AzzwaaCooks

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Get to know your flour. The right flour ensures the best texture for your bakes.

BEEF SOUP

Ingredients:
650g beef
2100g water
1 tsp black peppercorns
60g shallots
5 garlic clove
25g ginger
1 cinnamon stick
3 cardamom pods
90g yellow onions
1 bay leaf
1 tsp salt
1 tbsp beef stock paste
1 sup bunjut
2 potatoes (cut into cubes)
1 carrot (cut into cubes)
Dried shallots
Coriander leaf

Methods:
1. Place beef and 1200g water into mixing bowl. Heat 10mins/50degrees/reverse/stirring-mode
2. Discard water and set aside
3. Add black peppercorns, shallots, garlic, ginger, cardamom pods, cinnamon stick and yellow onions. Blend 10 secs/speed 10
4. Add 900g water, sup bunjut, bay leaf, salt (and beef stock paste). Cook 10mins/98degrees/reverse/stirring-mode
5. Add reserved beef. Cook 60mins/98degrees/reverse/stirring-mode
6. Add potatoes and carrots. Cook 15mins/100degrees/reverse/stirring speed
7. Garnish with fried shallots and coriander leaf

SAVOURY PUMPKIN SOUP


Ingredients:
400g pumpkin
550g water
20g roasted cashew nut
45g shallots
5g garlic
1 tsp chicken stock
1/4 tsp black pepper
1/4 tsp ground nutmeg

Methods:
1) Cook pumpkin, water, shallots & garlic. 18min/varoma/speed 1
2) Add chicken stock, black pepper, nutmeg & cashew nuts. Pulverise the cooked ingredients. 1 min/speed 10

Calamansi Assam Boi. Easily becoming my favourite drink.

Ingredients:
90g rock sugar
3 assam boi, pitted
200g calamansi
900g cold water

Methods:
1) Grind rock sugar & assam boi (turbo/2secs/2 times)
2) Add calamansi and water. Blend (Turbo/2 sec/1 time)
3) Strain into jug and serve cold

JAPANESE STRAWBERRY SHORTCAKE

Sponge Cake Ingredients:
Fresh milk, butter, eggs, caster sugar, low protein flour, baking soda & vanilla extract

Chantilly Cream Ingredients:
Whipping cream, caster sugar, vanilla extract, strawberries

Newly released online recipe book for Asian Sweet Pastries. Dont forget to save them guys. I tried baking the Japanese Strawberry Shortcake last weekend. So easy!

VIETNAMESE LEMONGRASS CHICKEN

Ingredients:
500g chicken legs
10g fish sauce
1 tbsp curry powder
1 tbsp dark soy sauce
2 stalks lemongrass (sliced)
1/2 tsp salt
1 1/2 tsp sugar
15g garlic cloves
20g cooking oil
50g shallots
1/2 red chillies, deseeded

Methods:
1) Marinate chicken with fish sauce, minced garlic, curry powder, salt, sugar and dark soy sauce. Refrigerate for 30mins
2) Chop lemongrass, shallots, cooking oil (6 sec/speed 6)
3) Saute (8mins/120deg/stirring mode)
4) Add chicken. Stir fry (18mins/120deg/reverse/ stirring mode)
5) Garnish with red chillies

DM me to find out how you can start cooking and eating healthy, delicious meals from as low as rm9/day. We have affordable instalment plans with 0% interest.

SUP PETOLA & SOH HOON


Ingredients:
4 garlic cloves
60g shallots
20g dried shrimps
30g cooking oil
500g water
1/2 tsp salt
1 pinch white pepper powder
500g petola, sliced
30g glass noodle, soaked to soften

Methods:
1. Chop garlic, shallots and dried shrimps 4sec/speed 5
2. Scrape down sides
3. Add cooking oil. Saute 4mins/120degrees/speed 1
4. Add water, salt, white pepper. Boil 5mins/100deg/speed 1
5. Add petola & glass noodle. Cook 6mins/100deg/reverse/stirring speed

INDIAN BUTTER CHICKEN. Definitely one of my favourites. For recipe, go to: https://skinnymixers.com.au/skinnymixers-butter-chicken-2/

Butter Chicken Thermomix skinnymixers Butter Chicken maybe a decadent treat, but it is a healthier Thermomix alternative to takeaway and well worth the effort.

SAMBAL UDANG PETAI

Ingredients:
50g cooking oil
80g shallots
4 garlic cloves
5 candlenuts
20g belacan
10 dried chillies (soaked, deseeded)
100g onions (cut into thin slices)
100g petai
1 pinch salt
20g sugar
200g prawns (shell removed)

Methods:
- Grind oil, shallots, garlic, candlenuts, belacan and dried chillies (20sec, speed 10)
- Scrape down sides
- Saute 6min/120deg/stir speed
- Add onions, petai, salt and sugar, stir fry 3mins/120deg/reverse blade/stir speed
- Add prawns, stir fry 1min/120deg/reverse blade/stir speed

Hi guys, this period will be the last period to get the blade cover + cookbook free gifts combo when you purchase a TM6. If you’ve been thinking about getting one, this is the time to do so. Carry Bag worth RM380, Blade Cover worth RM120 and Tasty Asia Cookbook worth RM160. Isnt it amazing??! DM me to find out about our easy payment plan with 0% interest and if you want to book a home demo with me ☺️ You do not want to miss out on this great deal.

Newly released recipe on Cookidoo for all chicken lovers out there 😍 Check it out guys!

ROAST CHICKEN

Ingredients:
1/2 chicken (cut, to reduce cooking time)
4 potatoes
1-2 carrot(s)
Brocolli
2 in ginger
8 clove of garlic
4 tbsp oyster sauce
Black pepper powder
Honey
Olive oil

Methods
1. Marinade chicken with crushed garlic & ginger
2. Add oyster sauce followed by black pepper powder
3. Add carrots, potatoes (and brocolli)
4. Add honey and a bit of olive oil. Leave marinated for a minimum of 15-20mins
5. Bake in the oven for 35-45mins at 180 degrees

Original recipe courtesy of my SIL .Slightly tweaked.

Baking Chocolate Fondant Cake with my daughter and husband tonight! It’s Syed’s first attempt at baking and im soooo nervous 😂

Love the fact that we can cook and bake together. And we’re making desserts that we never thought we can make before we had thermomix. How life has changed with Thermomix ☺️

Catch us on FB Page at 9.30pm. See u tonight!

1. Remove odours
Add 2 tsp bi-carb soda, 1 litre of water and 1/4 cup lemon juice to the TM bowl. Heat for 10-15 minutes on Varoma, Speed 3.

2. Remove burn marks
Mix together a paste of bi-carb soda and water and spread over the base of the bowl. Leave for 5-10 minutes and then give it a scrub.

3. A really ‘good’ clean
Add 750g water, 250g vinegar and 2tbs bi-carb soda. Heat for 10-15 minutes on Varoma, Speed 3-4.

4. Remove burnt or ‘stuck on’ foods
Place a lemon cut in half into the TM bowl. Chop on Speed 9 for 10 seconds. Scrape down the sides of the bowl. Add 400g of water and heat for 10-15 minutes on Varoma, Speed 3-4. Rinse and wipe.

One of the best features of thermomix is it allows you to control the time and temperature when cooking, thus allowing you to preserve the nutrients in your food.

Lady finger a.k.a okra is one of the vegetables that is packed with nutrients. High in vitamins, minerals and fibre, it has several health benefits when taken regularly:
Prevents diabetes
Improves digestion
Helps your bowels
Improves your hair & skin
Enables weight loss
Reduces cholesterol
Improves vision..and many more

Refer to previous post on how to cook Okra with thermomix ❤️❤️❤️

Another cheatsheet. I love steaming or cooking vegetables with thermomix cause it preserves all the nutrients and your vege dish turns out looking very fresh, just like the ones they serve at the restaurants 😍

TOM KHA PRAWNS.
Refer to previous post for demo video.

Ingredients:
1 stalk lemongrass
2 ½ cm galangal
2 ½ cm ginger
2 bird's eye chillies
1 ½ fresh Kaffir lime leaves, cut into thin slices
400 g coconut cream
2 tsp Chicken stock paste
400 g water
40 g fish sauce
2 tbsp palm sugar
1 pinch salt
12 raw king prawns, peeled
3 - 4 sprigs fresh coriander leaves, to serve
½ fresh Kaffir lime leaf, thinly sliced, to serve

Methods:
Place lemongrass, galangal, ginger, chillies and 1½ of the Kaffir lime leaves into mixing bowl. chop 3 sec/speed 7.
Add coconut cream, stock paste and water. Cook 10 min/90°C/speed 1.
Add fish sauce, palm sugar, salt, prawns. Cook 3 min/90°C/reverse/speed 0.5
Serve topped with coriander, remaining ½ Kaffir lime leaf (May add basil and a squeeze of lime juice, if preferred)

Thermomix speed guide