Thermomix® Tutorials – Nasi Lemak Cake with Augustina and Jojo

Add a touch of patriotic flair to your celebrations by transforming a beloved local favorite into a culinary masterpiece! Join Augustina Liow and Jojo Lai as they cook all the condiments of Nasi Lemak using the Thermomix® and shape all the components together into a cake decorated with popular landmarks for Singapore’s 59th Birthday!

Nasi Lemak + Hard Boiled Eggs

Ingredients

350g Taj Low GI Basmati rice
200 g coconut cream
1 stick lemongrass
2 slice ginger
2 shallot
3 pandan leaves, tied to knot
2 tsp salt
4 eggs

Preparation

1. Rinse the rice using simmering basket and measure
   the water same level as rice.
2. Mix in coconut cream, lemongrass, ginger, shallot, pandan leaves and salt.
3. Place Varoma dish on lid. Put eggs into the dish. Cook 20 mins/Varoma/speed 3.5.

Tumeric Lime Chicken Drumsticks

Ingredients

6 cm fresh turmeric, peeled
1 stalk lemongrass, white part
1 tsp salt
1 tbsp white sugar
½ tsp ground black pepper
½ tsp Chinese five spice powder
1 tsp dried chilli flakes
4 pieces Kaffir lime leaves
4 garlic cloves
1 shallot
1 tsp sesame oil
20 g vegetable oil
1 tbsp fish sauce
12 nos chicken drumstick

Preparation

1. Place turmeric and lemongrass into mixing bowl and
   chop 10 sec/speed 7. Scrape down sides of mixing bowl
   with spatula.
2. Add salt, sugar, pepper, Chinese five spice, chilli
   flakes, Kaffir lime leaves, garlic, shallot, oils and fish
   sauce and chop 10 sec/speed 7.
3. Pour out mixture and marinate chicken overnight.
4. Preheat oven 170°C for 10 mins. Fan mode.
5. Bake the marinate chicken for 40 mins.
6. Increase the oven temperature to 200°C and grill the
   chicken 5 to 10 mins (until preferred browning).
   
   Recipe credit : Team AKK

Sambal Tumis

Ingredients

40 g dried chilli, deseed, soaked
2 fresh red chilli
200 g shallots
8 garlic cloves
20 g sugar
3 tsp salt
5 candlenuts
50 g raw sugar
50 g Gula Melaka
140 g oil (80g + 60g)

Preparation:

1. Place 40 g dried chilli, deseed, soaked, 2 fresh red chilli, 200 g shallots, 8 garlic cloves, 20 g sugar, 2 tsp salt, 5 candlenuts, 50 g raw sugar, 80 g oil. Blend 10 sec/speed 8
2. Add remaining 60 g oil. Saute 15 min/98°C/ reverse / speed 1
3. Scrape the bottom of the bowl with spatula. Add 50 g Gula Melaka. Cook for another 15 min/120°C/ reverse / speed 1.
   Scrape base of mixing bowl with spatula before continuing the next step if required.
4. Continue cooking for 15 min/ 120°C / speed 1 till oil split if required. Scrape base of mixing bowl with spatula before continuing the next step if required.

Tips:

• ⁠You can use this as dip or sauce for frying seafood/vegetables such as Kang Kong.
• You can put chilli padi for more spiciness.
• ⁠You can add more Gula Melaka for more sweet note.
• Recipe credit: Rain Lim

CRISPY IKAN BILIS

Save to cook today or bookmark this Cookidoo® High Temp Crispy Ikan Bilis recipe

TOASTED PEANUTS

Save to Cook Today or Bookmark this Cookidoo® High Temp Toasted Peanuts recipe

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