salt, garam
1 tsp salt
masala,coriander powder,50 gm water,
400 gm minced beef
ghee. Sauté for 3 mins/120°C/speed 1
2 tbsp ghee
50gm oil
300gm water 4)Add minced beef and sauté for 4
mins/120°C/reverse spoon

5) Add kacang phool and 250gm

water. MC off and use simmering basket
to avoid splashing. Cook for 15 mins/
Varoma/reverse spoon

Selamat mencuba
 SARDINE
MASALA
by Azfar Yusof

INGREDIENTS DIRECTIONS
Bahan-bahan A 1)Masukkan bahan-bahan A dan
50g bawang kecil kisar 10s/sp 7.
3 ulas bawang putih
2-3 batang cili (boleh tambah jika
ingin lagi pedas) 2)Masukkan bahan-bahan B dan
tumis 5 min/120°C/rev spoon
Bahan-bahan B
1 sudu teh jintan halus
2)Masukkan bahan-bahan C dan
1 sudu teh jintan manis
25gm serbuk kari Baba’s (atau
masak 15 min/100°C/rev spoon
serbuk garam masala)
Minyak untuk menumis 3)Masukkan butterfly, ikan sardin
dan masak 5 min/100°C/rev spoon
Bahan-bahan C
1 biji bawang besar (dihiris)
1 biji kentang (dipotong kecil)
~250ml air
1 tbsp asam jawa

1 tin sardin (Ayam Brand)

 MINI
SALMON
PUFFS
by Soraya SC

INGREDIENTS DIRECTIONS
Ingredients A 1)Preheat oven to 180°C. Lightly grease
4 medium eggs muffin tin and place puff pastry into
50g milk each hole. Fill in with baby spinach and
100g thick cream (whipping or salmon fillet
double)
¼ tsp fine sea salt 2)Add ingredients A into mixing bowl
2 pinches black pepper
and mix 30s/sp 4
50g cream cheese (optional),
softened
3)Pour into prepared muffin tin and top
Ingredients B with smoked salmon and more baby
12 pcs puff pastry, squares spinach
Baby spinach
Smoked salmon, salmon fillet 4)Bake in oven for 20 mins at 180°C

5)Remove from tin and place on

cooling rack. Serve warm
SIDE
DISHES
 SAMBAL
TOTOK
by Ilyana Azizul

INGREDIENTS DIRECTIONS
Ingredients A (total must be 1) Access the caramelized onion recipe
500gm or more) in Cookidoo to use High Temperature
6 shallots (Bawang merah kecil) mode. Place ingredients A and cooking
2 red onions (Bawang besar) oil into mixing bowl, follow the steps to
3 garlic cloves cook for 20mins under High
8 pcs green chilies Temperature. (Use Step 1 only)
4 pcs fresh red chilies
5 pcs green cili padi
2) Blend 5s/sp 5
3 pcs red cili padi
1 tomato
2 inch dried shrimp paste 3) Add in fried anchovies, salt & sugar.
(belacan)
4) Saute for 20mins/120°C/speed 1
Ingredients B (cook longer if desired)
Juice of 5 calamansi (limau
kasturi) 5) Add in calamansi juice and the
100gm fried anchovies calamansi skin
80-100gm cooking oil
Salt & sugar to taste 6) Mix for 5s/sp 3

Link to Caramelized Onion

https://cookidoo.international/recipes/r
ecipe/en/r491109
 KERABU
PEGAGA
by Soraya SC

INGREDIENTS DIRECTIONS
1-2 bunches daun pegaga 1)Option A - Roughly chop (by hand)
1-2 bunches daun selom daun pegaga and daun selom, and
1 medium sized carrot grate carrot
2 shallots Option B – add daun pegaga, daun
60g fried anchovies, set aside 1 selom and carrot (cut into chunks)
tbsp and turbo 0.5s / 2-3 times
½ tsp white pepper powder
Set aside
Salt and sugar to taste
Juice of 2 calamansi
2)Add in shallots, fried anchovies, white
pepper powder, salt, sugar, calamansi
juice and chop 5s/sp 5

3)Scrape down sides, insert butterfly,

add in ulam from Step 1 and reserved
fried anchovies, mix 20s/sp 2

Note :
Optional - add 1-2 tbsp of serunding
ikan (similar to nasi kerabu) and mix in
step 3
 BENDI
MASAK
BELACAN
by Eyka Zawawi

INGREDIENTS DIRECTIONS
200g okra (bendi) 1)Add all ingredients except oil, chop
4 garlic cloves 4s/sp 6
2 red chilies
1 tsp belacan
2)Add in oil and sauté 4.5
1 tbsp anchovies
20g oil
mins/120°C/rev spoon

3)Add in sliced okra and a bit of

mushroom seasoning (optional),
cook 3 to 4 mins/ 100°C/ rev spoon
 MASAK
LEMAK
LABU
by Xyrahasnan

INGREDIENTS DIRECTIONS
¼ pumpkin, cut into cubes 1)Add in garlic, chop 10s/sp 5
3 garlic cloves
2-3 long beans, cut into pcs (3 cm)
2)Add oil and sauté 3
20g oil
2 tsp ground turmeric mins/120°C/rev spoon
Water as required
50g thick coconut milk (eg Kara) 3)Add pumpkin, long beans, ground
Salt and sugar to taste
turmeric and just enough water to
cover the pumpkin in mixing bowl.
Cook 3 mins/100°C/rev spoon

4)Lastly add coconut milk, salt and

sugar to taste, chicken stock
(optional). Cook further 4
mins/98°C/rev spoon
 SUP
TULANG
by Soraya SC

INGREDIENTS DIRECTIONS
1 red onion (bawang besar) Soup with White Rice
100g shallots 1)Add beef bones and water (enough to
3-4 cloves garlic cover beef bones) and slow cook
2 inch ginger 90mins/98 °C
1 cinnamon stick
2 pcs cloves (cengkih) 2)Remove and set aside, keep the stock
3 pcs cardamom (buah pelaga) from boiling the bones
1 pc star anise (bunga lawang)
1.5 tsp ground coriander 3)Add red onion, shallots, garlic and
1 tsp ground cumin ginger, blend 20s/sp 7. Scrape down and
1 tsp ground fennel repeat for finer texture
30g oil
800g beef bones 4)Add oil, cinnamon stick, cloves,
1 carrot, cut into pcs (2cm) cardamom, star anise, ground coriander,
1 stalk of celery, cut into pcs (3cm) ground cumin and ground fennel. Saute 8
1 potato, cut into pcs (2.5cm) min/120 °C/rev spoon
1 tsp salt
~1000g water 5)Add beef bones, carrots, celery,
potatoes, beef stock and water (to fill till
the 2L mark of your mixing bowl) and salt
to taste. Place rice* in Varoma dish and
place Varoma over the mixing bowl to
steam. Cook 20 mins/Varoma/rev spoon.

Note:
*Rinse rice and place in a heatproof
container, add water till above rice level
(5mm-1cm depending on the type of rice)
**If cooking soup only, skip step no 1 and 2.
At step no. 5, slow cook 120 mins/98 °C
(Recipe adapted from Tiffin Biru)
MAIN
DISHES
 AYAM
KAMPUNG
MASAK
KURMA
by Soraya SC

INGREDIENTS DIRECTIONS
Ingredients A 1)Place ingredients A into mixing bowl
1 red onion (bwg besar) and chop 5s/sp 7. Scrape down and
100g shallots
20g ginger
repeat.
5 garlic cloves
1 sprig of curry leaves 2)Scrape down then add ingredients B
coriander roots
and saute 12 mins/120 °C/ sp rev
Ingredients B spoon
3 tbsp Ghee/Coconut oil
1 cinnamon stick (kayu manis) 3)Add water and boil 7 mins/100 °C/sp
2 pcs cloves (cengkih)
rev spoon
4 pcs cardamom (buah pelaga)
1 pc star anise (bunga lawang)
Rempah kurma** 4)Add coconut milk, chicken, carrots
and potatoes, slow cook 98 °C for 1
Ingredients C
1 whole kampung chicken, cut into
hour. If using normal chicken, cook 13-
quarter 15 mins/100 °C/ rev spoon.
1 carrot cut into pcs (1”)
2 Potatoes cut in cubes (1.5”)
5)Towards the last 20 mins, add in
200g Coconut milk
200g water tamarind paste, kerisik and green chili
2 tsp Tamarind paste
2-3 tbsp kerisik**
1-2 pcs green chili

** You can use store bought kurma spice

powder and kerisik or make your own
using the recipes in Cookidoo

(Recipe adapted from Ayam Masak Kurma 2.0 Che Nom)

 GULAI
NANGKA
UDANG
by Soraya SC

INGREDIENTS DIRECTIONS
1300g water 1)Add 1200g water, use kettle mode to boil
250g nangka muda (young 100°C (for TM5 users ~ 12 mins/100°C/sp1)
jackfruit), with seeds, cut into
cubes (3cm) 2)Add jackfruits to simmering basket, cook
2 tbsp ground coriander* 15-20 mins/Varoma/rev spoon or until
1 tsp ground cumin* tender. Remove simmering basket with
15g fresh turmeric spatula and empty mixing bowl
15g fresh ginger
8 garlic cloves 3)Place ground coriander, ground cumin,
100g shallots turmeric, ginger, garlic, shallots, dried
4-5 dried chilies, soaked and chilies, fresh chilies, and 25g coconut oil in
deseeded mixing bowl, blend 10 s/sp 10. Scrape down
4-5 fresh chilies, deseeded sides and repeat.
50g coconut oil
2 stalks lemongrass, bruised 4)Add balance of coconut oil, remove MC
600g jumbo prawns, whiskers and place splashguard on lid. Saute 12
removed and deveined min/120 °C/sp 1.
350g coconut milk
1pc dried tamarind 5)Add lemongrass, reserved jackfruit and
1-2 tsp salt to taste 100g water. Insert MC into lid and cook 5
1-2 tbs sugar to taste min/100°C/rev spoon.

*To make your own ground spice – 6)Add prawns, coconut milk, dried
dry roast coriander/cumin seeds 3 tamarind, salt and sugar and cook 4
mins/100°C/rev spoon then mill min/98 °C/rev spoon. Extend cooking time
1min/sp 10 if required. Serve hot.
More amazing recipes can be
found in Comfort Cookbook by
Chef Anis Nabilah – contact your
(Recipe adapted from Comfort Cookbook by Chef Anis Nabilah)
advisor to purchase
 STIR FRIED
FISH SLICES
WITH GINGER
AND SPRING
ONIONS
by Soraya SC

INGREDIENTS DIRECTIONS
600g fish fillet, cut into large pieces, 1)Chop garlic, 5s/sp 5.5. Scrape down
marinate with cornflour and soy sides
sauce
3 garlic cloves, peeled
2)Add in ginger, white part of spring
2 inch ginger, smashed or sliced
2-3 stalks spring onions, cut into 3 onions and oil. Sauté 4m/120°C/rev
cm lengths spoon
20g oil
Water as required 3)Insert butterfly, add in fish slices and
a bit of water. Cook 6-8 min
(depending on thickness of fish
slices)/120°C/rev spoon. Add in more
water through MC hole if required

4)Add in spring onions and cook 2

min/120°C/rev spoon

5)Serve with white rice and stir-fried

vegetables
 DAGING
LADA
HITAM
by Siti Salviah

INGREDIENTS DIRECTIONS
Bahan-bahan A
250gm daging batang pinang, 1)Guna menu : Browning Beef Strip
dihiris sederhana nipis
1 sudu besar kicap masin
2)Setelah selesai, boleh ulang
1 sudu besar sos tiram
2 sudu besar kicap manis
langkah terakhir dan masukkan
1 sudu besar lada hitam kisar bawang & Capsicum tapi pendekkan
1 sudu besar gula melaka/perang masa 2 - 3 minit shj.
1 sudu teh sos ikan (optional)
Link to Browning Beef Strip -
Perap daging dgn bahan-bahan
https://cookidoo.international/recipe
di atas selama 2 - 3 jam.
s/recipe/en/r544123
Bahan-bahan B
2 ulas bawang putih (dicincang)
1/2 biji bawang holland dipotong
dadu
1/2 biji Capsicum merah dipotong
dadu
1/2 biji Capsicum hijau dipotong
dadu
 SAMBAL
SOTONG
by Ilyana Azizul

INGREDIENTS DIRECTIONS
300gm sotong hitam 1) Kisar bawang besar, bawang putih,
1 biji bawang besar halia, cili merah 10s/sp 5
1 biji bwg besar hiris
2 bwg putih 2) Masukkan cili boh, serai dan minyak
3 biji cili merah masak, tumis 20min/120°c/sp 1
3 tbsp cili boh
1 inci halia
3) Masukkan air asam jawa, gula
2 batang serai, dititik
melaka, santan (optional), bawang
1/2 cup air asam jawa
besar hiris dan masak 10
1/4 cup santan (optional)
30gm Gula melaka min/Varoma/sp 1
Minyak masak untuk tumis
Garam secukup rasa 4) Masukkan sotong, garam dan gula
secukup rasa, masak selama 4
min/Varoma/rev sp 1
 AYAM
MASAK
MERAH
by Eya Azli

INGREDIENTS DIRECTIONS
Bahan-bahan A 1)Perap ayam dan goreng, ketepikan
600g ayam
2 sudu besar serbuk kunyit 2)Masukkan bahan-bahan B, kisar
1 sudu kecil garam
10s/sp 10
Bahan-bahan B
2 cm halia 3)Masukkan cili kisar, minyak dan
8 biji bawang merah kecil serai, tumis 4 min/120°C/rev spoon
4 ulas bawang putih
4)Masukkan sos tomato, sos cili, dan
Bahan-bahan C
air. Masak 5 min/100°C/rev spoon
2 sudu besar cili kisar
30g minyak
2 batang serai, dititik 5)Masukkan santan, bawang besar
5 sudu besar sos tomato hiris, garam dan masak
5 sudu besar sos cili 3min/90°C/rev spoon. Gaul rata
30g air dengan ayam yang digoreng tadi
50g santan kara
1 sudu kecil garam
1 biji bawang besar (dihiris)
 KENNY’S
BUTTER
AND MILK
CHICKEN
by Naza

INGREDIENTS DIRECTIONS
Ingredients A 1)Place a bowl on mixing bowl lid, weigh
700g chicken, cut into pcs (5 cm) in Ingredients A. Marinate and set aside
20g light soy sauce
20g fish sauce 2)Place garlic cloves into mixing bowl,
3g dark soy sauce chop 5s/sp 5

Ingredients B
3)Add cooking oil, saute 4 min/120
3 garlic cloves
°C/rev spoon
10g cooking oil
20g lump sugar
2-3 sprigs curry leaves 4)Add lump sugar and reserved
150g evaporated milk chicken, cook 15 min/120 °C/rev spoon
80g salted butter
2 cili padi, chopped 5)Add curry leaves, evaporated milk,
butter, cili padi. Cook 5
min/Varoma/rev spoon

(Recipe from Thermomix Father's Day e-book)

 AYAM
MASAK
KICAP
SERAI
by Naza

INGREDIENTS DIRECTIONS
Ingredients A 1)Add ingredients A into mixing bowl,
½ big onion (bawang besar) blend 10s/speed 10. Scrape down sides
80g shallots
4 garlic cloves 2)Add ingredients B and cook 10
2 inch ginger mins/120°C/rev spoon
2 cili padi (add more if you want it
spicier)
3)Add in ingredients C and cook
100g oil
25mins/Varoma/rev spoon
Ingredients B
4 stalks lemongrass, bruised 4)Add in water, sugar, salt and kaffir
1 whole tomato, cut into 6 cubes lime leaves. Cook 10mins/Varoma/rev
spoon
Ingredients C
300g chicken
3 tbsp sweet soy sauce (kicap
manis)
1 tbsp dark soy sauce

150g water
2 tsp sugar
½ tsp salt
5 pcs kaffir lime leaves

(Recipe from Radhiah)

 MUSHROOM
CHICKEN
RICE
by Natrina Majid

INGREDIENTS DIRECTIONS
400g free range chicken, chopped 1)Marinate chicken and rice with marinade
into bite sized pcs in a separate bowl for 30 mins
40g dried shiitake mushrooms (soak
until soft and cut into small pcs) 2)Place ginger and sesame oil, saute 3
250g white rice, rinsed min/120°C/sp 1
1100g water
10g old ginger, thinly sliced
3)Add marinated chicken and cook 5
25g sesame oil
min/120°C/rev spoon. Set chicken aside
and pour gravy into a separate bowl
Chicken marinade
25g light soy sauce
20g dark soy sauce 4)Insert simmering basket, add water,
1 tsp salt marinated rice, chicken, mushrooms into
1 tsp white pepper powder simmering basket and cook 25
mins/100°C/sp 3
Rice marinade
½ tbsp dark soy sauce 5)Leave rice to rest for 10 min. Remove
½ tsp white pepper powder simmering basket with spatula, transfer
1 tsp sesame oil rice and chicken into serving dish
1 tsp salt to taste

6)Pour some gravy over the chicken rice

gradually and mix well. Garnish with
chopped spring onions.

For larger portion, use the following recipes

Claypot Mushroom Chicken Rice
https://my.thermomixrecipes.com/thmreci
pes/claypot-mushroom-chicken-rice/
Chicken, Mushroom and Chinese Sausage
Rice
https://cookidoo.international/recipes/reci
(Recipe from Chinese Flavours Cookbook) pe/en/r628432
 CHICKEN
PHAT
PHET
by Nadie Rosli

INGREDIENTS DIRECTIONS
Ingredients A 1)Place all ingredients A in mixing
1 lemongrass (white part) cut bowl and blend 15s/sp 10. Scrape
11 bird eye chillies green (adjust down sides and repeat to achieve
according to your taste)
finer texture
2 fresh chillies (deseeded)
2 cloves garlic
1 big red onion (cut wedges) 2)Scrape down and sauté for 7
4 shallots mins/120°C /sp 1
2 fresh tumeric (around 3 cm
each) 3)Add salt, sugar, shrimp paste
80 gm cooking oil
(belacan), chicken and cook for 5
mins/120°C/rev spoon
Ingredients B
2 tsp shrimp paste (belacan)
1 tsp salt 4)Add in long beans and cook for 4
1 tsp sugar mins/Varoma/rev spoon
500 gm chicken breast (cut in
cubes) 5)Serve hot
100gm long beans

(Recipe from Malati)

 2 IN 1 RICE
AND
CHICKEN
CURRY
by Nadie Rosli

INGREDIENTS DIRECTIONS
1 garlic cloves 1) Add garlic, shallots, ginger. Chop 5s
100gm shallots speed 5. (Continue if you want to chop
3 curry leaves it finely)
3 cm ginger
3tbsp chicken curry powder 2) Add curry powder, curry leaves, oil.
1tsp salt Sauté 5mins/120c/ reverse spoon.
1tsp mushroom seasoning
2 chicken breast (chop
3) Add water, chicken, salt, seasoning
accordingly)
2 tomatoes (cut wedge)
2 potatoes (cut wedges) 4) Set Varoma dish and place above
300gm water the mixing bowl. Add rice)
40gm oil
5) Cook 13 minutes/ Varoma/ reverse
1 cup rice (place in microwaveable spoon.
container)
Water cover the rice 6) Remove Varoma.Add tomatoes and
potatoes into mixing bowl. Place again
Varoma tray. Cook for 7 minutes/
Varoma/reverse spoon.

Serve rice and curry chicken in serving

plate
 BIHUN
GORENG
MAMA
by Nadie Rosli

INGREDIENTS DIRECTIONS
Ingredients A 1)Chop garlic 5 seconds/ speed 5
4 garlic cloves
5tbsp chili paste 2)Add the rest of ingredients A. Saute
1 tsp salt
10mins/120C/ reverse spoon.
1 tsp mushroom seasoning
30gm cooking oil
200gm beef (cut slices) 3)Add ingredients B. Cook
7mins/120C/reverse spoon.
Ingredients B
500gm water 4_Add ingredients C and cook for 3
20gm light soy sauce
mins/ Varoma/reverse spoon. Let it
5gm ABC dark soy sauce
rest in mixing bowl for 2 minutes once
Ingredients C cook. Serve accordingly.
150gm sawi
7pcs A1 brand mee hoon- rinsed
very lightly
ENERGY
BOOSTER/
THIRST
QUENCHERS
 CHRYSAN
THEMUM
DRINK
by Soraya SC

INGREDIENTS DIRECTIONS
1000g water 1)Add water, use kettle mode to boil
70g rock sugar 100 °C (for TM5 users ~ 7-8
10g dried chrysanthemum buds mins/100°C/sp 1)
1 tbsp goji berries (optional)

2)Add sugar, chrysanthemum buds

and simmer for 15mins/98°C/rev
spoon

3)Insert simmering basket, strain

chrysanthemum drink into a jug.
Optional – add a tablespoon of goji
berries and let it steep for 10-15
minutes before serving.
 ORANGE
JUICE

by Nadie Rosli

INGREDIENTS DIRECTIONS
3 Navel Oranges (skin and piths 1) Place oranges, lemon and sugar in
removed) mixing bowl. Chop 1 min/sp 5, then
1 Lemon (skin and piths removed) juice 2 min/sp 10
80g sugar (adjust to taste)
500gm cool
2) Add water and mix 5s/sp 2. Insert
simmering basket, then holding it in
place with spatula, pour juice into a
jug

3) Place in fridge until ready to serve

 LIMAU
ASAM BOI

by Naza

INGREDIENTS DIRECTIONS
50g rock sugar 1)Place rock sugar into mixing bowl.
5 pcs asam boi Turbo 2s x 2 times
200g calamansi
1000g water
2)Add in the rest of the ingredients,
turbo 2s x 1 time

3)Use simmering basket to strain and

pour into jug
 PASSION
FRUIT
DRINK
by Eya Azli

INGREDIENTS DIRECTIONS
50g rock sugar 1)Grind rock sugar, Turbo 2sec x 1
2 passionfruit (scoop out flesh time
using spoon)
1 lemon
2)Add passion fruit, lemon & water,
800g cold water
Turbo 2sec x 1 time

3)Insert simmering basket to strain

and pour into jug

(Recipe from adapted from Recipe Community)

 SUSU
KURMA
by Soraya SC

INGREDIENTS DIRECTIONS
7 pcs of pitted Medjoul dates 1)Soak dates in filtered/boiled water
500ml fresh milk overnight (quantity of water just
enough to cover dates) or hot water
for 15mins

2)Add soaked dates and water, milk

and blend 1 min/sp 10

Notes:
·Medjoul dates are big and sweet but
you can also use other dates such as
ajwa or you can use a mix of different
types of dates

·You can reduce or increase the

number of dates, best to use odd
numbers (eg 7, 9, 11 pcs)

·Variations – use plant-based milk

such as almond or cashew milk, add
raisins/bananas/oats

·If using date paste, add 1-2 tbsp to

500ml milk and blend 30s/sp 10
 DATE
PASTE
by Soraya SC

INGREDIENTS DIRECTIONS
225gm of pitted Medjoul dates 1)Add dates and water to mixing
100gm Water bowl. Cook 8 mins/100°C/sp 1

2)Optional – Puree 10s, sp 10 or

longer for a smoother consistency

3)This paste can be used as a

spread or topping for overnight oats
or mixed with drinks

(Recipe from adapted from Recipe Community)

SWEET
TREATS
 TEPUNG
PELITA
by Aziyah

INGREDIENTS DIRECTIONS
Bahan- bahan A Bahagian bawah - hijau pandan
(Bahagian bawah – hijau pandan) 1)Masukkan bahan-bahan A dan
1/2 cawan tepung beras* masak 15 min/100°C/sp 4
1/4 cawan gula
2)Masukkan 1/4 tsp gula dalam
2 cawan air
1/2 cawan jus pandan (5 helai
setiap bekas, dan tuang adunan ke
daun pandan dikisar bersama 1/2 dalam bekas
cawan air 1min/sp 10 dan tapis)
Secubit garam Bahagian atas- putih santan
1)Masukkan bahan-bahan B dan
Bahan-bahan B
masak 15 min/100°C/sp 4
(Bahagian atas – putih santan)
2)Tuangkan ke dalam bekas tadi dan
3 sudu besar tepung beras*
100ml santan sejukkan.
1 cawan air
1/2 sudu teh garam

Nota:
*Jika tiada tepung beras, boleh
kisar beras 2 min/sp 10

(Recipe from Whatsapp group)

 KUIH
SAGU
MERAH
by Soraya SC

INGREDIENTS DIRECTIONS
200g sago pearls (rinsed and Add in 430g water, boil at 100
drained) deg using kettle mode (or 7
930g water mins/100 deg/sp 1)
100g sugar
Add in sugar, 2-3 pandan leaves,
1 tbsp rose syrup essence
4-5 pcs pandan leaves
and rose essence, start 20
Grated coconut mins/100 deg/sp 1 and pour
Pinch of salt sago pearls through lid hole
Once cooked, pour into mould
(remove pandan leaves). Rinse
clean mixing bowl and add 500g
Notes: Reduce/add water
water.
when cooking sago and
steaming if you prefer Place mould into Varoma and
firmer/softer texture steam for 20-25
Steaming the grated coconut mins/Varoma/sp 2.5
will keep it fresh longer Mix grated coconut with 2-3 cut
pandan leaves and salt.
Once kuih is ready, remove to let
it cool and steam grated coconut
5mins/Varoma/sp 2.5
When kuih is cooled, slice and roll
in the grated coconut and serve
immediately

(Recipe from Whatsapp group)

LINKS
 COOKIDOO
LINKS

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https://cookidoo.international/recipes/recipe/en/r493978

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https://cookidoo.international/recipes/recipe/en/r178846
Notes :
1)I used a mixture of shiitake and porcini mushrooms (soaked, and use the
water for the soup)
2)If you want to take a step further, sauté the mushrooms first using high
temp recipe - https://cookidoo.international/recipes/recipe/en/r493970

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https://cookidoo.international/recipes/recipe/en/r110088

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https://my.thermomixrecipes.com/thmrecipes/one-pot-alfredo-tom-
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https://my.thermomixrecipes.com/thmrecipes/pandan-lemongrass-
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