What Thermomix TM5 can do, seeing is believing with just one demo and you will be amazed!

Thermomix TM5, it is not about if you can or know how to cook or bake.  As long as you can read and cut up ingredients, One-touch user friendly TM5 will cook up perfect healthier food for you with control temperature that will retain the nutrition of your food.

Whipping up perfect Meringue ….



For Chiffon cakes, sponge cakes, all cakes that need separation of egg white and yolk.






Stir fry Asian food….









Thermomix knead beautiful bread dough, pasta dough, pizza dough, Asian version dough ….




20151219_161737All time Asian snack Muah Chee…








Stewing or braising….



20160222_183557Mouth watering Beef Curry…


Preservative-free, on demand soy milk, rice milk, almond milk, etc…..



Effortless sauces and dips… Mayonnaise in minutes.


All natural Jam and Spread all from scratch without standing in front of the stove to constantly stir with watchful eyes…




All time Asian favourite Coconut Jam or Kaya, that wow New York City too….



And home made Ice Cream and Sorbet under 5 minutes…. Refreshing Lychee Sorbet in 2 minutes.


or Mixed Berries Sorbet…..



What are you waiting for ??  :)



Posted in Thermomix Recipes

Salted Egg Yolk Cookies. Yummilicious and melt in the mouth made possible by Thermomix.



 Chinese New Year or Spring Festival is just round the corner, many Foodies in Asia are getting their hands on all various type of cookies and snacks to be made from home.

I have converted this very well sought after, melt immediately in the mouth, cannot-stop-at-one cookies into Thermomix friendly. I am posting the ingredients here only, because for those of you who have been following my cooking class and food journey, you would already know the step by step in making these little goldies.

Warning !!  Guarantee you will not be able to stop at one and it is highly addictive :P

Ingredients :
– 2 salted egg yolks
– 60gm butter
– 30gm icing sugar or castor sugar ( either is fine)
– 70gm plain flour
– 30gm potatoes starch or corn starch powder
– 1 egg yolk for egg wash
– some toasted sesame seeds for decorating




Posted in Recipes

Delicious Asian Street Food- Muah Chee ( or Mochi) coated with peanuts and sugar mix.

20151219_161737                            20151219_161613

Muah Chee, a delicious snack that can be eaten any time of the day. Used to sell by old man street peddlers, whenever we hear the ringing sound from his bell, we will ask parents for 10 cents to buy ourselves this delicious snack.

It’s easy and fast making muah chee at home with Thermomix.

– 120g Glutinous rice flour
– 180g Water
– 1 tablespoon of fried shallot oil for greasing the steaming bowl
– 1.5 litre of water for steaming
– 1 packet of Pre-mixed peanut and sugar mix ( if you are in Asia, it is easily found in any supermarket ) if not,
– 200g of roasted groundnuts/peanuts
– 30 – 40g of castor sugar (depending on level of individual sweet-tooth)

If you are preparing your own peanut and sugar mix, prepare this in advance.
– place nuts into TM bowl set Turbo at 2 seconds to whisk nuts into sand like texture. Increase time if necessary.
– When peanuts texture has been milled to your liking, add sugar in and give it another 0.5 second turbo to mix well.
Set peanuts sugar mix aside or keep in air tight container until ready to use.

For batter;
– Place flour and water in TM bowl set 10 seconds at speed 6 to mix into smooth batter
– Pour mixed batter into a steaming bowl, set aside.
– Give TM bowl a quick rinse, fill it with water and place Varoma deep dish on the cover. Set 30 min at Varoma at speed 3.
When temperature reached Varoma, place the steaming bowl with flour batter into Varoma dish and steam for 16 minutes, depending on the season you are in. If it’s autumn or winter, steam for further 2 minutes.
– If the solidified cooked muah chee turned into an opaque color, you know it is done. Set aside to cool.

When ready to eat, pour enough peanuts and sugar mix onto a place, use scissors to snip the cooled muah chee into bite sizes and place them onto the plate coat generously with peanuts and sugar. Remember to grease your scissors before use :)

Yummilicious.. Give it a try! Simple, fast and a very addictive snack for all ages.

Posted in Recipes

I am making Fish balls for dinner tonight.


For those who might have missed my last year post on this Umami fish balls, here I am posting my Thermomix made fish balls noodle soup again

I remember seeing how my mother used to hand made fish balls, such a tedious chores!  The flesh will splash all over the place as she slapped the fish meat (flesh) hard into the bowl repeatedly in order to obtain a firm and bouncy texture of the fish balls.   As a cleanliness freak, I have no intention to do that with the fish meat splashing God knows where !

But with Thermomix, ha har :P !  That’s a different thing altogether.  I now made fish balls very often and not having a slightest headache over the hassle.

If you have a Thermomix at home, follow the recipe below and you will get umami fish balls with the bounce, guaranteed!

Ingredients :
300g Fish Flesh ( over here in Asia, we normally use Yellow Tail, Mackerels ) I will explore other fish next round :P
150g of ice cold water ( ice and water together )
2 teaspoon of table salt.

If you want to increase the amount of the fish, rule of thumb, ice water is always half the weight of the fish.

You will have to buy fish fillet or if you are getting whole fish, just ask your fishmonger to fillet it for you.
Use a spoon to scrape all the flesh off the fish, avoiding the bones.
The remaining head, bones and skin, I use them to brew into tasty soup for my fish balls soup noodle.

– Place the fish and ice water into TM bowl, set 30 seconds at speed 6, turn the dial to start.
– Scrape down the fish from the side of the bowl, and set for 6 minutes at Kneading.
– * Usually, at the last 2 minutes, add in the salt through the hole on the lid. And when the time is up. It is done.

* But, depending on 1)the type of fish and 2)how cold was the flesh, whether it’s straight from the fridge or at room temperature kneading is done when you could see that the texture of the fish paste comes together and not so sticky and wet.
So if need be, knead another 1 to 2 minutes.

Once the kneading is done, place a scoop of fish paste in one of your palm, close your fist and squeeze the fish paste comes through the hole between the thumb and index finger. Use a spoon on the other hand to scoop it off and place the fish balls into a bowl of water. Repeat until all fish paste is finished.

Fish balls have to be soaked in the water for about an hour to draw out some of the salt. After which, they are ready to cook.
Boil the fish balls for 3 to 4 minutes depending on how much are the fish balls in the pot you are using. Test the doneness as you go along.

Variation : you can add chopped chives, or finely chopped chillies, or chopped carrots or all of the above, into the bowl at the last 1 minute of kneading.

I will post the forming of the fish balls by hand the next time when my better half is at home to help me snap photos of the process. :)

I hope you can try these babies out, they are really good eat and healthy too!








Posted in Thermomix Recipes

3 generations cough remedy.

Whatever cough mixture prescribed by clinic if it didn’t helped your irritating and nagging coughs soon enough. You may want to try this 3 generations cough remedy that pass down from my in law’s family, which at least has helped us saw improvement and ease our nagging cough every time.  You have to drink this twice a week at least for 2 to 3 weeks though.

One Chinese pear, peeled, cored and quarter. 1 tablespoon of bitter almond(北杏) ,  I  tablespoon of Chuanbei (川贝) , and   few julienne dried orange peel  (陳皮). 2 cup of water. 1 piece of 2cm size rock sugar.

With thermomix at temperature 90 deg,  set time for 1 hour at reverse stir speed.

If you reckon it’s not helpful for you, at least it is natural ingredients and not chemicals.










Posted in Recipes

Asian Artisan Milk Buns with water roux by Thermomix

Water roux milk buns, notorious for their wet messy dough in the making but stay soft and fluffy for days after baked.
With Thermomix TM5, whatever wet messy dough bother me no more because my thermomix will handle it all.














Posted in Recipes

TM5 Thermomix , the newest revolution kitchen help ever invented.

A cake mixer that can cook rice.
A rice cooker that can make ice cream or sorbet.
An ice cream maker that stir fry, stew and cook soup.
A fryer that mill grains or coffee or Chia seeds into fine powder.
A blender that can be your steamer.
A steamer that can knead your bread or pasta dough.
A dough maker that mill and stir while cooking your baby food at the same time.

Can you find another awesome kitchen help like Thermomix? Only Vorwerk’s Thermomix.

These are just some of the many things Thermomix TM5 can help you in your domestic kitchen or professional commercial kitchen.

If you are in Singapore, call +6597550253 for enquiry.


Kneading Bread Dough





Pumpkin Cheese Cake Blondie












Preservatives free mayonnaise in 2 minutes.












Mixed berries sorbet in minutes.










Constant temperature for healthy stir fry.





Sweet or savory pastry


Posted in Recipes

Traditional Chinese dessert – Black Sesame Cream.


Black Sesame Cream freshly brew by Thermomix TM5 in just 20 minutes and there you got it, compare to traditional laborious work and longer time spent.

Creamy,silky smooth texture in a sweet note, great dessert, great taste and loads of benefits.  Now, anyone can prepare it at home any time whenever you need it, at ease if I might add.

Black Sesame Seeds: A Natural Remedy for Grey Hair + 10 Amazing Health Benefits.




Posted in Thermomix Recipes

Lemon Chia Seeds With Coconut Oil Cake by Thermomix TM5.


Packed with wholesome goodness of Chia seeds and Coconut Oil, this TM5 easy recipe takes less than 20min in preparation and washing just one TM bowl. How good is life with Thermomix!


TM 5




Posted in Recipes, Thermomix Recipes

Home made Icing sugar.

I have heard it many times but never have I experienced such incident before because my house is almost 90% ants free :)
Because we used a lot of anti-ants agents around the house, on the table edge, stove-top, along the edges of floor etc… And I must say the anti-ants agent are pretty good.

So one day I decided to clean up all the anti-ants agent and left the house free from it for several weeks. True enough we began to see some ants here and there later. But with this test, I have also found out another incident by chance.

I bake very very often, inevitably there would be crumbs, bits of sugar or icing sugar, flour etc… on the floor that escape my eyes during cleaning up. One day I have noticed there were ants surrounding those castor sugar and crumbs but not those powdered icing sugar! I was very surprised and did not know or realized why?

Only few days later, I have heard from one of my client who told me that ever since she bought Thermomix, she pulverize her own icing sugar fresh whenever she needed it. She is so happy to knows that she is consuming much less preservatives, caking agents, chemically-concocted food improver etc… present in almost all shelving food. And her daughter’s skin problem has also improved simply by using Thermomix to whip up her cakes and bake, and cooking her meals. Suddenly, I have a revelation about those ants not crowding round the icing sugar at home. Perhaps they are smart enough to know that commercial icing sugar from the shelves of supermarkets and stores are milled sugar with anti caking agent mixed in it. The caking agent is used to prevent icing sugar from forming lumps due to humidity for longer shelf live.

So, if you want to make your own pure icing sugar, here is how using Thermomix.

– Using Thermomix weighing feature, weigh 200g of rock sugar or castor sugar, pulverize for 10 seconds at speed 10.
– scrape down the icing sugar from the wall of the bowl, add in 10g of corn starch powder, close the lid and pulverize one more time for 10 seconds at speed 10.

There you have it, home made icing sugar without caking agent. You can pulverize however much you want whenever you want. If it’s a bigger batch of icing sugar you need, just divide them into 2 or 3 batches with the same steps as above.

Now, how simple, quick and easy is that? Matter of seconds and minutes and you can consume in peace, not having to worry about accumulation of all these chemically produced preservatives, improver etc … could do to our health over long time of consuming them bit by bit into our system.

** Note, find a good quality corn flour. Read the label.

Posted in Thermomix Recipes