Tomato Crabs with Egg Sauces

Tomato Crabs is all time favorite dish in our home, especially the sauces. Crabs usually can't finish, but the sauce will definitely cleared with refill of rice. The best way to eat crab is using hand. This is a simple dish with few ingredient required.

I converted from Traditional stove cooking to Thermomix way of cooking. Far more simple, without frying in hot wok, no sweat, no smoke, no smelly. It's effortless cooking!


Ingredients:
1/2kg           Mud Crabs (Cleaned)
10g              Cooking Oil
20g              Ginger (Slice)
10g              Garlic
1/2 btl          Maggi Tomato Sauce
600g            Water
3 tbsp          Sugar
3                  Eggs


Steps:
1. Chop Garlic bud in TM Bowl, 5 Sec, Sp. 6

2. Add Slice Ginger and cooking oil, 4 min, Temp. 120, , 

3. Add Crabs to fry, 1 min, Temp. 120, , Sp.1

4. Add Tomato Sauce, Water and Sugar, 10 min, Varoma, , Sp.1

5. Last 30 Sec, Add Beaten Egg slowly from the hole.

6. Serve Immediately.

Homemade Korean Rice Cake

I love Korean Food. I always wanted to made own Korean Rice Cake from scratch since many many years ago... I tried to make before, but it's always failed, never success.

I obtained the receipes from:
Long, cylinder-shaped rice cake from Maangchi
Homemade Sticky Rice Cakes from Aeri's Kitchen
Sticky rice cake tube 가래떡 from Crazykoreancooking


Recently, i feel like making it again with my Thermomix. And now i success! HAPPY!! HAPPY!!

Ingredients:

2 Cups     Calrose Rice / Japanese Sushi Rice / Short Grain Rice
1 tsp         Salt
1/2 cup     Water (or less).


Methods:

Soft Kuih

Childhood Snacks.... This is 80's - 90's childhood snacks that we eat before. Still remember???

I never thought that this can be homemade! Taste similar to the taste that i had before! Let try to make it now.

Ingredients:

200g        Water

130g        Sugar

120g        Glutinous Flour

60g          Rice Flour

1/2 tsp     Topiaco Flour

10g          Cooking Oil

1/4 tsp     Banana Essence 

800g        Water (For Steaming)

* Rose Syrup

* Gao Fen (Cooked Glutinous Flour)

Method:

1.  Put Water, Sugar, Glutinous Flour, Rice Flour, Topiaco Flour into TM Bowl (30 Sec, Speed 4)

2. Add in Cooking Oil and Banana Essence. (10 Sec / Speed 4)

3. Pour in Stainless Steel try (7 inch x 7 inch) and place into Varoma Dish

4. Place 800g of water to TM Bowl, Steam for 20 min / Varoma / 20 Minutes. Stack on Varoma to steam when timer reach 12 mins.

5. When the mixture cooling down, spread rose syrup on and roll in. Spread the Gao fen to outside of the roll mixture, and slice it to small slices.

Enjoy Rolling!

Danish Butter Cookie

First attempt making Cookie, and it's success! Very light, fluffy. Love it. Finished when i removed from oven... 

Ingredients:
250g  Butter
120g  Sugar (grind to powder)
1        Whole Egg
300g  Top Flour
50g    Corn Flour


Method:
1. Put Sugar in TM Bowl, grind to Powder (10 Sec, Speed 0 - 10)

2. Add butter (3 Min, Speed 4)

3. Add 1 Egg (30 Sec, Speed 4)

4. Add in all flour (30 Sec, Speed 5)

5. Spoon mixture into piping bag, and pipe cookies on lined baking tray.

6. Bake in preheated oven, 180 c for 15 -20 min 


Enjoy Baking!

Homemade Curry Chicken (Dry Version)

Oh My God!! Thermomix can cook Curry Chicken.. All dump in to Bowl, it do the work itself and . Not need to stand in front of Stove to cook till sweat and smelly till my hair, cloth all curry smell.. and all ingredients are nature from our mother earth... No preservatives use in this recipes.
But still taste as good as stove cook one..

Ingredients:

   3ea       Chicken Whole Leg (Cut into bite size)
* 20g       Curry Powder
* 2 tsp     Salt
* 1 tsp     Organic Brown Sugar
(* Marinate Chicken whole leg with above seasoning.)

Ingredients A:
5 ea          Dried Chili
3 ea          Large Red Chili
2 cloves   Garlic
10 ea        Shallot
5ea           Buah Keras
1/2"          Tumeric
10g           Galangal
60g           Cooking Oil
20g           Water

Ingredients B:
5 ea          Potatoes (Cut to bite size)
2 stalk      Curry Leaves
2 stalk      Lemon Grass (Smashed)

Ingredients C:
200ml      Coconut Milk / Evoporate Milk / Soya Milk


Method:
1. Put Ingredient A into TM Bowl to grind, Scrap down sides of wall and grind once more (10 sec x 2 times, Speed 10)

2. Fry till fragrant (8 min, Varoma, Speed 1)

3. Add Chicken and Ingredient B to cook (18 min, Varoma, Reverse Spooon)

4. Add Ingredient C to cook (2 min, Varoma, Reverse Spooon).

5. Serve Hot!

Enjoy Cooking & Eating!

Parsley Garlic Oil & Tomato Pizza Sauce

My kids request to eat Pizza today. I'm try to use TM5 to make own Pizza Sauce instead of buying from supermarket. To explore my machine, i making another sauce, that is Parsley garlic oil too. 

Parsley garlic oil is make quite alot and keep in fridge. I can use it anytime whenever i need it..

Tomato Pizza sauce2 big fresh tomato (cut to quarter)
10gm butter
Pinch of dried oregano / Black pepper
1/2 tbsp Brown sugar
1tsp salt

Steps:
Add Butter + fresh tomato to TM5 Bowl (6 min, varoma, sp.2)
Add sugar, salt, herbs and pepper (30 sec, sp.10)
Done!


Parsley garlic oil
2 whole garlic (peel off skin)
1 bunch Australia parsley
1/2 cup Extra Virgin Olive Oil 

Steps:
Mix all in Tm bowl, Blend 1 min, sp.6

Pizza Dough

Ingredient A:
200g Water
2tsp   Yeast
10g    Brown Sugar
20g    Olive Oil (i use Parsley garlic oil)

Ingredient B:
400g high protein flour
1 tsp   Salt

Steps:
Add ingredient A to TM5 Bowl, 40 Sec, 37ºc, Sp. 2
Add ingredient B to TM5 Bowl, 6 min, Knead Mode
Transfer the dough to greased oil, and proof for 45 min.
After 45 min, deflate it and divide to 2 dough.
Use hand or rolling pin to form to round shapes.


Put any filing you love on your pizza dough, bake in preheated oven 180 deg. for 15 - 20 min.

Enjoy Cooking & Eating!!!

Thermomix TM5

My husband bought me new cooking toys for my Birthday present. This machine was bought in 10th July 2015.

Thermomix TM5. It is the smallest kitchen in the world, which has 12 functions. It can mix, blend, chop, grind, whip, weight, Stir, Steam, Emulsify, Knead, Control Heat and Cook.

First thing i fall in love is the grinding & kneading function. It can grind my mushroom, garlic powder to a fine texture in just 20 Seconds. Can you believe it??  As for the kneading function, it can knead a smooth dough in 3 minutes. It is unbelievable... And most important is the bowl come with the machine is made of Stainless Steel too.  Always go for Stainless Steel cookware.

I am still exploring and playing with my TM5.

Have a nice day!

Seafood Tofu

I saw one of the Facebooker post a recipes on Seafood Tofu, it look so so so delicious and so my hand itchy and i try to make it. This dish is usually served in Restaurant, and i can do it by myself. The ingredient easy to obtain too.

My kids love it so much!

Ingredients as below:

4 Sticks         Egg Tofu

1 cup             Fish Paste (*I use baby tenggiri fish) 

                      * See method below how to cut the fish

1/2                 Carrot (Shredded)

Adequate       Spring Onion

Adequate       Salt

Adequate       White Pepper

Adequate       Chicken Stock powder

1 tbsp             Cornstarch

Method:

Use Chinese Ceramic Spoon to scrap off the fish meat. 

Scrap meat from tail to head. 

Pls remove the Red flesh meat (which cause the fishy smell).

1. Put all ingredients to a Bowl, use your hand to smash the egg tofu, fish paste and mix well.

2. Grease a square mold with oil, and place the egg tofu & fish paste. Press to flat layer.

3. Using Hot boiling water, Steam using high heat for 15 min., and wait till it completely cool down.

    

4. Remove the cool tofu, cut to bite size. Lightly coat with cornstarch.

5. Fry tofu till Golden brown. Serve with Mayonnaise or Chili Sauce.

Enjoy Cooking & Eating!

Homestyle Steam Chicken Rice

Steam Chicken Rice is all time favorite meal for my family. The Chicken's texture will springy, juicy, flavorful.   

Recipe here you go:

Ingredient A:

2ea        Whole leg Chicken

2 cups    Rice

2 cups    Water

1 tsp       Ginger (Chopped)

1 tsp       Garlic (Chopped)

1/2tsp     Oil

1 tsp       Salt

1/2tsp     Butter

2pcs       Pandan Leaves (tie to knot)

Ingredient B;

1tsp        Chinese Wine

1tsp        Sesame Oil

1tsp        Salt

1 tsp       Ginger (Slice)

1 tsp       Garlic (Chopped)

3 pcs       Spring Onion

Method:

1. Clean and marinate the Chicken with Ingredient B for at least 30 min.

2. Choose "Steam" function, then add in Butter and Oil.

3. Wait till Butter melted, add in chopped Ginger and Garlic, saute till fragrant, add in Rice, water, salt, pandan leaves, mix well.

4. Put in the steam rack, add in marinated chicken. Close the lid.

5. Cancel the "Steam" function, choose "White Rice" Function, Press Start for few seconds to cook.

6. Serve hot.

Homemade Luncheon Meat

Luncheon Meat is everyone favorite Canned food, including myself. I always want to avoid buying canned food as there is alot of artificial preservative contain inside, especially PRC Products.  But sometimes, we still need to enjoy nice foods once in a while. The outlook still need to improve more to look like the real canned Luncheon meat. As for the taste, it still a difference with those canned one, but it still taste good. At least, it is more healthy and safer to consume it.

That day, saw Blogger doing their own Homemade Luncheon Meat, and wanted to try making myself. I viewed the below blogger's recipes:
Guai Shu Shu - Homemade Luncheon Meat
Bean Panda - Homemade Luncheon Meat

Ingredients (Make 2 tin):
750g Mince Pork, chopped as fine as possible
2 Egg, Use egg white only
35g Cornstrach
35g Cake Flour

Seasoning:
2 Tbsp Soya Sauce
2 tsp Brown Sugar
1 tsp Five Spices powder
1 tsp red yeast rice powder (for colouring - this is a natural colour)
2 tsp Sesame Oil
1/4 tsp white pepper

Making Ginger Juice:
1/2 cup of fresh Ginger
5 Cloves of garlic

5 tbsp of water 

* Grind all to paste and extract the ginger juice..

* Not recommend to put the mince garlic / ginger direct to mince pork.

Steps:

1) Chop or blend the mince pork as fine as possible. Add in all the seasoning and Egg whites to the mince pork, and combine together.

2) Add in cornstarch and cake flour, and mix through all combine.

3) Add in the ginger juice, and combine till sticky form (like glue).

4) Prepare 2 oil-greased bowl, transfer the mince meat to the bowl gradually and compress to avoid air bubble form inside the bowl. 

5) Use a plate to cover the top of the bowl, to compress the mince meat more (the mince meat will expand during steaming process.

6) Steam over boiling water, Low heat for 45 min. Wait for Luncheon Meat completely cool before slicing it.

Next day, I fried the Luncheon Meat using Buffalo Smart Fryer, Fry Function, 20 min 

Enjoy!

Pumpkin & Mushroom Rice w/Fried Luncheon Meat

Another simple dish to prepare and yet it's delicious - All in one Pot. I am using Japanese Pumpkin, which has a golden colour & Sweet taste. I spent 20 minutes to prepare the ingredients, and it Pumpkin rice cooked by Buffalo Smart Cooker, and Fried Luncheon meat cooked by Buffalo Smart Fryer

Ingredients (This portion can serve 3 persons):
2.1/2 cup Rice
2.1/2 cup Water
2- 3 cup Japanese Pumpkin
4 Dry shiitake mushrooms, Soak in water till soft and slice to stripe.
20 pcs of Dry Shrimp, soak in water till soft, and pound.
4 cloves Mince Garlic
1 cup of Leek

Seasoning:
1/4 tsp of Salt
1 tsp of Light Soy Sauce
1 tsp of Mushroom powder

Steps:

1) Use "REHEAT" Function, Put some olive oil to the Smart cooker's Pot. Add in the Garlic and Dry Shrimp. Close the lid and cook for 3 minutes.

2) Open Lid, and add on the Shiitake mushroom and close lid for another 3 minutes.

3) Add the rest of ingredients (Rice, Water, Pumpkin, Leek and Seasoning) onto the Pot.

4) Use "Steam Rice" function, and press "START".

**

Cut the Luncheon meat to cube and fried using Buffalo Smart Fryer for 30 mins. Flip in between the cooking time. At last 5 min, i transferred the luncheon meat from plate to rack, to drip out excess oil from luncheon meat.

Mixed the fried luncheon meat with the Pumpkin rice, and serve Hot.

Enjoy Cooking!

Easy Claypot Rice

Today, It was a tiring, busy day. Do not have much time to waste in the kitchen. So, i am trying out new cooking function using Buffalo Smart Cooker. I bought the Smart Cooker for nearly 6 months, but never try out the CLAYPOT COOKING Function.

I am impressed and result out was far better that those traditional one. It has the bottom crispy rice, but do not have the burning taste. The Smart Cooker is incredible SMART.

Ingredients:
2.1/2 Cup Rice
2.1/2 Cup Water
3 Cloves ea Garlic and Shallot
3 Chinese Sausage
1 long slice of Roasted Pork
1 Chinese Leek
1 Knot Pandan Leave

Seasoning:
1 tsp each of Sesame Oil and olive Oil
1 tsp of Homemade Garlic Powder
1 tsp of Homemade Ginger Powder
1 tsp of Mushroom Powder
1 tbsp of Kikkoman Soy Sauce

Cooking Steps: 

1) Put Seasame Oil,  Olive Oil, Shallot & Garlic to the Smart cooker's Pot. Press REHEAT Button and close the lid for 1-2 minutes.

2) Open the lid and stir fry till fragrant, and add on Roasted Pork & Chinese Sausage. and Stir-fry to 2 minutes.

3) Add Rice, Water, Pandan Leave and Seasoning. and Stir till combine altogether. And Select "CLAYPOT COOKING" Function, and start cooking.

The Results....

Scrap off from the pot - Bottom Crispy rice!

Homemade Egg Tofu

Homemade Egg Tofu. It so easy with few ingredients only. I adapted the recipes from Table for 2.

But i use 1/2 portion ingredient to make my egg tofu, as i wanted a thinner slice.

and i changed the steaming time and temperature.

I am using Buffalo 32cm Stainless steel function wok with steamer.

Ingredients:
250g Unsweetened Soya Milk (any brand will do, or you can make your own fresh soya milk)
3 whole egg
1/2tsp Cornstart
1/2tbsp water
pinch of salt


Steps:
1) Lightly beat the whole egg and add pinch of salt. Leave aside
2) Cornstarch mix with water, Leave aside
3) Boil the Soya milk, and add cornstarch mixture.
4) Let the boiled soya milk to warm, add in beaten eggs.
5) Strain the mixture, and discard the egg white mixture left in strainer.
6) I am using Pyrex glassware and place the clingwrap (reason being it will be easier to remove from mould after the tofu cooked). and pour the mixture into glassware.
5) Steam the soya milk mixture over highest temp for 6 minutes, and let it sit inside the wok for 15 min.
6) Leave the egg tofu cool. and cook at your own ways.

Tips: 
* Ensure the water is boiling inside the wok/steamer, before place in the soya milk mixture.
* Cover the wok lid, and do not open the lid in between cooking time.

I am using Buffalo Smart Fryer to fry the Egg tofu, using "Fry mode", 230 deg. for 30 mins
(flip the other side 15 mins). Here the result!

Purple Steam Rice

Ingredients:
2.1/2 cups rice
1 Small Purple sweet potato
3 cups Water

Steps:
Use "White Rice" function to cook for 45 mins.

Enjoy fragrant, sweet, naturally purple rice!

Char Siu (BBQ Pork Belly)

NO OIL RECIPES

Ingredients:
2 Strips of Pork belly (remove the top skin part)

Marinate Sauce:
2 tbsp Char Siu Sauce (Lee Kum Kee Brand)
2 tbsp Oyster Sauce
1 tbsp Mince garlic

Marinate the Pork Belly overnight.

Use High rack, "Roast" mode, 40 mins, Flip the pork belly half way the cooking time.

The remaining marinate sauce placed onto a small bowl, and use Smart fryer to heat up to thick sauce. then dizzle to the cooked BBQ Pork belly.

Serve hot the best!