Thermomix® Singapore – Flavours of the Sea

Tune in as our hosts, MasterChefs Aizat and Mandy show you how to make seafood delights with the aid of the Thermomix®! They whipped up some seriously tasty dishes that are bound to be a seafood flavor explosion!

About our Hosts:

Aizat Haikal is one of the Top 8 contestants of the latest season of MasterChef Singapore. His inspiring story has wowed the judges and he uses food and cooking to reconnect with his memories of his mother, Anne. He also has a home business @Anne_cookwithlove that is dedicated to his late mother.

Mandy Kee is an avid cook who loves developing recipes in her free time. She is also one of the Top 8 contestants of the latest season of MasterChef Singapore. With her wealth of experience in private dining, she has catered to the discerning palates of the individuals and corporate clients, curating bespoke dining experiences that leave a lasting impression.

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Pan fried fish with Curried Kale
  • 5 cloves garlic
  • 5 candlenut
  • 3 big red chilli
  • 20 pcs dried chilli (deseeded)
  • 3 big red onions (Bombay onions)
  • 20g meat curry powder
  • 2 lemongrass (thinly sliced)
  • 10 shallots
  • 20g galangal
  • 20g ginger
  • 90g cooking oil
  • 8-10 curry leaves
  • 1000g chicken stock
  • 1 tbsp palm sugar to taste
  • 1-2 tsp salt to taste
  • 200g coconut milk
  • 4 fish fillets (150g-200g each)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 pack kale
  • 20g cooking oil
  • Salt to taste
  • Lime zest and juice

1. Preheat oven to 160ºc.

2. Season fish fillets with salt & pepper. Set aside for at least 30 min.

3. Toss kale with cooking oil and bake in preheated oven for 20 min. Remove immediately once cooked and sprinkle with some salt to taste.

4. Place garlic, candlenuts, red chilli, dried chilli, red onions, lemongrass, shallots, galangal, ginger and 30g cooking oil in mixing bowl, blend 30 sec / speed 8. Scrape down sides of the mixing bowl and repeat step.

5. Insert butterfly whisk, add in remaining 60g cooking oil, curry leaves and meat curry powder, sauté 20 min / 120ºc / speed 1.

6. Add in chicken stock, boil 8 min / Varoma / speed 1. Season with salt and palm sugar to taste.

7. Add in coconut milk, simmer, 5 min / Varoma / speed 1. Set aside for later use.

8. Heat a frying pan or air fryer till hot, pan sear fish till cooked.

9. Transfer some kale only plate, drizzle curry over kale, place seared fish on the curry Drizzle some lime juice and grate zest on fish. Top off the fish with more crispy kale chips.

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Mussel Bisque
  • 12pcs mussels
  • 200ml cooking cream
  • 200ml coconut cream
  • 1/4 tsp salt
  • Juice from 1 lime
  • 50g garlic cloves
  • 12 cherry tomatoes
  • 2 chilli padi
  • 1/4 tsp toasted belacan
  • 125g unsalted butter (cut into cubes)
  • 20g red onion
  • 2 lime leaves
  • 1 stalk coriander
  • 100g cooking oil

Quick Flatbread

  • 350g bread flour
  • 250g plain yoghurt
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp sugar

1. Place flour, yoghurt, baking powder, salt and sugar in mixing bowl, mix 15 sec/ speed 6. Scrape down sides of mixing bowl with spatula then knead, Dough mode / 1 min.

2. Tip dough out onto a lightly floured surface and bring dough together. Divide dough into 8 pieces using spatula and shape each dough into a ball. Roll each ball out into circle (approx. 20 cm)

3. Heat a skillet or griddle pan and cook flatbreads, one at a time for 1 minute on each side. 

4. Place toasted belachan, garlic, chili padi, tomatoes and onion in mixing bowl, chop 5 sec / speed 5. Scrape down sides of mixing bowl.

5. Place butter and lime leaves in mixing bowl, sauté 6 min / 120 deg / speed spoon.

6. Place cooking cream in mixing bowl, cook 5 min / 100ºc / speed 1. Sieve it and pour back into the mixing bowl. Season with salt and pepper to taste.

7. Add mussels in mixing bowl, cook 8 min / Varoma / Reverse / Speed spoon.

8. In a clean mixing bowl, blend coriander and oil, 10 sec / speed 8. Sieve and set aside for later use.

9. Mix coconut milk, lime juice and salt till well combined, transfer into espuma bottle and charge with 2 cream chargers. Set aside for assembly.

10. To assemble, place cooked mussels and broth into a bowl or deep plate, pump coconut espuma(foam) around and drizzle with some coriander oil.

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