Very good! Kids ate them up with no issues:) less greasy and keeps well.
Thanks for a great idea!

Can i still get hold of the book? Judy, help! U know I love Asian food. The family lives on this. I tried cooking my own dishes but would love the Malaysian book as the Aussie EDC not really our type of everyday food. I've already bought the Asian book but Malaysian food closer to heart.

Very very yummy jammy goodness. Like bite size crunchy scones! And if u don't bake till the jam dries out, they are juicy.

Made these twice! First time found the recipe to be very short. Very buttery.
Second time round, I increased the flour by 50g. Had a drier, crumblier dough.
Still rollable. I like the end result better. Cookies looked neater and not as flat as first round.
Also tried to top with as much jam as I can!



Made around 80 cookies!

Stir fried cabbage with glass noodles:
4 as a side dish:
Ingredients:
100g glass noodles (2small packets) - I prefer Thai ones, soak in warm water to soften
2 garlic cloves
30g dried shrimps
20ml oil (about 2 tbsp)
1/4 head of cabbage, thinly sliced
1 tbsp oyster sauce
1 tsp dark soy sauce for color
Dash of white pepper
1 cup chicken stock

Preparation:
1. Chop garlic and dried shrimp, 10 sec/speed 7
Scrape down
2. Add oil and sauté. Varoma/4min/speed 1
3. Add all sliced cabbage, oyster sauce and 1/4 cup chicken stock.
     100deg/5min/reverse/stir
4. Add softened glass noodles, dark soy sauce and rest of chicken stock.
    100deg/8min/reverse/stir
Please stop half way and use spatula to push noodles around to ensure even cooking.
5. Pour into thermoserver and cover. Noodles will absorb most of the sauce upon resting.
6. Garnish with fried onions, sliced fresh chilli and coriander if desire.
7. Best served with steam rice.

Photos:

Yes yes. Can cook rice in basket while steaming. For me, I usually preset my rice cooker before heading off to work.
Also I cook more than what the thermomix allows.

Will post my pic in a minute!

Varoma steamed chicken (ginger and garlic)



Very simple Asian dish. Especially good during a cold or recovering. I will recommend using ginger wine in place of shao xing wine.
For added nutrients. Can add 1/3 cup of goji berries to chicken. And added earthy flavor. A few pre soaked Chinese shiitake mushrooms sliced.

Ingredients
4 free range boneless thighs,
Cut into strips
Ginger 2 inches, thinly sliced
2 cloves garlic, smashed. Coarsely chopped
Saffron a tiny pinch
Broccoli florets (10 pcs)

Marinade
1 tsp sugar
1 tsp corn flour
Dash of white pepper
1 heap tsp chicken powder
1 tbsp light soya sauce
2 tbsp sesame oil
2 tbsp shao xing wine or sherry

Place chicken in long bowl
Mix all marinate with chicken strips
Including ginger and garlic
Add saffron threads randomly
Add 1/2 cup water ( use kids cup)

Place in varoma (remove thin tray).
Add about 1 litre of water (half way mark)
Setting
Timer 20 mins
Temp Varoma
Speed 3

After 20 min. Stir chicken and break apart. As some will still be raw.
Ok to let cover water pour into chicken.

Add broccoli. Randomly spread.
Set timer extra 7 mins.

Hallo! I'm a relatively new thermie:)
Been using thermomix to cook Asian food.
 I'm from Singapore but has been in Perth for close to 10 years now.
Started following done of the recipes from The basic everyday cook book.
But kinda got the hang of it and has been cooking my own recipes.
So far only made 2 desserts. A cheesecake and some jam drop cookies.
Posted my first recipe in Seafood section today!
Using iPhone most of the time, so haven't posted pics yet!
Will be hanging around often!