Wednesday, June 23, 2010

The Most Awesome Porridge With My TM 21...

TM 21 short for Thermomix is actually the most wonderful machine that I ever had in my kitchen. It is a powerful blender which can cook, weigh, cut, chop, mix, mince, pulverize, grate, grind, mill, beat, whip, whisk, knead, emulsify. It can also steam, simmer, and stir fry. My TM 21 is an old model bought a decade ago and now there is a newer version known as TM 31 which was recently promoted in Malaysia and selling like hot cakes.

My older model TM 21, cooking the porridge....

Few days ago my eldest son was having a bad flu so I cook this very smooth and nutritious chicken porridge for him in just 13 minutes. All I need to do is put all ingredients like washed rice cubed onions, chicken pieces, potatoes, carrots and water into the machine, adjust timer, temperature and speed. Viola! porridge is ready to be served.....
To tell you sincerely, the porridge turns out so smooth, soft and flavorful that it can even beat those in any famous restaurant. It cooks while stirring rice and blending the chicken meat and at a desired temperaure of 100 degree Celcius all at the same time. So easy peasy. It will be most useful for those with elderly or babies who need to have soft diet like this as it can grind and cook anything to smooth paste in seconds at the push of a button.
I cook some chicken mushroom soup and knead my dough for sausage rolls in my Thermomix yesterday which is also called Bimby overseas. It only takes less than a minute to made a smooth dough.

For more info of this wonder kitchen appliance from Vorwerk, Germany here are some links to share...

Superkitchen Machine Blog

Would love to create more recipes and share with anyone with this super machine. Recently I have join the team of Advisors with the company that import and distribute Thermomix 31. Anyone can contact me here for more info or have any recipes to share.

Wednesday, June 16, 2010

Aromatic Pandan Chicken.....

Pandan chicken

Yesterday I cook this yummy chicken dish using lots of screwpine leaves or known as Pandan in Malay. The unique taste and aroma of these screwpine leaves used to wrap round the seasoned chicken pieces which is then deepfry in hot oil to bring out a flavorful dish which nobody could resist. Pandan leaves can be easily grown if you live in the tropics and have a small garden and it doesn't need lots of care. I brought some over from my garden in my hometown house during the weekend. Here is a recipe to share.
Blended shallots, garlic, ginger and lemon grass....

Chicken with blended ingredients and sauces......


3 Chicken thighs-deboned and diced into 6x3-cm pieces
3 shallots-peeled
2 slices ginger
2 cloves garlic
1 stalk lemon grass
2 tsp light soya sauce
1 tsp fish sauce
2 tsp Worchestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp chilli powder
100 ml coconut cream or santan

15-20 pieces pandan leaves-washed

Wrapped chicken ready for deep-frying.......


1. Rinse chicken meat and pat dry with kitchen towel.
2. Blend shallots, garlic, ginger and lemon grass in a processor with a little water. 3.Then mix it with the rest of the ingredients(except the pandan leaves) into the chicken.
4. Mix well and leave to marinade for 3 to 4 hours in fridge.
5. Wrap up each piece of chicken neatly with a pandan leave and secure with a wooden toothpick.
6. Heat oil in wok or deepfryer and deep-fry for 6 to 8 minutes til chicken is cook through.
7. Drain and serve it with hot rice.