Taiwan Braised Pork Belly Rice (Thermomix)

 

Today we had a simple lunch cos mummy was waiting for the PSLE news from my oldest and hubby who went to collect the results together. 

Cant think of anything complicated, just want something easy and simple to prepare so that I don't mess up lunch. Luckily we decided on a Steamboat & BBQ dinner to celebrate for oldest regardless what her results may be, so less meal prep for today!

I amended slightly as I don't have some of the seasonings like sake, and I used red onions too. Using the simple recipe from Cookidoo and modify, using my Japanese rice grains for this yummy rice bowl.

Love the sweet gravy and how the pork belly turns out to be. I substitute the minced eat for pork belly, carefully slicing them into thin pieces so that it will cook better and faster. Adjusted the cooking time as well. 

I love my rice bowls!!!

Taiwan Braised Pork Belly Rice (adapted and modified from Cookidoo)

Rice and Eggs

1200 g water 

300 g rice (I measured 2.5 cups of jap rice)

6 medium eggs (recipes uses 4)

Pork Sauce

120 g red onions, quartered (recipe uses onion)

20 g sesame oil 

400 g pork belly, thin slices (recipe uses minced meat)

40 g soy sauce 

40 g mirin

**After step3, I cook another 10mins, varoma, spoon speed.

Live Cooking - Yam Cake & Quinoa Salmon Salad (Thermomix)

Did a simple lunch theme today, having a light lunch out of the norm from rice and noodles. We did a Yam cake, with a slight modifications and a Quinoa salad to my family preference. Let me share what I did today for them, link to my Facebook replay is here.

I served the steam yam cake with sweet sauce and the nasi lemak chilli I made previously. Totally loving the combination and best is, Grandma approved! She love anything Yam but of cos minus those sweet dessert but the traditional kind is her fav. I was surprised she went for 2nd helping after the first and her bowl of Quinoa. You wouldn't know how happy I was inside SECRETLY. LOL.

Next, I did a show of layer cooking possible with 2 types of cuisine. I did a Quinoa salmon salad. The original recipe uses steam chicken but I prefer salmon over chicken and added some of the family favourite in a salad to make it that suits our family tastebuds.

The sauce was well-recieved by me and the kids plus grandma, but not so much for my hub. I felt its the parsley that is quite overpowering so maybe if you do give it a try, do try going lesser for the parsley dressing or you can omit it too. 

Added baked potatoes and salmon cubes, along with my favourite mushrooms. Thankful for my wonderful kitchen gadgets that makes my life so much easier and hub feels the same way as I do. Love the colour of my salad today, what about you?

I have included a manual steps for those who don't own a thermomix yet. For baking, I am using my ninjafoodi. You can replace with air fryer or oven, but adjust accordingly. Enjoy!

Yam Cake (recipe adapted from Cookidoo, adjusted to my preference)

60g Rice flour

12g Cornflour

120g Water

50g dried shrimp, soaked

2 sausage, diced

400g yam, cubed

50g water

1/2 tsp sugar

1/2tsp 5 spice powder

Pinch of pepper

Manual Steps: (follow cookidoo with the reduction in ingredients as per above)

Add dried shrimps and sausage and blend it coarsely.

Saute for 5mins. 

Meanwhile mix rice flour, corn flour and 120g water in a bowl and set aside.

Add yam cubes and seasoning with 50g water to the dried shrimps and sausage and stirfry them for 10mins.

Add in rice flour mixture and and mix well.

Pour out onto prepared tin and steam for 20-30mins. Serve warm or can panfry for a crusty exterior.

Quinoa & Salmon Salad (adapted from Cookidoo with modifications)

100g Quinoa

300g Trout, cube (you can replace with any meat or seafood of your choice)

Mushrooms

3 Potatoes, cubes

Steamed vegetables (I used corn kernels, broccoli, crab sticks)

Dressing (Parsley oil)

1 clove garlic

3-4sprig Parsley

40g extra virgin olive oil

1/2 tsp salt

2-3 Lemon, zest only (I omit)

Mustard dressing

1tsp Djorn mustatd

1tsp honey

2tsp apple cider vinegar

10g water

30g extra virgin olive oil

Manual Steps: (follow cookidoo with the reduction in ingredients as per above)

Do dressing for parsley and blend it well. Set aside

Repeat for mustard dressing and set aside.

Bake potato cubes, spray some oil at 160deg x 15mins. Toss and bake another 15mins 

Once ready, remove and set aside.

Add in salmon cube, mushrooms and bake for 10mins, sprinkle some salt and basil flakes.

Once ready set aside.

Cook quinoa as per package instructions and steam above vegetable of your choice.

Assemble ingredients above and serve with dressing either warm or chilled

 

Fusion Live Cooking Nov 19 (Thermomix)

Today’s live cooking was a mixed of fusion as I plan to prepare tea ahead too! Lately weather has made me very tired and lazy to cook. Thankfully for my thermomix, I can always delegate to my kids in a way 🙈

We started off with Mac & Cheese and it was a hit! It was nicer than the previous recipe I tried with cookidoo! The portion was quite big and I reduce the portion. Yet I still have 2 single portion in my chiller, probably gonna eat it up for dinner ❤️

Next up we had a quick cook! Took us about slightly less than 30mins to cook this dessert for tea later! Our favourite mung bean soup! I always love it thick thick with the grainy mung beans without being too mushy. Managed to grab some youtiao to send in time for tea!

 

Yummy and I love the grainy beans. Gonna share what amendments I made to both the recipes to suits my family tastebuds. Feel free to try and adjust accordingly to your family preference as well. 

Mac & Cheese (modified slightly from Cookidoo)

• 12oz elbow macaroni 
• 8oz cheddar cheese, cubed (1 in.)
• 2 oz Parmesan cheese, cubed (1 in.), divided
• 8 oz Emmental cheese, cubed (1 in.)
• 13oz whole milk, added another 100-200ml to thin to my preference
• 2tbsp all-purpose flour  
• 1½ oz unsalted butter, in pieces, divided

Method:

I follow exactly as per recipe, but i omit step 5

Mung Bean Dessert Soup (modified slightly from Cookidoo)

Ingredients (remains same)

#1 Added more cornstarch to thicken

#2 Added knotted pandan leaves

#3 Step1, only varoma for 10mins with knotted pandan leaves

Zi Char Theme (Thermomix)

 

Have some requesting for zichar fare using thermomix to cook. Putting together a request for Cereal Prawns, my to-order Sweet sour chicken & Stirfry Mixed Veg. Lets have a good lunch for today after live ❤️ If you keen to watch the live, click here😉

First up, the Cereal Prawns. Personally, i feel the prawns is nicely cooked by thermomix. Not undercook or overcook and so sweer and crunchy. The cereal, I feel not crispy enough. And I think I will attempt again with toasting the cereal with the curry leaves with a pinch of salt. And then cooking the prawns with butter and mix the 2 together. I think it can help with the crispiness of the cereal and enhance the fragrance of it more. The buttery prawns will allow the cereal to nicely coat it with a buttery cereal taste. 🤤🤤 Drooling and I so gonna try it. If you try it before me, do let me knw what you think. ❤️

My all time favourite and my eldest favourite too! As expected, she says to me, I love the vegetables today mummy. Of cos I knw right, already mentioned on live she gonna enjoy it especially with the gravy over rice. 

Our family’s favourite is sweet sour chicken or pork. Today I used chicken cos I forgot to thaw my pork 😅😅 therefore the choice for chicken as it defrost way faster. And why I buy thermomix cos I dont like the greasy kitchen after cooking and of cos no deep-frying cos of the oily aftermath. I ‘fried’ them in my Ninjafoodi, a good pairing with my thermomix. Nicely browned and crisp and goes so well with the gravy. 

Everyone had a great lunch today, Thanks to the special request of zichar style cooking! Feel free to throw in more requests and thanks for always accompanying me on live! 

Cereal Prawns (using the Salted Egg Prawn recipe from Cookidoo with modifications)

500g Prawns

10g Oil

50g Butter

80g Cereal

Curry leaves

1) Follow cookidoo recipe step 1 - 4

2) Step 5 : I only added butter

3) Step 6 : I only added cereal and curry leaves and cook for 2mins

4) Step 7 : Follow exactly

Mixed Vegetables

10g oil

garlic

1pack peas

1/2 packet Kailan

1/2 carrot, slices

1pack shimeiji mushroom

1-1.5tbsp Oyster sauce

2Tbsp water

cornstarch

1) Add garlic to chopped

5s, sp 8

2) Add oil

5mins, 120deg, rv sp 1

3) Add in carrots and mushrooms

3mins, 120deg, rv sp 1

4) Add in oyster sauce, water and vegetables

5mins, 120deg, rv spoon

**At last 30seconds, add in cornstarch

Sweet Sour Pork (using the sauce recipe from Cookidoo)

500g chicken, cut into cubes (I used boneless leg & breast)

10g Garlic powder

1tsp Tumeric powder

20g Corn flour

50g Plain flour

Pepper

Sauce:

80g Tomato sauce

30g Chilli sauce (can reduce/omit if kids dun eat spicy)

10g Light soy sauce

20g Brown sugar

20g Rice vinegar

Onions, cubes

Capsicum, cubes

Pineapple, cubes

1) Marinate chicken with above seasonings for at least 2-3 hours or overnight

2) Bake at 180deg x15mins in Ninjafoodi, flip and bake another 8mins. Set aside 

3) Following cookidoo and start from step 5

**Step 7, I only add in capsicum and pineapples and change time to cook to 1min. Add in cornstarch at 30s point to thicken sauce.

4) Once sauce ready, add in kitchen and toss with spatula. Serve warm.

Radish Cake (Thermomix)

Finally had time to do this! Oh my! So effortless as compared to doing it manually previously! This round I followed recipe closely and didnt omit any salt.  

I used rectangulat foil to steam as well as my silicon moulds from thermomix to steam them! Nicely steamed and I couldnt wait! Just had to pop them in and panfry a few to try! A tad salty cos I added 50g of dried shrimps, probably I can cut down 1tsp of salt! So do take note if you adding more dried shrimps. 

The outside is slight crusty with soft interior. Very flavouful and yummy le! Even grandma gave thumbs up except for the salty part. SHE DIDNT EVEN KNOW I MADE THESE! Shows how good it is right! 🙈

Wanna see how easy it is to make them! Watch my facrbook replay for the live cooking here! Follow me, I have loads of live cooking weekly! 

Radish Cake (Thermomix) - reference back to Cookidoo

30 g plain flour 

150 g rice flour 

2 tsp salt 

1400 g water, plus extra for soaking

500 g Chinese white radish, peeled and cut into pieces (4-5 cm - see Tips)

2 eschalots 

30 g dried shrimp (I used 50g so reduce the salt)

30 g vegetable oil 

2 Chinese sausages (lap cheong), cut into thin slices

2 tsp light soy sauce 

20 g caster sugar 

2 spring onions/shallots, cut into thin slices

1. Place a bowl onto mixing bowl lid and weigh plain flour, rice flour and 200 g of the water into it. 

Add salt, stir to combine and set aside. 

2. Place radish into mixing bowl and grate 5 sec/speed 5. Transfer into Varoma dish, squeezing out as much liquid as possible, then set aside to drain. Rinse mixing bowl.

3. Place eschalots and dried shrimp into mixing bowl and chop 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

4. Add oil and sausage then cook 5 min/Varoma/speed 1, without measuring cup.

5. Add drained radish, soy sauce, sugar and 200g water, then cook 15 min/Varoma/speed 0.5, placing simmering basket instead of measuring cup onto mixing bowl lid.

6. Add reserved flour mixture and mix 1 min/speed 2. Line a loaf tin (20 x 10 x 5 cm - see Tips) with baking paper, allowing plenty of paper to hang over the sides. Transfer mixture into prepared tin and smooth the top. Cover with overhanging baking paper. Clean and dry mixing bowl.

7. Place remaining 800 g water into mixing bowl and place Varoma into position. Place loaf tin into Varoma, secure Varoma lid and cook 40 min/Varoma/speed 1. Set Varoma aside and allow loaf to cool completely.

** You can chilled and cut into slices if u wan to panfry or deepfry them**

Laksa (Thermomix)

 

First time trying laksa from scratch as requested by a friend to show for my facebook live cooking session. 

I google and settled on this recipe. Very straight forward recipe to make the rempah and I jus adjust the broth accordingly to our preference at home! 

Added an onsen eggs for the ommph.. Yummy!!

Laksa (adapted from hot-thai-kitchen)

15 g mild dried chilies
3 Tbsp dried shrimp
Scant 1/4 cup candlenuts or macadamia nuts
2 Thai chilies, or to taste
8 cloves garlic
½ cup shallots
1 stalk lemongrass
10 slices galangal
2-inch turmeric
1 -1 ½ Tbsp fermented shrimp paste (belacan)

50g Oil

1L water (reduce to 700-800g if using only fresh milk

Coconut/Fresh milk, adjust accordingly to your preference

2tsp homemade chicken powder

1) Put all ingredients in mixing bowl and blend

15secs, slowly increase speed to 10 (repeat if needed)

2) Add 50g oil to the rempah and saute

5mins, 120deg, rv sp 1

3) Add water and bring to boil. Adding coconut/fresh milk at the last 2mins

10mins, 120deg, rv sp 1

4) Season with salt or homemade chicken powder

Serve with choice of carbo and ingredients.

Yam Burnt Basque Cheesecake

 

Been wanting to try this as I saw it somewhere on a video. The yam was more flowy but I cant find where that video recipe was! 

Its ok. Lets try a yam paste bottom then. It should taste well, i supposed. Since its my friend bday too, she loves yam like me, so why not? My virgin attempt at baking it! Keeping finger crossed that she will like it! 

I made a mini ones to taste test. Creamcheese was nicely done, yam paste not overly sweet. Actually I quite like the combi but I think can be a bit sweeter. But my hub who dont like yam, he prefers eating the cheese portion. 😂😂 So now lets wait for the verdict from my fren. Pls count my effort into the cake as well! 🤞🏻

Yam Burnt Basque Cheesecake

600g Yam cubes

70g Sugar

70g Milk

110g water

140g Creamcheese

1egg (60g~)

20g sugar

70g Milk

25g Cake flour

1tsp vanilla essence

1tsp lemon juice

1) Steam yam cubes for 20mins

2) Put yam cubes and aboce ingredients

15secs, sp 5

3) Put in baking tin lined with parchment paper and keep chilled

4) Rinse mixing bowl slightly. Add in eggs and creamcheeese

30secs, sp 5 then scrap down and repeat again

5) Add sugar, milk, vanilla and lemon juice

30secs, sp 5

6) Add cake flour

2mins, sp 5

7) Pour creamcheese mixture onto earlier baking tin with yam paste. Bake at 180deg - 200deg x 30mins

Hokkien Mee - Black (Thermomix)

A simple cook up of lunch today. Simple add in, let thermomix do its magic while I continue with my meal prep for snacks and dinner ❤️ 

A simple step by step guide to follow if unsure. 😉

Hokkien Mee - Black

2packs hokkien mee, rinse

300ml prawn stock

4-6tbsp dark soy, depending how black you want your noodles

Garlic

Cooking oil

Shrimps

Caixin

Minced meat

1) Chop and saute garlic and oil

5mins, varoma, rv sp

2) Add minced meat

5mins, varoma, rv sp 0.5

3) Add prawn stock and bring to boil

10mins, varoma, rv sp 0.1

4) Add in veg and shrimps

3mins, varoma, rv sp

5) Add in noodles and dark soy

5mins, 120deg, rv sp

Braised Soy Sauce Chicken (Thermomix)

Decided to have a quick dinner so braised a chicken in my thermomix tonite! Steaming an egg while its cooking away. Ended with frying a plate of veg and we are all good to go! 

Recording the recipe here for my friends and future reference too! ❤️
 

1 Spring chicken

2tbsp sesame oil

1tbsp hua tiao

2tbsp oyster sauce

4tbsp dark soy

2tbsp light soy

300ml water

1 thick slice ginger

1 garlic

1-2 spring onion

1. Marinate chicken with above sauces

2. Stuff garlic, ginger and 1-2stalk spring onion inside chix. 

3. Put chicken and water into mixing bowl

30mins, varoma, rv sp

Fried Rice (Thermomix)

Decided to do a trial run for my Fried Rice before doing a demo on my unboxing. Apparently my friend’s kids love Fried rice! So menu changed from Chicken rice to Fried Rice! 

Very simple steps as per photo attached above. Just cook the rice 30mins prior to cooking the Fried rice so the rice can be cooled a bit and wont mush up. Pairing along with some Truffle salt potato wedges! ❤️

Fried Rice

2 cups Jap rice (cooked 16mins with TM)

4 sausage, chopped

1/2 bowl frozen corn

2Tbsp dark soy sauce

3 clove garlic

1Tbsp cooking oil

1. Add garlic and chop

10secs, sp 5 then up to 8

2. Add cooking oil

5mins, varoma, rv sp (cover MC)

3. Add ingredients

5mins, varoma, rv sp (cover MC)

4. Add in rice, 2tbsp dark soy and toss lightly

3mins, 120deg, rv sp

- at 2mins point, i stop and stirr abit to ensure evenly cooked