ÿþ<html><head> <script language="javascript" type="text/javascript"> <!-- if (document.layers) { document.captureEvents (Event.MOUSEDOWN) } document.onmousedown = captureMousedown function captureMousedown(evt) { if (evt) { mouseClick = evt.which } else { mouseClick = window.event.button } if (mouseClick==2 || mouseClick==3) { alert("Menu Disabled") return false } } // --> </script> </head> <body onLoad="if(parent.frames.length==0)top.location='index.html';" bgcolor="black"> <link rel="stylesheet" href="style.css" type="text/css"> <div class="ther2"><b class="heading">Recipes</b> <ul><li><a href="recipes.html#1">Lazy Chicken Curry</a></li> <li><a href="recipes.html#2">Prawn Sambal</a></li> <li><a href="recipes.html#3">An Easy Roast Beef</a></li> <li><a href="recipes.html#4">Oxtail Soup</a></li> <li><a href="recipes.html#5">Thermomix Cr&#232;me Brulee</a></li> </ul></div><br /><br /> <div class="ther2"><b class="heading"><a name="1">Lazy Chicken Curry</b></div><br /><br /> <div class="ther2">This is a simple take on Penang s famous Kari Kapitan; it s basically chicken curry with a difference: instead of using boring old curry powder, you make your own paste. Which may seem like a lot of bother but Thermomix really makes short work of it, and believe me, it s worth it. Portions are for 2-4 pax, but do adjust as you see fit.<br /><br /> <img src="imgs/recipes1.jpg" width="350px" align="right"><br /><br /><br /> <b>Ingredients:</b><br /><br /> <ul><li>1 chicken, washed and cut into 10-12 pieces</li> <li>¼ cup oil</li> <li>¼ cup water</li> <li>1 small pack santan (coconut milk)</li> <li>Lime or lemon juice (optional)</li> <li>3 limau purut (kaffir lime) leaves, finely julienned</li> <li>Salt (and sugar, optional) to taste</li></ul><br /> <b>Rempah (curry paste)</b><br /><br /> <ul><li>3 large onions, peeled and cut into 8 each or approx. 15 shallots, peeled</li> <li>3 serai (lemon grass)</li> <li>10-15 dried chillies, blanched in hot water & drained or 10-15 fresh red chillies</li> <li>½ lengkuas</li> <li>1 tbsp chilli powder (optional)</li> <li>A couple of spoonfuls of water</li></ul><br /> <img src="imgs/recipes2.jpg" width="210px" align="left" hspace="35"><br /><br /><b>Method:</b><br /><br /> <ol> <li>Put all rempah ingredients into Thermomix and blend at speed 10 till smooth (10 seconds). Scrape down sides.</li> <li>Add oil and set temperature to 100°C. Set to reverse to mix gently and set timer for 10-15 mins.</li> <li>When the oil nd rempah have  separated , add the chicken one or two pieces at a time; allow to mix until almost cooked.</li> <li>Add coconut milk and ¼ cup water and bring to boil, and simmer for approx. 10-15 mins while you go and watch TV.</li> <li>If you wish, squeeze some lime juice over the curry to give it a contrasting tartness. Sprinkle over kaffir lime leaves before serving.</li> <li>Enjoy your meal!</li></ol><br /><br /> <br /><br /></div><br /><br /> <div class="ther2"><b class="heading"><a name="2">Prawn Sambal</b></div><br /><br /> <div class="ther2">There are many variations on this recipe; this is a basic one which can be adapted to suit your taste. Many people include belacan but as it is already quite  fishy it can be omitted and you will still get a fantastic prawn sambal, perfect with white rice.<br /><br /> <b>Ingredients:</b><br /><br /> <ul><li>½ kg medium prawns, shelled and veined</li> <li>1 bunga kantan (pink ginger bud)</li> <li>¼ cup oil</li> <li>Salt and sugar to taste</li></ul><br /><img src="imgs/recipes3.jpg" width="250px" align="right"><br /><br /> <b>Rempah</b><br /><br /> <ul><li>2 large onions or 10 small, peeled and cut into smaller pieces</li> <li>15-20 dried or fresh chillies</li> <li>10-15 dried chillies, blanched in hot water & drained or 10-15 fresh red chillies</li> <li>¼ cup water</li> <li>Small piece of belacan (optional)</li></ul><br /> <center><img src="imgs/recipes4.jpg" width="210px" align="left" hspace="35"><br /><br /></center> <b>Method:</b><br /><br /> <ol> <li>Put bunga kantan in bowl, pulse for 3-4 seconds to chop finely. Remove bulk of it and set aside but don t worry about getting out everything.</li> <li>Add all rempah ingredients, close lid and grind for about 20-30 seconds. Scrape down sides.</li> <li>Add oil then set to 100°C, cook rempah whilst stirring gently anticlockwise for 10-15 min.</li> <li>When it is fragrant, add the prawns and cook for another 2-3 min. Season with salt and sugar.</li> <li>Remove and sprinkle with chopped bunga kantan.</li> <li>Eat!</li></ol><br /> <br /><br /></div> <div class="ther2"><b class="heading"><a name="3">An Easy Roast Beef</b></div><br /><br /> <div class="ther2"><b>Ingredients:</b><br /><br /> <ul> <li>1 joint tenderloin, about 1.5-2kgs</li> <li>5 cloves garlic, bashed and skin removed</li> <li>Salt and pepper</li> <li>A bit of oil</li></ul></div><br /><br /><br /> <div class="ther2"><b>Method:</b><br /><br /> <ol> <li>Season beef with salt and pepper for at least a couple of hours beforehand but preferably overnight.</li> <li>Heat oil in a frying pan and brown the beef well on all sides.</li> <li>Remove and add the garlic slivers by making small slits and poking them in.</li> <li>Wrap with cling foil ensuring a bit of space for steam.</li> <li>Steam meat (I used the steam from cooking the Oxtail Soup) for approx. 40 mins; remove.</li> <li>Slice up and enjoy  it s that simple! </li></ol></div><br /><br /><br /> <div class="ther2"><b class="heading"><a name="4">Oxtail Soup</b></div><br /><br /> <div class="ther2"><b>Ingredients:</b><br /><br /> <ul><li>1 kg oxtail, washed and cleaned</li> <li>½ cup flour</li> <li>1 tbsp oil</li> <li>2 onions, peeled and sliced</li> <li><li>2 cloves garlic</li> <li>1 litre water or stock</li> <li>2 tbsps tomato paste</li> <li>2 carrots, peeled and cut into large chunks about 1.5 thick</li> <li>2 stalks celery, ditto</li> <li>Herbs: thyme, cloves, pepper</li></ul></div><br /><br /><br /> <div class="ther2"><b>Method:</b><br /><br /> <ol><li>Put flour, salt and pepper into a clean plastic bag. Add oxtail, secure and give it a good shake. This ensures the meat is completely coated well.</li> <li>Brown in pan used in previous recipe and put aside.</li> <li>In Thermomix, add garlic and reverse pulse for 1 second to peel garlic. Remove skin then pulse on normal for 1 second to mince.</li> <li>Add oil and bring temperature to 100C. Add onions and stir on reverse for approx. 5 mins until soft and slightly brown.</li> <li>Add flour, stir for another 5 min until brown.</li> <li>Add water or stock and bring to boil.</li> <li>Add tomato paste, herbs and oxtail. Simmer on reverse for approx. 3 hours or until meat is soft. About half an hour before, add carrots and celery.</li></ol></div><br /><br /><br /> <div class="ther2"><img src="imgs/creme.jpg" width="200px" align="left"><b class="heading"><a name="5">Thermomix Cr&#232;me Brulee</b> <div class="ther2">(Courtesy of <a href="http://www.ukthermomix.com/recshow.php?rec_id=28" target=_blank">Janie Turner</a>)</div></div><br /><br /> <div class="ther2"><b>Ingredients:</b><br /><br /> <ul><li>400 ml double cream or Thermomix cream</li> <li>50 gm sugar</li> <li>1 tsp vanilla extract</li> <li>4 whole eggs</li> <li>OR 8 egg yolks</li> <li>Brown sugar for topping</li></ul></div><br /><br /><br /> <div class="ther2"><b>Method:</b><br /><br /> <ol><li>Weigh/add all ingredients into the Thermomix bowl <li>Insert Butterfly whisk. Cook 8 minutes/ 90ÚC/ Speed 3. <li>If you have used cream cold from the fridge, you may have to cook it for 2 to 4 minutes longer to thicken the mixture. <li>Remove the Butterfly whisk. Check that the crème looks perfectly smooth and is not grainy at all. (If it is, use the rescue method in the Chef's Tip below). <li>Pour out immediately into individual ramekins or a large dish. <li>Leave to cool to room temperature, then chill in the fridge. <li>Dredge thickly with brown sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch.</li></ol></div><br /><br /><br /> <div class="ther2"><b>Chef's Tip:</b> Rescuing an egg based cr&#232;me that has overcooked and scrambled is easy in the Thermomix. Add 30 ml cold milk or cream and blend 30 seconds/ Speed 8. Repeat if necessary. Pour out immediately as above.<br /><br /> <b>Chef's Tip:</b> For a quick dessert, make the cr&#232;me and pour it onto frozen raspberries in the ramekin dishes. They will defrost and cool the cr&#232;me to a perfect serving temperature within about 5 minutes.<br /><br /> &copy; <b>Copyright Janie Turner 2005</b></div> </body> </html>