Thermocook vs Thermomix – A Comparison

I don’t think there’s any doubt the Thermomix is like the Mercedes Benz of kitchen aids; it works beautifully and having one in your kitchen is a bit of a status symbol (admit it). Yet with a slew of similar kitchen aids emerging in recent times, and as the only person I know who owns both a Thermomix TM5 AND a competing product, an Optimum » Read More

How to Make Lebanese Garlic Sauce (Toum)

I wanted an aioli-type sauce to go with my slow-roasted beef (probably only the second time in my life I've done a beef roast) but I found the recipes online mostly used one sad, solitary clove of garlic, which just sounded wrong to a garlic lover like myself. I then remembered how much I've always enjoyed the garlic sauce that comes with the » Read More

How to Make Seremban Chicken Siew Pao

This is a famous snack from my Malaysian hometown of Seremban and in this recipe I'm using chicken mince as the filling. These instructions work on a Thermocook or a Thermomix, but in their absence you can use a dough mixer for the dough and a saucepan + stove for the filling. Seremban Chicken Siew Pao (Baked Chicken Buns) » Read More

How to Make Kaya (Thermocook)

This recipe will work in a Thermocook or a Thermomix using the same settings. (ps. you might know by now my recipes are based on my culinary philosophy of "agak-agak" or "guesstimating", so adapt as you see fit with similar kitchen appliances). For a non-appliance dependent recipe, please check out my previous post - How to Make Kaya » Read More

How to Make Cocktail Buns (Using a Thermocook)

Cocktail buns are soft rolls filled with coconut and can often be found at Chinese bun shops. This recipe takes advantage of my Thermocook's kneading and heating functions which allow  me to set exact temperatures to first make the water roux, then knead the dough and also mix and heat the filling for me. In the absence of a Thermocook or similar » Read More

Spiral Curry Puffs using a Thermomix

One of the benefits of making dough in the Thermomix, for me, is its ability to handle small-ish batches and also contain the flour and other ingredients within its closed system during kneading. It means you don't end up with your kitchen bench covered with flour, which was always a source of annoyance with my old Kenwood. This recipe will yield » Read More

How to Make Laksa (Thermomix)

In episode 3 of our weekly webcast, Zona and I reinterpret my Laksa Nyonya recipe for the Thermomix. Here’s a recording of the workshop (made using the webcam from my Yoga 900 that was running simultaneously during the Periscope session) - If you haven’t already, make sure you sign up for my Thermomix mailing list at www.jackiem.com.au/thermomix » Read More

How to Make Steamed Char Siew Pao (Thermomix)

In episode 2 of our weekly Live broadcast, Zona and I made steamed buns. Since I don’t eat pork, I made mine with a chicken filling. Zona used BBQ pork with her batch. Recipe for the dough and the filling as follows (you can substitute the chicken mince with diced BBQ pork)  Simple Bun Recipe - 400g low gluten flour (or superfine/HK/pao » Read More

How to Make Singapore Chwee Kueh (Thermomix)

Last Wednesday, my associate Zona and I launched a new weekly Live Broadcast cooking series on Asian Thermomix recipes. This was the first one off the ranks - Singapore Chwee Kueh. As you can see from the video, my chwee kuehs were a bit less smooth and springy as I would have liked, so I’ve tweaked the recipe here for better results » Read More

How to Make Fish Floss or Meat Floss (Thermomix)

I love chicken floss but as a kid growing up in Malaysia it was always a bit of a luxury item so I never got to eat as much of it or have it as often as I wished. (I guess they mustn’t have been cheap even back in those days.) I remember my parents might pick some up in Kuala Lumpur during one of our infrequent day trips to Malaysia’s capital, or » Read More