Cooking at home can be easy, fast and hassle-free. Watch our Cooking Guru Sew Chin and Ginny show you how you can get your daily meals done in under 1 hour! Paired with the Varoma PerfectFit, Multi-layer cooking is a breeze! It’s very convenient to cook many dishes in one go with multi-layer cooking.
On The Menu:
1) Mango Bingsu
2) Rawon (Javanese Buah Keluak Beef Stew)
3) Traditional Stir Fried Sweet Potato Cakes
Here are the recipes:
Mango Bingsu:
Mango Puree:
Ingredients
150g mango
1-2 tbsp water (adjust to taste)
1-2 tbsp sugar (adjust to taste)
Preparation
1) Blend all ingredients, using Thicken Mode for 10 minutes. Cover with Varoma to prevent splatters.
2) Leave it to cool before adding onto Bingsu.
For the base, check out our basic Bingsu recipe here
📜2️⃣ Rawon (Javanese Buah Keluak Beef Stew) 🥩🍲 *From Our Family Favourites cookbook
Ingredients
500 g water
3 tbsp tamarind paste
20 g candlenuts (buah keras)
1½ tsp coriander seeds
40 g shallots
20 g garlic cloves
5 buah keluak, flesh only
30 g fresh ginger
10 g fresh turmeric
1 cm sand ginger (cekur)
2 pinches ground black pepper
½ tsp ground cumin
3 fresh red chillies, deseeded (optional)
40 g cooking oil
750 g beef tenderloin, cut in pieces (3-4 cm)
4 dried bay leaves
3 kaffir lime leaves
2 stalks fresh lemongrass, white part only, bruised
3 tsp salt
1 sprig spring onion, chopped, to garnish
Preparation
- Place a bowl on mixing bowl lid, weigh in 100 g water. Add tamarind paste to the bowl. Mix and deseed. Set aside.
- Place candlenuts and coriander seeds in mixing bowl, heat 3 min/100°C/speed 1 until aromatic. Let cool for 5 minutes.
- Grind 2 min/speed 9.
- Add shallots, garlic cloves, buah keluak flesh, ginger, turmeric, sand ginger, ground black pepper, ground cumin and red chillies, chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Chop again 7 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add cooking oil, sauté 10 min/120°C/speed 1.
- Add beef, bay leaves, kaffir lime leaves, lemongrass, salt, 700 g water and reserved tamarind water, cook 45 min/100°C/reverse/speed 1. Transfer to serving dish. Garnish with chopped spring onions. Serve hot.
📜3️⃣ Traditional Stir Fried Sweet Potato Cakes 🍠 *From Our Family Favourites cookbook
200 g chicken
1 tsp salt
300 g sweet potato flour
970 g water
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
½ tsp toasted sesame oil
1 pinch white pepper powder
3 garlic cloves
30 g dried shrimp, rinsed, patted dry with paper towel
2 dried shiitake mushrooms, soaked to soften, stems removed, cut in slices and patted dry with paper towel
35 g cooking oil
30 g fresh chives, cut in 3 cm length strips
20 g fried shallots, to garnish
2 sprigs spring onions, chopped, to garnish
Preparation
- Grease a heat-resistant tray (Ø 20 cm) with oil. Rub chicken with ½ tsp salt, arrange in another heat-resistant tray (Ø 20 cm) and place on Varoma tray. Set aside.
- Place sweet potato flour, ½ tsp salt and 470 g water in mixing bowl, mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- Start Thicken Mode/80°C. Meanwhile, mix light soy sauce, dark soy sauce, sugar, sesame oil and white pepper powder in a bowl. Transfer dough to greased tray and place in Varoma dish. Clean mixing bowl.
- Place 500 g water in mixing bowl. Set Varoma into position, steam 25 min/Varoma/speed 1. Carefully open Varoma lid, set steamed chicken and sweet potato cake aside. Let cool completely. Rinse mixing bowl. Cut chicken in thin slices. Using a greased serrated knife, cut sweet potato cake in bite-sized slices (4 cm x 1 cm x 1 cm). Pour half of reserved soy sauce mixture on sweet potato cake slices and mix gently.
- Place garlic cloves in mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add dried shrimp, mushroom and cooking oil, sauté without measuring cup 7 min/120°C/reverse/speed spoon.
- Insert butterfly whisk. Add reserved chicken, chives and remaining reserved sauce mixture, stir fry 1 min/120°C/reverse/speed spoon.
- Add sweet potato cakes, stir 2 min 30 sec/reverse/speed spoon. Remove butterfly whisk. Transfer to a serving plate. Garnish with fried shallots and chopped spring onions. Serve hot.