32

TABLE OF
CONTENTS

2 Suriya’s Story
MAIN 3 Sambal Tumis Sotong Kering
4 Ayam Masak Merah (Spicy Tomato Chicken)
5 Daging Masak Kicap (Soy Sauce Braised Beef)
6 Zaheran’s Story
7 Asam Pedas Ayam Halba
8 Gulai Ikan Tongkol (Tuna Gulai)
9 Rendang Tok
RICE 10 Bubur Lambuk (Spiced Porridge)
11 Eza’s Story
12 Laksa Johor
14 Nasi Minyak (Ghee Rice)
15 Nasi Tomato (Tomato Rice)
16 Mimi’s Story
BAKING 17 Quick And Easy Soft Buns
18 Cherry Madeira Cake
20 Kuih Makmur (Ghee Cookies)
21 Red Velvet Cookies
22 Widyana’s Story
DESSERT 23 Dodol
24 Sticky Date Puddings
26 Chocolate Batik Cookies
27 Adrina’s Story
28 Dadih
29 Coconut Jelly
30 Pulut Sekaya (Sri Muka)
2

Suriya’s
Suriya Abdullah
KL Malay Branch Manager
Author of the award-winning
cookbook, The Malay Kitchen
Story
Malay Kitchen is the first Malay focused cookbook and the
world’s first Malay-English bilingual Thermomix® cookbook!

Sambal Tumis Sotong Kering and Cherry Madeira Cake

are amongst my family’s favourite Raya Dishes. These are
the two dishes we must prepare for every Raya. When I
was younger, my father used to grind chili or giling using
the “batu giling” (traditional grinding stone), even though
we had a blender because he felt greater satisfaction doing
these in the traditional way once a year.

At 9, Cherry Madeira cake was my first attempt at baking.

Hello & Salam everyone!
Most of you would have known me. I am the author of
The Malay Kitchen cookbook for Thermomix®. I started my
Thermomix® cooking journey 6 years ago when my best
friend, Sharon, from The Land Down Under, introduced me
to Thermomix®. She knew I was struggling with a handful of
children, managing everything from scratch. Immediately,
I experienced the benefits of owning a Thermomix® and
how food preparation becomes so much easier. As I started
exploring my Thermomix®, I began converting traditional
ways of cooking to the Thermomix® way of cooking. The
more I cooked with my Thermomix®, the more I was
constantly wowed by the power of my Thermomix®!
At that time, I did not know how to measure, so I used a
coffee cup and baked in a pot with wood fire instead of using
an oven as I did know how to operate it. The cake was baked
successfully to everyone’s surprise. Nowadays, I do not need
to struggle with cooking anymore. Thermomix® has made
cooking and baking so effortless and a breeze – giving me
more time to spend with my loved ones instead the labouring
over the hot stove.
I am taking this opportunity to wish everyone Eid
Mubarak. Selamat Hari Raya Aidil Fitri. Maaf Zahir and Batin.
Happy Thermomix-ing!
Lots of love,
Salam Sayang,
Suriya

In 2017, I was offered to collaborate with Thermomix®

to author a cookbook focusing on traditional Malay dishes
for Thermomix®. It was a period of 8-month project
before The Malay Kitchen cookbook was finally launched
in September 2017 in Malaysia, October 2017 in Brunei,
and a media workshop in Thermomix® Malaysia during
November 2017.

In 2019 July, The Malay Kitchen cookbook won Best

in the World in Gourmand World Cookbook Awards. In
January 2020, The Malay Kitchen cookbook was awarded
Best of the Best 25 years Gourmand World Cookbook
Award. I am truly blessed.

It is my dream to be a cookbook author and host my

own cooking shows. Thermomix® enabled my dreams. The
3
MAIN
Suriya’s
SAMBAL TUMIS SOTONG KERING
a 10 min b 1 h 20 min c easy d 6 portions

PREPARATION
INGREDIENTS 1. Place dried chilies, shallots, garlic cloves and belacan
200 g dried cuttlefish in mixing bowl, chop 30 sec/speed 10. Meanwhile,
(approx. 2 pieces), soaked pour water through hole of mixing bowl lid. Scrape
overnight, cut into 3 cm
down sides of mixing bowl with spatula.
length
30 g dried chillie, deseeded, 2. Blend 30 sec/speed 10. Scrape down sides of mixing
soaked to soften bowl with spatula.
100 g shallots
4 garlic cloves 3. Add cooking oil, sauté 8 min/120°C/speed 1.
20 g dried shrimp paste 4. Add 500 g water, gula melaka and salt, cook
(belacan)
5 min/Varoma/speed 1.
550 g water
80 g cooking oil 5. Add soaked cuttlefish, cut
20g gula melaka 40 min/Varoma/ /speed .
1 tsp salt
10 g tamarind paste (asam 6. Add tamarind paste and onion slices, cook
Jawa) 5 min/Varoma/ /speed . Let it stand for 5 minutes.
120 g yellow onion, cut into
Serve warm.
slices
4
MAIN
AYAM MASAK MERAH
(SPICY TOMATO CHICKEN)
a 10 min b 1 h 25 min c easy d 8 portions

PREPARATION
INGREDIENTS 1. Place a bowl onto mixing bowl lid, weigh in chicken.
1500 g whole chicken, with Add ground turmeric and 1 tsp salt then mix.
skin and bone, cut into 16 Marinate for 30 minutes. Place a bowl onto mixing
pieces
bowl lid, weigh in 200 g water. Add tamarind paste.
1 tsp ground turmeric
2 tsp salt Mix, deseed and set aside. Preheat oven to 200°C.
220 g water 2. Transfer reserved marinated chicken onto a roasting
1 tsp tamarind paste
pan with rack. Bake in preheated oven (200°C) for 30
15 dried chillies, deseeded,
soaked to soften minutes. Set aside.
4 garlic cloves 3. Place dried chillies, garlic cloves, shallots,
80 g shallots
lemongrass, ginger, galangal and 20 g water into
1 stalk fresh lemongrass,
white part only mixing bowl, blend 30 sec/speed 10. Scrape down
2½ cm fresh ginger sides of mixing bowl with spatula.
2½ cm fresh galangal
4. Add cooking oil, sauté 10 min/120°C/speed .
80 g cooking oil
200 g tomato purée 5. Add reserved tamarind-water mixture, tomato purée,
2 tbsp sugar sugar and 1 tsp salt, cook 2 min/100°C/speed 1.
120 g yellow onions, cut into
slices 6. Add yellow onions and reserved baked chicken, cook
2 min/100°C/ /speed . Serve hot.
USEFUL ITEMS
roasting pan with rack

TIP

• You can also skip baking chicken in step 2,

add chicken in step 5, prolong cooking time
to 13 minutes.
5
MAIN
DAGING MASAK KICAP
(SOY SAUCE BRAISED BEEF)
a 5 min b 55 min c easy d 5 portions

PREPARATION
INGREDIENTS 1. Place cooking oil, shallots, dried chilli paste, curry
100 g cooking oil powder, garlic cloves, ginger and cinnamon stick into
100 g shallots mixing bowl, grind 20 sec/speed 10. Scrape down
2 tbsp dried chilli paste
sides of mixing bowl with spatula.
2 tbsp curry powder
5 garlic cloves 2. Add yellow onions and curry leaves, sauté
3 cm fresh ginger 8 min/120°C/speed . Meanwhile, mix tamarind
1 cinnamon stick (8 cm)
paste and warm water in a small bowl. Mix, deseed
300 g yellow onions, cut into
thin slices and set aside.
2 sprigs curry leaves 3. Add beef tenderloin, coconut milk, dark soy sauce and
1 tsp tamarind paste
reserved tamarind-water mixture, cook
1½ tbsp warm water
500 g beef tenderloin, cut into 30 min/100°C/ /speed .
slices (2 cm) 4. Add red chillies, green chillies, salt and sugar, cook
125 g coconut milk
10 min/100°C/ /speed . Serve hot.
4 tbsp dark soy sauce
2 fresh red chillies, cut into
slices
2 fresh green chillies, cut into
slices
1-2 pinches salt, adjust to
taste
1-2 pinches sugar, adjust to
taste
6

Zaheran’s
Story
I always remember my late father’s advice “If you want
to achieve something that you desire, you must always stay
focused.” I came from a strict family. My late father was a
policeman and my mother is a homemaker. As a child,
I picked up cooking skills from my mother as I watched
her cook delicious traditional meals. After I completed
my studies, I worked for 15 years in telecommunication
and banking and was a Manager in an International Bank
before I decided to quit from the corporate world to focus
more on raising my 2 children.
During that time, my mother encouraged me to pursue
a catering business like the one she runs after my father’s
retirement. She has since managed her restaurant business
for over 30 years now. During our visits, she would always
encourage me to pursue a catering business. Thus, I started
developing myself and ran a small catering business alone.
It was not easy. Fortunately, cooking is my passion. As I
pursued a simpler way to cook, I discovered Thermomix®. It
Zahran Zakaria
took me two years to do my research and I finally decided to
World Record Breaker
purchase a Thermomix® TM5 in April 2019. That same year,
(Sold more than 35 units in 1 period)
Thermomix® TM6 was launched and I decided to join as a
Thermomix® Advisor under Datin Rose, who encouraged
me to take up the opportunity to own a free Thermomix®. During my Thermomix® demonstration session with my
I signed up the 90 days Earning Program and managed to first customer, Thermomix® leaders JC Lim and Ping Ping
achieve my goal with her guidance. I am also thankful to Tan, recognised my efforts and encouraged me to take up
Chloe Ong, my Team Manager, who encouraged, guided, the Club 10 Challenge. Initially, it did not seem possible, but
and mentored me to reach my fullest potential. with the full support from the Thermomix® team, I managed
to sell 10 units of Thermomix® during the first 2 weeks of the
lockdown, and even broke the World Record by selling more
than 35 units in 4 weeks! It is a rare feat but achievable if you
are determined like me.
I kept cooking continuously with my Thermomix® and
showing everyone how they can also cook effortlessly at
home during MCO like me. I persisted by consistently doing
Thermomix® demonstrations on Social Media. I also ensured
that I kept interacting with every customer and respond
quickly; so, no one is kept waiting. Being very reactive gave
customers the confidence to recommend me to their friends
and that kept my Sales continuously growing.
I thank my family, especially my husband and the
Thermomix® team, for supporting me all the way and
helping me to achieve my goals. One of my key learnings
is to eliminate any differences by facing the obstacles and
challenges together as a united Thermomix® team. I hope my
humble sharing, will inspire you to join us at Thermomix®.

I wish everyone Selamat Hari Raya.

7
MAIN
Zaheran’s
ASAM PEDAS AYAM HALBA
a 15 min b 1 h 5 min c easy d 8 portions Save Time

INGREDIENTS
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp black peppercorns
100 g dried chillies, deseeded,
soaked
5 garlic cloves
150 g shallots
20 g shrimp paste (belacan)
20 g fresh turmeric
4 candlenuts (buah keras)
100 g cooking oil
5 kaffir lime leaves, deveined
1 tsp coarse black pepper
1 tsp fenugreek seeds (halba)
2 stalks fresh lemongrass,
white part only, bruised
1000 -1500 g chicken, with
skin and bone, cut into
pieces (6 cm)
1 ½ tsp salt
1 tsp sugar
150 g tamarind paste (asam
Jawa)
500 g water
1 torch lily (bunga kantan),
bud only, cut into halves
5 sprigs laksa leaves (daun
kesum)
PREPARATION
1. Preheat oven to 170°C. Scatter coriander seeds, fennel
seeds and black peppercorns on a baking tray. Roast
for 5 minutes until aromatic. Set aside to cool.
2. Place roasted spices in mixing bowl, grind
1 min 30 sec/speed 10. Scrape down sides of mixing
bowl with spatula.
3. Add dried chillies, garlic cloves, shallots, belacan,
turmeric and candlenuts, blend 40 sec/speed 10.
Meanwhile, add 20 g water through hole of mixing
bowl lid. Scrape down sides of mixing bowl with
spatula.
4. Grind /2 sec/2 times.
5. Add cooking oil, kaffir lime leaves, course black
pepper fenugreek seeds and lemongrass, sauté
15 min/120°C/speed 1.
6. Add chicken, salt, sugar, tamarind paste and water,
cook 20 min/Varoma/ /speed .
7. Add torch lily and laksa leaves, cook
5 min/Varoma/ /speed . Serve hot.
8
MAIN

GULAI IKAN TONGKOL (TUNA GULAI)

a 10 min b 35 min c easy d 6 portions Save Time

PREPARATION
INGREDIENTS 1. Place coriander seeds, fennel seeds and cumin seeds
2 tsp coriander seeds into mixing bowl, blend 1 min 30 sec/speed 10.
1 tsp fennel seeds
2. Add dried chillies, shallots, garlic cloves, ginger,
1 tsp cumin seeds
15 g dried chillies, deseeded, galangal, fish curry powder and 20 g water, blend
soaked to soften 30 sec/speed 10. Scrape down sides of mixing bowl
50 g shallots with spatula.
4 garlic cloves
15 g fresh ginger 3. Blend 30 sec/speed 10. Scrape down sides of mixing
15 g fresh galangal bowl with spatula.
15 g fish curry powder
4. Add cooking oil, bird‘s eye chillies and ½ tsp salt,
470 g water
60 g cooking oil sauté 8 min/120°C/speed 1.
12 bird’s eye chillies 5. Add coconut milk, 450 g water, dried tamarind piece,
1 tsp salt
50 g coconut milk
½ tsp salt and palm sugar, boil 8 min/100°C/speed 1.
1 dried tamarind piece or 20 g 6. Add tuna, cook 2 min/Varoma/ /speed . Let it
tamarind paste
stand for 2 minutes before serving.
10 g palm sugar
1000 g black tuna (approx.
1 fish), cut into pieces TIPS
(2.5 cm)
• Best served with trader’s rice and cucumber acar.
• If you cook trader‘s rice, you may use 500 g of leftover coconut milk
mixture from recipe to replace coconut milk and 450 g of water in step 5.
9
MAIN

RENDANG TOK
a 15 min b 1 h 25 min c easy d 7 portions

PREPARATION
INGREDIENTS 1. Place coriander seeds, cumin seeds, fennel seeds,
2 tbsp coriander seeds black peppercorns, cloves and star anise in mixing
1 tsp cumin seeds bowl, grind 1 min 30 sec/speed 9.
1 tsp fennel seeds
1 tsp black peppercorns 2. Add dried chillies, shallots, garlic cloves, ginger,
4 cloves galangal, lemongrass, blend 30 sec/speed 10.
1 star anise Meanwhile, add 50 g water through hole of mixing
15 dried chillies, deseeded,
bowl lid. Scrape down sides of mixing bowl with
rinsed
100 g shallots spatula.
2 garlic cloves 3. Blend 30 sec/speed 10. Scrape down sides of mixing
15 g fresh ginger
bowl with spatula.
15 g fresh galangal
3 stalks fresh lemongrass, 4. Add kerisik, beef, coconut milk, 100 g water, salt, bay
white part only leaf and coconut oil, cook 60 min/120°C/ /speed .
150 g water
Then 10 min/Varoma/ /speed .
100 g toasted coconut paste
(kerisik) 5. Add kefir lime leaves, cook
750 g beef (chuck or brisket), 1 min/Varoma/ /speed . Serve hot.
cut into cubes (2.5 cm)
300 g thick coconut milk
½ tsp salt
1 bay leaf
1 tbsp virgin coconut oil
5 kefir lime leaves, deveined,
bruised
10
RICE

BUBUR LAMBUK (SPICED PORRIDGE)

a 10 min b 40 min c easy d 5 portions Save Time

PREPARATION
INGREDIENTS 1. Place coriander seeds, cumin seeds, fennel seeds and
2 tsp coriander seeds black peppercorns into mixing bowl, grind
1 tsp cumin seeds 2 min/speed 9.
1 tsp fennel seeds
1 tsp black peppercorns 2. Add garlic cloves, shallot, ginger, lemongrass and 20
3 garlic cloves g water, blend 30 sec/speed 10. Scrape down sides of
30 g shallots mixing bowl with spatula.
2½ cm fresh ginger
1 stalk fresh lemongrass, 3. Add coconut oil, cardamom pods, cloves, star anise,
white part only cinnamon stick and toasted coconut paste, sauté
1220 g water 5 min/120°C/speed . TIPS • To make your own coconut paste, toast 300 g of
60 g virgin coconut oil grated coconut (fresh or frozen) in a preheated oven
3 cardamom pods 4. Add rice and 1200 g water, cook 15 min/100°C/speed 2. (160°C) for 30 minutes until golden brown. Scrape at
¼ tsp cloves 5. Add dried shrimp and salt, cook 5 min/100°C/speed 1. interval of 15 minutes. Transfer into mixing bowl, mill
2 star anise 30 sec/speed 10 to release oil and become moist.
1 cinnamon stick
When mixing bowl temperature drops to 90°C
Scrape down sides of mixing bowl with spatula.
100 g toasted coconut paste (approx. 2 minutes), transfer into serving dish. Serve Repeat milling step for 3 times.
(see tips) hot. • Garnish with chopped red chillies, egg omelette
150 g rice
strips, coriander leaves, chopped spring onions and
100 g dried shrimp, rinsed
deep fried shallots as desired.
2 tsp salt, adjust to taste
• Toast ingredients used in step 1 in preheated oven
(140°C) for 5 minutes to release more aroma.
11

Eza Fifa’s
Story
Ramadhan in MCO-
A Blessing in Disguise
It has been two months since the Malaysian government
declared the MCO to help flatten the curve of COVID19. My
initial response was fear and anxiety for my family; and
that the future ahead seemed bleak. But as the days go by, Eza Fifa
self-protection became thoughts of social responsibility for
KL Malay Team Manager
our society and country as a whole. The initial days of the
CLUB 10 Achiever
MCO saw our family awkwardly adjusting to being together
constantly without the freedom to escape the confines
became a catalyst for us to push our limits. As more and
of our home when we felt overwhelmed or needed to be
more people cook at home, there was a surge in cooking
alone. Many families must have felt the same as us – having
interest and a need for a spectacular super kitchen appliance
to learn to live together 24/7 in this new norm. Like the
like the Thermomix® which can make cooking easier. We are
formation of a new working team, our family went through
now sharing and selling more than we ever did.
the stages of conflict, acceptance and finally performance.
With every test, there is always a blessing. Indeed, we plan, Gradually, the MCO then stretched into Ramadhan but
and Allah plans and He is the Best of Planners. Before the I am still grateful that we are spending Ramadhan in the
MCO, I was worried that my daughter would be leaving for confines of our homes, as otherwise, every year during
a college outside of Kuala Lumpur in March and spending this time, most of us would be stuck in traffic on the road,
Ramadhan alone. Now, it turns out we get to spend more stressed with trying to get home in time to cook for iftar
time together! and the rush to clean up quickly to go to the mosques for
Tarawih prayers. Now, the whole family participates together
During the MCO period, my Thermomix® team had
in the preparation of Iftar with the help of our trusted kitchen
to adapt to a new way of introducing and selling the
helper, Thermomix®. Maghrib, Isyak and Tarawih prayers are
Thermomix®. Where we once had face-to-face cooking
performed together every night, alhamdulillah. There are
shows and engaging people in a controlled environment,
no more wasteful, exorbitantly priced Ramadhan buffets
we have to do the same online, virtually. Amazingly, with
which goes against the spirit of Ramadhan. The tradition of
every challenge there is always light at the end of the
exchanging food amongst neighbours and loved ones is once
tunnel. While we struggled in the beginning, the MCO
again practised with the help of delivery services to send
homemade food to our loved ones who do not live together!
This Raya is definitely very different than any Raya we have
experienced before but I am fully embracing this new norm
and grateful for all the blessings that Allah has shown us
despite the initial challenges. The Covid19 situation in
Malaysia has shown positive signs of improvement and like
everyone else, I am hopeful that Allah will not give us more
than we can bear. He might let us bend, but He will not let us
break. In the end, the human spirit will always prevail.

Selamat Hari Raya!

12
RICE

Eza’s
LAKSA JOHOR
13
RICE
Eza’s
LAKSA JOHOR
a 15 min b 1 h 25 min c easy d 7 portions

PREPARATION
INGREDIENTS Gravy
Gravy 1. Place water in mixing bowl, set Varoma dish to position, add fish
800 g mackerel (tenggiri) or wolf-
fillets into it. Close Varoma lid and steam 15 min/Varoma/speed 2.
herring (parang), descaled
100 g fresh prawn meat (optional) Remove Varoma and set aside. Transfer fish stock to a bowl. Debone
800 g water fish and set aside.
120 g shallots
2. Place deboned fish, prawns and 100 g reserved fish stock in mixing
8 garlic cloves
20 g fresh ginger bowl, blend 20 sec/speed 6. Transfer to a bowl and set aside.
20 g fresh galangal 3. Place shallots, garlic cloves, ginger, galangal and lemongrass in
4 stalks fresh lemongrass, white part
mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing
only
40 g fish curry powder bowl with spatula. Repeat TM setting.
90 g cooking oil 4. Add curry powder and cooking oil, sauté 10 min/120°C/speed 1.
3 tamarind pieces (asam keeping)
1 torch lily, bud only, chopped 5. Add reserved fish paste, 300 g reserved fish stock, tamarind piece,
1 bunch of Vietnamese coriander torch lily bud, half of coriander leaves and half of basil leaves, cook
(reserve half for garnish)
5 min/100°C/ /speed .
1 bunch Thai basil leaves, reserve half
for garnish) 6. Add coconut milk, kerisik and salt, cook
400 g coconut milk 10 min/100°C/ /speed . Then 5 min/Varoma/ /speed . Transfer
80 g toasted coconut paste (kerisik)
into a thermal serving bowl. Rinse mixing bowl.
½ tsp salt, adjust to taste

Spaghetti Spaghetti
1200g water 7. Place water and salt in mixing bowl, boil 10 min/100°C/speed 1.
1 tsp salt
500 g spaghetti 8. Add spaghetti through hole of mixing bowl lid, cook time indicated
on packet/100°C/ /speed 1. Drain through Varoma dish. Set aside.
Sambal Belacan
4 fresh red chillies, deseeded Sambal Belacan
4 bird’s eye chillies
30 g shrimp paste (belacan), toasted 9. Place red chillies, bird’s eye chillies and shrimp paste in mixing bowl,
chop /2 sec/1 time. Scrape down sides of mixing bowl with
To assemble spatula. Repeat same TM setting.
100 g mung bean sprouts
1 cucumber, core removed and
To assemble
julienned
50 g salted radish, finely chopped) 10. To serve, place a portion of cooked spaghetti in a bowl, scoop a ladle
6 calamansi limes, cut into halves of gravy. Garnish with bean sprouts, cucumber, chopped coriander,
basil leaves and chopped salted radish. Squeeze juice from calamansi
and serve immediately.
14
RICE

NASI MINYAK (GHEE RICE)

a 10 min b 40 min c easy d 6 portions Save Time

PREPARATION
INGREDIENTS 1. Place 1500 g water into mixing bowl, insert simmering basket, add
3000 g water rice to it, rinse 10 sec/speed 5. Remove simmering basket with
350 g basmati rice spatula. Empty mixing bowl.
3 garlic cloves
40 g shallots 2. Place garlic cloves, shallots and ginger into mixing bowl, chop
2½ cm fresh ginger 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
1 cinnamon stick
3. Add cinnamon stick, cardamom pods, star anise, cloves, salt,
3 cardamom pods
1 star anise vegetable oil and pandan leaves, sauté
5 cloves 4 min/120°C/speed . Transfer into rice. Add ground turmeric and
2 tsp salt raisins then mix with spatula.
30 g vegetable oil or 30 g
margarine 4. Place 1500 g water into mixing bowl, insert simmering basket with
2 pandan leaves, tied into rice mixture, remove measuring cup and set Varoma into position
knots to prevent splashing, steam 20 min/100°C/speed 3.5. Remove
¼ tsp ground turmeric
Varoma. Remove simmering basket with spatula.
50 g raisins
50 g ghee 5. Transfer rice mixture into a serving bowl. Add ghee and mix with
100 g roasted cashew nuts, to spatula. Garnish with cashew nuts and fried shallots. Serve hot.
garnish
deep fried shallots, to garnish
15
RICE

NASI TOMATO (TOMATO RICE)

a 5 min b 45 min c easy d 5 portions

PREPARATION
INGREDIENTS 1. Place 1500 g water into mixing bowl, insert
2700 g water simmering basket, add rice to it, rinse 10 sec/speed 5.
300 g basmati rice Remove simmering basket with spatula. Empty
3 garlic cloves
mixing bowl.
30 g shallots
100 g yellow onions, cut into 2. Place garlic cloves, shallots, yellow onions and ginger
quarters into mixing bowl, chop 5 sec/speed 6. Scrape down
2½ cm fresh ginger
sides of mixing bowl with spatula.
30 g vegetable oil or 30 g
margarine 3. Add vegetable oil, ghee, cinnamon stick, cardamom
30 g ghee pods, cloves and star anise, sauté
1 cinnamon stick
4 min/120°C/speed . Transfer into rice and mix with
3 cardamom pods
¼ tsp cloves spatula.
1 star anise 4. Place 1200 g water into mixing bowl, insert
1 bay leaf
simmering basket with rice mixture, add bay leaf,
2 tsp salt
100 g tomato purée salt, tomato purée and tomatoes, remove measuring
300 g tomatoes, cut into cup and set Varoma into position to prevent
cubes (2 cm) splashing, steam 20-30 min/100°C/speed 3.5.
Remove Varoma. Remove simmering basket with
spatula. Serve hot.
16

Mimi’s
Mimi Abdul Rashid
KL Malay Team Manager
Story
Hari Raya In the system; government staff who go over and beyond the call of
duty; a slowly flattening Covid19 curve; complete strangers

Time of Covid-19 who show care and compassion for others, without looking
at race or religion; friends whom I do not get to meet but still
checking-in on me. Instead of feeling anxious over what the
It is going to be a very different kind of Hari Raya
future holds, I am grateful for every new day that comes and
Aidilfitri for everyone this year. There will be no Hari
the joys that it brings. Most of all, I am grateful for being a
Raya prayers at the mosques. No children hanging out
Thermomix® Team Leader and Cooking Advisor and the
at night on the streets playing with “pop pop” sparklers
opportunities to help bring positive changes to people’s lives
and firecrackers. No open houses gatherings and no balik
in finding simple joys in cooking, sharing food with loved
kampung (going back to the hometown). There will also be
ones, and creating wonderful memories for generations to
no relatives’ visitations, no Ramadhan/Hari Raya Bazaars,
come. As a gesture of my gratitude, I am sharing my quick
no last-minute shopping for baju Raya or kuih Raya, as
and easy soft bun recipe that has become a firm favourite
we continue with nationwide social distancing and social
among Thermomix® users – both customers and non-
movement tracking.
customers alike – for all of you to enjoy every day and not
But strangely enough, I do not feel sad about it. just during Raya. The recipe uses simple ingredients yet yield
Instead, I am grateful for the gift of family togetherness. I wonderful results and is versatile enough to be eaten on its
am grateful for a roof over our heads, the chance to slow own or converted into other types of bread variations (please
down and breathe, having all of my kids at home with see notes at the end of the recipe).
me, spending more intimate time with one another as a
family, having meals together (meals that I cooked with
Selamat Hari Raya Aidilfitri, Maaf Zahir
the Thermomix®, and taking turns to read the Quran as & Batin to one and all!
a family, and praying tarawih together. I am also grateful
that we are healthy, able to connect with friends and
family through digital means, having the chance to see
another Ramadhan and another Hari Raya Aidilfitri. “I am
grateful” – three simple little words, yet they hold so much
power. By focusing on the things that I have and grateful
for, suddenly I see the more important things in life;
everything else just fades into the background. So now,
instead of pining for things that I do not have, I am grateful
for the things that I do have. Instead of feeling frustrated
over things that I cannot do, I am grateful for every little
thing that I get to do to make a difference in other people’s
lives. Instead of focusing on the things that I do not like
about Malaysia, I am grateful for the things that do work
in Malaysia – an inexpensive yet effective public healthcare
17
BAKING
Mimi’s
QUICK AND EASY SOFT BUNS
a 5 min b 55 min c easy d 16 pieces

PREPARATION
INGREDIENTS 1. Place water, dried yeast, sugar and oil in mixing bowl,
250 g water mix 2 min/37°C/speed 2.
TIPS • Before baking, you can gently brush the tops of the
10 g (2 tsp) dried yeast
2. Add high protein flour, egg and rock salt, knead buns with milk, butter, or egg wash (¼ egg yolk mixed
2 tbsp sugar with a little water) using a pastry brush, then sprinkle
30 g palm oil or light olive oil, 5 min/ . Let it stand for 5 minutes. Grease a large
with sesame seeds or other toppings of your choice.
plus extra for greasing bowl and tip out dough into it by turning mixing
• If you want a slightly chewier texture, replace 50 g of
430 g high protein flour bowl upside down (Dough will be very sticky). Clean high protein flour with all purpose flour.
(bread flour)
mixing bowl. • Keep the cooled buns inside an airtight container.
1 egg, A-sized
½ tsp salt 3. Lightly grease your hand with oil, divide dough into They will remain soft for 3 days. On third day, wrap
any uneaten buns individually in ziplocks or cling
16 equal portions (start from 2, then 4, then 8). Grab
USEFUL ITEMS film, then freeze. To reheat, microwave (uncovered)
square baking tin (25 cm x 25 each dough portion and form a smooth ball by pulling for 30-60 seconds.
cm x 5 cm) all edges towards one side and tuck into middle.
cooling rack Arrange the dough balls in a 4x4 pattern inside
VARIATIONS
prepared baking tin. Cover with pastry mat or damp
• Burger buns: make 9 big buns instead of 16 small ones.
tea towel to proof for 15 minutes or until buns touch
• Hot dog buns or Roti John base: make oblong buns
each other. Preheat oven at 180°C.
instead of round ones.
4. Bake for 15-20 minutes (top and bottom heat, fan on) • Sausage rolls: flatten each piece of dough and roll up
or until the buns start to give off a wonderful aroma a mini sausage in the middle; pinch the ends firmly and
and the side of the baking tin sounds hollow when seal with beaten egg.
tapped with a fingernail. Let cool for 10 minutes in • Cinnamon rolls: instead of portioning the dough, flatten
into a large rectangle and smear with a mixture of 50 g
baking tin, transfer on a cooling rack. Cool completely
butter, 50 g sugar and 2 tbsp cinnamon powder. Roll up
before serving. and pinch as you go along, then cut into individual rolls
and proof a second time before baking.
18
BAKING

Suriya’s
CHERRY MADEIRA CAKE
19
BAKING
Suriya’s
CHERRY MADEIRA CAKE
a 10 min b 1h c easy d 12 slices

PREPARATION
INGREDIENTS 1. Preheat oven to 160°C. Grease a loaf pan (15 cm x 27 cm x 5 cm),
250 g self-raising flour, plus extra for lightly dust with plain flour to coat base and sides of the pan evenly.
dusting Set aside.
100 g glace red cherries
50 g glace green cherries 2. Place a bowl onto mixing bowl lid, weigh in red cherries and green
1 tbsp plain flour cherries. Add flour to the bowl and coat cherries with flour. Set aside.
1½ tsp baking powder
3. Place self-raising flour and baking power in mixing bowl, grind
½ lemon, zest only
175 g caster sugar /2 sec/2 times. Transfer to a bowl and set aside.
200 g salted butter, cold, cut into 4. Place sugar and lemon zest in mixing bowl, pulverise 15 sec/speed 10.
cubes (2.5 cm)
75 g ground almond 5. Add butter cubes, mix 2 min/speed 5. Scrape down sides of mixing
4 eggs, A-sized bowl with spatula.
30 g fresh milk
10 g vanilla bean paste
6. Insert butterfly whisk. Add ground almond, eggs, milk and vanilla
bean paste, mix 2 min/speed 3. Remove butterfly whisk.
USEFUL ITEMS
7. Pour into prepared loaf pan. Scatter reserved cherries and push down
loaf pan (15 cm x 27 cm x 5 cm)
the cherries into batter with tip of spoon.
8. Bake for 45-60 minutes (160°C) or until a cake tester skewer comes
out clean when it is inserted in the centre of the cake. Allow the cake
to cool in tin then transfer to a cooling rack to cool completely. Slice
and serve.
20
BAKING

KUIH MAKMUR (GHEE COOKIES)

a 5 min b 45 min c medium d 50 pieces

PREPARATION
INGREDIENTS 1. Place peanuts, 100 g icing sugar and peanut butter into mixing bowl, blend 5 sec/speed 10.
200 g unsalted roasted Transfer into a bowl and set aside.
peanuts
2. Place ghee, butter, all purpose flour and 85 g icing sugar into mixing bowl, mix
385 g icing sugar
50 g peanut butter 10 sec/speed 6. Then 10 sec/speed 2 or until dough well combined.Transfer into a bowl.
150 g ghee Form the dough and roll into a ball.
50 g butter
3. Preheat oven to 180°C. Line baking tray with baking paper. Take a portion of dough (about
500 g all purpose flour
1 tbsp) and place on parchment paper. Flatten dough to form a circle. Place 1 tsp of filling
USEFUL ITEMS in the centre and fold dough to form a crescent then seal dough edges. Shape dough into a
baking tray, baking paper,
leaf and use crimper to crimp patterns on the leaf. Place cookie onto prepared baking tray.
crimper, cooling rack,
airtight container Repeat the steps with remaining dough until finished.
4. Bake in preheated oven (180°C) for 20 minutes until lightly golden brown. Allow to cool
completely on a cooling rack. Dust with 200 g icing sugar before serving or storing in an
airtight container.
VARIATION

• Kuih makmur kurma: replace unsalted roasted

peanut, 100 g of icing sugar and peanut butter with
400 g of pitted Medjool dates, chop 4 sec/speed 6.
21
BAKING
Kartini’s
RED VELVET COOKIES
a 5 min b 30 min c easy d 60 pieces Save Time

PREPARATION
INGREDIENTS 1. Preheat oven to 170°C. Line 2 baking trays with
130 g butter baking paper and set aside.
80 g sugar
2. Place butter, sugar, egg yolk, red colouring and
1 egg yolk (20 g)
1 tsp vanilla extract vanilla extract in mixing bowl, mix 2 min/speed 3.
1 tsp red colouring (liquid) 3. Add flour, cornflour, cocoa powder and salt, mix
120 g medium protein flour
40 sec/speed 4.
(all purpose flour)
4. Add chocolate chips, stir 30 sec/speed 2. Form dough
50 g cornflour (starch) into small balls (8 g each) and flatten with a fork.
22 g cocoa powder
Arrange on prepared baking rays (4 cm apart). Bake
60 g chocolate chips
1 pinch salt one baking tray after another for 10-12 minutes
(170°C) until cookies are golden brown. Allow to
USEFUL ITEMS
cool on a cooling rack before storing in an airtight
2 baking trays
baking paper container or serving.
cooling rack
container
22

Widyana Ali’s
Story
I started my journey as a Thermomix® Advisor in November
2019. In the beginning, I was clueless and felt apprehensive
about selling this super kitchen machine due to the price. I
was overjoyed and felt like I achieved the impossible when I
sold my first six units of Thermomix® very quickly. The positive
feedback from my customers made me realise that I am
playing a big role in helping families in ways that I never could
before – that kept me more motivated to soldier on.

I stepped out of my comfort zone and set a goal. I imagined

myself being one of the Club 10 Sales Achievers. I visualized
my name appearing on the screen while our Branch Manager,
Suriya Abdullah, showed us the recognition slides during our
weekly meetings. I consistently used my personal Facebook
account as a medium to share the benefits of Thermomix®
by cooking every day and sharing photos of my dishes. More
people started appreciating how owning a Thermomix® at
home can help them in their daily lives. Gradually, people
started seeing the ‘value’, and not the price tag. That was how
I broke the Thermomix® Sales World Record. About two weeks
before MCO, some of my Facebook posts on Thermomix®
became viral, resulting in more people getting interested to
get the Thermomix®. Achieving the feat of selling 35 units
and above of Thermomix®️ to break the World Record became
my life’s memorable moment. Here are my tips on how you
can also strive to achieve what I previously thought was
impossible:
1. Focus on your goals
I set a few stretched but achievable goals. One of my goals was
to achieve Club 10 in every period. To break the World Record
was a bonus that happened.
2. Do my best to provide the best service for all my
customers
The next customer always comes from the last customer. I had
one customer who referred her friend to get Thermomix® from
me, who also subsequently referred another friend, whom in
turn referred five customers! Put yourself in the customers’
shoes. You will understand their feelings and point-of-views
better as you try to assist them.
3. Planning
In the very beginning of every Sales period, I will list down
as many names as I can. To achieve Club 10, I will list down
about 15 to 20 potential customers who will benefit most from
having the super machine to cook for them at home.
Widyana Ali
World Record Breaker
(Sold 35 units in 1 period)
5 x CLUB 10 Achiever as of 20 May
4. Dream big, with a purpose
To do big things, you really have to set big aspirational goals
too. My dream is for every household in Malaysia to have at
least one Thermomix® at home.
5. Get rid of distractions and focus
I constantly review my learnings and reflect on what I can
improve on to become better. Everyone has a choice of
what we want to focus on. Either the ones that will make us
become emotionally stuck, or the ones that will propel us to
move forward to succeed. I chose the latter. I would like to
express my heartfelt thanks to my beloved husband, who is
100% supportive of my Thermomix® career. I am grateful for
the opportunity to experience the Thermomix® journey as a
customer before becoming an Advisor, and thankful to Aunty
Noraini Yusoff and Madam Siti Humaiyah Bakri for introducing
me to Thermomix®.
To Suriya, our Branch Manager – I thank you for all your
encouragements and support.
To Adrina, Mimi and Eza – you ladies are the best Team Leaders!
To all Thermomix® Advisors, we are in this journey together. Let
us continue to learn, grow and become better together. Every
day, we will learn something new. Thermomix® allows me to
cook delicious and healthy meals for my loved ones and, at the
same time, build a career at my own pace, while allowing me to
plan my free time around work, and still having more personal
time to spend with my family.
I will strive to get better.
I love my Thermomix® career.
Selamat Hari Raya.
23
DESSERT
Widyana’s
DODOL
a 5 min b 1 h 20 min c easy d 30 portions

INGREDIENTS
250 g glutinous rice flour
180 g jaggery sugar (gula
merah)
50 g raw cane sugar
500 g fresh coconut cream
½ tsp rock salt
2 pandan leaves, tied in knots
USEFUL ITEMS
baking tray
PREPARATION
1. Place glutinous rice flour, jaggery sugar, cane sugar,
coconut cream, salt and pandan leaves in mixing
bowl, cook 60 min/100°C/speed 3. Let mixing bowl
stand for 15 minutes.
2. Cook 15 min/100°C/speed 3. Grease a baking tray (10
cm x 10 cm). Transfer to prepared baking tray and let
cool completely to set. Refrigerate for at least 1 hour.
Cut into squares (2 cm) and serve.
24
DESSERT

STICKY DATE PUDDINGS

25
DESSERT

STICKY DATE PUDDINGS

a 10 min b 35 min c easy d 6 portions

PREPARATION
INGREDIENTS 1. Place medium bowl on mixing bowl lid, add dates and baking soda
150 g pitted dates and set bowl aside.
1 ½ level tsp baking soda
2. Place water in mixing bowl, heat 4 min/100°C/speed 1, then pour
180 g water
butter, for greasing hot water over dates and baking soda; the mixture will bubble up.
Set aside and allow dates to soak for 20 minutes. Meanwhile, grease
Toffee sauce 8 metal dariole moulds (6 cm deep, 100 ml capacity each, see tips),
60 g butter, unsalted, cut in pieces
60 g soft brown sugar
arrange moulds in Varoma dish, set Varoma aside.
75 g golden syrup
40 g milk Toffee sauce
¼ tsp natural vanilla extract 3. Place butter, soft brown sugar, golden syrup, milk and vanilla extract
Date puddings in mixing bowl, cook 7 min/100°C/speed 2. Transfer to a serving jug
40 g butter, unsalted, cut in pieces and cool for 10 minutes before refrigerating to thicken. Meanwhile,
110 g dark brown sugar make puddings.
150 g flour
½ tsp baking powder Date puddings
1 large egg (63-73 g)
700 g water 4. Place reserved dates and soaking water, butter, dark brown sugar,
flour, baking powder and egg in mixing bowl, mix 20 sec/speed 5,
USEFUL ITEMS
then divide evenly between prepared moulds. Rinse mixing bowl.
metal dariole moulds (6 cm deep, 100
ml capacity each) 5. Place water in mixing bowl, set Varoma in position, steam
30 min/Varoma/speed 1. Remove Varoma and remove puddings from
moulds and serve warm with sticky toffee sauce.

TIPS • There is nothing more quintessentially British than a good old-fashioned sticky toffee
pudding. With your Thermomix®, it’s easy to make and steam the puddings and it only
takes a few minutes to make a gorgeous sticky toffee sauce. If you can find dark brown
sugar, soft brown sugar and golden syrup, they will give you the most authentic flavours.
However any type of brown sugar can be used and honey or maple syrup make a nice
substitute for golden syrup.
• Puddings can be steamed in other small dishes or containers, e.g. 5-8 ramekins, espresso
cups, glasses, verrines or silicone muffin cups, provided they are heat resistant and fit
in the Varoma dish. The steaming time may need to be increased by 5-10 minutes if the
containers are not metal, or are larger than 110 ml each.
• Puddings with sticky toffee sauce can also be served with pouring cream or ice cream.
• The sauce makes approx. 200 ml. To double it, double all sauce ingredients and cook
with same timings. Extra sauce keeps well in a sterilised jar in the refrigerator for up to 3
months, and if it separates when cold, stir before using.
• Steam as one large pudding in a deep (Ø 20 cm) springform tin lined with greased baking
paper on the base, making sure some holes remain unobstructed so steam can circulate
(placing a steaming rack or chopsticks on the bottom of the Varoma dish will raise the tin
off the holes). Steam 40-45 min/Varoma/speed 1 or until a skewer comes out clean from
the middle of the pudding.
26
Catherine’s
CHOCOLATE BATIK COOKIES
a 5 min b 45 min
INGREDIENTS
250 g unsalted butter
200 g chocolate malt powder
(eg. Milo®, Ovaltine® or
Vico®)
125 g condensed milk
250 g biscuits (eg. Marie®
biscuits), roughly crushed
USEFUL ITEMS
baking tray and baking paper,
baking tray, plastic gloves
DESSERT
c easy d 30 portions Save Time
PREPARATION
1. Line a baking tray with baking paper. Set aside.
2. Place butter into mixing bowl, melt
3 min/60°C/speed 2.
3. Add chocolate malt powder and condensed milk, mix
2 min/60°C/speed 2.
4. Without measuring cup, mix 2 min/ /speed ,
meanwhile, add biscuits through hole of the mixing
bowl lid, mixing with aid of spatula.
5. Transfer cookies batter into prepared baking tray.
Wear plastic gloves or use the back of a spoon to
flatten the batter by pressing it lightly. Refrigerate for
at least 30 minutes before cutting into slices to serve.
VARIATION
• For stronger chocolate aroma, add ¼ tsp of instant coffee powder in step 3.
27

From zero to hero:

The story
Adrina Awaludin
of

and a cooker that fried vegetables – all made possible just

Adrina Awaludin
KL Malay Team Manager
When your cooking ability at age 44 was limited to
cooking rice, boiling, or frying eggs and vegetables, it was
as good as admitting you cannot really cook! Well, that
was me. I had better cleaning skills than cooking skills. Not
because I did not try to cook, but the dishes were not that
successful, thus, we resorted to buying back food for our
meals. With a mother who is a great cook and stays with
us, I relied on her to run the kitchen, especially after the
children came along. I was grateful that while I was busy
with my career with a 15-hour work-day schedule, my
children were well-taken care off by their grandmother
who prepared food for them. Those days when grandma
was not around, I even depended on the baby food off the
shelves!
In 2014, after many invitations, I finally attended Suriya
Abdullah’s Cooking Show at her home. It was a Labour’s
Day holiday on 1st May. I brought along my children who
were classmates with Suriya’s children. There were around
8 other ladies at the same time attending Suriya’s cooking
experience of the older model TM31. She made lemonade,
steamed mantao and invited us to help shape the dough,
fried broccoli and carrots and other dishes within the 2
hours we had with her. It was absolutely amazing to see
Thermomix® turning from a juicer to a dough maker
by following the recipe instructions. I was wowed. The
encounter with the TM31 changed my life. I signed the order
form immediately and Suriya delivered the Thermomix®
the following day. I told my husband it was our Anniversary
present. Suriya unboxed the Thermomix® with us and got us
so excitedly cooking past midnight!
After owning the TM31, my cooking adventures began. I
made quail eggs sambal, carrot cake, bread, sausage rolls,
cinnamon rolls, tikka paste, garam masala, strawberry jam,
cream puffs, roti boy and fruit ice cream to name a few.
When TM5 was launched a year later, I quickly upgraded
my Thermomix®. I was one of the many happy Thermomix®
owners that enjoyed cooking whenever I had the time.
In June of 2018, my sister-in-law who also lived with
us wanted to get a TM5 as they were moving to their own
home. I would recommend anyone moving to a new house,
to get a Thermomix® as it would take care of about 80% of
all household cooking needs. Thereafter, only an oven and a
refrigerator are needed to complete the kitchen.
My sister’s decision to purchase a Thermomix®, was
my catalyst to finally become a Thermomix® Advisor. My
Thermomix® Sales Turtle Age is now 24 - meaning I have
been consistently selling Thermomix® for 24 months. I
was promoted to become a Junior Team Manager last
July. Today, I have over 20 Advisors whom I lead and train.
I cook every day; and manage more than 200 customers
that is growing by the day. My Facebook friends have even
started calling me “chef” as they always see me posting and
sharing my cooking! Who would have imagined that at the
age of 50, when many have slowed down in their career, I
started something new. Hence, it is only appropriate for my
Thermomix® journey to be called “from Zero to Hero” – and
that is true at least in the eyes of my family.
28
DESSERT
Adrina’s
DADIH
a 5 min b 20 min c easy d 12 portions Save Time

PREPARATION
INGREDIENTS 1. Place water, agar-agar strips and sugar in mixing
500 g water bowl, cook 10 min/ 100°C/speed 2.
5 g agar agar strips or ¼ tsp
2. Add full cream milk powder, non-dairy creamer, milk
agar-agar powder
100 g sugar and salt, cook 10 min/100°C/speed 4. Pour mixture
300 g full cream milk powder into small cups. Let cool for 10 minutes. Refrigerate
200 g non-dairy creamer for 1 hour until set. Serve chilled.
1000 g fresh milk
½ tsp salt
TIPS

• For Thermomix ® TM6 users, place all ingredients in mixing bowl, placing
Varoma set instead of measuring cup to prevent splashing, start
Thicken /100°C.
• You can replace sugar, milk powder and creamer with homemade
condensed milk.
29
DESSERT

COCONUT JELLY
a 5 min b 20 min c easy d 12 portions Save Time

PREPARATION
INGREDIENTS 1. Place water, coconut milk, sugar, agar agar
600 g water powder and pandan leaves in mixing bowl, heat
400 g coconut milk 15 min/100°C/ /speed 2. Discard pandan leaves.
150 g sugar, adjust to taste
Pour out some agar-agar mixture. Add colouring to
4½ tsp agar agar powder
2 pandan leaves, tied in a mix. Pour into jelly moulds. Cool completely before
knot refrigeration. Serve chilled.
few drops colouring (pink
or purple), adjust to
preference (optional)

USEFUL ITEMS
jelly moulds
30
PULUT SEKAYA (SRI MUKA)
a 20 min b 1 h 40 min
INGREDIENTS
Glutinous rice layer
1500 g water
250 g glutinous rice, soak at
least 4 hours or overnight
100 g thick coconut milk
1 tsp salt
2-3 pandan leaves, tied into
knots
vegetable oil, to grease
Pandan custard layer
2 eggs, A-graded
200 g thick coconut milk
100 g white sugar
100 g pandan Juice (see tips)
½ tsp salt
30 g plain flour or glutinous
rice flour
10 g white rice flour
20 g cornflour (starch)
1200 g water
USEFUL ITEMS
round cake tray (Ø 20 cm)
cling film
DESSERT
c easy d 24 pieces
PREPARATION
1. Place water in mixing bowl, insert simmering basket,
add glutinous rice, coconut mik and salt into it.
Mix well with spatula. Lay pandan leaves on top of
rice, steam 25 min/Varoma/speed 3. Meanwhile,
line a round cake tray (Ø 20 cm) with banana leaves
and grease with oil. Transfer cooked rice into tray
and press firmly with pandan leaf for an evenly
compressed layer. Clean mixing bowl.
2. Place eggs, coconut milk, sugar, pandan juice, salt,
flour, rice flour, cornflour in mixing bowl, mix
30 sec/speed 3. Then cook 3 min/80°C/speed 3 until
thickens. Strain pandan mixture to steamed glutinous
rice layer. Cover with cling film. Arrange in Varoma
dish. Clean mixing bowl.
3. Place water in mixing bowl, boil
12 min/Varoma/speed 1. Set Varoma with cake tray
into position, steam 40 min/Varoma/speed 1. Let
steamed cake cool completely. Slice and serve.
TIP
• Pandan juice: place 10 pandan leaves and 120 g water in mixing bowl,
blend 1 min/speed 10. Strain with a small sieve strainer.
 Thermomix® wishes everyone

‘Selamat Hari Raya’

Singapore Malaysia Brunei

Email: info@thermomix.com.sg Email: enquiry@thermomix.com.my Email: enquiry@thermomix.com.my
Website: https://thermomix.com.sg Website: https://thermomix.com.my Website: https://thermomix.com.my

ThermomixSG ThermomixMalaysia ThermomixBN

@ThermomixSG @ThermomixMalaysia @ThermomixBrunei
Thermomix Singapore Thermomix Malaysia

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