Table of Contents

1 Chef Beppe De Vito

SOUP 2 Romanesco Cauliflower Soup with
Shiitake Mushrooms Truffle Pesto
4 Kenny Tan
MEAT 5 Butter and Milk Chicken
7 Lamb Chops with Mint Sauce
9 Stir Fried Beef with Capsicums
10 Chan Fong
11 Braised Pork Belly with Mushrooms
12 Char Siu
13 Kelvin Koh
NOODLE AND 14 Porcini Risotto
RICE DISH 15 Teochew Steamed Pomfret with Mee Hoon
17 Jeffrey Teong
18 Seafood Mui Fan (Braised Rice)
SEAFOOD 19 Shichimi Togarashi Oysters
21 Prawns in Garlic Sauce
22 Chilli Crab
23 Chef Daniel Tay
DESSERT 24 Mini Cheesecakes
26 Taiwanese Peanut Shaved Ice
27 Mohammad Abdul Wafi bin Hj Yahya
28 Chocolate Chip Fruit Cake
30 Chef Felicien Cueff
31 Crème Brulee
 1

Chef Beppe De Vito

Michelin Chef-Restaurateur of the Il Lido Group of
restaurants, Father of 4 and Thermomix® owner

Chef Beppe De Vito’s passion for food first began to take

form while he was still a child, living in Italy and working at his
neighbourhood cafe. Fast forward 20 years, and Beppe was sent
to work in Singapore via London by renowned Italian restaurant
group Bice. De Vito’s commitment to his craft is evident in many
aspects of each establishment - from the menu, to the design,
service and beyond. While his entrepreneurial spirit is what
allowed him to get to where he is today, it is the chef’s hands-on
attitude that truly showcases his passion for delivering high quality
culinary experiences to diners. Chef Beppe personally ensures that
everything from the interior design to the precise placement of dishes is done in order to elevate the diners’
experience as much as possible. Over the years, he has had the opportunity to personally cook for local
distinguished guests, which includes the late founding Prime Minster Mr Lee Kuan Yew, President Tony
Tan, Prime Minister Lee Hsien Loong, as well as foreign VIPs, such as former President Bush, Sting and
many more.

Chef Beppe believes that cooking is all

about details. An advocate of using fresh
produce in season and preserving the natural
sweetness in food, he likes how Thermomix®
is powerful and precise enough to deliver
the taste, texture and colour he seeks for
the food served in all Il Lido restaurants. He
recommends Thermomix® for everyone as it
is a smart all-in-one that does everything.
CHEF BEPPE’S ROMANESCO CAULIFLOWER SOUP WITH SHIITAKE MUSHROOMS TRUFFLE PESTO 2
SOUP 3

CHEF BEPPE’S
ROMANESCO CAULIFLOWER SOUP WITH
SHIITAKE MUSHROOMS TRUFFLE PESTO

a 10 min b 55 min c easy d 4 portions

PREPARATION
INGREDIENTS Shiitake mushroom truffle pesto
Shiitake mushroom truffle 1. Place garlic cloves and olive oil in mixing bowl, chop 5 sec/speed 6.
pesto
Scrape down sides of mixing bowl with spatula.
2 garlic cloves
40 g extra virgin olive oil 2. Sauté 10 min/100°C/speed 3.
100 g fresh shiitake mushrooms,
3. Add mushroom pieces, cook 10 min/100°C/speed 1.
cleaned, cut in pieces
2 sprigs fresh parsley 4. Add parsley, tarragon, white wine vinegar, truffle pesto, salt
2 sprigs tarragon, de-stemmed and ground black pepper, blend 2 min/speed 10. Transfer into a
2 tbsp white wine vinegar
2 tbsp truffle pesto
container, set aside at room temperature. Clean mixing bowl.
1 pinch sea salt
1 pinch ground black pepper Cauliflower soup
5. Place banana shallots, garlic cloves and 40 g olive oil in mixing bowl,
Cauliflower soup
120 g banana shallots (approx.2
chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
shallots), cut in pieces 6. Sauté 10 min/100°C/speed 3.
3 garlic cloves
60 g extra virgin olive oil 7. Add cauliflower chunks, cook 10 min/100°C/speed 1.
500 g romanescoo or white 8. Add salt, ground white pepper, 20 g olive oil, lemon zest, ground
cauliflower, cut in chunks
nutmeg and water, blend 10 sec/speed 10. Strain with fine mesh
1 pinch sea salt
1 pinch freshly ground white pepper strainer. Transfer to a serving soup bowl. Place a large quenelle of the
1 lemon, zest only mushroom and truffle pesto in the centre. Serve immediately.
1 pinch ground nutmeg
300 g water, adjust to texture
TIP • Truffle pesto: If you can’t find truffle pesto, whisk 1 tbsp parmesan cheese, 2 tbsp pine
nuts and 1 tbsp white truffle oil into a paste.
 4

Kenny Tan
Entrepreneur, property investor, Professionally trained
Chef, Father of 2, Thermomix® Team Leader

At 20, Kenny was training to be a professional chef in

Switzerland. Fast forward to 2007, when Kenny returned
to Malaysia, property was booming. He plunged full-time
into property investment consulting and never looked back.
However, the trained Chef never gave up cooking leisurely and
shares his cooking passion on his 烽爸厨房 Kenny’s Kitchen
page.
When a friend told him of a gadget that can replace the
hands in the cooking process, he was baffled. What in the world
could replace a chef’s hands in the kitchen? Kenny believes that
the Chef’s personal touch involves the selection of ingredients,
the choice of equipment and knives, as well as the skills and
techniques to prepare the meal.
Soon, he experienced Thermomix® and fell in love! He was amazed with the variety of functions at
his disposal in a neat and sophisticated package that changed cooking for him forever. Cooking is now
easier and cleaner, recipes can be instructed easily even to novice cooks. Most importantly the flavours and
taste are never compromised. With Thermomix®, Kenny is able to achieve consistently good results for
his food – tasting exactly the way he envisions every time it is cooked. With Thermomix®, his recipes can
be precisely documented so his young children can follow the steps to cook exactly the tastes he approves
of. This way, “daddy’s taste” can be preserved for the next generation to recreate their childhood dishes
– unlike how he has struggled to recreate his late mother’s dishes. His young children love to cook with
him. Their curiosity and interest with home cooking has increased leaps and bounds since Thermomix®
entered their lives. Cooking with Thermomix® bonds the families through cooking and makes the process
of cooking fun, educational and safe for young children.
The dish Kenny is sharing is a personal favourite. He has
particularly high standards for the dish and has converted the
Thermomix® way of cooking the dish into just 4 simple steps.
Ready in just 30 minutes, the Buttermilk Chicken Leg is a very
flavourful dish that goes well with even plain rice! The
sauce can be made in larger batches to go with other types
of protein – such as ribs and seafood like prawns or crab.
KENNY’S BUTTER AND MILK CHICKEN 5
MEAT 6

KENNY’S
BUTTER AND MILK CHICKEN

Save Time a 5 min b 30 min c easy d 4 portions

INGREDIENTS
700 g chicken whole legs (approx. 2
legs), cut in pieces (5 cm)
20 g light soy sauce
20 g fish sauce
3 g dark soy sauce (optional)
3 garlic cloves
10 g cooking oil
20 g lump sugar
2-3 sprigs curry leaves
150 g evaporated milk
80 g salted butter
2 bird’s eye chillies, chopped
PREPARATION
1. Place a bowl on mixing bowl lid, weigh in chicken, light soy sauce,
fish sauce and dark soy sauce. Marinate and set aside.
2. Place garlic cloves in mixing bowl, chop 5 sec/speed 5.
3. Add cooking oil, sauté 4 min/120°C/speed .
4. Add lump sugar and marinated chicken, stir fry
15 min/120°C/ /speed .
5. Add curry leaves, evaporated milk, butter and bird’s eye chillies, cook
5 min/Varoma/ /speed . Serve hot.
TIP • Replace chicken with other meat, adjust cooking time in step 4 accordingly.
Crab: 10-12 minutes
Pork ribs: 20 minutes
LAMB CHOPS WITH MINT SAUCE 7
MEAT 8

LAMB CHOPS WITH MINT SAUCE

a 20 min b 2 h 45 min c easy d 4 portions

PREPARATION
INGREDIENTS Mint Sauce
Mint Sauce 1. Place mint, cilantro, lemon zest and juice, salt and pepper in mixing
14 g mint leaves
bowl, chop 3 sec/speed 8. Scrape down sides of mixing bowl with
14 g cilantro leaves
1 lemon, zested and juiced spatula. Add olive oil and mix 1 min/speed 3. Transfer sauce to a bowl
½ tsp salt and set aside.
⅛ tsp ground black pepper
55 g extra virgin olive oil Lamb

Lamb 2. Place lamb chops, rosemary, salt and pepper into a bowl. Set bowl
8 lamb loin chops, bone in on mixing bowl lid and weigh in olive oil. Toss to fully coat lamb
2 sprigs rosemary chops and divide between two vacuum sealer bags so they are not
½ tsp salt
overlapping. Seal bags with a vacuum food sealer machine and set
⅛ tsp ground black pepper
14 g extra virgin olive oil aside.
1850 g water 3. Insert blade cover. Place water and lemon juice in mixing bowl, heat
28 g lemon juice
7 min/60°C/ /speed .
USEFUL ITEMS 4. Place sealed bags into mixing bowl using kitchen tongs, ensure bags
vacuum food sealer machine, vacuum
are well covered by water, cook Sous-Vide /2 h/60°C. Once cooked,
sealer bags, kitchen tongs, large
non-stick frying pan carefully remove bags from mixing bowl with kitchen tongs.
5. On a stovetop, heat a large non-stick frying pan. Open bags, transfer
lamb to the hot pan and sear 2-3 minutes per side. Serve hot with
reserved Mint Sauce.

TIPS • For sous-vide cooking use bags that are resistant to the times and temperatures
specified in these recipes. Check at time of purchase to ensure bags meet the following
criteria: specific for food and for sous-vide cooking; resistant up to 100°C; resistant up to
8 hours of cooking; BPA-free; PVC-free.
• The amount of water is approximate and depends on the volume of bags. Bags should
be completely covered with water and level must not exceed the maximum mark of
the mixing bowl (2.2 l). To protect against metal oxidation due to prolonged heating of
water, before adding filled bags add 28 g lemon juice or 1 level tsp ascorbic acid (vitamin
C) to the mixing bowl.
MEAT 9

STIR FRIED BEEF WITH CAPSICUMS

Save Time a 5 min b 30 min c easy d 4 portions

PREPARATION
INGREDIENTS 1. Place a bowl on mixing bowl lid, weigh in beef tenderloin. Add
300 g beef tenderloin, cut in thin slices Worcestershire sauce, ground black pepper, egg white and cornflour
(0.3 cm) and mix. Marinate and set aside for 15 minutes.
1 tsp Worcestershire sauce
1 pinch ground black pepper 2 Place cooking oil, ginger and dried chilies in mixing bowl, sauté
½ egg white 4 min/120°C/speed .
1 tsp cornflour (starch)
3. Add onion, reserved marinated beef and marinade, cook
30 g cooking oil
15 g fresh ginger, sliced 3 min/120°C/ /speed .
8 dried red chillies, deseeded and cut 4. Add red capsicums, green capsicums, salt, mushroom seasoning
in 1 cm length
powder and sugar, cook 2 min/120°C/ /speed . Garnish with
100 g onions, cut in strips (0.5 cm)
60 g red capsicums, cut in strips (0.5 cashew nuts and serve immediately.
cm)
60 g green capsicums, cut in strips
(0.5 cm) TIP • Partially freeze beef tenderloin before cutting for perfect thin slices.
1 tsp salt, adjust to taste
1 tsp homemade mushroom
seasoning powder, adjust to taste
1 tsp sugar, adjust to taste
50 g cashew nuts, roasted, unsalted,
to garnish
 10

Chan Fong
Celebrity Radio Veteran, Entrepreneur, Cooking
Enthusiast, Father of 3, Thermomix® owner

Having almost 30 years of broadcasting

experience under his belt, Chan Fong is a name that
is practically synonymous with the radio industry in
Malaysia. As the No.1 personality in the local Chinese
language radio scene, the award winning DJ anchors
the daily morning 早点UP show and the popular no-
holds barred Friday night 大城心事 show, where he
field calls to lend his ears to his listeners problems
– soothing countless souls and offering advice for
troubled relationships late at night.
During Chan Fong’s younger days, he stayed
in a “rumah kedai” shophouse, which was above
the machinery shop ran by his father downstairs.
The shop became a hang-out spot for drinks
and “makan” as his father enjoyed cooking and
entertaining through food.
Cooking and shopping for ingredients brings
back happy childhood memories with his parents.
Since young, Chan Fong always has a soft spot for
braised dishes as he fondly remembers waking up
very early to go grocery shopping with his father
at the old wet market of Petaling Street Pasar
Besar which is now Pasar Seni. He believes it’s the
nostalgic memories of his father standing by a
simmering pot on a charcoal stove, taking hours to

cook flavourful braised dishes like braised pork knuckle,

pork belly, chicken feet, that makes him particularly
partial to savoury braised pork dishes.
Recently becoming an owner of Thermomix® TM6,
he loves how the smart TM6 frees up his hands to do
other things while it cooks for him dishes such as stir
fried vegetables that are never soggy and overcooked,
and braised meat dishes that are slow cooked to
perfection.
Paying tribute to all fathers this Father’s Day, he
hopes to warm everyone’s bellies with his childhood
braised pork belly dish.
MEAT 11

CHAN FONG’S
BRAISED PORK BELLY WITH
MUSHROOMS

a 5 min b 1 h 10 min c easy d 5 portions

INGREDIENTS
500 g pork belly, with skin, cut in
strips (2 cm)
800 g water
100 g ginger (old or young), cut in
slices (1 cm)
5 garlic cloves
1 tsp lump sugar
6 dried shiitake mushrooms, soaked
to soften, stems removed
20 g dried black fungi, soaked to
soften, tore in pieces
40 g light soy sauce
10 g dark soy sauce
30 g oyster sauce
50-80 g dried fuchok sticks
PREPARATION
1. Place pork belly and 500 g water in mixing bowl, blanch
10 min/100°C/ /speed . Transfer to simmering basket and drain
pork. Rinse pork with running water. Rinse mixing bowl.
2. Place blanched pork, ginger, garlic cloves and lump sugar in mixing
bowl, stir fry 8 min/120°C/ /speed .
3. Add 400 g water, shiitake mushrooms, black fungi, light soy sauce,
dark soy sauce and oyster sauce, cook 45 min/100°C/ /speed .
Meanwhile, cover fuchok sticks with water and soak to soften. Drain
and set aside.
4. Add fuchok sticks, cook 4 min/Varoma/ /speed . Transfer to a
serving bowl. Serve hot.
MEAT 12

SIAW YEE’S
CHAR SIU

a 5 min b 1 h 40 min c easy d 5 portions

PREPARATION
INGREDIENTS 1. Place shallots and garlic cloves in mixing bowl, chop
50 g shallots /1 sec/1 time. Transfer to muslin cloth. Squeeze the juice. Rinse
5 garlic cloves mixing bowl.
600-700 g pork belly, skinless
40 g sugar 2. Place a bowl on mixing bowl lid, weigh in pork, sugar, honey, rice
15 g honey wine, oyster sauce, light soy sauce and dark soy sauce. Add reserved
10 g Chinese rice wine (Shaoxing Hua shallot-garlic juice and red yeast rice powder. Marinate and set aside
Diao) or Chinese rose essence wine
in refrigerator for 1 hour.
20 g oyster sauce
30 g light soy sauce 3. Place marinated pork and marinades in mixing bowl, cook
5 g dark soy sauce 30 min/120°C/ /speed . Meanwhile, preheat oven to 180°C. Line a
1 tsp red yeast rice powder (optional)
roasting pan with aluminium foil, place a roasting rack on it and set
aside.
4. Transfer pork on prepared roasting rack. Bake in preheated oven
(180°C) for 5 minutes or until slightly charred. Rest for 10 minutes
before cutting into slices. Serve warm.

TIP • Red yeast rice powder is natural red colorant to give rosy red colour to the dish. It is
available in Chinese herbal shops.
 13

Kelvin Koh
Award-winning Photographer, avid home cook, traveller,
gym rat and father of 5 children and Thermomix® Advisor

Kelvin was on a journey of getting fit and

eating healthy and asked around about Sous Vide
and was recommended Thermomix® by a friend
who did not even own one but was convinced it is
an incredible appliance and one that would be more
suitable for Kelvin and his family. He researched
and watched some YouTube videos and began to
be convinced that he needed a Thermomix®. The
purchase trigger eventually happened when he was
invited to attend a demo and there was no turning
back from there. About a month later, he decided
to join Thermomix® as an advisor even though he
is a full time wedding and family photographer,
running an award-winning top photography studio
in the region, Lightedpixels, which has been named Best of Singapore in Wedding Photography by the
Singapore Tatler for 11 consecutive years, won many top 3 finishes in the prestigious global WPPI and was
named a Top 10 WPJA photographer.
Growing up in a Peranakan family meant cooking was pretty much centred around cooking delicious
food. Kelvin’s initial idea was to join as a Thermomix® Advisor to become more involved in cooking, to
learn to cook better and to help friends on similar Thermomix® cooking journeys. The additional perk of
having the flexibility of using his free time to build his Thermomix® business through cooking was perfect
for the busy photographer.
When friends asked about why he loves the Thermomix®, he says “it emboldens you to try cooking.
So even if you can’t cook, you will be able to with the Thermomix®. The guided recipes and tips help
immensely. You’ll also get familiar with the process of cooking. It is very useful in introducing a young
child to cooking as it is no longer intimidating. I also like that everything happens within the mixing bowl.
It is very convenient! The success rate of cooking is very high. You almost never fail, unlike traditional
cooking, where you learn by experience.”
These days, within the Thermomix® community, Kelvin is known as the macho dad who cooks.
Before the Thermomix®, he could not bake nor use the oven. Nowadays, he cooks frequently and has made
countless loaves of bread, artisanal sour dough and evenly made mooncakes and nyonya pineapple tarts!
Kelvin is sharing his personal take on the
porcini risotto. A notoriously laborious dish
over the stove, he loves using his Thermomix®
to cook and stir for him. The magic must-have
ingredient Kelvin highly recommends is the
porcini mushrooms, added to infuse into the
risotto.
NOODLE AND RICE DISH
Save Time
INGREDIENTS
2-3 tbsp dried porcini mushrooms
500 g boiling water
120 g onion, cut in halves
50 g extra virgin olive oil
400 g arborio rice
100 g white wine
200 g button mushrooms or Swiss
brown mushrooms, sliced
700 g chicken stock
30 g butter
50 g parmesan cheese, cut into cubes,
plus extra for garnishing
14
KELVIN’S
PORCINI RISOTTO
a 5 min b 30 min c easy d 5 portions
PREPARATION
1. Place porcini mushrooms in mixing bowl, grind 30 sec/speed 10.
Transfer to ThermoServer, add boiling water and cover the lid, set
aside. Clean and dry mixing bowl.
2. Place onion in mixing bowl, chop 5 sec/speed 5. Scrape down sides of
mixing bowl with spatula.
3. Add olive oil, without measuring cup, sauté 2 min/100°C/speed 1.
4. Insert butterfly whisk. Add rice and white wine, without measuring
cup, cook 2 min/100°C/ /speed 1.
5. Add reserved porcini mushroom water, chicken stock and button
mushroom slices, cook 17 min/100°C/ /speed 1. Place butter and
grated Parmesan cheese in ThermoServer, transfer mushroom
risotto on it. Cover the lid and let rest for 5 minutes. Stir well. Garnish
with grated Parmesan cheese and serve.
TIPS • Grated Parmesan cheese: Place Parmesan cheese cubes in mixing bowl, grate
5 sec/speed 5.
• You can also pan sear some seafood such as prawns and scallops, add to your risotto
before serving.
TEOCHEW STEAMED POMFRET WITH MEE HOON 15
NOODLE AND RICE DISH
INGREDIENTS
1-2 pomfrets (total 500-600 g), gutted
and descaled, scored at both sides
(see tips)
½ tsp salt
¼ tsp white pepper powder
80 g tomatoes, cut in wedges
50 g fresh ginger, cut in thin strips
1 fresh red chilli, cut in pieces (1 cm)
100 g silky tofu, cut in cubes (1 cm)
3 garlic cloves
20 g oil
1300 g water
100 g salted vegetable (hum choi), cut
in thin strips (0.5 cm)
2 sour plums in brine
1 tbsp fish sauce
3 dried Chinese mushrooms, soaked
to soften, cut in thin slices (0.5 cm)
½ tsp sugar
2 tbsp Chinese rice wine (Shaoxing
Hua Tiao)
120 g mee hoon (rice vermicelli)
1 sprig spring onion, chopped, to
garnish
1 sprig fresh coriander, leaves only,
chopped, to garnish
16
TEOCHEW STEAMED POMFRET
WITH MEE HOON
a 10 min b 40 min c easy d 6 portions
PREPARATION
1. Rub both sides of fish with salt and white pepper powder. Set aside.
Arrange tomatoes in Varoma dish, place fish on top of tomatoes, add
25 g ginger, red chilli and tofu on top of the fish. Set aside.
2. Place garlic cloves in mixing bowl, chop 5 sec/speed 5. Scrape down
sides of mixing bowl with spatula.
3. Add oil, without measuring cup, sauté 10 min/120°C/ /speed .
Transfer to a small bowl. Set aside.
4. Place mixing bowl back to position. Place water, salted vegetable,
25 g ginger, sour plums, fish sauce, mushrooms and sugar into
mixing bowl, set prepared Varoma dish into position, drizzle with
rice wine, close Varoma lid and steam 15 min/Varoma/speed 1.
Meanwhile, soak mee hoon for 10 minutes. Carefully open Varoma
lid, check whether the fish is cooked (see tips). Remove Varoma and
set aside.
5. Add reserved soaked mee hoon to mixing bowl, cook
3 min/Varoma/ /speed . Transfer mee hoon into a serving dish,
carefully place steamed fish onto mee hoon and pour in soup. Garnish
with reserved garlic, spring onion and coriander. Serve hot.
TIPS • Scoring the thickest part of the flesh allows more of the flavour to season the fish and
reduce steaming time.
• Check whether the fish is cooked after steaming in step 4. Fish should be tender enough
to be pierced through easily with a fork or chopsticks. If it is not cooked, set Varoma dish
back into position and continue steaming in step 5.
 17

Jeffrey Teong
Retired Corporate Tax professional, avid home cook,
traveller, grandfather of 3 and Thermomix® Team Manager

Having worked in the tax profession for nearly 40 years, Jeffrey finally
retired at the end of 2015. Like most retirees, he was looking forward to
enjoying a more relaxed pace of life, spending time with his family and
dedicating his time and energy to serving the community.
Just two months into his retirement, he was introduced to the “world’s
original smartest kitchen”, the Thermomix® TM5. Being the skeptic about
cooking appliances that never met his expectations, he was amazed with the
power of Thermomix® experienced during the unboxing session. It was such
an eye-opener that he was completely sold when he saw how easy it was to
make “mantou (steamed buns)”. There was no looking back. Armed with
the Thermomix®, the vast array of recipes and advice, he became a more
innovative cook and decided to share the benefits of Thermomix® cooking
with more people so everyone can benefit from cooking effortlessly at home.
Although Jeffrey was never in sales, he is an example that everyone can
succeed with passion, determination, and a positive learning attitude. He broke the Thermomix® World
Record in early 2020.
As Jeffrey continues to find joy in bettering his culinary skills with his passion to help others, he is
also an active volunteer at an old folks home.
Jeffrey is also sharing a traditional comfort dish called “Mui Fan” (also known
as rice with savory gravy). For Jeffrey, it’s a dish that brings back comforting
childhood memories and warmth every time he eats this dish, humble by
today’s standards but a luxury for him in his younger days. Even at $1.50-$2
during those days to tabao, it was already a splurge for his family.
The Mui Fan recipe is adapted from renowned Chef Sam Leong’s
“Rice cooked in Chicken Consommé” by using seafood. It is a simple
childhood dish that has reached another level through the precise
cooking controls of the Thermomix®. “I hope you will also feel the
same warmth as I do when I eat this dish”, shares Jeffrey.
NOODLE AND RICE DISH 18

JEFFREY’S
SEAFOOD MUI FAN (BRAISED RICE)

Save Time a 10 min b 30 min c easy d 2 portions

PREPARATION
INGREDIENTS 1. Mix scallops, prawns, fish slices and egg white in a bowl. Marinate
4 fresh scallops, diced and set aside in refrigerator for 2 hours. Blanch with hot water for 20
4 fresh prawns, diced seconds. Drain and set aside.
40 g fish slices, cut in 4 slices
1 egg 2. Separate spring onions to green part and white part. Place cooking oil
1 sprig spring onion and spring onion white part in mixing bowl, sauté
10 g oil 4 min/120°C/speed .
500 g chicken stock (see tips)
200 g cooked rice 3. Add chicken stock, cooked rice, salt, sugar, rice wine and sesame oil,
5 g salt cook 3 min/120°C/speed .
5 g sugar
4. Add reserved seafood, crabmeat, cabbage, coriander stems and egg
5 g Chinese cooking wine (Shaoxing
Hua Tiao) yolk, cook 4 min/120°C/ /speed . Meanwhile, mix cornflour and
5 g sesame oil 1 tbsp water in a small bowl.
50 g crabmeat
50 g cabbage
5. Add cornflour mixture, cook 1 min/120°C/ /speed . Garnish with
50 g fresh coriander stems, chopped chopped spring onion, red chilli and fried shallots. Serve hot.
or 2 stalks asparagus, cut in cubes
1 tbsp cornflour (starch)
1 fresh red chilli, sliced, to garnish TIP • Chicken stock: For an instant version, mix 500 g water and 1 tbsp chicken stock powder.
1 tsp fried shallots, to garnish
SHICHIMI TOGARASHI OYSTERS 19
SEAFOOD
INGREDIENTS
1 mandarin, peel only
1 tbsp chilli powder
3 tbsp sansho (see Tips)
1 tbsp black sesame seeds
2 tbsp white sesame seeds
2 tsp poppy seeds
1 tsp ground ginger
½ sheet nori sheets, torn into large
pieces
12 fresh oysters, shucked
20
SHICHIMI TOGARASHI OYSTERS
a 15 min b 1 h 10 min c easy d 6 portions
PREPARATION
1. Preheat oven to 120°C.
2. Tear mandarin peel into large pieces, place onto a baking tray (30 x
40 cm) and dehydrate for 45 minutes (120°C), or until peel feels dry.
3. Place peel and all remaining ingredients, except oysters, in mixing
bowl and toast 5 min/Varoma/speed 1, without measuring cup.
4. Remove mixing bowl lid and allow to cool until temperature drops
below 60°C (approx. 5 minutes - see Tips).
5. Pulse /0.5 sec/3 times, or until a coarse, flaky consistency is
achieved.
6. Arrange oysters on a serving platter; sprinkle with shichimi togarashi
just before serving.
TIPS • If mandarins are not available, use the peel from half of an orange, or purchase dried
mandarin peel from Asian groceries.
• Sansho is a Japanese pepper and can be substituted with Sichuan pepper or black
peppercorns.
• To check the temperature of the contents of your mixing bowl, remove mixing bowl,
then replace onto base - the display will indicate the current temperature.
• Shichimi togarashi is also great on scrambled eggs, popcorn, roasted vegetables, ramen,
chicken, lamb and pork.
• Marinate pork cutlets in shichimi togarashi, honey and yuzu juice. Grill them and serve
with extra togarashi.
• Shichimi togarashi keeps for months in a sealable jar or container stored in a cool, dark
place.
SEAFOOD 21

PRAWNS IN GARLIC SAUCE

Save Time a 10 min b 25 min c easy d 4 portions

INGREDIENTS
15 g fresh parsley, leaves and tender
stems, plus extra, chopped, to
garnish
10 garlic cloves
110 g unsalted butter, cut in pieces
100 g fish stock or vegetable stock
30 g lemon juice
900 g fresh prawns, large-sized,
peeled, deveined
½ tsp salt, to taste
¼ tsp ground black pepper
⅛ tsp ground cumin
½ tsp paprika
1 lemon, cut into wedges, to garnish
PREPARATION
1. Place parsley and garlic in mixing bowl, chop 3 sec/speed 8. Scrape
down sides of mixing bowl with spatula.
2. Add butter, stock and lemon juice, chop 3 sec/speed 8. Scrape down
sides of mixing bowl with spatula.
3. Set Varoma dish into position. Weigh in prawns, season with salt,
pepper, cumin and paprika, close Varoma lid and steam
10 min/Varoma/speed 1. Carefully open Varoma lid, stir shrimp with
spatula, secure Varoma lid and steam a further
4-5 min/Varoma/speed 1 until prawns are cooked through.
4. Remove Varoma and transfer cooked prawns to a serving platter.
Blend sauce in mixing bowl 20 sec/speed 3. Pour sauce over prawns,
garnish with chopped parsley and lemon wedges and serve hot.

TIP • Serve with crusty, toasted bread, plain white rice or pasta.
SEAFOOD 22

CHILLI CRAB

Save Time a 5 min b 30 min c easy d 3 portions

PREPARATION
INGREDIENTS 1. Place onions, garlic cloves, ginger, dried chillies, bird’s eye chilli,
200 g yellow onions, cut in pieces tomatoes and lemongrass in mixing bowl, chop 15 sec/speed 10.
(2 cm) Scrape down sides of mixing bowl with spatula.
2 garlic cloves
50 g fresh ginger 2. Add cooking oil, sauté 5 min/120°C/speed 1.
10 dried chillies, deseeded 3. Add tomato ketchup, apple cider vinegar, sugar, chicken stock
1 bird’s eye chilli
powder and 100 g water, cook 6 min/100°C/speed 1.
40 g tomatoes
1 stalk fresh lemongrass, white part 4. Add crab pieces, cook 10 min/Varoma/ /speed . Meanwhile, mix
only cornflour and 2 tbsp water in a small bowl.
65 g cooking oil
125 g tomato ketchup 5. Cook 1 min/Varoma/ /speed . Meanwhile, pour lightly beaten
40 g apple cider vinegar egg and cornflour mixture slowly onto mixing bowl lid, let it drizzle
40 g sugar around measuring cup in a thin stream onto rotating blades. If
½ tbsp chicken stock powder
100 g water, plus 2 tbsp for thickening
necessary, lift measuring cup up slightly to assist egg drizzling down.
2 mud crabs (total 1 kg), cleaned, cut Let it stand for 5 minutes. Serve warm.
in pieces (5 cm)
1 tbsp cornflour (starch)
1 egg, lightly beaten
 23

Chef Daniel Tay

Singapore’s most famous pastry Chef, Entrepreneur,
Father of 3 boys and Thermomix® owner

Chef Daniel Tay is a Singaporean pastry chef best

known for being one of the first to sell French pastries in
Singapore. He is also the founder of Bakerzin, Cat & the
Fiddle, Old Seng Choong and Foodgnostic.
The Chef found his passion in pastry when he was
17 and spent many years honing his skills in France and
Japan, followed by working with numerous renowned
F&B establishments, before setting up Cat and the Fiddle
(famous for cheese cakes), Old Seng Choong (traditional
cakes and pastries) and Foodgnostic (a full contract and
private label food manufacturer).
Ever passionate about the development of new recipes,
Chef Daniel embraces technology for better efficiency
and productivity. In his quest to set up his R&D kitchen,
he discovered Thermomix® TM5 and subsequently had
Thermomix® set up for recipe development and testing in
his R&D kitchen. Loving the precise controls for heating,
self-stirring and the multiple functions in Thermomix®, he
has also acquired TM6 for his home.
Chef Daniel enjoys breaking the mould to create
innovative new tastes such as the recent bakkwa mooncake
introduced last year, and heritage themed cookies like the
hae bee hiam cookies and pineapple tarts! He enjoys good
Chinese tea and has a vast collection of Chinese tea sets!
This Father’s Day, he is sharing with us a cake recipe that is
suitable for afternoon tea!
CHEF DANIEL’S MINI CHEESECAKES 24
DESSERT 25

CHEF DANIEL’S
MINI CHEESECAKES

a 10 min b 1 h 5 min c d

PREPARATION
INGREDIENTS 1. Grease 6 ceramic ramekins (100 g) with butter.
20 g butter, plus extra for greasing 2. Place butter and biscuits in mixing bowl, chop 15 sec/speed 5. Scoop
70 g biscuits (grahams, digestive, or
the content into the ramekins and press with the back of spoon.
oat biscuits, butter cookies)
200 g cream cheese 3. Place cream cheese, cottage cheese, egg, sugar, vanilla extract and
150 g cottage cheese plain flour in mixing bowl, mix 20 sec/speed 6. Scoop the mixture to
1 egg
prepared ramekins. Cover with heat-resistant cling film, arrange in
60 g caster sugar
10 g vanilla extract Varoma dish. Clean mixing bowl.
2 tsp plain flour 4. Place water in mixing bowl, set Varoma into position, steam
500 g water
20 min/Varoma/speed 1. Remove Varoma and set aside to let cool
200 g fresh mango puree or blueberry
jam completely.
5. Remove cling film, scoop mango puree or blueberry jam on
USEFUL ITEMS
6 ceramic ramekins (100 g) cheesecake. Refrigerate for 30 minutes before serving.
heat-resistant cling film

TIPS • Baked cheesecake: bake the ramekins for 20 minutes (120°C, lower rack) after step 3.
• Blueberry jam: place 200 g fresh blueberries, 100 g icing sugar and 1 tsp lemon juice in
mixing bowl, cook 25 min/Varoma/speed 1.
DESSERT 26

TAIWANESE PEANUT SHAVED ICE

Save Time a 5 min b 10 min c d

PREPARATION
INGREDIENTS 1. Place ice cubes in mixing bowl, crush 15 sec/speed 10.
500 g ice cubes, homemade 2. Add peanut butter, mix 20 sec/speed 10. Transfer into a serving cups.
200 g peanut butter, creamy,
Drizzle condensed milk on top and serve immediately.
homemade or store-bought
1-2 tbsp condensed milk, to garnish
 27

Mohammad Abdul Wafi

bin Hj Yahya
Process maintenance planner, home baker,
father of 1 and Thermomix® Rising Star

As an process maintenance planner, Mohammad Abdul Wafi bin

Hj Yahya, travels frequently for work and is sometimes away from his
family for months. During those times, he would miss home-cooked
food and when he’s back home he loves to cook together with his wife
and daughter. The traditional way of cooking can mean quite an effort to
wash and clean up after every cook-together session!
He bought a TM5 without hesitation when his aunt, Hih Saadiah,
introduced him to Thermomix® in 2017. He was very impressed with
the ease-of-use and how it simplified the cleaning up process for him –
leaving him with more energy to be creative with his cooking passion.
In particular, Wafi loves the fact that cooking is more enjoyable with
his family as they do not need to spend excessive amounts of time on
food preparation and endless chopping of ingredients like garlic, shallots
and chilli. Gone are the days where he ended up with spicy numbness
and lingering odours on his hands. These days, cooking is a breeze, with
everyone having fun in the kitchen, while Thermomix® takes care of the
mundane cooking chores. The introduction of Cookidoo® up the notch of cooking experience
further – making it just a click away for families to have variety in daily meals. Search,
bookmark the interesting recipes, and TM6 is immediately ready to cook!
As Wafi was already sharing the wonders of Thermomix®, baking and even selling his
widely popular Beef Potato Pie made with his Thermomix®, he was invited to further his
passion of sharing his Thermomix® cooking journey by becoming a Thermomix® Advisor. Wafi
never dreamt that people would pay for the food he made and even recommending others
to buy from him. Bolstered with this new found confidence, he and his wife recently turned
entrepreneurs - selling food they make passionately with their Thermomix®, as it helps ensure
consistent quality while freeing their time to focus on other parts of their business and family.
WAFI’S CHOCOLATE CHIP FRUIT CAKE 28
DESSERT 29

WAFI’S
CHOCOLATE CHIP FRUIT CAKE

a 5 min b 1h c d

PREPARATION
INGREDIENTS 1. Line a round cake tin (Ø 20 cm) with baking paper. Preheat oven to
100 g dried mixed fruits (raisin, 160°C.
sultana, dried cranberries, dried
2. Place a bowl on mixing bowl lid, weigh in dried mixed fruit and 5 g
blueberries, dried cherries, dried
currant, prune) self raising flour. Mix well with spatula to ensure dried fruit is coated
205 g self raising flour evenly. Set aside.
200 g unsalted butter, softened at
3. Insert butterfly whisk. Place butter and sugar in mixing bowl, whisk
room temperature
160 g caster sugar 2 min/speed 4.
3 eggs 4. Mix 30 sec/speed 4. Meanwhile, add eggs one at a time through hole
30 g fresh milk
of mixing bowl lid.
100 g dark chocolate chips
5. Add 200 g self-raising flour and milk, mix 30 sec/speed 2. Scrape
USEFUL ITEMS
down sides of mixing bowl with spatula.
round cake tin (Ø 20 cm)
baking paper 6. Add reserved dried fruit, mix 10 sec/speed 3. Remove butterfly
cake tester skewer whisk. Transfer to prepared cake tin. Top with dark chocolate chips.
cooling rack
7. Bake for 45 minutes (160°C) until or until a cake tester skewer comes
out clean when it is inserted into the centre of the cake. Allow the
cake to cool in tray then transfer to a cooling rack to cool completely.
Cut and serve.
 30

Chef Felicien Cueff

Chef, Consultant, Cooking Instructor, Father of a daughter
and Thermomix® Advisor

The French Chef started his illustrious career in numerous Michelin 2 and 3- star restaurants around
France, before moving on to California for 11 years where he cooked for many notable Hollywood celebrities.
18 years ago, the Chef relocated to Singapore and led large large culinary teams at Resorts World, Hilton
Hotel and more as Executive Chef.
He first discovered Thermomix® in a French 3 Star Michelin restaurant in Paris. Thermomix®, or
also affectionately known as Bimby, is a household name in homes and professional kitchens. He knew
Thermomix® could give precise cooking and blending controls to get the exact texture, colour and
consistency he wanted for every dish. In almost every one of his professional kitchen that followed,
Thermomix® became a “must-have” to maintain consistent quality for patrons.
These days, Chef Felicien runs his private dining business and whips up snazzy restaurant dishes with
his Thermomix®. Besides assuring consistency, Thermomix® is also the Chef’s extra pair of hands that
never needs a day off. As he was always using Thermomix® to cook, and always answering questions about
Thermomix®, he decided to join Thermomix® as an Advisor in 2019 to share with everyone the benefits of
cooking with Thermomix®.
Chef Felicien often appears on Thermomix® cooking shows and most recently demonstrated how users
can easily whip up restaurant quality mains and desserts at home using their Thermomix®.
During his free time, he is an avid baker who enthusiastically used up hundreds of kilos of French flour
to bake artisan bread and pastry since the start of the Singaporean circuit breaker!
DESSERT 31

CHEF FELICIEN’S
CRÈME BRULEE

Save Time a 5 min b 30 min c d

PREPARATION
INGREDIENTS 1. Slit the vanilla bean down the middle and scrape out the vanilla seeds.
1 vanilla bean 2. Place whipping cream, white sugar, vanilla seeds, egg yolks and milk
100 g whipping cream
in mixing bowl, mix 1 min/speed 3. Cook 10 min/95°C/speed 2.
150 g fresh milk
6 egg yolks 3. Once thickened, divide mixture among 6 ramekins (90 ml). Allow to
40 g white sugar cool to room temperature then place into the refrigerator to chill for
6 tsp brown sugar, for caramelizing
at least 1 full day.
USEFUL ITEMS 4. Once chilled, dust the top of each crème brûlée with a thick layer of
6 ramekins (90 ml)
brown sugar, then caramelize by heating the sugar with a kitchen
kitchen blow torch
blow torch until golden brown. Serve immediately.
 32

目录

33 意大利名厨 Chef Beppe De Vito

汤类 34 包菜花浓汤配香菇松露酱
36 Kenny Tan
肉类 37 奶油鸡
38 慢煮羊排佐薄荷酱
39 青椒牛肉
41 陈峰
42 香菇焖五花肉
43 蜜汁叉烧肉
44 Kelvin Koh
粥粉面饭类 45 牛肝菌炖饭
46 潮州鲳鱼米粉
48 Jeffrey Teong
49 海鲜烩饭
海鲜类 50 七味粉生蚝
51 蒜香蒸虾
52 辣椒蟹
53 甜点厨师 Chef Daniel Tay
甜品 54 迷你芝士蛋糕
55 台湾花生泡泡冰
56 Mohammad Abdul Wafi bin Hj Yahya
57 巧克力粒杂果蛋糕
58 法国名厨 Chef Felicien Cueff
59 法式烤布雷
 33

意大利名厨
Chef Beppe De Vito
Il Lido餐饮集团米其林主厨兼餐厅老板、
4个孩子的父亲和Thermomix®用户

意大利名厨Chef Beppe de Vito从小就对食物抱有热忱，当

年住在意大利时，他就在邻家的咖啡馆工作。20年后，著名的意
大利餐饮集团Bice安排Beppe经过伦敦前往新加坡工作。Beppe
令人敬佩的精神在每个方面都显而易见 — 从菜单、设计、服务
等等。他的创业精神让他能够达到如今的境界，但真正展现出的
是他对用餐者提供高品质美食享用体验的态度。Beppe亲自确保
为了提升用餐者的完美美食享用体验，以尽可能从餐厅的室内设
计到精准摆放菜肴以及极致的摆盘工作都做到尽善尽美。 多年
来，他亲自为当地贵宾下厨，包括已故建国总理李光耀，新加坡
前总统陈庆炎，新加坡总理李显龙，以及美国前总统老布什，史
汀等外国贵宾。

Beppe认为烹饪注重的是细节。 他崇
尚使用生鲜农产品(新鲜水果蔬菜)并保持食
物中的自然甜味，也特别喜欢Thermomix®
为专业厨房增添的多功能性，强大无比又精
准，足以提供他在Il Lido集团旗下的餐厅所
追求的食物味道、口感和颜色。他强烈推荐
Thermomix®给大家，因为这是一款多功能一
体的厨房神器，几乎什么都能做！
Beppe 包菜花浓汤配香菇松露酱 34
汤类 35

Chef Beppe
包菜花浓汤配香菇松露酱

a 10 分钟 b 55 分钟 c 简易 d 4 人份量

做法
食材 香菇松露酱
香菇松露酱 1. 将蒜瓣和橄榄油放入主锅，以5秒/速度6
5秒/速度6剁碎。利用刮刀棒将食材刮至主锅
2个 蒜瓣
底。
40克 特级初榨橄榄油
100克 新鲜香菇，清洁，切块 2. 10分/100°C/速度3
以10分/100 C/速度3爆香。
2小束 意大利芫荽
2小束 龙蒿，去除茎
3. 加入香菇，以10分/100
10分/100°C/速度1
C/速度1烹煮。
2汤匙 白酒醋 4. 2分/速度10搅
加入芫荽、龙蒿、白酒醋、松露香蒜酱、海盐和黑胡椒粉，以2分/速度10
2汤匙 松露香蒜酱
打。倒入一个密封罐，置于室温中待用。清洗主锅。
1小撮 海盐
1小撮 黑胡椒粉
包菜花奶油汤
包菜花奶油汤
120克 香蕉红葱(约 2个)，切 5. 将香蕉红葱、蒜瓣和40克橄榄油放入主锅，以5秒/速度5
5秒/速度5剁碎。利用刮刀棒将
块 食材刮至主锅底。
3个 蒜瓣
60克 特级初榨橄榄油 6. 10分/100°C/速度3
以10分/100 C/速度3爆香。
500克 宝塔花菜或 包菜花，
7. 10分/100°C/速度1
加入包菜花块，以10分/100 C/速度1烹煮。
切块
1小撮 海盐 8. 加入盐、白胡椒粉、20克橄榄油、柠檬皮屑、豆蔻粉和水，以10秒/速度10
10秒/速度10搅
1小撮 白胡椒粉 打。利用细滤网过滤。倒入一个汤碗中。在汤中间放入一勺香菇松露酱。即可
1个 柠檬， 只取皮屑
享用。
1小撮 豆蔻粉
300克 水

贴士 • 松露香蒜酱: 若找不到松露香蒜酱，可以搅打1汤匙帕玛森芝士、2汤匙松子
和1汤匙白松露油成糊状。
 36

Kenny Tan
企业家，房地产投资者，受过专业培训的厨师，
2岁孩子的父亲，Thermomix®团队经理

Kenny在20岁时赴往瑞士接受专业厨艺培训。到2007
年，Kenny返回马来西亚时，刚好房地产行业正在蓬勃发展。
他把握这个黄金机会全职投入房地产投资咨询，孰不知从此再
也没有回头的机会。但是，这位训练有素的厨师从未放弃过在
闲暇时继续做饭，同时也在他的烽爸厨房Kenny’s Kitchen页面
上分享了他的烹饪热情，藉此完成自己的厨师梦。

当他的朋友告诉他市场上有一种可以在烹饪过程中代替双
手的厨房工具时，他感到非常好奇。Kenny认为，厨师的个人
风格涉及食材的选择、设备和刀具的选择，以及准备餐点的技
能和技巧。世界上有什么可以代替厨师在厨房里的双手呢？

很快地，他邂逅了Thermomix®并与之坠入爱河！整齐而
精致的包装让他为之着迷，其多功能的性质颠覆了他的烹饪方
式。现在，烹饪变得更加轻松和整洁，即使是厨房新手也可以轻松地使用引导式食谱下厨。最重要的是，风
味和味道永不走调。借助Thermomix®，Kenny能够完全按照他的烹饪意愿获取一致又完美的烹调效果。使用
Thermomix®，可以更精确地记录他的专属食谱，那么以后他的孩子就可以根据食谱精准地烹饪由他所认可的
口味。这么一来，就可以保留“爸爸的口味”，让下一代随时能够复制他们童年回忆里的美食，不用像他那
般奋力地重拾已故母亲留下的美食回忆。他的孩子们都很喜欢和他一起做饭。自从Thermomix®走入他们的生
活以来，他们史无前例地充满对家庭烹饪的好奇心和兴趣。通过使用Thermomix®烹饪将家庭联系在一起，并
使烹饪过程变得更有趣，更富教育意义而且绝对安全。

Kenny分享的食谱是他的个人最爱。他对菜肴的要求特别高，他
不但将传统煮法转换成仅有4个简单步骤的Thermomix®烹饪方法，
而且只需30分钟就可准备就绪了。奶油鸡非常美味，而且超下
饭哦！酱汁甚至可以搭配其他肉类，例如排骨、大虾或螃蟹
等海鲜。
肉类 37

Kenny
奶油鸡

省时 a 5 分钟 b 30 分钟 c 简易 d 4 人份量

做法
食材 1. 将一个碗置放在主锅盖上，放入鸡肉、酱青、鱼露和黑酱油称重。放入冰箱腌
700克 全鸡腿 (约2只)，切块 制至少1个小时待用。
(5公分)
2. 5秒/速度5剁碎。
将蒜瓣放入主锅，以5秒/速度5
20克 酱青
20克 鱼露 3. 4分/120°C/速度
加入食油，以4分/120 C/速度 爆香。
3克 黑酱油(可省略)
3个 蒜瓣 4. 加入冰糖和腌制好的鸡肉，以15分/120
15分/120°C/
C/ /速度 拌炒。
10克 食油
5. 加入咖喱叶、淡奶、牛油和小辣椒，以5分/Varoma/
5分/Varoma/ /速度 烹煮。趁热享
20克 冰糖
2-3小支 咖喱叶
用。
150克 淡奶
80克 含盐牛油
2条 小辣椒，剁碎 贴士 • 可以使用其他肉类取代鸡肉，根据食材性质调整步骤4 的烹煮。
螃蟹: 10-12分钟
排骨/软骨: 20 分钟
慢煮羊排佐薄荷酱 38
肉类 39

慢煮羊排佐薄荷酱

a b c d
2 小时
20 分钟 简易 4 人份量
45 分钟

做法
食材 薄荷酱
薄荷酱 1. 将薄荷叶、芫荽叶、柠檬皮和汁、盐和黑胡椒粉放入主锅，以3秒/速度8
3秒/速度8剁
14克 薄荷叶
1分/速度3混合。 将酱汁
碎。利用刮刀棒将食材刮至主锅底。加入橄榄油，以1分/速度3
14克 芫荽叶
1个 柠檬，只取皮屑和汁液
倒入一个碗中，置于一旁待用。
½茶匙 盐
⅛茶匙 黑胡椒粉 慢煮羊排
55克 特级初榨橄榄油
2. 将羊排、迷迭香、盐和胡椒粉放在一个碗中。将装有羊排的碗置放在主锅盖
慢煮羊排 上，放入橄榄油称重。搅拌均匀让调料完全包裹羊排，将羊排分别放入2个真
8块 羊肋排，带骨
空袋避免相互重叠。利用真空食品封口机密封真空袋，置于一旁待用。
2小支 迷迭香
½茶匙 盐 3. 7分/60°C/
置入刀头保护罩。将水和柠檬汁放入主锅，以7分/60 C/ /速度 加热。
⅛茶匙 黑胡椒粉
4. 利用厨房钳子，将密封好的真空袋放入主锅，确保真空袋完全浸泡水中，以
14克 特级初榨橄榄油
1850克 水
Sous-Vide 慢煮/2小时/60°C
慢煮/2小时/60 C 烹煮。完成后，利用厨房钳子谨慎地取出真
28克 柠檬汁 空袋。
5. 在炉灶上加热一个不粘煎锅。打开真空袋，将羊排转移至热锅上每一面煎2-3
实用配件
分钟。趁热搭配薄荷酱享用。
真空食品封口机
真空袋
厨房钳子
贴士 • 对于真空低温慢煮，请使用能长时间耐温的袋子。购买时检查，以确保袋子
不粘煎锅
符合以下条件：用于食品和真空慢煮；耐温直达100°C，耐长达8小时的烹
煮时间；无双酚A；不含PVC。
• 水量取决于袋子的容量。袋子应完全被水覆盖，高度不得超过主锅的最大标
记(2.2公升)。为了防止由于长时间加热而导致金属氧化，在放入装有食材
的真空袋前，将28克柠檬汁或1茶匙抗坏血酸(维生素C)加入主锅中。
肉类 40

青椒牛肉

省时 a 5 分钟 b 30 分钟 c 初级 d 4 人份

做法
食材 1. 将一个碗置放在主锅盖上，放入牛肉片称重，加入伍斯特酱汁、黑胡椒粉、蛋
300克 牛腰肉(牛里脊)，切薄 白和玉米粉混合。置于一旁腌制15分钟，待用。
片(0.3 公分)
2. 4分/120°C/速度
将食油、姜和辣椒干放入主锅，以4分/120 C/速度 爆香。
1茶匙 伍斯特酱汁
1小撮 黑胡椒粉 3. 加入洋葱、预先腌制好的牛肉和酱汁，以3分/120
3分/120°C/
C/ /速度 烹煮。
½个 蛋白
1茶匙 玉米粉(淀粉) 4. 加入红灯笼椒、青灯笼椒、盐、香菇调味粉和糖，以2分/120
2分/120°C/
C/ /速度 烹
30克 食油 煮。洒上腰果装饰点缀，即刻享用。
15克 新鲜姜，切片
8条 辣椒干，去籽，切
1公分长 贴士 • 欲切出完美的牛肉薄片，可将牛肉半冷冻。
100克 洋葱，切丝(0.5公分)
60克 红灯笼椒，切丝(0.5
公分)
60克 青灯笼椒，切丝(0.5
公分)
1茶匙 盐，适量调味
1茶匙 自制香菇调味粉，适
量调味
1茶匙 糖，适量调味
50克 香烤腰果，无盐，装
饰用
 41

陈峰
资深电台DJ，企业家，美食达人，
3个孩子的父亲，Thermomix®用户

陈峰拥有将近30年的广播经验，这个名字实
际上已是马来西亚中文电台的代名词。作为本地中
文电台节目中的首要人物，这位屡获殊荣的DJ主持
每天早晨的早点节目和周五晚上非常受欢迎的无限
制节目 - 大城心事，他现场接听听众的电话，以他
独特的方式解决听众的烦恼。这开麦了20年的节目
在深夜里抚慰无数人，承载人生的喜怒哀乐。

在陈峰年轻的时候，他就住在店屋楼上，他的
父亲则在楼下经营着一家机械商店。由于父亲喜欢
做饭并以此为爱好，所以这家店成了附近居民吃喝
玩乐的场所。

烹饪和购买食材的过程让陈峰勾起了和父母
一起度过的快乐童年回忆和点点滴滴。从小陈峰一
直对焖煮菜肴情有独钟，他还记得小时候必须早起
和父亲一起到茨厂街中央市场湿巴刹 (目前时是中
央艺术坊Pasar Seni)买菜。他认为，这是他对父
亲的怀旧记忆，每回想起父亲站在木炭炉上的汤锅
前，花了几个小时来烹制可口的菜肴，如卤猪手、

焖五花肉、鸡脚，就让他想起他特别偏爱的咸味焖
猪肉。

最近，他成为Thermomix® TM6的用户后，他发
现他特别喜欢智能TM6在烹饪菜肴时依然可以腾出
双手去做其他事情，同时能完成永不过熟的清炒蔬
菜以及呈现完美状态的慢炖佳肴。

他希望在父亲节这一天通过他的童年美食卤
五花肉菜肴来温暖每个人的心窝，向所有的父亲致
敬。
肉类 42

陈峰
香菇焖五花肉

a b c d
1 小时
5 分钟 简易 5 人份量
10 分钟

做法
食材 1. 将五花肉和500克水放入主锅，以10分/100
10分/100°C/
C/ /速度 汆烫。倒入网锅沥
500克 五花肉，带皮，切条 干。在水喉下用清水洗净五花肉。清洗主锅。
(2公分)
2. 将已汆烫的五花肉、姜、蒜瓣和冰糖放入主锅，以8分/120
8分/120°C/
C/ /速度 拌
800克 水
100克 姜(老或嫩)，切片 炒。
(1公分)
3. 加入400克水、香菇、黑木耳、酱青、黑酱油和蚝油，以
5个 蒜瓣
45分/100°C/
45分/100 C/ /速度 烹煮。同时，将干腐竹放入水浸软。沥干并置于一旁
1茶匙 冰糖
6朵 干香菇，浸软，去蒂 待用。
20克 干黑木耳，浸软，撕成
4. 加入腐竹，以4分/Varoma/
4分/Varoma/ /速度 烹煮。倒入一个盛碗中。趁热享用。
块
40克 酱青
10克 黑酱油
30克 蚝油
50-80克 干腐竹
肉类 43

Siaw Yee
蜜汁叉烧肉

a b c d
1 小时
5 分钟 简易 6 人份量
40 分钟

做法
食材 1. 将小红葱和蒜瓣放入主锅，以 /1秒/1次剁碎。转移至一个细棉纱布并
/1秒/1次
50克 小红葱 挤出汁液。清洗主锅。
5个 蒜瓣
2. 将一个碗置放在主锅盖上，放入五花肉、糖、蜂蜜、绍兴酒、蚝油、酱青和
600-700克 五花肉，去皮
40克 糖 黑酱油称重。在碗里加入备用的小红葱蒜瓣汁和红曲粉。置放在冰箱腌制1小
15克 蜂蜜 时。
10克 绍兴花雕酒或玫瑰露
3. 将腌制好的五花肉和腌汁放入主锅，以30分/120 C/ /速度 烹煮。同时，
30分/120°C/
20克 蚝油
30克 酱青 预热烤箱至180°C。准备一个烤盘并铺上铝箔纸，将一个烤架置放在烤盘上，
5克 黑酱油 置于一旁待用。
1茶匙 红曲粉(可省略)
4. 将五花肉置放在备好的烤架上。放入已预热的烤箱(180°C)烘烤5分钟或直至稍
微烤焦。置放10分钟后，切片。趁温热时享用。

贴士 • 红曲粉是天然红色素，给予叉烧漂亮的玫瑰红色。它可在药材店购买。
 44

Kelvin Koh
屡获奖项的著名摄影师，热爱烹饪的家庭厨师，旅行者，
健身达人，5个孩子的父亲，Thermomix®专业顾问

Kelvin 在健身和健康饮食的旅途中四处询
问了有关真空低温慢煮的烹调法，一位朋友推荐
Thermomix®给他认识，这名朋友虽然未曾使用过
Thermomix®，但相信Thermomix®是一款不可思议
的神器，非常适合Kelvin和家人使用。经过研究并
观看了YouTube上的一些视频后，Kelvin开始坚信
自己需要一台Thermomix®。他受邀参与了一个烹饪
示范后就决定购买Thermomix®。 一个月后，他决
定加入Thermomix®担任顾问，尽管他是全职的婚礼
和家庭摄影师，经营着新加坡获奖的顶级摄影公司
Lightedpixels，连续11年被Singapore Tatler评为”
最佳新加坡婚礼摄影”，在全球著名的WPPI中获得许多前3名，也被评为十强WPJA摄影师之一。

在娘惹家族中长大，基本上是以烹饪美味食物为主。Kelvin最初的想法是加入Thermomix®顾问行
业，学会更好地烹饪，同时帮助更多的朋友。能够通过烹饪来打造Thermomix®事业，对于身为忙碌摄
影师的他来说是完美的业务，也是一种额外的满足感。

当朋友们问他为什么那么热爱Thermomix®时，他都会回答“因为它让你更想尝试下厨。即使你不
会烹饪，有了Thermomix®任何人都能下厨，尤其是通过Thermomix®的引导式食谱及小贴士能帮助用户
对烹饪更深一层了解准备佳肴的过程。此外，这也是让我可以放心地把烹饪介绍给小孩的最佳时机。
我最喜欢的就是整个烹饪过程都只是在主锅里，不但方便，而且烹饪的成功率很高。 您几乎都不会失
败，这与从经验中学习的传统式烹饪很不一样。”

如今，Kelvin在Thermomix®群组中被公认为会下厨的猛男爸爸。在加入Thermomix®之前，他
不会烘焙也不会使用烤箱。现在的他经常下厨，也制作了无数的面包，手工酸种面团，月饼和娘惹
黄梨塔。Kelvin想在这里分享他喜欢使用
Thermomix®准备的意大利牛肝菌烩饭，特别
推荐的关键食材是牛肝菌。
粥粉面饭类 45

Kelvin
牛肝菌炖饭

省时 a 5 分钟 b 30 分钟 c 简易 d 5 人份量

做法
食材 1. 将牛肝菌放入主锅，以30秒/速度10
30秒/速度10磨碎。倒入一个保温锅，加入滚水并盖上
2-3汤匙 干牛肝菌 锅盖，置于一旁待用。清洗并抹干主锅。
500克 滚水
2. 5秒/速度5剁碎。利用刮刀棒将食材刮至主锅底。
将洋葱放入主锅，以5秒/速度5
120克 洋葱，切半
50克 特级初榨橄榄油 3. 2分/100°C/速度1
加入橄榄油，无需盖上量杯，以2分/100 C/速度1爆香。
400克 意式白米
100克 白酒 4. 插入蝴蝶棒。加入米和白酒，无需盖上量杯，以2分/100
2分/100°C/
C/ /速度1烹煮。
/速度1
200克 蘑菇 或瑞士褐色蘑
5. 加入备用的牛肝菌高汤、鸡汤和蘑菇片，以17分/100
17分/100°C/
C/ /速度1
/速度1烹煮。将
菇，切片
700克 鸡汤
牛油和帕马森芝士放在保温锅，倒入炖饭。盖上锅盖静置5分钟。搅拌均匀。
30克 牛油 洒上帕马森芝士后享用。
50克 帕马森芝士，额外准备
装饰用
贴士 • 帕马森芝士碎: 将帕马森芝士块放入主锅，以5秒/速度5
5秒/速度5刨碎。
实用配件
• 您可干煎一些海鲜，如鲜虾和扇贝，享用前加在炖饭中。
保温锅
潮州鲳鱼米粉 46
粥粉面饭类 47

潮州鲳鱼米粉

a 10 分钟 b 40 分钟 c 简易 d 6 人份量

做法
食材 1. 在鱼身的双面抹上盐和白胡椒粉。置于一旁待用。将番茄放入蒸锅内，把鱼置
1-2尾 鲳鱼(共500-600克)， 放在番茄上，在鱼身上摆上25克姜、红辣椒和豆腐。
去腮去鳞并清除内脏，
2. 5秒/速度5剁碎。利用刮刀棒把食材刮至主锅底。
将蒜瓣放入主锅，以5秒/速度5
在鱼身双面划刀(参考
贴士) 3. 10分/120°C/
加入油，无需盖上量杯，以10分/120 C/ /速度 爆香。倒入一个小碗中。
½茶匙 盐
置于一旁待用。
¼茶匙 白胡椒粉
80克 番茄，切块 4. 将主锅放回主机座上。将水、咸菜、25克姜、咸水梅、鱼露、香菇和糖放入
50克 新鲜姜，切丝 15分/Varoma/速度 1蒸煮。
主锅，架上蒸锅，淋上绍兴酒，盖上蒸锅盖，以15分/Varoma/速度 1
1条 新鲜红辣椒，切片(1公
谨慎地把蒸锅组锅盖打开，检查鱼肉的熟度(参考贴
同时，浸泡米粉10分钟。谨慎地把蒸锅组锅盖打开
分)
100克 嫩豆腐(绢豆腐)，切块
士)。取下蒸锅组，置于一旁待用。
(1公分) 5. 3分/Varoma/ /速度 烹煮。将米粉倒入一个
加入备用的米粉至主锅内，以3分/Varoma/
3个 蒜瓣
盛碗中，谨慎地将蒸鱼放在米粉上并倒入汤。洒上预备好的蒜油、葱花和芫荽
20克 油
1300克 水
装饰点缀。趁热享用。
100克 咸菜，切条(0.5公分)
2粒 咸水梅
1汤匙 鱼露 贴士 • 在鱼身两面最厚的部位横割深深的三刀，割至见骨为止，让调味较易渗入而
3朵 干香菇 ，浸软，切成 且比较容易蒸熟。
薄片(0.5公分)
• 在步骤4蒸煮后检查鱼肉的熟度，熟透的鱼肉能用叉或筷子轻易刺透。如果还
½茶匙 糖
未熟透，在步骤5架上蒸锅继续蒸煮。
2汤匙 绍兴花雕酒
120克 米粉，浸泡10分钟
1小支 青葱，切葱花，装饰用
1小支 新鲜芫荽，只取叶片，
切碎， 装饰用
 48

Jeffrey Teong
退休企业办税员，家庭厨师，旅行者，
3个孙的爷爷，Thermomix®团队经理

在税务业务工作将近40年的Jeffrey在2015后退休。就像多数的退休人
士，Jeffrey期待着更多时间陪伴家人，享受更轻松的生活节奏，并奉献自己
的时间和精力为社区服务。

在退休的两个月后，他听说了世界上最智能的Thermomix® TM5神器，
出乎他对厨具的标准和期望，尤其当他见证Thermomix®轻松制作馒头的过
程。有了Thermomix®和多种食谱选择后，他的厨艺更上一层楼了，并决定与
更多人分享使用Thermomix®烹饪的好处，让更多人可以在家里更轻松烹饪。

即使Jeffrey之前没有销售经验, 他的热忱和积极的学习态度是大家学习
的好榜样。他也在2020年成为打破了Thermomix®世界纪录的顾问之一。

除了在厨艺上不断为自己的烹饪技能增添乐趣，Jeffrey也经常在安老院
当义工。

Jeffrey想在这里分享一道传统烩饭，这是带给他许多童年回忆和温暖的一餐，因为当年能以$1.50
至$2的价格“打包”食物对他的家人来说已经非常难得，所以能享用传统烩饭已经是一种“奢侈”。

这道传统烩饭的食谱使用海鲜，改编自著名厨师Sam Leong的“法式鸡
肉清汤饭”。这道传统烩饭做法简单，通过Thermomix®的精密烹饪控制来准
备更能使味道和口感增添风味。Jeffrey说“我希望你也能通过这道传统烩
饭，感受到一样的温暖”。
粥粉面饭类 49

Jeffrey
海鲜烩饭

省时 a 10 分钟 b 30 分钟 c 简易 d 2 人份量

做法
食材 1. 将扇贝、虾仁、鱼片和蛋白放入碗中。放入冰箱腌制2个小时。放入热水汆烫
4个 新鲜扇贝，切丁 2分钟。沥干，置于一旁待用。
4个 鲜虾，切丁
2. 4分/120°C/速度
切开青葱白色和青色部位。将食油和葱白放入主锅，以4分/120 C/速度 爆
40克 鱼片，切成4片
1个 蛋 香。
1小 束青葱
3. 加入鸡汤、熟饭、盐、糖、绍兴酒和麻油，以3分/120
3分/120°C/速度
C/速度 烹煮。
10克 油
500克 鸡汤(参考贴士) 4. 加入备用的海鲜、蟹肉、包菜、芫荽和蛋黄，以4分/120
4分/120°C/
C/ /速度 烹煮。
200克 熟饭 同时，在一个小碗中混合玉米粉和1汤匙水。
5克 盐
5克 糖 5. 加入玉米混合物，以1分/120
1分/120°C/
C/ /速度 烹煮。洒上葱花，辣椒和炸葱装饰
5克 绍兴花雕酒 点缀。趁热享用。
5克 麻油
50克 蟹肉
50克 包菜 贴士 • 鸡汤: 欲取得更方便快捷的版本，可以混合500克水和1汤匙鸡精粉。
50克 芫荽，切碎或2小支芦
笋，切丁
1汤匙 玉米粉
1条 新鲜红辣椒，切片，装
饰用
1茶匙 炸葱酥，装饰
海鲜类 50

七味粉生蚝

a b c d
1 小时
15 分钟 简易 6 人份量
10 分钟

做法
食材 1. 预热烤箱至120°C。
1个 柑橘，只取外皮 2. 将柑橘皮撕成片，置放在一个烤盘上(30公分 x 40公分)并放入已预热的烤箱
1汤匙 辣椒粉
(120°C)脱水45分钟或直至柑橘皮干透。
3汤匙 山椒(参考贴士)
1汤匙 黑芝麻 3. 将柑橘皮、辣椒粉、山椒、黑芝麻、白芝麻、罂粟籽、姜粉和紫菜片放入主
2汤匙 白芝麻
5分/Varoma/速度1烘烤。
锅，无需盖上量杯，以5分/Varoma/速度1
2茶匙 罂粟籽
1茶匙 姜粉 4. 取下主锅盖并让其冷却直至温度降至60°C以下(约5分钟 - 参考贴士)。
½片 紫菜片，撕成大片
12个 生蚝，去壳 5. 以 /0.5秒/3次搅碎或直至达到一致大小的粗碎片。
/0.5秒/3次
6. 将生蚝摆放在一个盛盘中，洒上七味粉并即刻享用。

贴士 • 可以使用半个鲜橙皮或市售干橘皮取代柑橘皮。
• 山椒是日本花椒，可以使用四川花椒或黑胡椒粒取代。
• 欲检查主锅中食材的温度，将主锅取出，然后再置放回底座上 – 屏幕将显示
当前的温度。
• 七味粉也适合搭配炒蛋、爆米花、烤蔬菜、拉面、鸡肉、羊肉和猪肉。
• 您可以将猪排调入七味粉、蜂蜜和柚子汁腌制。把猪排烧烤后，再洒上七味
粉享用。
• 七味粉存放在密封罐里，可在阴凉处保存数月。
海鲜类 51

蒜香蒸虾

省时 a 10 分钟 b 25 分钟 c 简易 d 4 人份量

做法
食材 1. 将欧芹和蒜瓣放入主锅，以3秒/速度8
3秒/速度8剁碎。利用刮刀棒将食材刮至主锅底。
15克 新鲜欧芹，只取 2. 加入牛油、高汤和柠檬汁，以3秒/速度8
3秒/速度8剁碎。利用刮刀棒将食材刮至主锅
叶片和嫩茎，切碎，额
底。
外准备装饰用
10个 蒜瓣 3. 架上蒸锅，放入虾称重。在蒸锅里加入盐、黑胡椒粉、孜然粉和红辣椒粉调
110克 无盐牛油，切块
10分/Varoma/速度1蒸煮。谨慎地把蒸锅组锅盖打开
味，盖上蒸锅盖，以10分/Varoma/速度1 谨慎地把蒸锅组锅盖打开，
100克 鱼高汤或蔬菜高汤
4-5分/Varoma/速度1蒸煮直至虾熟
利用刮刀棒搅拌虾，盖上蒸锅盖，再以4-5分/Varoma/速度1
30克 柠檬汁
900克 新鲜大虾，去壳和去肠 透。
线
4. 取下蒸锅组，并把煮熟的虾转移至一个盛盘中。将主锅里的酱汁以
½茶匙 盐，适量调味
¼茶匙 黑胡椒粉
20秒/速度3搅打。把酱汁倒在虾上，洒上欧芹碎和柠檬块装饰点缀。趁热享
20秒/速度3
⅛茶匙 孜然粉 用。
½茶匙 红辣椒粉
1个 柠檬，切块，装饰用
贴士 • 搭配香脆烤面包、白饭或意大利面享用为佳。
海鲜类 52

辣椒蟹

省时 a 5 分钟 b 30 分钟 c 简易 d 3 人份量

做法
食材 1. 将洋葱、蒜瓣、姜、辣椒干、指天椒、番茄和香茅放入主锅，以15秒/速度10
15秒/速度10
200克 黄皮洋葱，切块(2公 剁碎。利用刮刀棒将食材刮至主锅底。
分)
2. 5分/120°C/速度1
加入食油，以5分/120 C/速度1爆香。
2个 蒜瓣
50克 新鲜姜 3. 6分/100°C/速度1
加入番茄酱、苹果醋、糖、鸡精粉和100克水，以6分/100 C/速度1烹煮。
10条 辣椒干，去籽
1条 指天椒 4. 加入蟹块，以12分/Varoma/
12分/Varoma/ /速度 烹煮。同时，在一个小碗里混合玉米
40克 番茄 粉和2汤匙水。
1支 新鲜香茅，只取白色部
分
5. 1分/Varoma/ /速度 烹煮。同时，将打散的蛋液和玉米粉混合液缓慢地
以1分/Varoma/
65克 食油 倒在量杯周围，让其慢慢滴落至搅拌刀组上。必要时，将量杯稍微拿起，让蛋
125克 番茄酱 液可以顺畅地流入主锅。置放于主锅内5分钟。趁温热时享用。
40克 苹果醋
40克 糖
½汤匙 鸡精粉
100克 水，额外准备2汤匙勾
芡用
2只 肉蟹(总共1公斤)，洗
净，切块(5公分)
1汤匙 玉米粉(淀粉)
1个 蛋，稍微打散
 53

甜点名厨 Chef Daniel Tay

新加坡著名的甜点师、企业家、
3个儿子的父亲和Thermomix®用户

Chef Daniel Tay是新加坡著名的甜点师，以在新

加坡销售法式甜点的首批翘楚人物之一而闻名。 他还创
办了Bakerzin、Cat & the Fiddle、Old Seng Choong和
Foodgnostic。

17岁时，这位甜点师发现了他对糕点的兴趣，并
在法国和日本磨练了多年的手艺，随后与众多著名的
餐饮业合作，成立了Cat and the Fiddle(以芝士蛋糕享
富盛名)、Old Seng Choong(传统路线的蛋糕和糕点)和
Foodgnostic(食品制造商)。

Daniel对研发新食谱充满了兴趣，他使用科技来
提高效率和生产力。 在研发新食谱的过程中，他发现
了Thermomix® TM5，之后就决定在他的厨房里添置了
一台Thermomix®，负责研发和测试新口味。 他热爱
Thermomix®的精准控制——加热、自动搅拌和多种功
能。为了也能在家里随时烹饪，他购买了一台Thermomix®
TM6。

Daniel喜欢通过研发传统口味来创造新品，例如去年
推出的肉干月饼，以及传统主题饼干如虾米香饼干和凤梨
酥！ 他热爱品尝优质的中国茶，还收集了大量的中式茶
具！ 这个父亲节，他想要和我们分享一个极适合在下午茶
享用的蛋糕食谱！
甜品 54

Chef Daniel
迷你芝士蛋糕

a b c d
1 小时
10 分钟
5 分钟

做法
食材 1. 准备6个陶瓷舒芙蕾烤模(各100克)并刷上一层牛油。
20克 含盐牛油，软化，额外 2. 将牛油和饼干放入主锅，以15秒/速度5
15秒/速度5搅碎。将饼干碎舀入备用的舒芙蕾烤
准备涂抹用
模，并用汤匙背面压紧。
70克 饼干(全麦饼干，消化
饼, 或燕麦饼，牛油饼) 3. 20秒/速度6混
将奶油芝士、茅屋芝士、蛋、糖、香草精和面粉放入主锅，以20秒/速度6
200克 奶油芝士
合。将芝士混合物舀入备用的舒芙蕾烤模中。盖上耐热保鲜膜。放入蒸锅。清
150克 茅屋芝士
洗主锅。
1个 蛋
60克 细砂糖 4. 20分/Varoma/速度1蒸煮。取下蒸锅组，置
将水倒入主锅，架上蒸锅组，以20分/Varoma/速度1
10克 香草精
于一旁待凉。
2茶匙 面粉
500克 水 5. 丢弃保鲜膜，舀取芒果酱放在芝士蛋糕上。冷藏30分钟后享用。
200克 芒果酱或蓝莓果酱

实用配件 贴士 • 烤芝士蛋糕: 步骤3后烘烤20分钟(120°C, 下层)。

6个陶瓷舒芙蕾烤模(各100克)
• 蓝莓果酱: 将200克新鲜蓝莓，100克砂糖和1茶匙柠檬汁放入主锅，以
耐热保鲜膜
25分/Varoma/速度1烹煮。
25分/Varoma/速度1
甜品 55

台湾花生泡泡冰

省时 a 5 分钟 b 10 分钟 c d 5 人份量

做法
食材 1. 将冰块放入主锅，以15秒/速度10
15秒/速度10打碎。
500克 冰块，自制 2. 加入花生酱，以20秒/速度10
20秒/速度10混合。倒入杯里。淋上炼奶后即刻享用。
200克 花生酱，幼滑，自制或
市售
1-2汤匙 炼奶，装饰用
 56

Mohammad Abdul Wafi bin Hj Yahya

知名石油公司海上维护计划师，家庭烘焙爱好者，
1个孩子的父亲和Thermomix®的明日之星

作为海上维护计划人员，Wafi经常出差工作，有时会离开家
人几个月。在那段时间里，他会非常想念家乡菜。回到家后，他经
常喜欢与妻子和女儿一起下厨做饭。然而传统的烹饪方式可能也意
味着每次在厨房大战后都需费时费神来进行清洗和整理！

当他的姑妈Saadiah在2017年向他介绍Thermomix®时，他毫
不犹豫地购买了TM5。他对其易用性及简化清理过程印象深刻，这
也让他拥有了更多精力发挥烹饪热情来创造一道道的美食。

事实上，Wafi更喜欢与家人在一起做饭，因为他们无需花费
大量的时间准备食材并且无休止地剁蒜头、葱头和辣椒等。还记得
以前每次处理辛香料时都让他感官麻木，双手长时间残留着异味，
庆幸的是这种日子已经一去不复返了。如今，烹饪变得轻而易举，
每个人都在厨房享受烹调的乐趣，而让Thermomix®来处理日常琐
碎的准备工作和烹调。 Cookidoo®的推出更进一步提高了烹饪体验的水平 – 只需点击一下，餐桌上即可
出现包罗万象的家常菜。只需搜索、标记有趣的食谱，TM6马上就可以开始烹饪了！

Wafi一直带着热忱分享着Thermomix®的奇妙之处，并且使用Thermomix®制作牛肉马铃薯派贩售，
结果广受欢迎。因此，他被邀请成为Thermomix® Advisor，以进一步分享他对Thermomix®烹饪之旅的
热忱。 Yahya从未梦想过人们会为他制作的食物买单，甚至有人推荐顾客向他购买 。有了这股信心，
他和妻子最近就成为了企业家 - 贩卖使用Thermomix®所烹饪的食物，因为它能确保质量稳定，同时又
能腾出时间专注于业务和其他家庭的事务。
甜品 57

Wafi
巧克力粒杂果蛋糕

a 5 分钟 b 1 小时 c d

做法
食材 1. 准备一个圆形烤盘(直径20公分)并铺上烘焙纸。预热烤箱至160°C。
100克 果干(葡萄干、苏丹娜 2. 将一个碗置放在主锅盖上，放入果干和5克自发面粉。利用刮刀棒混合搅拌混
葡萄干、蔓越莓干、蓝
合均匀，确保果干被均匀包裹。置于一旁待用。
莓干、樱桃干、黑加仑
葡萄干、西梅) 3. 插入蝴蝶棒。将牛油和糖放入主锅，以2分/速度4
插入蝴蝶棒 2分/速度4搅打。
205克 自发面粉
200克 无盐牛油，在室温下软 4. 以30秒/速度4
30秒/速度4混合。同时，在主锅盖洞口中逐粒加入蛋。
化
5. 加入200克自发面粉和奶，以30秒/速度2
30秒/速度2混合。利用刮刀棒将食材刮至主锅
160克 细砂糖
3个 蛋
底。
30克 鲜奶 6. 10秒/速度3混合。取出蝴蝶棒
加入备用的果干，以10秒/速度3 取出蝴蝶棒。倒入备用的烤盘。洒上
100克 黑巧克力粒
巧克力粒。
实用配件 7. 烘烤45分钟(160°C) 或直至插入蛋糕中心的蛋糕测试棒呈不沾黏状态即可。让
圆形烤盘(直径20公分) 蛋糕待凉片刻，再转移到散热架上让蛋糕彻底冷却。切片享用。
烘焙纸
蛋糕测试棒
散热架
 58

法国名厨 Chef Felicien Cueff

厨师、烹饪导师、一个女儿的父亲、Thermomix®顾问

来自法国的名厨Chef Felicien在法国各地的米其林2星级和3星级餐厅开始了他辉煌的职业生涯，
之后他前往加利福尼亚为许多著名好莱坞名人烹饪了11年。18年前，Felicien移居新加坡，并在新加坡
圣淘沙名胜世界酒店、新加坡希尔顿酒店等等担任行政总厨，负责管理后厨团队。

他首次在巴黎一家法国三星米其林餐厅发现了Thermomix®。Thermomix®(或被称为Bimby)，是家
庭和专业厨房里都认识的名字。他知道Thermomix®可以提供精准的烹饪和混合控制，以得到他想要每
道菜的准确质地、颜色和一致性。 在他随后接触的几乎每一个专业厨房里，Thermomix®都成为“必
备”的工具，为顾客们提供一致的品质。

如今，Felicien经营着自己的私人餐馆，使用他的Thermomix®来准备高端餐馆级别的菜肴。 除
了确保一致性，Thermomix®也是Felicien无需休息的额外双手。 由于他经常使用Thermomix®烹饪，
并总是回答顾客有关Thermomix®的问题，他在2019年决定加入Thermomix®作为顾问，与大家分享
Thermomix®烹饪的好处。

Felicien经常出现在Thermomix®烹饪节目中，最近也向用户们示范如何在家使用Thermomix®，轻
松地制作餐厅级优质的主菜和甜点。

在闲暇时间，他也是一位面包师傅，自新加坡行动管制令以来，他已动用了数百公斤的法国面粉
来烘焙手工面包和糕点！
甜品 59

Chef Felicien
法式烤布雷

省时 a 5 分钟 b 30 分钟 c d

做法
食材 1. 将香草荚从中间横向刮开，取出香草籽。
1条 香草荚 2. 将淡奶油、奶、蛋黄和白糖放入主锅，以1分/速度3
1分/速度3混合。再以
100克 淡奶油
10分/95°C/速度2
10分/95 C/速度2烹煮。
150克 鲜奶
6个 蛋黄 3. 当变得浓稠时，将混合物倒入6个舒芙蕾烤模(90毫升)中。待凉至室温再放入
40克 白糖
冰箱里冷藏至少一整天。
6茶匙 红糖，焦糖化用
4. 冷藏后，洒上一层厚厚的红糖，再使用火枪烧热糖粒直至呈金黄色。即刻享
实用配件 用。
6个舒芙蕾烤模(90毫升)
厨房火枪
 Thermomix® wishes everyone

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