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
- Rinse the rice using simmering basket and measure
the water same level as rice. - Mix in coconut cream, lemongrass, ginger, shallot, pandan leaves and salt.
- 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
- Place turmeric and lemongrass into mixing bowl and
chop 10 sec/speed 7. Scrape down sides of mixing bowl
with spatula. - Add salt, sugar, pepper, Chinese five spice, chilli
flakes, Kaffir lime leaves, garlic, shallot, oils and fish
sauce and chop 10 sec/speed 7. - Pour out mixture and marinate chicken overnight.
- Preheat oven 170°C for 10 mins. Fan mode.
- Bake the marinate chicken for 40 mins.
- 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:
- 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
- Add remaining 60 g oil. Saute 15 min/98°C/ reverse / speed 1
- 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. - 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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